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    Home » Blogging Marathon » Wholewheat Eggless Overnight Cinnamon Rolls recipe

    Wholewheat Eggless Overnight Cinnamon Rolls recipe

    Published: Dec 5, 2019 · Modified: Aug 6, 2020 by Pavani · 9 Comments

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    The best eggless overnight cinnamon rolls - soft, fluffy and absolutely delicious. Overnight dough is perfect to get these ready for breakfast in no time.

    Plate with eggless overnight cinnamon rolls

    Cinnamon rolls have been on my to-bake list for the longest time. So finally I made these wholewheat eggless overnight cinnamon rolls during Thanksgiving holidays. My ever enthusiastic 7 year old helped me bake these. These are for Day 3 of this week's BM under 'Holiday Special' theme.

    Eggless Overnight Cinnamon Rolls:

    Baking cinnamon rolls for breakfast/ brunch sounds great in theory. But unless you wake up very early in the morning, these won't get to the table for breakfast. And I am not a early riser on the weekend. So this overnight cinnamon roll recipe is just perfect for all us late-risers.

    Step by Step photos for making wholewheat dough

    All the ingredients for the dough are mixed up at night and it goes straight into the fridge. This gives the dough a nice slow rise enhancing the flavor.

    Step by Step photos of making dough and cinnamon filling

    In the morning, all you have to do is let the dough get to room temperature. Roll the dough, sprinkle with cinnamon sugar and cut into rolls. Let rise until puffy and bake until golden.

    Step by Step photos for cinnamon rolls making

    Ingredients for Eggless Cinnamon Rolls:

    Dough enriched with butter and eggs is typically used to make cinnamon rolls. To make these eggless, I used egg replacer powder. Flaxseed meal is also a good alternate for eggs in this recipe.

    Wire rack with Cinnamon rolls with icing

    All purpose flour is generally used to make cinnamon rolls. But I used a combination of wholewheat pastry flour and all purpose flour to add some fiber to the recipe. You can also use white whole wheat flour.

    [recipe-video]

    Soft & Fluffy Sweet Rolls:

    These wholewheat eggless cinnamon rolls turned out soft and fluffy even with the addition of wheat flour. You can use only all purpose flour too. The final icing on these rolls makes them extra delicious.

    Do try these out for your family. I'm sure they will love them as much as mine did.

    Wholewheat eggless overnight cinnamon rolls

    Tips for Storing leftover Cinnamon Rolls:

    If there are any leftovers, cool them completely before storing in an airtight container. They stay fresh for up to 3 days. Warm them in the microwave or in a low oven before serving They can be also be frozen for up to a month. Perfect treat to have in the freezer during the busy holiday season!!

    Don't forget to check out my other sweet rolls recipe with Dulce de leche - these are perfect holiday treat too.

    BM Logo

    The best eggless overnight cinnamon rolls - soft, fluffy and absolutely delicious. Overnight dough is perfect to get these ready for breakfast in no time.

    Eggless Overnight Cinnamon Rolls

    The best eggless overnight cinnamon rolls - soft, fluffy and absolutely delicious. Overnight dough is perfect to get these ready for breakfast in no time.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 20 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 8 hours hrs 45 minutes mins
    Course: bread
    Cuisine: American
    Servings: 16 Rolls

    Ingredients

    For the Dough:

    • 1 cup Whole Milk
    • 4 tbsp unsalted butter
    • 1 tsp honey
    • 2 cups Wholewheat pastry flour* (or use white whole wheat flour)
    • 1½ cups all purpose flour
    • 1 packet Instant Yeast (2¼ tsp)
    • ½ tsp salt
    • 2 tbsp Egg replacer powder whisked in 3tbsp water (or use 2 large eggs)

    For the Cinnamon Filling:

    • 2 tbsp Melted Butter
    • ¾ cup Light Brown Sugar
    • 1½ tsp Ground Cinnamon

    For the Icing:

