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Egg-free overnight cinnamon rolls

Submitted by on Sunday, 14 December 2008 No Comment

This is our Christmas morning stand-by breakfast. It’s easier to do on the fly than the guys’ favorite pancakes, and they like it almost as well. It does take a bit of advance work, though.

It’s based on a recipe from “Betty Crocker’s Baking Classics,” except I’ve converted it to bread-machine friendly, healthed it up a bit and made it egg-free.

There are two variations: Caramel-pecan (we leave out the pecans due to nut allergies) and icing cinnamon rolls. The caramel-pecan version is even easier first thing in a bleary-eyed morning. Simple bake it and flop onto a large pan.

Overnight cinnamon rolls

  • 1/4 c. warm water
  • 1 c. milk, scalded then cooled to lukewarm
  • 1/4 c. oil
  • 1 tbl. egg replacer plus 2 tbl. water — I’ve tested with Ener-G and Bob’s Red Mill If using Ener-G egg, use 1/2 tbl. replacer. That’s one egg for those of you not living in allergy land.
  • 1/4 c. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 c. white whole wheat or whole wheat flour — white whole wheat is easier to sneak past people not used to whole wheat
  • 1 3/4 to 2 c. bread flour — you can use 3 1/4 to 3 3/4 c. bread flour and skip the whole wheat if you want.
  • 1 package yeast (2 1/4 tsp.)


  • 2 tbl. softened butter or margarine
  • 1/4 c. brown sugar
  • 1 1/2 tsp. cinnamon



  • 1/2 c. brown sugar
  • 1/4 c. butter or margarine
  • 1 tbl. light corn syrup

Heat butter and sugar in small pan until melted; add corn syrup. Spread evenly in 13×9 pan coated with baking spray or greased.

To make dough, add cinnamon-roll ingredients to bread-machine pan in order listed; set for dough cycle.

When dough’s ready, roll into a 12×10 triangle. Spread filling mixture across, then roll dough, jelly-roll style. Pinch firmly to seal, then stretch roll to even it out. Cut into 12 even slices (cutting with a thread or serrated knife works best) and place in pan. Cover pan tightly with heavy-duty aluminum foil.

Refrigerate 12 to 48 hours. Heat over to 350, bake 30 to 35 minutes. Immediately invert pan onto heat-proof tray — and I do mean immediately or the whole thing will stick in the pan. Not that that’s happened to me. Instead of a serving tray, I flip them onto a jelly-roll pan at first and then transfer them to a serving tray when I’m ready to serve.

For plain cinnamon rolls, leave out caramel mixture. When rolls are removed from the oven, ice with a mixture of 1 c. powdered sugar, 1 tbl. milk and 1/2 tsp. cinnamon. I usually squiggle thin strings of leftover frosting instead and top with the ubiquitous sprinkles.

Copyright 2008 Debra Legg. All rights reserved.

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