Wholewheat Eggless Overnight Cinnamon Rolls recipe

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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.

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.

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.

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.

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.

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.

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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.

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.

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

Pavani

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

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 8 hrs 45 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

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.