Whole wheat cinnamon rolls, Eggless cinnamon rolls

Whole wheat eggless cinnamon roll is sweet, soft, fluffy and delicious warm roll prepared with whole wheat flour, yeast, butter, brown sugar and as the name goes it screams cinnamon flavor. Traditionally cinnamon rolls is made with all purpose flour, but I wanted to try making it with whole wheat flour and eggless version, so here it is. These warm gooey rolls are classic rolls during any autumn or winter season and the best thing to be relished while watching some classics this holiday season. When its cold outside or when it rains we are always tempted to eat hot foods which are mostly fried but these warm rolls are baked so a little guilt free ones I suppose. Try baking this at home and it shall smell divine with cinnamon flavors. Talking about holiday you should try making these recipes which are blog hits I must say:

So let’s get to the making of Whole wheat cinnamon rolls!

Whole wheat cinnamon rolls, Eggless cinnamon rolls

2021-11-16 01:33:36

Serves 4

Prep Time

1 hr 20 min

Cook Time

20 min

Total Time

1 hr 40 min

Prep Time

1 hr 20 min

Cook Time

20 min

Total Time

1 hr 40 min

Ingredients

1. Wheat flour – 1 cup
2. Milk – ½ cup + 2 tbsp (for milk wash)
3. Yeast– 1 tsp
4. Unsalted Butter – 2 tbsp
5. Salt – a pinch

For filling

1. Cane/ Brown sugar – ¼ cup
2. Melted unsalted butter – 3 tbsp
3. Cinnamon powder – ½ tbsp

Note

* 1 cup = 235 ml

Instructions

Take warm milk and add yeast and sugar to it. Stir it well and let it stand for 10-15 minutes until it gets frothy.
Now in a bowl add whole wheat flour, melted butter, pinch of salt and yeast mixture. Combine everything well and knead into soft and sticky dough and allow it to rest for 1 to 2 hours so that it doubles in size.
After an hour, in a bowl add cane sugar/ brown sugar, unsalted butter and cinnamon powder. Mix it well and keep It aside.
Now transfer the ball of dough on to a dusted surface. Flatten the dough gently not very thin nor too thick. Just like chapati dough.
Now spread the sugar cinnamon filling thoroughly to the flatted dough. Make sure it is spread well evenly as shown in the image.
Now fold the dough from top and continue to fold till you reach the bottom.
Now take a knife and cut it into equal portion.
Preheat oven at 350F or 180 C. Grease a baking tray/ square/ rectangle shaped with some butter. Place the pizzacinnamon rolls in baking tray and apply milk with basting brush for even coloring. Now place the baking tray in oven and bake it for 18 – 20 minutes. When done remove from oven.
Now pour the icing sugar mixture over the piping hot cinnamon rolls and serve it immediately.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Whole wheat cinnamon rolls with step by step images

Take warm milk and add yeast and sugar to it. Stir it well and let it stand for 10-15 minutes until it gets frothy.
Now in a bowl add whole wheat flour, melted butter, pinch of salt and yeast mixture. Combine everything well and knead into soft and sticky dough and allow it to rest for 1 to 2 hours so that it doubles in size.
After an hour, in a bowl add cane sugar/ brown sugar, unsalted butter and cinnamon powder. Mix it well and keep It aside.
After an hour, transfer the ball of dough on to a dusted surface. Flatten the dough gently not very thin nor too thick. Just like chapati dough. Now spread the sugar cinnamon filling thoroughly to the flatted dough. Make sure it is spread well evenly as shown in the image.
Now fold the dough from top and continue to fold till you reach the bottom.
Now take a knife and cut it into equal portion.
Preheat oven at 350F or 180 C. Grease a baking tray/ square/ rectangle shaped with some butter. Place the pizza cinnamon rolls in baking tray and apply milk with basting brush for even coloring.
Now place the baking tray in oven and bake it for 18 – 20 minutes. When done remove from oven. Now pour the icing sugar mixture (1/4 cup sugar, 4 tbsp milk, vanilla syrup and pinch of salt mixed) over the piping hot cinnamon rolls and serve it immediately.