Eggless Cinnamon Rolls

Detailed post on how to make soft, fluffy, Eggless Cinnamon Rolls from scratch , store the baked and unbaked rolls and how to reheat the rolls.

If you are looking for an easy recipe to make cinnamon rolls without eggs then your search ends here. The best ever Eggless Cinnamon Rolls with Whole Wheat flour and glazed with simple and classic Vanilla Icing.

Soft, buttery, melt in mouth, chewy and a bit gooey rolls packed with cinnamon flavour this is one of my favorite bakes and my kids just love these Homemade Cinnamon rolls from scratch.

Have these for breakfast, include these in your Holiday bakes or bake just like that and enjoy with coffee or hot chocolate on chilly winter evening.

Why Eggless Cinnamon Rolls

These Eggless Cinnamon Rolls are perfect for those who avoid eggs in their diet due to religious or dietary reasons(egg allergies). Also, many times we run out of eggs or there are days when we abstain from having eggs. These eggless homemade Cinnamon rolls are equally fluffy and soft as the ones with egg.

Ingredients to make Eggless Cinnamon Rolls

For the Dough

Flour- I have use Whole Wheat Flour with Multigrain in the recipe. The flour is perfect for baking without All Purpose Flour, I use it in most of my baking with Wheat Flour.

Whole Wheat Flour used in the recipe is Ashirwaad Multigrain Atta. If you are using flour with lot of bran like the Khapli Wheat Atta(available in India) then rolls will be more dense and the texture will differ from the ones in the recipe here.

You can also use All Purpose flour as used in most of the recipes, this gives you very soft bakery kind of rolls. You can also use Bread Flour. Cinnamon Rolls made with APF has more soft and fluffy texture.

Milk- Since we are not using egg in the recipe, milk adds hydration and moisture to the rolls. Milk is used in the recipe to make buttermilk. Use full cream Milk in the recipe. You can also use 1 tbsp milk powder if you are using toned milk.

Sugar- To sweeten the dough. I have used raw cane sugar, You can use castor sugar also.

Yeast- I have used Instant Yeast in the recipe. It can be added directly to the dough without proofing. It also works faster on the dough then the active dry yeast.

Buttermilk- Buttermilk made with milk and vinegar is used as egg substitute in the recipe.

Vinegar- Use rice vinegar, white or synthetic. It is used as the the egg substitute. Since, vinegar is a mild acid that helps break down the starches and proteins in bread dough. Adding to your bread dough while skipping eggs, it can help with good rise, moist crumb, an airy texture and also enhances the flavour.

Fat- My kids love buttery rolls so I add butter in the dough. If you want to avoid butter you can use light olive oil. Melt butter before adding in the dough.

Sugar- Add 1/4 cup sugar to make the dough

For Filling

Cinnamon, Brown Sugar and Butter.

Here in the recipe I have used the classic Cinnamon Sugar filling.

You can use any other fillings also but then I won't call it a Cinnamon Roll. Jam, Pumpkin Spice with sugar, coarsely chopped nuts and finely chopped fruits like apple and pear can be used in the filling.

Use oil incase you want to skip butter.

For Vanilla Glaze

Icing Sugar, Cream and Vanilla(extract or vanilla beans).

You can use milk also but then the consistency of glaze will be thin.

How to make Cinnamon Rolls

Prepare the dough

1. Prepare Buttermilk, mix milk and vinegar.
2. Then take flour, add melted butter, sugar, yeast(Instant yeast), salt.
3. Mix all together and make a soft dough.
4. The dough will be sticky after mixing all the ingredients. Work on the dough and knead into soft and smooth dough , use your stand mixer or do it manually.
5. Once the dough is ready keep it to proof in some warm place(in winters). If it is very cold at your place then you can preheat your oven for 5-10 mins at 200C or 400F and then leave the door crack open. When the oven heat feels warm enough not hot, then keep the bowl with dough. Cover the bowl with cling film and cloth.
6. It will take about 30min-45 mins. for dough to proof and double up depending on the weather conditions.

