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 Eggless Cinnamon Rolls are something else and I mean it.
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 😉
These egg free cinnamon rolls are fluffy and the moment you take the rolls out of the oven, you will be mesmerized by the beautiful tan it gained while baking.
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.
Making Cinnamon Rolls Without Eggs!
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 personally like these rolls with nothing extra but You can try cream cheese frosting, caramel sauce, or as I mentioned earlier a simple glaze. It is better to have these rolls as is before deciding on a topping.
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.
More Egg Free Recipes:
-
- Chewy Egg Free Brownies
-
- Banana Chocolate Chip Muffins
-
- Eggless Arabian Cake
-
- Eggless Carrot Cake
Lets Make Light Cinnamon Rolls.
Ingredients
- **For the dough:
- 3/4 cup warm milk mixed with 1 1/2 tablespoon lemon juice keep aside for 5 minutes
- 1/4 cup vegetable oil
- 1 tablespoon butter melted
- 2 teaspoon dry yeast
- 1/4 cup sugar
- 2 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- **Filling:
- 1/2 cup unpacked brown sugar
- 1 tablespoon cinnamon powder
- 3 tablespoon softened butter
- **The glaze:
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- **For the dough:
- In a small bowl, mix milk with sugar and yeast. Cover and set aside for 10 minutes.
- Sift flour, baking soda, baking powder, and salt. Keep aside.
- Add oil to butter, pour on the flour mixture and mix using your hand.
- Add the milk mixture to the flour gradually and knead until you get a smooth dough, will take 7 – 10 minutes of kneading.
- 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".
- Spread the filling with your hand on the rolled dough.
- 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 baking sheet. I used a large greased baking sheet since I wanted the rolls to have enough space to expand when left to rest.
- Cover the rolls and let rise for 40 minutes.
- 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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82 Comments
Thalia @ butter and brioche
27/09/2014 at 9:28 pmNothing beats a good cinnamon roll.. your delicious images have definitely got me craving one right now!
munatycooking
28/09/2014 at 8:25 amI wish I can send some over to you, they really tasted great 😉
[email protected]'s Recipes
27/09/2014 at 10:56 pmThese cinnamon rolls look really superb, Muna. So soft and fluffy..gorgeous.
munatycooking
28/09/2014 at 8:24 amThanks Angie, hope you give them a try 🙂
Medeja
28/09/2014 at 5:49 amI would like at least a bite!
munatycooking
28/09/2014 at 8:24 amI would love to bake a whole pan for you Medeja 🙂
torviewtoronto
28/09/2014 at 10:33 amlooks wonderful
munatycooking
29/09/2014 at 7:49 amNow I’ll be waiting for you try it out 😉 … Loved your waffle picture!
Chris @ The Café Sucré Farine
28/09/2014 at 4:23 pmWow, looking at your pictures and reading your description is seriously making my mouth water. I’m having a cinnamon roll attack 🙂 They look wonderful and I can almost smell the heavenly aroma!
munatycooking
29/09/2014 at 7:48 amThank you Chris, These rolls make everyone roll in my house, specially the kids 🙂
Charissa
15/11/2014 at 3:52 pmwhen putting it in the fridge overnight how long do you need to leave it out before finishing the recipE and baking?
munatycooking
18/11/2014 at 7:25 amHi Charissa, I take the dough out of the fridge, lightly knead it and start working with it immediately … After spreading the filling and cutting the rolls, I let it rest covered for twenty to thirty minutes to increase in size, and then bake it. Hope this helped 🙂
Anna
21/12/2014 at 4:46 pmDo you think i could make the whole thing up until baking then put them in the fridge overnight and bake in the morning?
munatycooking
22/12/2014 at 5:32 amI guess you can, but you have to take it out of the fridge and let it come to room temperature before baking. Let me know how it cam out 🙂
Meera
26/02/2015 at 12:28 amHi
Did you use active dry yeast in the recipe? Do I use the same amount if I use instant dry yeast?
munatycooking
26/02/2015 at 6:07 amHi Meera, Yes you have to keep the same amount 🙂
Jay
24/03/2015 at 11:54 amThese look absolutely delicious. Absolutely going to try them ASAP!
