Cinnamon Rolls with Applesauce: An Egg-Free Delight
There's nothing quite like the smell of cinnamon rolls baking in the oven. It’s one of those comforting aromas that instantly makes a house feel like a home. Today, I’m excited to share a unique twist on the classic cinnamon roll recipe that uses applesauce and skips the eggs. This version is not only incredibly tasty but also perfect for those with egg allergies or anyone looking to reduce their egg consumption. Plus, the applesauce adds a wonderful depth of flavor and keeps the rolls delightfully moist.
Why Applesauce?
You might be wondering, why applesauce? Well, it’s a fantastic egg substitute in baking. I remember the first time I tried baking with applesauce. It was a rainy Sunday afternoon, and I had a craving for something sweet. I was out of eggs and too lazy to run to the store. That’s when I remembered reading about applesauce as a substitute. The result was a batch of cookies that were soft, moist, and slightly fruity – a happy accident that led me to experiment more with this wonderful ingredient.
Applesauce not only helps to bind the ingredients but also adds a subtle sweetness and extra moisture to the dough. Using unsweetened applesauce allows you to control the sweetness of your cinnamon rolls, ensuring they aren’t overly sugary.
Ingredients You’ll Need
One of the joys of making cinnamon rolls is how simple the ingredients are. You probably already have most of them in your pantry:
For the Dough:
Rapid Rise Yeast: Yeast is essential for leavening the dough, helping it rise and become fluffy.
Warm Milk: Warm milk provides moisture and a creamy texture to the dough. It should be around 110°F (43°C) to activate the yeast effectively.
Granulated Sugar: Sugar adds sweetness to the dough and also serves as food for the yeast, aiding in the rising process.
Unsalted Butter: Butter enriches the dough, making it tender and flavorful.
Applesauce: Applesauce acts as a binding agent, providing structure and richness to the dough.
Bread Flour: Flour is the main dry ingredient that forms the base of the dough. It provides structure and body to the cinnamon rolls.
Sea Salt: Salt enhances the overall flavor and helps to balance the sweetness of the rolls.
Baking Powder: Leavening agent that provides the cinnamon roll with is light, fluffy texture.
Making Cinnamon Roll Dough
Creating the perfect dough requires a bit of patience and a whole lot of love. Here’s how to do it:
Melt the butter and set it aside. Heat the milk to 110°F, either by warming it in a pot on the stove or microwaving it for about 40 seconds.
Pour the warm milk into the bowl of your stand mixer or a large mixing bowl, and sprinkle the yeast over the top.
Add the melted butter, granulated sugar, and unsweetened applesauce, then mix everything together.
Next, add the bread flour, salt, and baking powder.
Mix with a wooden spoon or Danish whisk until the ingredients form a rough ball. If you're using a stand mixer with a dough hook attachment, mix the dough on medium speed for 8 minutes. If the dough sticks to the sides and bottom of the bowl, add 1-2 tablespoons of flour. The dough should be slightly sticky. If mixing by hand, knead the dough on a well-floured surface for about 8-10 minutes.
The First Rise
After kneading, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour, or until it has doubled in size. This rise is essential for achieving that airy, pillowy texture we all love in cinnamon rolls.
The Cinnamon Roll Filling
Ah, the filling – the heart of any cinnamon roll. A simple mixture of cinnamon and brown sugar. This will be the heart of that wonderful smell that will fill the entire house.
Rolling and Cutting the Dough
Once the dough has risen, punch the dough down and transfer it to a well-floured surface. Roll the dough out to a 14"x 9" rectangle.
Spread the softened butter over the dough leaving a 1/4" margin along the top of the dough (14" side).
Sprinkle the brown sugar mixture over the dough and rub it into the butter.
Starting at the bottom long edge begin tightly rolling up the dough, seal up the seam by pinching the dough together and place seam side down.
Use a sharp knife or dental floss to cut the log into 1” even pieces, this should leave you with 8 pieces. The dental floss trick is something I learned from my aunt – it prevents the dough from squishing and keeps those beautiful swirls intact.
The Second Rise
Place your rolls in a greased baking dish, cover with a clean towel and let them rise again for about 35-45 minutes.
This second rise ensures that the rolls are light and fluffy. It’s a step that’s easy to skip, but trust me, it makes all the difference. During this time, I usually clean up the kitchen and take a little break.
Baking the Cinnamon Rolls
Preheat your oven to 350°F (175°C). Once Cinnamon rolls have risen pour the heavy whipping cream over cinnamon rolls.
Bake the rolls for 25-30 minutes, or until they are golden brown and your kitchen smells like a cozy bakery. This is my favorite part – the anticipation of those warm, gooey rolls coming out of the oven is just the best.
Cream Cheese Frosting
While the rolls are baking, you can prepare frosting. In your stand mixer or with a hand mixer combine softened cream cheese, butter, powdered sugar, and vanilla until smooth.