    • 2 cups Confectioners or Powdered Sugar
    • 1 tsp vanilla
    • Pinch of salt
    • 2~4 tbsp Milk/ Heavy Cream
    Get Recipe Ingredients

    Instructions

    • In a small saucepan or in a microwave safe measuring cup, melt butter with milk. Add the honey and set aside.
    • In a large mixing bowl or the bowl of a stand mixer, combine flour, yeast, salt, egg replacer mixture. Add the milk mixture. Mix and knead (use a dough hook on the stand mixer) to form a smooth dough.
    • Add more flour as needed if the dough is too sticky. It is always better to have a slightly sticky dough than too dry. Takes about 10 mins by hand and 6~8 minutes with the stand mixer. Transfer the dough into a lightly greased bowl.
    • Cover properly and put in the fridge to make the rolls the next day.*
    • In the morning, remove the bowl from the fridge and set aside for 1 hour to rise or until the dough is noticeably puffy but not quite doubled in volume.
    • In a small bowl, combine ground cinnamon and light brown sugar.
    • Remove the dough from the bowl onto a well floured surface. Gently deflate it and shape into a 12"x18" rectangle.
    • Brush dough with melted butter. Sprinkle generously with cinnamon mixture. Starting with the long edge, roll the dough into an 18" log. Cut the dough using a serrated bread knife into 16 equal parts - easiest way to do that is by halving the log, then make quarters and so on.
    • Put the cut rolls in a 9" baking pan - cover and set aside for another 1 hour until puffy.
    • Preheat the oven to 350°F. Bake the rolls until lightly golden on top and feel set.
    • While the rolls are baking mix the ingredients for the icing, adding just enough milk/ cream to make a thick spreadable icing. It should thick like very thick cream.
    • Remove the rolls from the oven, turn them out onto a wire rack. Spread them with the icing.
    • Serve the rolls warm. Let the leftovers cool completely before storing in an airtight container for up to 3 days. They can be frozen for up to a month.

    Notes

    • If you don't have the whole-wheat pastry flour or don't want to use it, then simply use 3½ cups of All purpose flour total in the recipe.
    • If you want to bake the rolls right away, then cover and set aside and let rise for 1 hour. 
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Susan

      December 07, 2019 at 7:13 pm

      This is Susan, from Feast Design Company, testing the comment section, and leaving a comment...

      Reply
      • cookshideout

        December 07, 2019 at 7:44 pm

        5 stars
        Thank you for your help Susan.

        Reply
    2. Kay

      December 09, 2019 at 2:46 pm

      5 stars
      These cinnamon rolls look awesome, I will definitely be trying out this recipe
      Thanks for sharing!!!

      Reply
    3. Leslie

      December 10, 2019 at 2:52 pm

      This looks so easy and delicious! We always do cinnamon rolls on Christmas morning with the kids. We all look forward to it every year!! I need to try this recipe!

      Reply
    4. Leanne

      December 10, 2019 at 7:32 pm

      5 stars
      Cinnamon rolls are one of my favourite things to make (and eat!) over the holidays. These would make a perfect addition to our Christmas brunch! Thanks for the recipe!

      Reply
    5. saraswathi Tharagaram

      December 12, 2019 at 9:48 am

      Delicious cinnamon rolls! Perfect for weekend breakfast !

      Reply
    6. Harini Rupanagudi

      December 13, 2019 at 6:57 pm

      5 stars
      OMG! they look beautiful and easy to bake. Definitely bookmarking it. I am sure my kids will love these.

      Reply
    7. Amara Annapaneni

      December 15, 2019 at 5:04 pm

      Love them Pavani, it’s so time consuming in the morning to make the dough and your version makes it easy. Will try it soon.

      Reply
    8. Chef Mireille

      January 03, 2020 at 1:32 pm

      5 stars
      ooh - I wouldn't mind waking up to these on a weekend morning. Great that most of the work is done the night before.

      Reply

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