The Breadman's World Famous, All Natural, No Butter Cinnamon Rolls

The Breadman's World Famous, All Natural, No Butter Cinnamon Rolls

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  • Prep Time


  • Total Time


  • Servings



  • Makes 12 rolls


  • 7

    ounces warm water

  • Tbsp canola oil

  • Tbsp honey

  • ¼

    tsp liquid lecithin

  • 2

    cups (9½ ounces)whole wheat flour

  • 3

    Tbsp powdered whey

  • 2

    tsp gluten flour

  • 2

    tsp powdered egg substitute

  • ¾

    tsp fine sea salt

  • tsp active dry yeast


  • ¼

    cup almond butter

  • ¼

    cup canola oil

  • ½

    cup honey

  • ½

    cup powdered whey


  • 2

    tsp cinnamon

  • cup raisins or chopped nuts (optional)


Put all the dough ingredients into the bread pan in order listed. Select "Dough" setting on your machine. Press start. When the machine beeps, remove the dough. Turn off the machine. Place dough on a lightly floured counter or cutting board. Flatten it out slightly and roll it into a 10 by 12 inch rectangle. Stir glaze ingredients together until smooth. Warm gently in a saucepan for a couple of minutes of two stiff.Spread half the glaze over the rectangle of dough, leaving a narrow border all around. Sprinkle cinnamon and, if desired, raisins are chopped nuts over the glaze. Beginning at one long side, roll dough into a cylinder and pinch the same to seal. Cut roll dough into 12 1 inch slices . Using canola oil, lightly oil a 10 inch round cake pan. Spread remaining glaze mixture over bottom of prepared pan. Set roles in pan on top of glaze and cover with plastic or damp cloth. That rolls rise in a warm place until doubled in volume, about 1 hour. Preheat oven to three 50°F. Set pan on a baking sheet and bake on the center rack of the oven for 15 to 20 minutes. (Glaze that bubbles over the pan in the oven will spill onto baking sheet.) Invert the pan onto a serving platter and let the glaze drip down the sides of the roles. Scrape any remaining glaze from the pan onto roles. Serve warm


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