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Eggless cinnamon rolls | by annamatic3000
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Eggless cinnamon rolls

When I was back in NY for the holidays, I baked some cinnamon rolls for my nephew who's allergic to eggs and soy. I used this vegan recipe, halved it, and replaced all the soy milk with regular milk. It came out really good, and wasn't too sweet, just the way I like it :)

 

Revised recipe

1 pint Milk

1/2 cup Canola Oil

1/2 cup Granulated Sugar

1 Packet Active Dry Yeast

4-1/2 Cups All Purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 Tablespoon Salt

1/2 Cup Margarine

1 Cups Granulated Sugar

Cinnamon

 

Combine milk, oil and sugar in a large pot on the stove, bring to a boil and then immediately turn off the heat. Let sit until it is below 115º. Incorporate yeast and let sit for 5 min. Then mix 4 cups of flour in, stir well until fully incorporated, and then cover the pot. Let sit for 1 hour to rise. Finally, stir in the last 1/2 cup of flour, the baking powder and the salt.

 

On a well floured surface, use a rolling pin to roll it out into a long rectangular shape, about 1/4 inch thick. Drizzle with the melted margarine and top with the sugar. Dump a load of cinnamon on it. Then roll it up into one big log, and slice the log into 1-inch wide rolls.

 

Place the buns into lightly greased pans -- this recipe will make about 3 pans -- and let sit for 30 minutes until plump. Then put in 350º preheated oven for 15-20 minutes until golden brown.

 

The glaze is just 1 cup of powdered sugar mixed in with 1 Tablespoon or more of milk, and a little vanilla extract for flavor.

  

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Taken on February 1, 2010