Home » Breakfast » Light Cinnamon Rolls – Eggless

Light Cinnamon Rolls – Eggless

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.

Light Cinnamon Rolls. These egg free cinnamon rolls are light and fluffy, it will melt in your mouth and you’ll ask for more. Learn how to make Cinnamon rolls without eggs here www.munatycooking.com | @munatycooking

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.

Salt.

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.

Light Cinnamon Rolls. These egg free cinnamon rolls are light and fluffy, it will melt in your mouth and you’ll ask for more. Learn how to make Cinnamon rolls without eggs here www.munatycooking.com | @munatycooking

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!

Light Cinnamon Rolls. These egg free cinnamon rolls are light and fluffy, it will melt in your mouth and you’ll ask for more. Learn how to make Cinnamon rolls without eggs here www.munatycooking.com | @munatycooking

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 9×9 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.
Light Cinnamon Rolls. These egg free cinnamon rolls are light and fluffy, it will melt in your mouth and you’ll ask for more. Learn how to make Cinnamon rolls without eggs here www.munatycooking.com | @munatycooking

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

  1. Preheat the oven 20 minutes before baking the rolls.
  2. Do not use hot milk. Hot milk will kill the yeast, and your hard work will be wasted.
  3. 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.
  4. Use room temperature butter in the dough, otherwise the yeast will not proof, and the dough will take a much longer time to rise.
  5. For the filling, use room temperature butter to help the filling spread evenly and smoothly.
  6. 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.
  7. 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:

Chewy Egg Free Brownies.

Banana Chocolate Chip Muffins.

Eggless Arabian Cake.

Small image of light cinnamon rolls on a plate.

Light Cinnamon Rolls – Eggless

Light cinnamon rolls, 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.
4.77 from 38 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: light cinnamon rolls
Prep Time: 15 minutes
Cook Time: 18 minutes
Resting Dough: 2 hours 30 minutes
Total Time: 3 hours
Servings: 16 people
Calories: 187kcal
Author: Muna Kenny

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 melted unsalted butter
  • 2 teaspoon dry active 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

FOR THE FILLING

  • 1/2 cup unpacked brown sugar
  • 1 tablespoon cinnamon powder
  • 3 tablespoon softened butter

FOR THE GLAZE

  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

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 9×9 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.

Video

Notes

  • 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.

Nutrition

Calories: 187kcal
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!

This post was originally published in 2014, I have updated it with more text and a video tutorial.

Light Cinnamon Rolls. These egg free cinnamon rolls are light and fluffy, it will melt in your mouth and you’ll ask for more. Learn how to make Cinnamon rolls without eggs here www.munatycooking.com | @munatycooking

This page may contain affiliate links.

Pinterest | Facebook | Instagram

Save

Save

Save

Save

130 Comments

  1. Nothing beats a good cinnamon roll.. your delicious images have definitely got me craving one right now!

  2. These cinnamon rolls look really superb, Muna. So soft and fluffy..gorgeous.

  3. I would like at least a bite!

  4. Wow, 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!

  5. Charissa

    when putting it in the fridge overnight how long do you need to leave it out before finishing the recipE and baking?

    • munatycooking

      Hi 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 🙂

  6. Do you think i could make the whole thing up until baking then put them in the fridge overnight and bake in the morning?

    • munatycooking

      I 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 🙂

  7. Hi
    Did you use active dry yeast in the recipe? Do I use the same amount if I use instant dry yeast?

  8. These look absolutely delicious. Absolutely going to try them ASAP!

  9. After baking, how is the integrity of the rolls after a day.

    • munatycooking

      If 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.

  10. Love 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!!!

  11. Hi 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

      Hi Vidya, adding lemon juice or vinegar to milk makes it a substitute for buttermilk. Buttermilk makes the dough or batter light and fluffy 🙂

  12. I 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

      I’m so happy your family loved it and thanks for sharing this with me, I really appreciate it 🙂

  13. I 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

      Hi Tanu, thanks for the feedback I’, glad your family loved these rolls. You can make them into dinner rolls and monkey bread too 🙂

  14. Ogonnaya Amamasi

    I tried your recipe, really awesome. My son is all happy….now he can have cinnamon rolls without eggs. (he has egg allergies)
    ???

