These cinnamon rolls without eggs are my all-time favorite! They are truly the best eggless cinnamon rolls I’ve ever had and this is the only recipe you’ll ever need. This. Is. It!
They are super soft, fluffy, and perfectly chewy with a hint of gooey, they’re jam-packed with cinnamon flavor and lightly drizzled with a glaze. Plus, super easy to make!
Recipe adapted from Gayathris Cook Spot
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❤️About This Recipe
- Perfect for holidays: You can shape these eggless cinnamon rolls a day before and keep them in the refrigerator overnight. On Christmas morning, you can freshly bake them and enjoy them as breakfast or brunch.
- Egg-free cinnamon rolls: Trust me! After having a bite of it you won’t believe these cinnamon rolls are made without eggs. They are super soft and fluffy.
- No oil or margarine: Butter is used here because ‘butter is better'. It gives the perfect texture.
- Right cinnamon flavor: It has the right amount of cinnamon, not overpower or not so mild.
- Better than Bakery (minus the frosting): The texture of the rolls is bakery-style even though these are eggless cinnamon rolls. The size is smaller than bakeries. Plus, I have lightly drizzled it with icing sugar glaze as I don’t like them too sweet. While bakery version has cream cheese frosting (like Cinnabon)
🧾Ingredient Notes
Here is the pic of the ingredients you’ll need to make eggless cinnamon rolls recipe. All of them are easy to find, nothing fancy here.
Dough:
- Flour: All purpose flour (maida in Hindi) is used here.
- Active dry yeast: You can use instant yeast if that’s what you have. If you use instant, you won’t need to bloom it first, but it’s a good idea to test if it’s still alive. If your yeast doesn’t foam up your yeast is dead and the rolls won’t turn out good.
- Milk: I have used full-fat whole milk and make sure the milk is lukewarm.
- Yogurt: Use full-fat whole milk yogurt. It is used instead of eggs along with baking soda.
- Sugar: granulated sugar is fine, we just need a bit to sweeten the dough
- Butter: I prefer to use unsalted butter so I can control the salt intake (Sodium) in our food.
- Salt: we always need to add a bit of salt to our baked goods, to bring out all the flavors. Salt makes everything taste better. If using salted butter then skip it.
- Lemon zest: It is the yellow outer part of the lemon rind. Use the microplane zester to grate the yellow part only (don’t zest the bitter white part). A very tiny amount is used, it doesn’t make the cinnamon rolls lemony but reacts with baking soda and makes the fluffy texture. It is required as these are eggless cinnamon rolls.
Filling:
- Butter: Unsalted butter again and it has to be soft (like a spreadable consistency).
- Light brown sugar: You can use dark brown sugar as well for a more intense flavor.
- Cinnamon: Fresh and good quality ground cinnamon add a perfect flavor here and this is the key ingredient.
Glaze:
- Powdered sugar: It is also known as icing sugar or confectioners’ sugar.
- Milk: You can use water, half-n-half, or milk.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
Making Dough & Rolling:
1) Take warm milk, yeast and sugar in a stand mixer bowl.
2) Whisk it and let it bloom for 5-10 minutes. It will foam up nicely. If the yeast doesn’t foam up (meaning is not activated) then discard the start with a new pack of the yeast.
3) Add yogurt, melted butter and baking soda.
4) Again whisk it until everything is smooth and mixed.
5) Add flour, salt and lemon zest.
6) Attach the dough hook attachment.
7) Run the mixer on low-medium speed until you get a smooth dough (5-7 minutes).
8) The dough has to be smooth and non-sticky.
9) Lightly brush the oil in a bowl and place the dough in that oiled bowl. Brush the surface of the dough with oil as well to prevent it from drying.
10) Cover it with a clean kitchen towel and let it rise until double (1 to ½ hours). To get a quick rise, keep the bowl in a warm place.
11) Here you can see it gets doubled in size.
12) Punch it down and make a smooth ball again.
13) and place it on a floured area.
14) Start rolling it into a rectangle.
15) Roll into a 12x24 inches size of even thickness.
Making Filling, Shaping & Baking:
Prep: Line a 9x13 inch pan with parchment paper and spray it with a cooking oil spray.
1) Take brown sugar and ground cinnamon in a bowl.
2) Mix everything and break if there are any big lumps of brown sugar.
3) Tiny lumps are ok and keep it mixture aside.
4) Spread the softened (or melted butter) on the rolled dough.
5) Then sprinkle the cinnamon-sugar mixture evenly on top of the butter.
6) From the long edge, start rolling into a roll.
7) Do pinch dough at the end to seal it properly.
8) Then cut it into 12 equal size rolls.
9) While lifting the roll it may get out of shape slightly, so be gentle.
10) Place them on a prepared pan.
11) Cover it again and let it rise for 1 hour. They will get double in size and almost touching to each other. At this point, you can store it in the refrigerator overnight instead of baking it (see the detailed instruction below).
12) When 10 minutes are left for the second rise, preheat the oven to 350 F (180 C) for at least 10 minutes. Bake in the preheated oven for 25-30 minutes or until golden brown.
13) Transfer eggless cinnamon rolls to a cooling rack and make the glaze. In a bowl take powder sugar and add milk. Whisk it until you get a smooth and runny glaze.
14) Drizzle over the warm cinnamon rolls and serve.
