Blissful and Domestic - Creating a Beautiful Life on Less: Eggless Cinnamon Rolls with Buttercream Frosting

Thursday, April 18, 2013

Eggless Cinnamon Rolls with Buttercream Frosting

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It is time for another cinnamon roll recipe. After I last shared the whole-wheat cinnamon rolls, many of you mamas asked if I had one for eggless cinnamon rolls, since you had some munchkins with allergies. Well I did have a recipe and I am sharing it today. Anytime you don't have eggs, but want to make something sweet and yummy, you can use flax seed as a substitute. It is a great way to add a nutritional kick to your goodies, while saving $$ by not running to the store for just a carton of eggs. It is also a great option for all those plant based/veggie eaters out there. I use flax seed in place of eggs in many of my recipes. 1 tablespoon of flaxseed + 3 tablespoons of water will equal out to one egg in a recipe. You can also use fruit purees in recipes as well to replace eggs. 1/4 cup puree equals 1 egg. I love the fact that I can still make all my favorite recipes, even if I am running low or are completely out of eggs.

This recipe is for the bread machine. If you don't have flax seed and want to use eggs, just replace the 6 tablespoons of water and 2 tablespoons of flax seed with 2 eggs in this recipe.

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Ready to make some yummy cinnamon rolls. I like to make these on Sunday. We then have leftover cinnamon rolls throughout the week for breakfast. This makes getting breakfast on the table a bit easier for me during the week. These would be a quick breakfast for littles, before school. Pair it with some fruit salad and you're golden!
Egg-less Cinnamon Rolls

¾ cup water + 6 tablespoons
2 tablespoons flax seed
3 tablespoons unsalted butter/margarine
6 tablespoons sugar
1 teaspoon salt
3 ½ cup all-purpose flour
2 ¼ teaspoon dry active yeast

Place all ingredients in your bread machine, according to the order your manual specifies. Select manual/dough cycle. At the end of the program, punch down dough and let it rest for 5 minutes.
Roll dough out on a lightly floured surface. Roll out into a rectangle (mine was about 9x10).

1/3 cup brown sugar
3 tablespoons butter/margarine, melted
1/2 tablespoon cinnamon
raisins (optional)

Brush rectangle of dough with butter. Next mix your brown sugar and cinnamon in a bowl. Sprinkle onto your dough and rub in. Next add a handful of raisins, if using them. Now tightly roll your dough into a cylinder. Cut 2 inch pieces and place into a greased 9x13 baking pan. Any leftover rolls can go into another greased pan. Recipe makes about 12-14 rolls (depending on how thick you make them). Bake at 350' for 20-25 minutes. You want them to be lightly golden brown around the edges. Top with buttercream icing and enjoy!

Buttercream Frosting

1/3 cup butter, softened
¼ cup cream or evaporated milk*
1 teaspoon vanilla
½ teaspoon salt
4 cups powdered sugar

Place butter and milk in a mixing bowl. Mix for about 1 minute. Add vanilla, 1 cup powdered sugar, and salt. Mix until creamy. Slowly add the remaining powdered sugar, mixing and scraping sides of the bowl as you do. Add additional milk, if needed.

*You can also use soy milk. 

Print Recipe HERE

XO Danielle

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