Eggless Cinnamon Rolls

The second dish in this week’s theme of ‘Wraps & Rolls’ is the classic Cinnamon Roll. I have previously posted this dish which is an egg version whereas this one is an eggless version. My recent endeavour has been to bake eggless versions of the dishes I usually bake with egg. This one is delightful, so soft and delicious. The best part is that it tastes so good without the glaze. It reduces work not to mention calories.

Adapted from here

Makes 15-16 rolls

WHAT WE NEED

For the dough

3/4 cup warm milk

1 1/2 tbsp lemon juice

1/4 cup Oil

1 tbsp Butter, melted

2 tsp Instant yeast

1/4 cup Sugar

2 1/4 cups All purpose flour

1/2 tsp Baking powder

1/4 tsp Baking soda

1/2 tsp Salt

For the filling

1/2 cup Brown sugar

1 tbsp Cinnamon powder

3 tbsp Softened butter

WHAT TO DO

• Mix the lemon juice with the warm milk and set aside for 5 minutes
• In a large bowl, add the flour, sugar, butter, oil, baking powder, baking soda, yeast and salt
• Add the milk and make a smooth dough
• Set aside for an hour or till it doubles in volume
• Mix all the ingredients for the filling and set aside
• Roll out the dough into a 24*18” rectangle
• Spread the filling on the dough with your hand
• Roll the dough on the longer side into a tight log
• Cut the log into 15-16 pieces
• Grease a baking tray or line it with parchment
• Place the rolls on the baking tray few inches apart so that the dough has space to increase in volume
• Set aside for 40 minutes
• Preheat the oven to 185C
• Bake for 18-20 minutes or till the rolls are golden brown
• Serve warm
• Enjoy

This is my post for the Blogging Marathon under the theme, ‘Wraps & Rolls’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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