Eggless Cinnamon Rolls Recipe | easy homemade cinnamon rolls recipe (2024)

US Customary - Metric

For the dough

• ½ cup + 1 tablespoon milk (or 125 ml)
• 1 tablespoon sugar
• 1 teaspoon yeast
• 1.5 cup maida/all purpose flour
• 2 tablespoon butter (soft/room temperature) if using unsalted batter, add a pinch of salt to the dough
• 1 teaspoon vanilla essence

For the filling

• 2 tablespoon butter (room temperature)
• 1 tablespoon cinnamon powder
• ⅓ cup brown sugar (if you are not pouring sugar glaze over the rolls, then increase the proportion of brown sugar to ½ cup)
• 1 tablespoon raisins optional

For the glaze

• ¼ cup icing sugar
• 1 teaspoon butter
• ¼ teaspoon vanilla essence
• 1 tablespoon milk

For the dough

• In a small bowl, take warm milk. Add sugar and yeast. Mix well till no lumps of yeast remain.

• If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.

• In a wide bowl, take maida and add in the milk+yeast+sugar mixture. Knead into a dough. When everything gets combined well, add 2 tablespoon butter and vanilla essence. Form a dough.

• Now take this dough on a flat surface dusted with maida and knead well for 10 minutes until you get a smooth dough.

• Spread little oil on the dough, cover and keep aside to rise for 1 - 1.5 hours.

For the filling

• In a small bowl, take 1/3 cup brown sugar, 1 tablespoon cinnamon powder and 2 tablespoon butter. Mix all ingredients together and keep aside.

• Here, we will be pouring glaze over cinnamon rolls, so we have taken the quantity of brown sugar accordingly. But, if you are not pouring sugar glaze over the rolls, then increase the proportion of brown sugar to ½ cup.

For the glaze

• Take icing sugar, vanilla essence, butter and milk. Mix well and keep aside.

Preparing cinnamon rolls:

• After dough has increased in size, knead the dough again well.

• Take on a flat surface and roll into a big rectangle. Dust little maida if required while rolling.

• Spread the prepared filling with a spatula evenly on it. Roll it up.

• Cut the roll into equal slices. We got 10 slices. If you prefer big slices then cut into 7-8 pieces. Now grease baking tin with butter and place the prepared rolls on it leaving some gap between. Cover and let it rise for 35-40 minutes.

• Preheat oven to 180 degrees Celsius. After resting time, bake for about 30-35 minutes. After about 25 minutes, apply little butter over the rolls and bake for the remaining time. This will give nice brown colour to our rolls.

• Once baked, take them out and let them come to room temperature.

• Once they cool down, drizzle glaze over them and serve.

• Do not pour glaze on all the rolls. You can prepare the glaze and keep and pour on the rolls before eating.

• When you mix yeast, sugar with warm milk, mix till no lumps of yeast remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
• Knead the dough well as instructed.
• Here, we will be pouring glaze over cinnamon rolls, so we have taken the quantity of brown sugar accordingly. But, if you are not pouring sugar glaze over the rolls, then increase the proportion of brown sugar to ½ cup.