  15. Hi! I tried your recipe..and it was amazing ..soft and tasty..my grandmom enjoyed it

    • munatycooking

      Hello Chandini, I’m happy that you tried my recipe and honored that your grandmom enjoyed it 🙂

  16. Hi 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

      Hi 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.

  17. Hi today I tried your recipe it just came out to be perfect Cinnamon roll … My kids n my mom too enjoyed them.

    • munatycooking

      Thanks for your feedback Harsha, I’m glad you liked my recipe 🙂

    • Hi, if I leave in fridge overnight that mean so I only wait for 1 rise next day¿

      • munatycooking

        Hi 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 🙂

  18. Hi today I made cinnamon roll with ur recipe they were just perfect ? no other words … Every one liked at my place.

  19. How many teaspoons of vinegar would you substitute in place of lemon juice ?

    Thank you for this recipe!!!!!

  20. Is it necessary to let them rise again?

  21. I 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!!!!!

  22. Hi ….. do we have to mix yeast in the milk in which lemon juice is mixed or have to take another milk

  23. I 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

      Hi 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.

  24. Absolutely 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.?

  25. Crystal Cash

    They came out perfect! I will definitely make these again! I appreciate the perfect recipe! ???

  26. They 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

      Thank 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.

  27. Sharmila

    Hi 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!:)

  28. Christine Laine

    I 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

      Thank you for trying out my recipe, I’m happy that you’ve enjoyed it. Your feedback means a lot to me 🙂

  29. I 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

      Wow! 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 🙂

  30. Just 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.

  31. I 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

  32. From Trinidad 🇹🇹

    Recipe 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

  33. Assalamu’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

      Wa 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!

  34. Could you use buttermilk instead of the milk and lemon mixture? If so how much would you use? Thanks

    • munatycooking

      Hi Jenn, yes you can use buttermilk instead. The amount is the same as the milk mentioned in the recipe.

  35. Hi

    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

      Baking soda makes the dough light and moist. You can leave it out if it’s not available in your kitchen.

  36. Every single time I have made these, my colleagues have loved it. It’s a hit!!! Thank you !

  37. Made these for Christmas. Absolutely delicious, and quite possibly the lightest cinnamon rolls I’ve ever had.

  38. Mary Matthews

    Thank 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

      Hey 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.

      • Dear Munaty

        Thank u so much for the recipe… I just tried..it is really delicious..wonderful to have found yours as I dont really like eggs in my desserts or bread..however my dough was sticky so i added more flour till it became smooth.. Is it supposed to be sticky while mixing it…thanks again i love it :)))

        • munatycooking

          Hi Soraya, Thanks for trying my recipe! Not all flour brands can take same amount of liquid, I suggest next time you try this recipe add the liquid gradually until you get a smooth dough. This happens to me too when I use a different brand of flour than the one I’m used, at times it requires more liquid other times it requires less. Hope this helped 🙂

  39. Hi! 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

      Hi 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.

  40. arti mundra

    i 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

      #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.

  41. Demetrian

    My son asked for cinnamon rolls for breakfast in his birthday today and this egg-free recipe was perfect! Thank you so much for sharing this!

  42. Very easy and definitely worth it

  43. I have been making cinnamon rolls for over 50 years, but I have to admit these are the best I have ever made! I didn’t have anything to curdle the milk with, so had to go with regular 2% milk, but that was the only change I made. They were so light and fluffy they pretty much melted in our mouths.

  44. I had to substitute lime juice for the lemon juice as it was all I had on hand, but it still turned out amazing. These were such a hit with my family, I couldn’t even get a pic before they were all gone. Thanks for sharing! Will definitely making them again soon.

  45. Madeleine

    These were the best cinnamon rolls I have EVER tasted! They weren’t too hard to make, either. I made them for my son, who is allergic to eggs, and he absolutely loved them, as did my husband and I. I will make a double batch next time, because they went really quick. Thank you so much for posting this recipe.

