Light Cinnamon Rolls – Eggless

light cinnamon rolls
If you could smell my house right now you will find that the aroma of cinnamon and butter is filling the air, I’m in heaven!

These Light Cinnamon Rolls are something else and I mean it.

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My husband is a big fan of cinnamon rolls but wished if a light version with lesser calories existed. No worries honey your wife is here to make your wish come true πŸ˜‰

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These cinnamon rolls are fluffy, the moment you take the rolls out of the oven, you will be mesmerized by the beautiful tan it gained while baking, but before that, these light cinnamon rolls will tease your senses with their mind blowing aroma, and no it doesn’t stop there, just grab a fork and gently press down a roll and it will feel like a fluffy pillow.

Light cinnamon rolls 1Making Light Cinnamon Rolls.

I should be baking more of these yummy goodies. These rolls taste so good and sweet enough, you might decide to skip the glaze. I have used a wide 9×9 inch pan for baking these rolls, nonstick pans are the best in case you are out of parchment paper or aluminum foil.

light cinnamon rolls 2


Light Cinnamon Rolls - Eggless
Cook time
Total time
Recipe type: Dessert
Serves: 16
  • **For the dough:
  • ¾ cup warm milk mixed with 1½ tablespoon lemon juice, keep aside for 5 minutes
  • ¼ cup vegetable oil
  • 1 tablespoon butter melted
  • 2 teaspoon dry yeast
  • ¼ cup sugar
  • 2¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • **Filling:
  • ½ cup unpacked brown sugar
  • 1 tablespoon cinnamon powder
  • 3 tablespoon softened butter
  • **The glaze:
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milk
  1. **For the dough:
  2. In a small bowl, mix milk with sugar and yeast. Cover and set aside for 10 minutes.
  3. Sift flour, baking soda, baking powder, and salt. Keep aside.
  4. Add oil to butter, pour on the flour mixture and mix using your hand.
  5. Add the milk mixture to the flour gradually and knead until you get a smooth dough, will take 7 – 10 minutes of kneading.
  6. Cover the dough and keep in warm place to rise, for 1 or 1 and half hour.
  7. *You can make this dough the night before. When done the kneading, cover and refrigerate.
  8. **Making the filling:
  9. Mix all ingredients together and keep aside in cool place.
  10. **Making the glaze:
  11. Mix all ingredients together and keep aside in cool place.
  12. **Making the cinnamon rolls:
  13. Roll dough into a rectangle 24" by 18".
  14. Spread the filling with your hand on the rolled dough.
  15. Roll it up from the longest side, roll tight but not too tight. Pinch the seam tightly.
  16. Cut the roll into 16 slices and place on baking sheet. I used a large greased baking sheet since I wanted the rolls to have enough space to expand when left to rest.
  17. Cover the rolls and let rise for 40 minutes.
  18. Preheat oven to 180C/360F. Bake 15 to 18 minutes or until it's golden.

*These rolls are perfect without any glaze (seriously) but if you wish to use the glaze, then drizzle some while the rolls are hot.

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