Monday, April 4, 2016

Eggless Cinnamon Rolls With A Coffee Glaze

          Warm  and soft cinnamon rolls dusted with some brown sugar or glazed with a simple creamy sugary glaze, I just love them, so soft and aromatic and perfect with some hot coffee. They have been on my do list for a long time and I finally made it couple of weeks back. While browsing the web for the recipe, I came across these delicious rolls with a coffee glaze and I made them immediately. The flavor of cinnamon and coffee go very well together, the rolls smelled and tasted so delicious, have them for breakfast or snack..

Need To Have

  • All Purpose Flour - 2 cups
  • Instant Yeast - 2 teaspoons
  • Chia Seeds Powder - 1 tablespoon
  • Sugar - 6 teaspoons
  • Warm Milk - 1/4 cup
  • Melted Butter - 1 tablespoon
  • Oil - 1 tablespoon
  • Salt - 1/2 teaspoon

For The Filling

  • Cinnamon Powder - 2 teaspoons
  • Granulated Sugar - 3 tablespoons
  • Room Temperature Butter - 2 to 21/2 tablespoons

For The Coffee Glaze

  • Confectioners Sugar - 1 cup
  • Strong Coffee - 2 tablespoons
  • Vanilla Extract - 1 teaspoon

Check the notes on how I did my glaze in a small quantity for a couple of rolls

Original Recipe here


          Soak the chia seed powder in 3 tablespoons hot water for 10 minutes. Take the yeast, 1 teaspoon of sugar and add 1/4 cup of warm water and wait till the yeast becomes foamy. Once the yeast becomes foamy, add remaining 5 teaspoons of sugar, 1 tablespoon butter, oil, salt, chia seeds and beat everything together.

          Now add the flour and adding the warm milk, bring everything together to make a soft and smooth dough. Knead it for about 5 minutes, then cover and leave it for 10 to 15 minutes.

           In the meantime, get the filling ready, mix the cinnamon powder and granulated sugar and keep and bring the butter to room temperature. Now roll out the dough into a rectangle ( about 15 inches in length and 8 to 9 inches breadth ). Spread the butter all over the rectangle, then spread the cinnamon sugar mixture evenly all over the rectangle.

          Then roll the dough lengthwise into a tight roll. Then slice it into 8 equal pieces and place it in a greased baking tray.

           Cover and leave the rolls to rise for about 60 to 70 minutes.  Th rolls would have risen and they will look soft and pillowy. Now bake them in a preheated oven at 190 C for about 25 to 30 minutes or till they turn light golden in color.

           Remove and serve them warm with the coffee glaze. For the coffee glaze, mix everything together.

I have replaced the eggs in the original recipe with chia seeds.
You can use a mixture of whole wheat flour and all purpose flour.
Pour the glaze over the rolls just before serving.
We can make the glaze in small quantity and use, I made the coffee glaze with 1/4 teaspoon coffee powder, 1 tablespoon water and 5 to 6 tablespoons of icing sugar and couple of drops of vanilla extract.
You can make simple sugar glaze by mixing 5 to 6 tablespoons icing sugar, few drops of vanilla extract and a tablespoon of milk.
The rolls taste best the same day, can be kept at room temperature for 1 or 2 days, refrigerated for a 4 to 5 days and can be frozen too upto 3 months( I have not tried freezing them ).
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