Easy Cinnamon Roll Recipe – Wholewheat & Eggless Indian-Inspired

Last Updated on 2 months by Neha Deshmukh

Easy Cinnamon Roll Recipe – Wholewheat & Eggless Indian-Inspired

Hello friends! If you’re anything like me, the smell of cinnamon rolls baking is pure magic. It instantly makes a house feel like a home, doesn’t it? I’ve been perfecting this recipe for ages, and I’m so excited to finally share my take on these classic treats – a slightly healthier, totally delicious, and wonderfully fragrant version that’s both wholewheat and eggless! These aren’t your average cinnamon rolls; they’re a little bit special, with a hint of Indian-inspired warmth.

Why You’ll Love This Recipe

These cinnamon rolls are seriously the best of both worlds. They’re soft, fluffy, and packed with cinnamon-sugar goodness, but we’re using wholewheat flour for a little extra nutrition and honey for a natural sweetness. Plus, they’re completely eggless, making them perfect for those with allergies or who simply prefer to bake without eggs. Honestly, you won’t even miss them! They’re perfect for a weekend brunch, a cozy evening treat, or even a festive celebration.

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 1 cup Whole Milk (240ml)
• 4 tbsp unsalted butter (56g)
• 1 tsp honey (7g)
• 2 cups Wholewheat pastry flour (240g)
• 1.5 cups all-purpose flour (180g)
• 1 packet Instant Yeast (7g)
• 0.5 tsp salt (2.5g)
• 2 tbsp Egg replacer powder
• 2 tbsp Melted Butter (28g)
• 0.75 cup Light Brown Sugar (150g)
• 1.5 tsp Ground Cinnamon (4.5g)
• 2 cups Confectioners Sugar (240g)
• 1 tsp vanilla extract (5ml)
• 1 pinch salt
• 2-4 tbsp Milk or Heavy Cream (30-60ml)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe a little different (and, I think, better!).

• Wholewheat Pastry Flour: This is my secret weapon! It gives the rolls a lovely texture and a subtle nutty flavor without being too dense. It’s different from regular wholewheat flour – it’s milled finer, making it ideal for baking.
• Honey: I love using honey as a natural sweetener. It adds a beautiful depth of flavor and keeps the rolls wonderfully moist. You can substitute with maple syrup if you prefer!
• Egg Replacer: We’re going eggless here! I’ve found that egg replacer powder works beautifully in these rolls, providing the necessary binding without any eggy taste. It’s a game-changer for vegan or egg-free baking. You can find it in most supermarkets or online. In India, you can often find it in larger grocery stores catering to international cuisine.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a saucepan, melt the butter with the milk. Stir in the honey and let it cool slightly – you don’t want it to cook the yeast!
2. In a large bowl, combine the wholewheat pastry flour, all-purpose flour, instant yeast, salt, and egg replacer powder.
3. Pour in the slightly cooled milk mixture and knead everything together until you have a smooth, elastic dough. It might take a few minutes, but it’s worth it!
4. Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and refrigerate overnight. This slow fermentation develops amazing flavor.
5. The next morning, take the dough out of the fridge and let it rest at room temperature for about an hour, or until it’s nice and puffy.
6. While the dough is resting, mix the brown sugar and cinnamon together in a small bowl. This is our delicious cinnamon-sugar filling!
7. On a lightly floured surface, roll the dough into a 12×18-inch rectangle. Brush it with the melted butter and generously sprinkle with the cinnamon-sugar mixture.
8. Now, carefully roll the dough tightly from the long edge into a log. Using a serrated knife, cut the log into 16 equal slices.
9. Arrange the cinnamon roll slices in a greased 9-inch baking pan. Cover the pan and let the rolls rise for another hour. They should almost double in size.
10. Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes, or until they’re golden brown and cooked through.
11. While the rolls are baking, whisk together the confectioners sugar, vanilla extract, pinch of salt, and 2-4 tablespoons of milk or heavy cream until you have a smooth icing.
12. Once the rolls are out of the oven, let them cool slightly before drizzling with the icing. Serve warm and enjoy!

Expert Tips

• Don’t Overknead: Overkneading can make the rolls tough. Knead until the dough is smooth and elastic, but not overly firm.
• Warm Milk is Key: Make sure your milk isn’t too hot when you add it to the yeast, or it will kill the yeast. Lukewarm is perfect!
• Patience is a Virtue: Allowing the dough to rise properly is crucial for light and fluffy rolls. Don’t rush the process!

Variations

Want to get creative? Here are a few ideas:

• Vegan Cinnamon Rolls: Simply swap the butter for a plant-based butter alternative and use plant-based milk. My friend, Priya, swears by using oat milk – it adds a lovely subtle sweetness!
• Gluten-Free Cinnamon Rolls: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly to get the right consistency.
• Spice Level Adjustments: Feeling adventurous? Add a pinch of cardamom or nutmeg to the cinnamon-sugar filling for a warm, Indian-inspired twist. My grandmother always added a tiny bit of cardamom to her sweet breads.
• Festival Adaptations: In India, sweet breads are often enjoyed during festivals like Diwali and Eid. These cinnamon rolls would be a lovely addition to any festive spread!

Serving Suggestions

These cinnamon rolls are delicious on their own, but they’re even better with a cup of chai or coffee. A dollop of cream cheese frosting is also a delightful addition!

Storage Instructions

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Reheat gently in the microwave or oven before serving.

FAQs

• What is the best way to proof dough in a cold climate? Find a warm spot in your house, like near a radiator or in a slightly warmed oven (turned off, of course!). You can also place the bowl of dough in a sink filled with warm water.
• Can I make these cinnamon rolls ahead of time? Yes! You can prepare the dough the night before and let it rise in the refrigerator overnight. Just remember to let it rest at room temperature for an hour before rolling and baking.
• What is an egg replacer and how does it work in baking? Egg replacer is a powder made from potato starch, tapioca flour, and baking soda. It mimics the binding properties of eggs in baking, helping to hold the ingredients together.
• Can I use a different type of flour besides wholewheat pastry flour and all-purpose flour? You can experiment with other flours, but the texture might be slightly different. Bread flour will give you a chewier roll, while cake flour will result in a more tender crumb.
• How can I prevent the cinnamon sugar filling from making the rolls soggy? Make sure the butter isn’t too melted when you brush it on the dough. A slightly softened butter will help prevent the filling from soaking in too much.
• What is the best way to store leftover cinnamon rolls? Store them in an airtight container at room temperature for a couple of days, or freeze them for longer storage.