Cinnamon Rolls


Eggless Cinnamon Rolls Recipe | Easy Sweet Cinnamon Rolls

Sweet and aromatic eggless cinnamon rolls.These pillow soft rolls are super easy to make and make a wonderful tea time snack.

I have been wanting to try these eggless cinnamon rolls for a long time. So when I invited  Bishakha and Ashish over for tea, these spongy – sweet and spicy rolls seemed perfect.

I am not an expert with breads but this one I would definitely say is a keeper. Not just because the end result is awesome but also because it is so damn easy to make.

The recipe is perfect for making 6-8 small cinnamon rolls. Try these spongy cinnamon rolls soon .


Prep Time            15 minutes

Cook Time          20-25 minutes

Passive Time     2 hours

Servings              8 rolls


For the basic dough

1 and 1/2 cups all purpose flour

1 tsp salt

1/2 cup warm milk

1 and 1/2 tbsps butter

1 and 1/2 tbsps sugar

1 and 1/2 tsps Instant dry yeast

For the cinnamon filling

1 and 1/2 tbsps Melted butter

2 tbsps Cane sugar/ brown sugar

2 tsps Cinnamon powder


Butter for greasing

Milk for brushing

Extra flour for dusting work surface


  1. Sift the flour and salt together.
  2. In a large mixing bowl, add the butter and sugar to the warm milk. Whisk well to combine the ingredients.
  3. Add the instant yeast to the above and mix.
  4. After 2-3 minutes, mix in the sifted flour until just combined.
  5. Cover the bowl with a lid and set aside for 5 minutes.
  6. Gently knead the 'soft' dough for 2-3 minutes.
  7. Transfer into a clean, greased bowl and cover with a damp cloth.
  8. Set aside for the first proofing/ until the dough doubles in size.
  9. Punch down the dough gently and transfer it to a clean flat surface dusted with some flour.
  10. Roll out the dough into a 5 by 10 inch rectangle.
  11. Brush the top of the rolled out dough with a generous amount of melted butter.
  12. Mix the cane sugar and cinnamon powder together.
  13. Sprinkle it evenly over the butter coated dough. You can use the back of a spoon to smoothen and even it out.
  14. Roll into a tight cylinder and slightly pinch together the edges to seal.
  15. Use a sharp knife to cut the cylinder into equal sized rolls. [around 6-8 rolls]
  16. Line a 7 inch round baking tin with parchment.
  17. Arrange the cinnamon rolls [with the concentric cinnamon rings showing above] slightly apart from each other.
  18. Cover with a damp cloth and allow to double in size [ second proofing]
  19. Preheat the oven at 180 C for 10 minutes.
  20. Brush the top of the rolls with milk before placing into the preheated oven.
  21. Bake at 180 C for 20-25 minutes or until the top gets nice and golden.
  22. Remove from the oven . Serve fresh and warm.


  • The dough must be soft and moist but not sticky. If needed you may add 1-2 tsps of milk .
  • I prepped the dough the previous evening and refrigerated the dough after the first proofing. You can do this too - Simply wrap the deflated dough after 1st proofing in a cling film and place it inside a slightly larger airtight container.
  • Cinnamon rolls taste best when served warm and fresh. But incase you are making them in advance, store them in an airtight container once completely cooled. Place them in a preheated oven for 10 minutes [pre heated and switched off] and serve them warm.
  • I like placing the dough to be proofed in a warm dark place, like my oven. You can do this too. [Don't switch on the oven though]
  • You can increase/ decrease the amount of filling to suit your taste. I wouldn't reduce the butter though. Because it makes these rolls so soft and yum.
  • The milk must be just warm not 'hot' especially before you add the yeast.
  • You may use salted butter and skip salt added to the flour in the recipe.

I hope to see some yummy cinnamon rolls coming up from your end soon.

Happy baking!

Posted originally on JUNE 1, 2017


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