NO EGG Cinnamon Rolls


The kids loved these, so did MrC. So they didnt las very long. Good thing I hid one ‘loaf’ in a tin… in my… [nudge nudge wink wink] secret place… AND NO I DIDNT EAT IT. Baked goods wise if I didnt hide things there would be nothing left lol.

This wonderful EGG FREE recipe has the potential to use allot of rationed/ fatty ingredients if you let it. To get around the melted butter issue I used a lower fat margarine that I usually use for baking. I used regular while sugar but I dont see any reason why you couldnt use a substitute.

Incidently (because we’ve tried it and loved it) This makes just as good a breakfast as it does a snack or high tea.

Ingredients

450ml Milk

1/2 Cup vegetable oil

1/2 Cup sugar + 1 cup seperate

1 packet dried yeast

4 Cups flour + 1/2 cup seperate

1/2 heaped tsp baking powder

1/2 level tsp bicarb

1/3 tsp salt

1 cup Melted Butter (more optional)

Cinnamon

Method

  • Heat the milk, veg oil and cup of sugar to just below a boil. Set this aside to cool down from hot to warm. Once warm, sprinkle yeast on top and let it sit for 1 minute.
  • After 1 minute add the 4 cups of flour. Stir until combine and cover with a clean kitchen towl. Set aside in a realatively warm place for 1 hour. We use our windowsill, top of a cooling down radiator or the oven as it cools.
  • After 1 hour remove towel and add the baking powder, bicarb, salt and remaining 1 cup of flour. Stir thoroughly to combine.
  • Use the dough right away or place in a bowel and refridgerate for up to 3 days.
  • To assemble rolls, remove the dough from the pan/ bowl onto a floured surface. Roll the dough out into a long rectangle shape (about 30×10 inches). The rectangle should go left to right (longways) NOT top to bottom (like a door).
  • To make the filling pour 1 cup of the melted butter over the dough rectangle drizzling it up and down. Using your fingers, spread the butter out over the dough.
  • Next generously sprinkle the cinnamon over the dough/ butter. Add 1/2  cup of remaining sugar. Adding more butter/ sugar is optional but gooey is the end goal.
  • Starting at the long side of the rectangle furthest away from you… gently, tightly and SLOWLY roll the dough over towards you. This is the point where you wish you hadnt started the dough so close to you or that you’d worn an apron —-> I found myself splattered in sugar butter…. but it is worth it i promise.
  • Dont worry if your log oozes… the more ooze the better.
  • When the log is rolled pinch the seam and flip/ roll the roll over so that the seam is facing down.
  • With a sharp knife, cut into 1/2 inche slices. One log can make up to 20 slices but the portioning is up to you. I aimed for half the height of the sides of my silicone tins.
  • PLace the sliced rolls into the greased tins. If you want your rolls to remain seperate give them adequate space…. if like me you think its fun fine to peel them off then thats good to. I squeezed as many into each tin as i could, bending and morphing some as i went.
  • Set your oven to preheat at gas mark 4 and grease a couple of baking pans. I used 2 medium sized silicone bread tine and a heart shaped one. (thus the shape pictured)
  • While your oven heats leave the tins to stand under a clean kitchen towel for about 20 minutes… then put into the hot oven for about 15 to 18 minutes or until golden brown… DO NOT ALLOW TO OVER BROWN.
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