Whole Wheat Eggless Cinnamon Rolls
These soft, fluffy cinnamon rolls aren’t just delicious—they’re fun to make! Completely maida-free and egg-free, they’re a lighter twist on the classic with a creamy cinnamon filling and tangy icing drizzle. The use of tangzhong, a Japanese technique where a small portion of flour is cooked into a paste, keeps these whole wheat rolls incredibly soft and airy by helping the dough retain moisture throughout baking.Perfect for cosy autumn days, these rolls pair beautifully with a pumpkin latte or hot chocolate
Servings: 12 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.
