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4.85 from 13 votes

Light Cinnamon Rolls - Eggless

Course Dessert
Cook Time 18 minutes
Total Time 18 minutes
Servings 16

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.