Cinnamon rolls are a popular breakfast or dessert treat, known for their soft, pillowy layers and fragrant cinnamon filling. This eggless, whole-wheat version is a healthier twist on the traditional recipe, making it perfect for those looking for a refined flour-free option without sacrificing taste or texture. The tangzhong method used in this recipe is a Japanese technique that involves cooking a portion of the flour with water to form a thick paste, helping to keep the rolls moist and soft for longer.
Place each roll in the baking dish with a little space in between to allow them to expand as they bake. This careful shaping process results in beautifully layered rolls with that classic swirl pattern.
Other shapes
You can use the same recipe to create other fun shapes for the cinnamon rolls. Here is an example of a Christmas-themed cinnamon roll wreath that you can make in December. The process for making the rolls is exactly the same, I have just baked the recipe without a cream bath and shaped it differently. This shape allows the rolls to showcase part of the beautiful swirl pattern and provide a festive cheer.
Whole Wheat Eggless Cinnamon Rolls
Ingredients
Tangzhong (Cooked Flour Mixture):
- 30 g Whole wheat flour 1/4 cup
- 60 g Milk 1/4 cup + 1 tbsp
- 30 g Water 2 tbsp
Dough:
- Prepared Tangzhong from above
- 290 g Whole wheat flour 2 1/4 cups
- 120 g Warm milk 1/2 cup
- 5 g Active dry yeast 1 1/2 tsp
- 1.5 flax eggs 1 tbsp + 2 tsp flaxseed meal mixed with 2 tbsp + 1 tsp water
- 53 g Sugar 1/4 cup
- 42 g Butter 3 tbsp, softened
Assembly
- 45 g Butter 3 tbsp, softened
- 50 g Brown sugar 1/4 cup
- 1 tsp Ground cinnamon
- 1 cup Heavy cream for soaking rolls before baking
Icing:
- 45 g Powdered sugar 1/3 cup, sifted
- 60 g Cream cheese 1/4 cup
- 1 tsp Vanilla extract or 1/2 vanilla pod
- 1/2 tsp Lemon juice
Instructions
Prepare the Tangzhong:
- In a small saucepan over low heat, whisk together the flour, milk, and water.
- Stir continuously until the mixture thickens to a soft dough-like consistency. Remove from heat and let it cool completely.
Make the Dough:
- In a large bowl, mix the flour and sugar.
- Add the softened butter and blend with a fork until the mixture resembles fine crumbs.
- In a separate bowl, proof the yeast by adding it to warm milk. Let sit for 5 minutes until bubbly.
- Add the flax eggs and cooled tangzhong to the yeast mixture and whisk to combine.
- Pour the wet mixture into the dry ingredients and knead by hand for 10-15 minutes until the dough is soft and supple.
- Cover and let it rise for 45-60 minutes, or until doubled in size.
Shape and Fill the Rolls:
- Roll out the dough into a rectangle, about 1/4-inch thick.
- Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
- Roll the dough tightly into a log. Slice into rolls using thread or dental floss for clean cuts.
Proof and Bake:
- Arrange rolls in a baking dish, spacing them slightly apart.
- Let the rolls proof for an additional 20 minutes.
- Pour the heavy cream over the rolls and bake at 180°C (350°F) for 15-20 minutes, until golden brown.
Prepare the Icing:
- Mix the powdered sugar, cream cheese, vanilla, and lemon juice until smooth.
- Drizzle over the warm rolls and serve immediately.