Elda
10/06/2015 at 8:16 pmAfter baking, how is the integrity of the rolls after a day.
munatycooking
11/06/2015 at 6:01 amIf you didn’t over bake them, they stay soft and all you have to do if want to have them warm, is just pop one in microwave for 10 seconds.
Vanitha
26/04/2016 at 11:12 amLove cinnamon rolls!!! your version looks yummmm! I am always on the lookout for eggless versions of baked desserts. Trying this today…. cannot wait to dig into them!!!
Vidya
29/04/2016 at 12:11 pmHi muna
This is an amazing recipe.Just a question if we put lemon juice the milk will get curdled so do we use the curdled milk?
munatycooking
30/04/2016 at 11:40 amHi Vidya, adding lemon juice or vinegar to milk makes it a substitute for buttermilk. Buttermilk makes the dough or batter light and fluffy 🙂
Patty
27/05/2016 at 1:08 amI just tried your recipe and I loved it! They came out amazing! My kids loved them. Thank you for a fantastic recipe! This is going to be our go to for cinnamon rolls. 🙂
munatycooking
27/05/2016 at 11:20 amI’m so happy your family loved it and thanks for sharing this with me, I really appreciate it 🙂
Tanu
04/07/2016 at 12:43 amI made these rolls twice and they were perfect! My family loved them. I do have a question though….What other recipes could we use this dough recipe for? Like donuts (baked) probably? any other recipes come to your mind?
munatycooking
04/07/2016 at 10:38 amHi Tanu, thanks for the feedback I’, glad your family loved these rolls. You can make them into dinner rolls and monkey bread too 🙂
Ogonnaya Amamasi
05/07/2016 at 5:11 amI tried your recipe, really awesome. My son is all happy….now he can have cinnamon rolls without eggs. (he has egg allergies)
???
munatycooking
06/07/2016 at 7:25 pmI’m happy and glad that your son can enjoy these rolls 🙂
Chandini
31/07/2016 at 12:37 pmHi! I tried your recipe..and it was amazing ..soft and tasty..my grandmom enjoyed it
munatycooking
31/07/2016 at 6:17 pmHello Chandini, I’m happy that you tried my recipe and honored that your grandmom enjoyed it 🙂
FarzanaRijas
12/08/2016 at 1:50 pmHi this looks amazing..Havent tried cinnamon rolls yet.Will try this one i guess.Had a couple of doubts☺
1.If i plan to prep the dough night before, should i refrigerate it after its rising time?I mean after 1 hr n 20 mins??
2.Can i use white sugar instead of brownsugar in the filling?
3.Can i substitute the sweet filling with something spicy?Like the filling in garlic rolls?
Thanks in advance ?
munatycooking
12/08/2016 at 10:15 pmHi Farzana, it’s nice of you to stop by 🙂
1- If you want to prepare the dough and keep it in the fridge to use the next day, no need to wait for the dough to rise. Knead it, place it in a bowl, cover it and keep it in the fridge.
2- Yes, you can use white sugar.
3- You can fill it with anything you like 🙂
Please keep in mind that if you refrigerate the dough you have to take it out and let come to room temp, this way it will easier for the dough to rise in the second rise.
All the best.
HARSHA
09/10/2016 at 9:51 amHi today I tried your recipe it just came out to be perfect Cinnamon roll … My kids n my mom too enjoyed them.
munatycooking
09/10/2016 at 5:30 pmThanks for your feedback Harsha, I’m glad you liked my recipe 🙂
CARa
18/07/2018 at 3:37 amHi, if I leave in fridge overnight that mean so I only wait for 1 rise next day¿
munatycooking
18/07/2018 at 9:25 pmHi Cara! Yes, you need to roll the dough, fill it and shape it, then wait for the rising of the dough (it might take longer to rise since it is a cold dough.) and finally bake it 🙂
HARSHA
09/10/2016 at 9:54 amHi today I made cinnamon roll with ur recipe they were just perfect ? no other words … Every one liked at my place.
NICKY
16/01/2017 at 8:46 pmHow many teaspoons of vinegar would you substitute in place of lemon juice ?
