I was so happy to find an egg-free recipe (due to food allergies), & this one worked well. I used sour oat milk (1 1/2 T. vinegar plus enough oat milk to equal 1 1/2 c.; mix & let sit 5 minutes) in place of buttermilk. I ended up using my bread machine. Next time I won't "proof" the yeast beforehand though; I'll just add it dry to the bread machine as the last ingredient, adding the liquids first. Most cinnamon rolls have sugar in the dough, so I added 1/4c. sugar with the rest of the dry ingredients. I also used BREAD FLOUR. The dough turned out nice & soft, not sticky, and was VERY easy to work with (huge rectangle!). For the spread, I substituted white sugar for the brown sugar & added more cinnamon. I rolled the dough, starting at the long end, & used thread to cut the pieces (put thread under the dough log, bring both ends up, crossing each other, & pull out & down); this works much better than a knife, which tends to squash & seal the dough. Next time I will bake them in a 9x13" pan (10x15" is too big). The rolls need to touch each other on the sides so they raise more in the oven. I made a simple glaze of 1 c. powd.sugar & 1 t. vanilla extract mixed with enough "milk" to make it smooth & thin enough to drizzle. These really turned out great!
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I was so happy to find an egg-free recipe (due to food allergies), & this one worked well. I...