Light Cinnamon Rolls – If you could smell my house right now, the aroma of cinnamon and butter is filling the air. I’m in heaven! These Eggless Cinnamon Rolls are something else, and I mean it!
Although these light cinnamon rolls are egg-free but taste just like the classic, home-style cinnamon rolls, it is time for you to taste astonishing, light, soft, fluffy, and heavenly cinnamon rolls topped with basic glaze. The light cinnamon rolls will tease your senses with their mind-blowing aroma, and no, it doesn’t stop there, grab a fork and gently press down a roll and it will feel like a fluffy pillow.
These rolls are so easy to prepare, and you can make them a day ahead. In this post, I will share how to store them baked and unbaked, speed the dough rising process, and much more. Please watch the video tutorial and learn how to make this recipe!
Ingredients to make egg-free light cinnamon rolls
All-purpose flour. I always use all-purpose flour in my baking, but you can also use bread flour. I wouldn’t suggest whole wheat flour because the rolls will turn out dense.
Milk. Since we are not using eggs in this recipe, we need to keep the rolls moist for a longer time. Whole milk is the best to use in this recipe.
Baking powder and baking soda. The combination of both with lemon juice makes fluffy rolls.
Sugar. We will use fine white sugar in the dough and brown sugar for the filling. You can use light brown or dark brown sugar. Some of my audience used fine white sugar in the filling and got a good result too.
Lemon juice. You can replace it with white vinegar, but lemon juice has a lighter flavor and lighter scent than white vinegar; however, I did replace lemon juice with vinegar a few times, and the result was the same.
Butter and oil. Using both to make the rolls keep the rolls soft even after refrigerating it. Of course, the butter adds a great flavor to the cinnamon rolls.
Cinnamon. Well, without it, this wouldn’t be cinnamon rolls.
Yeast. I have used dry yeast, and yes, you can use instant dry yeast too—more about the yeast and the best types for this recipe below.
The best yeast to use in making light cinnamon rolls
If you are using active dry yeast, you will have to prove it first and then use it to make the dough. If you are so sure of the yeast’s quality, you can go ahead and dissolve it in the milk and sugar mixture, then add the flour and knead, but the dough will take a longer time to rise.
You can also use Instant dry yeast; it allows the dough to rise faster, and you don’t need to prove it. Keep an eye on your dough; if you let the dough proof for long, it will turn sour.
How to store the yeast
It might sound strange, but it’s best to keep the yeast in the freezer. Place it in an airtight container, and you can use it for a longer time. Keeping the yeast in the freezer prevents it from exposing it to the kitchen's fluctuating temperature!
Making Cinnamon Rolls Without Eggs!
These rolls taste so good and sweet enough, and you might decide to skip the glaze. I like these rolls with no frosting or glaze, but You can try cream cheese frosting, caramel sauce, or a simple glaze. It is better to have these rolls as is before deciding on a topping.
- Mix the warm milk with lemon juice and keep aside. If the milk is hot, it might curdle, and it is fine. You can still use it in the recipe; you will get the same results, so don’t worry!
- In a mixing bowl, add the milk and lemon mixture, sugar, and yeast and mix well; if you use active dry yeast, allow it to prove. When using Instant yeast, proceed with the next step. Make sure the milk is warm and not hot, or the yeast will die, and the dough will not rise.
- In a different bowl, sift the flour with salt, baking powder, and baking soda.
- Add the butter and oil to the flour and mix using a paddle attachment if using a stand mixer, or beat it using a stand mixer, but you can also use your hand for this step.
- Now that the flour got a crumb-like texture, gradually add the wet ingredients and keep on mixing. If you are using a stand mixer, remove the paddle attachment, and use a dough hook; keep kneading until you get a soft dough. If you are kneading with your hand, you will need to knead for 10 minutes to smooth, not sticky dough.
- Cover the dough with a plastic wrap or a damp cloth and allow the dough to rise. Depending on your kitchen's temperature or the place you chose to prove the dough, it will take one and a half to two hours to double in size.
- You shouldn’t need to dust the working surface, but you can lightly dust the working surface with flour and roll the dough.
- Mix the brown sugar, butter, and cinnamon. You can either spread the filling by sprinkling it over the rolled-out dough, which is faster and more convenient, or use a spatula and spread it evenly. Remember with heat, and while baking, the filling will spread within the rolls!
- Roll up the dough to make a long log, use dental floss, and cut the log into small or large rolls.
- Use a 9x9 inch baking pan and place parchment paper at the pan's bottom if you think the rolls might stick. Place the rolls in the baking pan, keeping a small gap between each roll. Cover, and let it rise; this will take 40 minutes to an hour again, depending on how warm or cold your kitchen is.
- Bake for 15 to 18 minutes in a preheated oven.