💭Expert Tips
- Make sure your yeast is not expired. If yeast is not active then your dough won’t rise. So bloom them and see if it gets foamy. Always test before wasting your ingredients.
- Milk has to be lukewarm (not hot). Hot or cold milk will kill the yeast.
- Yogurt and melted butter have to be at room temperature. So take the yogurt out a few hours before making it. Also, melt the butter ahead of time and let it cool to room temperature.
- Knead the dough until smooth. It should stretch without tearing or breaking, it means gluten has developed.
🥣 Storage Instructions
Overnight Storage In The Refrigerator:
- You can shape them, arrange them on the baking pan and let them rise for 10-15 minutes only (don’t wait until doubled).
- After that cover the pan and store it in the refrigerator for up to 16-18 hours. It will continue to rise in the fridge and by the next morning, they will double in size.
- Next morning bake these eggless cinnamon rolls as directed in the preheated oven.
Freezing Un-baked Rolls:
- Shape and arrange them in a baking pan. Cover it with plastic wrap (maybe two or three layers).
- Freeze them for up to 1 to 1.5 months only.
- Thaw them on the counter at room temperature or thaw overnight in the fridge.
- Bake as directed in the preheated oven.
Freezing Baked Rolls:
- Let the baked eggless cinnamon rolls cool down completely (with or without glaze as per your choice).
- Wrap the individual rolls into a plastic wrap and freeze.
- It stays good for up to 2-3 months.
- Thaw on the counter for 30-45 minutes then reheat in the 350 F oven for 5 minutes. You can reheat in the microwave, but the oven gives the best result.
Check Out Other Eggless Breakfast Ideas
Did you try this eggless cinnamon rolls recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Eggless Cinnamon Rolls
Ingredients
For The Dough:
- 1 cup Milk lukewarm
- 1 packet Active dry yeast
- ⅓ cup Sugar
- ¼ cup Plain yogurt at room temperature
- ⅛ teaspoon Baking soda
- ⅓ cup Unsalted butter melted and cooled
- 3 ½ cups All purpose flour (Maida)
- ¾ teaspoon Salt
- ½ teaspoon Lemon zest
For Filling:
- ⅓ cup Unsalted butter Soften, barely melted
- ¾ cup Light brown sugar lightly packed
- 2 tablespoons Ground cinnamon
For The Glaze:
- ¾ cup Powdered sugar (Confectioner’s sugar or icing sugar)
- 2 tablespoons Milk or half-n-half
Instructions
Making Dough & Rolling:
- Take warm milk, yeast and sugar in a stand mixer bowl. Whisk it and let it bloom for 5-10 minutes. It will foam up nicely. If the yeast doesn’t foam up (meaning is not activated) then discard the start with a new pack of the yeast.
- Add yogurt, melted butter and baking soda. Again whisk it until everything is smooth and mixed.
- Add flour, salt and lemon zest.
- Attach the dough hook attachment. Run the mixer on low-medium speed until you get a smooth dough (5-7 minutes). The dough has to be smooth and non-sticky.
- Lightly brush the oil in a bowl and place the dough in that oiled bowl. Brush the surface of the dough with oil as well to prevent it from drying.
- Cover it with a clean kitchen towel and let it rise until double (1 to ½ hours). To get a quick rise, keep the bowl in a warm place.
- Punch it down and make a smooth ball again and place on a floured area, start rolling it into a rectangle. Roll into a 12x24 inches size of even thickness.
Making Filling, Shaping & Baking:
- Prep: Line a 9x13 inch pan with parchment paper and spray it with a cooking oil spray.
- Take brown sugar and ground cinnamon in a bowl. Mix everything and break if there are any big lumps of brown sugar.
- Spread the softened (or melted butter) on the rolled dough.
- Then sprinkle the cinnamon-sugar mixture evenly on top of the butter.
- From the long edge, start rolling into a roll. Do pinch dough at the end to seal it properly.
- Then cut it into 12 equal size rolls.
- Place the rolls on a prepared pan.
- Cover it again and let it rise for 1 hour. They will get double in size and almost touching to each other. At this point, you can store it in the refrigerator overnight instead of baking it (see the detailed instruction below).
- When 10 minutes are left for the second rise, preheat the oven to 350 F (180 C) for at least 10 minutes. Bake for 25-30 minutes or until golden brown.
- Transfer them to a cooling rack and make the glaze. In a bowl take powder sugar and add milk. Whisk it until you get a smooth and runny glaze. Drizzle over the warm cinnamon rolls and serve.
Notes
- Make sure your yeast is not expired. If yeast is not active then your dough won’t rise. So bloom them and see if it gets foamy. Always test before wasting your ingredients.
- Milk has to be lukewarm (not hot). Hot or cold milk will kill the yeast.
- Yogurt and melted butter have to be at room temperature. So take the yogurt out a few hours before making it. Also, melt the butter ahead of time and let it cool to room temperature.
- Knead the dough until smooth. It should stretch without tearing or breaking, it means gluten has developed.
- You can shape them, arrange them on the baking pan and let them rise for 10-15 minutes only (don’t wait until doubled).
- After that cover the pan and store it in the refrigerator for up to 16-18 hours. It will continue to rise in the fridge and by the next morning, they will double in size.
- Next morning bake them as directed in the preheated oven.
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