Once cinnamon rolls are removed allow to cool for 5 minutes and then frost. This combination is scrumptious!
Cinnamon rolls are best enjoyed warm, fresh out of the oven. Pair them with a cup of coffee, tea, or a glass of milk for the ultimate treat. They make for a delightful breakfast, brunch, or dessert. There’s something incredibly satisfying about pulling apart a cinnamon roll and savoring each bite.
The next time you’re craving something sweet and comforting, give this recipe a try. I guarantee it will become a favorite in your household, just as it has in mine. I'd love to hear from you! Share your experiences in the comments below. Happy baking!
Indulge in the sweet perfection of homemade cinnamon rolls, no eggs needed. Soft, buttery dough infused with a warm cinnamon swirl and a hint of apples, baked to golden perfection. Frosted with velvety cream cheese icing for the ultimate treat. A classic comfort that fills your kitchen with a delightful aroma and leaves your taste buds craving more. Simple steps, extraordinary results – enjoy the comfort of freshly baked cinnamon rolls.
- 184 g Warm Whole Milk
- 7 g Rapid Rise Yeast
- 50 g Granulated Sugar
- 57 g Melted Unsalted Butter
- 125 g Unsweetened Apple Sauce
- 405 g Bread Flour
- 4 g Salt
- 2 g Baking Powder
- 57 g Softened Unsalted Butter
- 12 g Cinnamon
- 130 g Packed Brown Sugar
- 120 g Cream Cheese
- 43 g Softened Unsalted Butter
- 91 g Powdered Sugar
- 2 g Pure Vanilla (Vanilla extract can be substituted)
- 60 g Heavy Whipping Cream
Melt butter and set aside. Heat milk to 110 degrees Fahrenheit. You can warm the milk in a pot on the stove or heat it in the microwave for approximately 40 seconds. Pour the milk into the bowl of your stand mixer or mixing bowl and sprinkle the yeast over the top of it. Add in melted butter, granulated sugar, and unsweetened applesauce and mix everything together. Add in bread flour, salt, and baking powder and mix with a wooden spoon or Danish whisk until it comes together in a rough ball.
If you are using a stand mixer with your dough hook attachment mix dough for 8 minutes on medium, if the dough is sticking to the sides and bottom of the bowl add 1-2 Tablespoon of flour. The dough will be slightly sticky. If hand mixing, knead the dough on a well-floured surface for about 8-10 minutes.
Transfer the dough to a well oiled bowl, and flip once to coat the top of the dough. Cover the dough with plastic wrap and a warm damp tea towel. Let dough rise until double in size, approximately 1-1 1/2 hours.
While the dough is rising in a small bowl, mix together the brown sugar and cinnamon, cover, and set aside. Grease a 9" round cake pan or 9"x 9" pan and set aside.
Once the dough has risen, punch the dough down and transfer it to a well-floured surface, and roll the dough out to a 14"x 9" rectangle. Spread softened butter over the dough leaving a 1/4" margin along the top of the dough (14" side). Sprinkle the brown sugar mixture over the dough and rub it into the butter. Starting at the bottom long edge begin tightly rolling up the dough, seal up the seam by pinching the dough together and place seam side down.
Cut off about 1/2" off each end. Cut the rolled dough into 1" sections with a serrated knife, this should leave you with 8 cinnamon rolls. Place cinnamon rolls in the greased pan. Cover the pan with plastic wrap and a warm towel for the second rise for 35-45 minutes.
Preheat oven to 350 Degrees Fahrenheit. Once Cinnamon rolls have risen pour the heavy whipping cream over cinnamon rolls place in oven and bake for 25-30 minutes or until golden brown.
- While cinnamon rolls are baking, prepare your cream cheese frosting. In your stand mixer or with a hand mixer combine cream cheese, butter, powdered sugar, and vanilla until smooth. Once cinnamon rolls are removed allow to cool for 5 minutes and then frost.
Servings 8
- Amount Per Serving
- Calories 275kcal
Optional Additions:
-
Chopped Nuts (1/2 cup, such as pecans or walnuts): Nuts can be mixed into the filling for added crunch and flavor.
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Raisins or Currants (1/2 cup): These dried fruits can be sprinkled over the filling for a sweet and chewy texture.
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Chopped Dried Fruit (1/2 cup, such as apricots or cranberries): Dried fruit adds a fruity sweetness and a unique twist to the filling.
Feel free to customize your cinnamon rolls by adding any of these optional ingredients or experimenting with different fillings and toppings to suit your preferences. Enjoy the baking process and the delightful aroma of freshly baked cinnamon rolls!
Thank you for trying our recipe. Please leave a review in our comment section if you enjoyed it or have any questions.
Enjoy your day.
Sandy