    • munatycooking

      I’m happy to hear that you and your family have enjoyed it, and thanks for your sweet words 🙂

  46. Kalpana Malaysia

    It turned out delicious and texture was perfect. Thanks for the recipe

  47. I just made this and it turned out really well. The texture and taste were perfect. Thanks for sharing

  48. Jitty ghuman

    Can I use this on all purpose gluten free flour.

    • munatycooking

      Hi Jitty, I haven’t tried this recipe with gluten-free flour, but if you decided to go ahead and use GF flour then my advice is to add the liquid gradually while kneading. Please let me know how it turned out and if you have any tips to make this recipe gluten-free, my readers and I will appreciate it!

  49. Thank you for the perfect recipe! These were relatively simple to make and came out so well… both my kids loved the cinnamon rolls. We will make them very often I am sure.
    We had buttermilk on hand so used that instead of the milk and lemon juice. Rest we followed the recipe exactly. Thanks again for sharing this fantastic recipe.

    • munatycooking

      Thank you Nidhi for your feedback, I ‘m happy that you and your kids enjoyed the cinnamon rolls 🙂

  50. Hello! So excited to try this recipe and have finally been able to find yeast during these crazy times. Will it be ok to use instant yeast with this recipe? I noticed on step #2 it looks like this is for active?

    • munatycooking

      You can use active yeast and dry yeast in this recipe with no problem!

      • Kiran Malhotra

        Hi…Have tried Yr recipe twice and both the times the result was excellent.. I hate eggs !! You cldnt imagine my excitement when I discovered yr recipe for eggless cinnamon rolls.. Thank you!!

        • munatycooking

          Hi Kiran, It’s so nice to hear that you have liked my recipe. Thanks a lot for the feedback 🙂

  51. Hi. My dough is still very sticky after kneading. What can I do?

    • munatycooking

      Hi, I would suggest adding a tablespoon of flour and knead for 5 minutes. Let me know if this helped.

  52. How can I double this recipe?

  53. Michelle

    This recipe is absolutely amazing!!! My son is allergic to eggs so I’m always looking for eggless recipes. This one didn’t disappoint. It is now my official recipe for cinnamon rolls! The only thing I do differently is that I double up on the filling. Thanks so much for posting!!!

  54. Khushbu Taunk

    Hi Munaty,
    The recipe was perfect and the rolls turned out so so delicious. Thank you for the lovely ‘Eggless’ recipe. Much love from India.

  55. Oh!! I am allergic to Cinnamon else would have loved to try out this recipe.Everybody in my family love cinnamon rolls but I dont make anything that has cinnamon. May be I can try these for my son.

  56. This looks delicious I love cinnamon rolls. Really easy to make vegan too since you don’t use eggs!

  57. Baking cinnamon rolls makes your house smell divine! I like this eggless version and will try it!

  58. Never tried cinnamon rolls before because I am always looking for healthier solution, but you made me wonder. I may try your recipe.

  59. Kristine Nicole Alessandra

    I have not made cinnamon rolls in a long time. Your egg less version looks really nice and fluffy and super delicious. I have to make some soon. Thanks for the recipe!

  60. I made a cinnamon roll cake last week.and it was great but I do know nothing beats the classic cinnamon roll. These look delicious.

  61. Melanie williams

    Oh wow these look super lovely. I also like how you have made them egg less too…very good x

  62. Love thesr rolls, so good!

  63. Yummmm! So I promise to myself that I would learn how to bake during quarantine. Did I ever? Not really! Lol. Thanks for sharing

  64. I have used this recipe so many times now! these are perfect! I use the same dough for sooo many other things like braided bread, baked doughnuts, etc.. Sometimes I also replace plain flour with whole wheat flour. Or mixture of both.. Thank you so much for sharing this wonderful recipe!

  65. Tried this recipe and all I can say is wow.
    They came out so soft and yummy.I used vinegar in place of lemon juice. Delicious!

    • munatycooking

      Thanks a lot, Sasha, I use vinegar too at times in this recipe and it works just the same 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*