3.07.2012

Egg-free and Dairy-free Cinnamon Rolls ... YUMM-Y!!

I have tried my fair share of allergy friendly recipes. My 3 year old son was diagnosed with severe food allergies to milk, eggs, and peanuts, at around a year old {though we'd known about it since he was 2 months old!} I had yet to find a really good cinnamon roll recipe though. 

Allergy friendly breakfast foods are so hard to come by. Everything has milk or eggs in it. That's what makes pancakes and waffles so moist and fluffy! While browsing Pinterest a couple weeks ago, I came across a 1 hour cinnamon roll recipe. They looked delicious. I checked the list of ingredients and realized that if I made a couple substitutions I could try making these for my family. 

They were f-a-n-t-a-s-t-i-c-!!! Oh my heavens!! I could not believe how good they turned out. It is a recipe we are keeping for sure and one I want to share -- because I know how hard it is to find good allergy friendly recipes! 


Here's my allergy friendly version.
{I halved the recipe that I found and it made 2 large baking pans full of rolls -- the following recipe is for the full version. If you want, just cut the ingredients in half.}


Please refer to the original recipe for non-allergy-free ingredients as well as complete step by step instructions!

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast {I used rapid rise bread machine yeast because it's all I had and it was perfect}

Then add:
1 T. salt
4 1/2 tsp. egg replacer + 6 T warm water {mixed together} -- the equivalent of 3 eggs
10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cutting board {or in my case a large baking pan} and dump out dough. Divide in half. Roll one half out into rectangle.

Melt 1/4 c dairy-free margarine {I use Fleischmann's unsalted -- available at Ralph's}

Create your cinnamon and sugar mixture:
1c granulated sugar
1 T cinnamon

Spread the  rolled out rectangle with the melted margarine and then sprinkle on the cinnamon and sugar mixture. Roll up tight, but not too tight. Divide the rolled dough into 24 rolls. Place them on a parchment lined cookie sheet and let them rise for just a couple of minutes -- they will rise fast!

 Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.


While they are baking, you can prepare the frosting glaze. Here is what I used.

Frosting:
1/2 c dairy-free margarine
2 pinches of salt
2 tsp vanilla
6 c. powdered sugar
rice milk
{I added the rice milk last and just eye balled it while stirring to reach a thick glaze consistency}

Then sit back and enjoy the aroma coming from your kitchen!


Your cinnamon rolls should be just browning on the top when you take them out. Drizzle some of your frosting over the top of each roll, serve, and enjoy!


My kids each had almost 4 full cinnamon rolls for breakfast! Then we finished off what was left for lunch! 

If you make the whole batch, put them in the fridge or freezer and save some for another day --- if you have any left overs that is!! 






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5 comments:

  1. This is about the best post I've read in a while. My daughter (2 years old) has an egg allergy and figuring out what to feed her in the morning has gotten tough. I think she's pretty tired of oatmeal and cheerios. Then my nursing son (5 months old) apparently is lactose intolerant and I've been told to cut all dairy from my diet. So there goes my oatmeal and cheerios! I'm so excited to give this a try. Finally to have something that EVERYONE can eat that looks delicious. I'm looking forward to seeing more recipes from you since our kids have similar allergies.

    ReplyDelete
    Replies
    1. So sorry to hear about the allergies in your home. It's all battle of trial and error with baking allery free. When I find good recipes I post them. I have a great chocolate cake recipe posted in my dairy free section.

      I found that baking with rice milk or almond milk tastes MUCH better than using soy milk {at least for us}.

      Thanks for stopping by and for your wonderful comment. It's always nice to know there are others out there dealing with allergies!
      Katy

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  2. Wonderful recipe, looks so good, I will try to use whole wheat flour and see how they come out.

    ReplyDelete
  3. These look yummy!
    I also have two kiddos who are allergic to dairy. My almost 7 yr. seems
    to have gotten much better. (but we are still careful) My 3 yr. daughter
    still has pretty bad skin issues if she consumes dairy. It is very hard to find good recipes! Thanks so much for sharing.
    Does walmart carry the dairy free margarine?

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Thank you so much for stopping by. I would love to hear from you!