- You can get 16 small rolls or 9 medium size rolls from this dough.
To make the simple glaze
Mix all the ingredients well and then pour it on a room temperature cinnamon roll. Pouring the glaze over a hot cinnamon roll is fine too, but it will seep through the roll!
Tips for making the best light cinnamon rolls
- Preheat the oven 20 minutes before baking the rolls.
- Do not use hot milk. Hot milk will kill the yeast, and your hard work will be wasted.
- I have used different flour brands for making this recipe, and the dough always turned out soft with the amount of liquid mentioned in the recipe. Make sure to measure the flour correctly.
- Use room temperature butter in the dough, otherwise the yeast will not proof, and the dough will take a much longer time to rise.
- For the filling, use room temperature butter to help the filling spread evenly and smoothly.
- Because every oven is different, the cinnamon rolls may not turn golden when done; it’s because the heat is not distributed evenly in the oven. You can check if the rolls are done by inserting a toothpick in the middle of the middle roll; if it comes out clean, the rolls are ready.
- Baking the rolls in a pan made of glass is perfectly fine, but the rolls will receive more heat, and the ones on the sides will get brown faster.
How to store unbaked cinnamon rolls?
After cutting the rolls, place them in the baking pan and cover tightly with a plastic wrap, then with aluminum foil, and place them in the fridge to bake them in the morning. To bake refrigerated cinnamon rolls, take them out of the refrigerator, put them in a warm place covered for at least an hour, and then bake them.
You can freeze the unbaked rolls by following the previous step but instead of the fridge, place them in the freezer. The rolls can stay up to 3 weeks to a month in the freezer. To thaw and bake frozen rolls, place the rolls in the fridge overnight to thaw. Take out the refrigerated rolls, allow them to rise again for an hour to an hour and a half before baking.
More Egg Free Recipes:
Light Cinnamon Rolls - Eggless
FOR THE DOUGH
- ¾ cup warm milk mixed with 1 ½ tablespoon lemon juice keep aside for 5 minutes
- ¼ cup vegetable oil
- 1 tablespoon melted unsalted butter
- 2 teaspoon dry active yeast
- ¼ cup sugar
- 2 ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
FOR THE FILLING
- ½ cup unpacked brown sugar
- 1 tablespoon cinnamon powder
- 3 tablespoon softened butter
FOR THE GLAZE
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
TO MAKE THE DOUGH
- In a small bowl, mix the milk with sugar and yeast. Cover and set aside for 10 minutes.
- Sift flour, baking soda, baking powder, and salt. Keep aside.
- Add the butter and oil to the flour and mix using a paddle attachment if using a stand mixer, or beat it using a stand mixer, or use your hand instead.
- Add the milk mixture to the flour gradually and knead until you get a smooth dough, will take 7 – 10 minutes of kneading with hands.
- Cover the dough and keep in warm place to rise, for 1 or 1 and half hour.
- *You can make this dough the night before. When done the kneading, cover and refrigerate.
MAKING THE FILLING
- Mix all ingredients together and keep aside in cool place.
MAKING THE GLAZE
- Mix all ingredients together and keep aside in cool place.
MAKING THE CINNAMON ROLLS
- Roll dough into a rectangle 24" by 18" or 18"x18" to make bigger rolls.
- Spread the filling by sprinkling it over the rolled-out dough, it's faster. Or use a spatula and spread it evenly. With heat, and while baking, the filling will spread within the rolls!
- Roll it up from the longest side, roll tight but not too tight. Pinch the seam tightly.
- Cut the roll into 16 slices and place on a baking sheet. For bigger rolls cut 9. Use a 9x9 inch baking pan. Place parchment paper at the pan's bottom. Place the rolls in the baking pan, keeping a small gap between each roll.
- Cover the rolls and let them rise for 40 minutes.
- Preheat oven to 180C/360F. Bake 15 to 18 minutes or until it's golden.
- You can roll out the dough to 18” by 18” if you want bigger, thicker rolls. You will get 16 small rolls or 9 medium size rolls from this dough.
- Please read (Tips to making the best light cinnamon rolls) in the post above to bake a fail-proof cinnamon roll.
- Use white vinegar instead of lemon juice if the lemon is not available.
- Always preheat the oven before baking the rolls. It will take an oven 20 minutes to preheat.
- You can use buttermilk instead of milk and lemon; However, the milk and lemon mixture make the cinnamon rolls much lighter.
- To help the dough rise quickly, turn on the oven 160C/325F for 15 minutes. Turn off the oven and then place the dough in the oven to proof. Ensure the dough is in a bowl that can take the heat and not break or melt in the oven.
- Another way to speed the processor of proofing is by covering the dough and placing it on a warm water bath.
This post was originally published in 2014, I have updated it with more text and a video tutorial.
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