Eggless Cinnamon Rolls
These delicious eggless whole-wheat cinnamon rolls are perfect for breakfast or even dessert.
Ingredients
- 1/2 cup lukewarm milk
- 1 1/2 cups lukewarm water
- 1 1/2 tbsp melted butter
- A packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 3/4 cup whole wheat flour
- 2 1/4 cups all-purpose flour
- 3 tbsp coconut sugar or 2 tablespoons regular sugar
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1/2 tbsp melted butter
- Glaze ingredients: 1/4 cup + 2 tbsp powdered sugar, 1 tsp pure maple syrup, and 2 1/4 teaspoons dairy-free or regular milk.
Instructions
- In a large bowl combine the lukewarm water + milk, yeast, and the 3 tbsp of sugar. Let it sit for five minutes.
- After the five minutes, add in the salt and both flours. Combine until dough forms (add in just a bit more flour if needed).
- Knead the dough for 10 minutes (or I’m sure you can use a bread machine).
- Let dough sit for 10 minutes.
- After the 10 minutes, pat or form the dough into a large rectangular shape.
- Brush the 1/2 tablespoon of melted butter evenly over the dough and sprinkle the cinnamon mixture (1 tbsp sugar + 1/2 tsp cinnamon) evenly over it.*Brush a little more melted butter over the cinnamon/sugar if desired*
- Cut the dough horizontally into 8 long strips for larger cinnamon rolls or cut them in half for smaller cinnamon rolls.
- Roll each dough strip up tightly and place on a parchment-lined baking sheet. Let sit for 20 minutes.
- Bake at 350 degrees for 20-23 minutes until browned to your liking.
- For the glaze, just combine all ingredients in a small bowl until very smooth.
- While cinnamon rolls are still warm, drizzle desired amount of the glaze over them.