Eggless Cinnamon Rolls Recipe From Scratch

Ingredients needed for the TANGZHONG (Starter)
Unbleached Bread Flour or All Purpose Flour – 3.5 Tbsp  (Tablespoons)
Water – 6 Tbsp
Whole Milk / Regular Milk – 5 Tbsp

Ingredients needed for the Dough

Unbleached Bread Flour / All Purpose Flour – 4 Cups
Dry Milk Powder – 4 Tbsp or 1/4 Cup (I use nonfat dry milk powder)
Instant Yeast – 1 Tbsp (If using Active dry yeast then 1.5 Tbsp)
Lukewarm whole milk – 1 Cup plus 2 Tbsp
Unsalted Butter – 6 Tbsps, melted
Salt – 1 and 3/4tsp (teaspoon)
(You can reduce milk to 1 cup and add an egg to this recipe)

Ingredients for the Filling

Dark Brown Sugar – 3/4 Cup
Cinnamon Powder – 4tsp (mine is home ground)

For the ICING (I have reduced the icing to half)

Confectioners or Icing sugar – 2 Cups (You can powder the regular sugar, sift it and add cornstrach to make it on your own)
Melted Butter – 2 Tbsp
Vanilla Extract – 1/2 tsp
Whole milk or Cream or half and half – 2 to 3 tablespoons, enough to make a thick but spreadable frosting
A pinch of salt

Adapted From :- King Arthur

Eggless Cinnamon Rolls Recipe Preparation

First prepare the Tangzhong

• Combine all of the starter ingredients like flour, milk and water in a small saucepan, and whisk until no lumps remain.
• Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines / traces on the bottom of the pan.
• This will probably take only a minute or so.
• Remove from the heat, and set it aside to cool (can use when it is lukewarm but don’t add too warm mixture to prepare the dough).

Dough Preparation

• Mix the Tangzhong with the remaining dough ingredients until everything comes together.
• Let the dough rest for 20 minutes, covered with lid or so, this will give the flour a chance to absorb the liquid, making it easier to knead.
• After 20 minutes, knead the dough either by hand or mixer or bread machine to make a smooth, elastic and somewhat slightly sticky dough.

Dough Proofing and Assembly

• Shape the dough into a ball and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
• Meanwhile prepare the filling, to make it just combine the brown sugar and cinnamon, mixing until the cinnamon is thoroughly distributed.
• Once dough has risen well, gently deflate it, divide it in half, and shape each piece into a rough rectangle.
• Working with one piece at a time, roll the dough into an 18″ x 8″ rectangle ( Step wise Pic 1).
• Sprinkle half the filling over the rolled-out dough (Pic 2).
• Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2″ each, so you get a total of 24 rolls.

• Repeat with the second piece of dough and the remaining filling.

Baking Process

• Lightly grease a 9″ x 13″ pan with melted butter and I placed a parchment over it (its optional). place the rolls in the pan (Pic 3).
• Cover the pan with cling wrap (so that the rolls wont dry out) and let the rolls rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy (Pic 4).
• While the rolls are rising, preheat the oven to 350°F with a rack in the bottom third.
• Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set.
• While the rolls are baking, stir together the icing ingredients, adding enough of the milk to make a thick spreadable icing.
• The icing should be quite stiff, about the consistency of softened cream cheese.
• Since I tried an egg less version the rolls might be just lightly browned; that’s ok.
• Remove the rolls from the oven (Pic 5 below), and turn them out of the pan onto a rack.

• Spread them with the icing; it’ll partially melt into the rolls since the rolls are hot.
• Serve the rolls warm. Store completely cooled rolls for a couple of days at room temperature.