Thank you for this recipe!!!!!
munatycooking
17/01/2017 at 9:16 amHi Nicky! You will use the same amount, which is 1 1/2 tablespoon 🙂
Jen
02/04/2017 at 12:02 pmIs it necessary to let them rise again?
munatycooking
03/04/2017 at 12:35 pmYes, it will make the rolls light and fluffy after they bake.
arti
07/04/2017 at 11:14 amI made these with cake flour.Just used 1/2 cup milk instead of 3/4 cup.The rest was as stated in the recipe.Turned out just as good!!! easy to make and so delicious!!!!!
munatycooking
09/04/2017 at 8:47 pmHey Arti, thanks a lot for your feedback. Glad that you’ve enjoyed it 🙂
Kruti
29/08/2017 at 1:21 pmHi ….. do we have to mix yeast in the milk in which lemon juice is mixed or have to take another milk
munatycooking
01/09/2017 at 10:08 amAdd the yeast in the milk lemon mixture.
Tasha
09/09/2017 at 6:02 amI added the yeast to the milk lemon mixture but it didn’t froth even after 10 minutes. Should I continue with it or use a fresh packet of yeast?
munatycooking
10/09/2017 at 7:10 amHi Tasha, try a little amount of yeast with warm water and see if it froth. If it doesn’t it means the yeast is bad if it did then continue with the recipe, sometimes the acid in the lemon or vinegar slows down the frothing process.
Lisa van Zyl-jones
28/09/2017 at 4:09 amAbsolutely delicious! Great recipe. I made the dough last night and just baked them now. I used a whole packet (10g) of instant yeast and just mixed it in with the flour and it worked perfectly.
Thank you.?
munatycooking
28/09/2017 at 8:25 pmThank you so much for your feedback, it means so much 🙂
Crystal Cash
16/10/2017 at 12:09 amThey came out perfect! I will definitely make these again! I appreciate the perfect recipe! ???
munatycooking
18/10/2017 at 12:06 pmThank you for trying my recipe and I’m happy that you’ve enjoyed 😀
Caroline
31/05/2018 at 1:03 pmPrepared these today. Turned out super soft and yum.Thank you for the recipe.
munatycooking
01/06/2018 at 8:15 pmThanks for your feedback Caroline, I appreciate it 🙂
priya
07/11/2017 at 12:38 amThey came out perfectly! a question in regards to storage, How would you store them and for how long? Thanks for a wonderful recipe. Its a keeper!
munatycooking
09/11/2017 at 10:48 amThank you Priya! You can store the rolls in an airtight container in room temp for three days. If the weather is too hot where you are, try to store in cool place.
Sharmila
07/11/2017 at 1:41 amHi munaty…i tried your recipe…it came out fantastic…everyone loved it…i would be happy if you could plz post more eggless recipes…thanks alot!:)
munatycooking
09/11/2017 at 10:47 amThanks for trying my recipe, I will try to post more egg free dessert recipes!
Christine Laine
31/12/2017 at 8:31 amI tried this recipe this morning in a desperate attempt not to have to leave the house. The outside wind chill is -20 degrees. I had no eggs and a splash of milk left. This recipe yielded the most tender rolls I have ever eaten (both home made and restaurant). I strayed from the recipe because I also had no brown sugar left (I apparently lack planning skills this week). I used white sugar instead. Brown sugar is necessary. I made up for the lack of flavor from the brown sugar by adding a little orange extract to the icing. They turned out great and I will absolutely use the recipe again. The next time, however, it will be as written. Thanks for a great recipe!
munatycooking
01/01/2018 at 9:35 amThank you for trying out my recipe, I’m happy that you’ve enjoyed it. Your feedback means a lot to me 🙂
Gabriellyn Gidman
06/01/2018 at 4:07 pmI am fifteen and have never made cinnamon rolls before. I am a pretty good cook, but when it comes to baking I am still learning a lot of techniques. These rolls were so easy to make and were the epitome of everything a cinnamon roll should be! I am gonna take the recipe and swap the cinnamon brown sugar filling out for strawberry jam and a lemon glaze!
munatycooking
10/01/2018 at 10:03 amWow! Not many teenagers like to cook these days, I’m happy that you’re going to try my recipe, I think the filling of strawberry is going to be amazing 🙂
Sara
09/04/2018 at 1:46 pmJust made these and was very unsure I would do a good job. My 3 year old daughter just got cleared to eat wheat products after being allergic for while. She is highly allergic to eggs so I was so happy to land on this recipe. We both love them. Thank you so much. Would love to post a photo but can’t seem to figure that out.
