Egg Free Cinnamon Rolls

 















9 C flour

2 TBSP saf instant yeast

2 C milk(2% is what I use)

2/3 C sugar

2/3 cup butter, cold

1 tsp salt

2 TBSP ground flaxseed + 5 TBSP WATER, mix in small bowl and let stand for 3-5 minutes

4-5 TBSP butter, melted

1 C sugar

4 tsp cinnamon

This recipe is made using a BOSCH machine:

Mix 1 C sugar and 4 tsp cinnamon.  Set aside for later.

In bosch mixing bowl with kneading hook, pour in the flour and yeast. Pulse a few times to mix.

In a medium sized pan, pour milk, and stir in sugar and salt.  Then add cold butter.  Warm on medium heat until butter is almost fully melted(or about 120 degrees).  Stir this occasionally.

When liquid is ready, pour into mixing bowl.  Then add your flaxseed/water mixture. Mix on speed 1 until combined.  Then turn up to speed 3 for 4 minutes.  Take out kneading hook.  Replace lid, and let rise in bowl for 30 minutes. 

On a lightly floured piece of wax paper, pour out dough.  Gently coat with flour on both sides, and let rest 10 minutes.  Then divide in half.  Put half of the dough back in the mixing bowl.  Then roll out the other half(may need to reflour surface) in approximately a 14x10 rectangle—I NEVER measure, I just roll it out until it looks good! With melted butter, baste the top of the rectangle.  Then sprinkle your cinnamon/sugar mixture over the top(I eye-ball and use a little less than half of the mixture for each half).  Gently roll up “jelly roll style”.  Then using dental floss bring it under the rolled-up dough, and in about 1 ½” pieces cross your floss over the dough and pull. You have now pinched off your roll.  Place in a greased stoneware cookie sheet with sides-I usually have to use one sheet plus part of another for this recipe. Continue this way until all dough is pinched into rolls. Then repeat process with other half of dough.

Cover & let rise for 30-40 minutes depending on how warm your kitchen is(about doubled in size).  Bake at 375 degrees for 20-25 minutes or until lightly browned.  If you are not using stoneware, then watch more carefully.:)

After you take it out of the oven, Immediately make the icing.  

Icing

6 C powdered sugar
7-8 TBSP milk, divided
2-3 dashes of vanilla

In a large bowl, pour in powdered sugar and 7 TBSP of milk.  Stir using a whisk. Add last TBSP of milk only if necessary...too runny won't set up right.  It should be a thick glaze.  Then add a few dashes of real vanilla.  Stir.  Then ice your cinnamon rolls and let finish cooling.  They come out easier if you let them cool, but if you can't wait like we often can't, then eat up!