These eggless cinnamon rolls 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!
¾cupPowdered sugar (Confectioner’s sugar or icing sugar)
2tablespoonsMilkor 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.
Video
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.
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 them as directed in the preheated oven.