munatycooking
09/04/2018 at 4:24 pmThank you Sara 🙂
Paul
22/04/2018 at 4:11 pmI just made these as I had no eggs, they are on the final rise, I tasted the dough so good, so I’m sure once baked, these might become my go-to cinnamon buns
From Trinidad 🇹🇹
29/04/2018 at 11:16 amRecipe was amazing I will be making it again the only thing I did differently I use white vinegar to replace the lemon juice my family love it
munatycooking
30/04/2018 at 10:21 amThanks for your feedback, glad you liked it 🙂
Agie
12/05/2018 at 11:41 amAssalamu’alaykum warrahmatullahi wabarakatuh dear Muna,
Jazakillahu khayran for always willing to share your delish recipes!may it will be your jaariyah.
I was wondering if you ever tried this recipe with gluten free flour?
munatycooking
14/05/2018 at 9:00 pmWa Alaikum Assalam sister. I never used gluten free flour for this recipe but I guess it won’t be as moist and maybe more liquid will be needed!
Jenn
15/05/2018 at 10:07 amCould you use buttermilk instead of the milk and lemon mixture? If so how much would you use? Thanks
munatycooking
15/05/2018 at 4:56 pmHi Jenn, yes you can use buttermilk instead. The amount is the same as the milk mentioned in the recipe.
Vanessa
20/05/2018 at 1:30 pmHi
These look really delicious! I’m going to try to make these today, I don’t actually have any baking soda , if I left this out , do you think it will make a difference?
munatycooking
20/05/2018 at 10:55 pmBaking soda makes the dough light and moist. You can leave it out if it’s not available in your kitchen.
Mary s
25/06/2018 at 11:03 amEvery single time I have made these, my colleagues have loved it. It’s a hit!!! Thank you !
munatycooking
27/06/2018 at 6:19 amThank you 🙂
Lennox
08/08/2018 at 5:13 pmMade these for Christmas. Absolutely delicious, and quite possibly the lightest cinnamon rolls I’ve ever had.
munatycooking
09/08/2018 at 6:23 amThank you so much for your kind words and for trying my recipe 🙂
Mary Matthews
19/09/2018 at 3:45 amThank you so much for this recipe, i am allergic to eggs and always looking for recipes I can share with my family. I have just set the dough to prove! I am in the UK and wanted to check the amount of flour? I used 288 grams but only needed less than half the milk and yeast mix to bring the dough together into a sticky mix, which became soft and silky after kneading. Or maybe I should check the amount of milk – I used 180mls or three quarters of a pint. Any help would be appreciated for when I make these again!
munatycooking
19/09/2018 at 3:32 pmHey Mary, Thanks for your comment. I always measure using cups so it will be difficult for me to tell if you did anything wrong. The dough initially is sticky but after kneading for a few minutes becomes really smooth. I will soon add a printable (under the printable tab) that shows the conversions from cup to grams for dry ingredients.
Kavita
21/11/2018 at 2:02 amHi! For the filling, I didn’t have enough to spread for the size of the rolled dough you indicated. Also the filling was too “wet” after I mixed the butter with the cinnamon & sugar, making it very sticky & difficult to spread. My rolls came out tasting great, but I had to discard a lot of the edges that didn’t get the filling. I noticed no one else has mentioned this, so I must have done something wrong?
munatycooking
21/11/2018 at 5:44 amHi Kavita, Thanks for your comment. Usually, the filling is enough to spread on the rolled out dough, did you use a measuring spoon?
The filling can be wet if the butter was melted, make sure the butter is just soft and it will be easy to spread and roll. Hope this helped.
arti mundra
05/05/2019 at 11:50 ami have some confusion if i follow instruction no 6 than i have to wait for 1.5 hour to rise dough than i can roll dough can u explain instruction no 7 in detail
munatycooking
07/05/2019 at 1:35 pm#7 is for when you want to make this dough ahead of time, so you can knead the dough and refrigerate it. The dough will slowly rise while in the fridge and you can make the rolls in the morning or after a few hours.