Prepare/Shape the Rolls

1. Mix cinnamon and brown sugar to make cinnamon sugar.
2. Once it is done take out the dough, transfer to your work counter. Knead the lightly.
3. Roll the dough into a rectangle, of about 12X24 inches. The thickness of the rolled dough should be uniform.
4. Apply softened butter on the dough and then spread the filling. Roll dough, and shape the rolls.
5. Roll the dough from the long side into a log.
6. Then with help of knife, put marks to cut the dough. Cut with your sharpest knife to get the perfect rolls.
7. You can also use dental floss or a clean thread (food grade preferably) and cut through the log. (Check the video).

Bake the rolls

1. Arrange the rolls in a greased baking pan/tray or line it with parchment paper.
2. Arrange the rolls in a baking try/pan and keep for 20 mins for second proof. Keep some space between the rolls so that there is enough space for proofing.
3. Preheat the oven to 200C or 400F, then bake the rolls for 20-25 mins. at the same temperature.
4. If the top of rolls start to brown soon you can cover the pan loosely with an aluminum foil.
5. Once done, take out the pan and after 5 mins, take out the rolls let it cool on a cooling rack else, the rolls with get soggy at the bottom due to moisture.

Prepare the Glaze

• Mix together cream, icing sugar and vanilla essence nicely.
• You can sift icing sugar to avoid any lumps in the glaze/icing.
• When the rolls are still warm top it with the icing.
• You may also skip the icing if you want less sugar or want glaze free rolls.

Can I use Active Dry Yeast/Fresh Yeast instead of Instant Yeast for making Cinnamon Rolls

Yes we can use any kind of yeast in the recipe. Check the details below.

Using Yeast for Bread Baking

In the recipe I have used Instant yeast that doesn't require activating it. You can use Dry Active yeast also in the recipe.

To activate the yeast, add yeast to 1/4 cup lukewarm water. Adjust the amount of water accordingly. The water should not be cold or very hot. It should be just warm enough to touch. If you have food thermometer, then the temperature of water should be 110 degrees F or 49 degree C.

Add yeast, sugar in water, give it a light mix and then keep the container covered for about 10-15 mins. There will be bubbles and the liquid will double up. 

If there are no bubbles/activity then discard the solution and make it again. 

Reasons that yeast is not blooming can be the water temperature or the yeast is old. 

While using fresh yeast in the recipe, use on a tsp and add it directly to the flour while kneading the dough.

Pro Tips to get soft and Fluffy Cinnamon Rolls

To get perfectly baked Cinnamon Rolls pls keep in mind the below pointers

1. Measure your ingredients accurately.
2. Don't use the old yeast. Prefer buying these small packs of yeast instead of buying the bottles if you are not very regular at baking. If using dry yeast, activate it properly.
3. Knead the dough well till it is smooth and soft.
4. Keep in warm place for proofing and check for proofing by doing the dimple test. To check whether the dough is proofed, press the dough lightly with a finger, it will form a dimple/indent. If it rises back the dough needs little more proofing time, if it doesn't bounce back or rises very slowly, the dough is proofed.
5. The baking temperature should be as per the recipe and don't open the oven door again and again to check.
6. To get the exact temperature for baking ,invest in a good oven thermometer as oven temperatures may differ.

How to store Baked Cinnamon Rolls(Counter, Refrigerator and Freezer)

Avoid glazing/icing the rolls if you are planning to make a big batch and store the rolls for later use. Reheat the rolls and when it slightly cool down then you can glaze/ice it.

Baked Cinnamon Rolls stay good/fresh for upto 3 days at room temperature. Let the rolls cool down completely pack it in an air tight container or wrap nicely in cling film or aluminum foil.

You can refrigerate baked cinnamon rolls for upto a week.

Baked rolls in freezer stay good for upto a month. Wrap them nicely in cling film or aluminum foil then keep all the rolls in an air tight container or zip lock.

Reheating Baked Cinnamon Rolls

Reheat the rolls stored at room temperature and refrigerated rolls, in oven or air fryer at preheat mode for 5-10 mins at 80C or 350F. If the rolls are not frosted you can lightly brush it with butter or milk wash(2 tbsp warm milk+ 1 tsp melted butter). Frost the rolls after these cool down.

For frozen rolls, unwarp them and let the rolls thaw at the room temperature for a couple of hrs then at the preheat mode reheat at180C or 350F .

You can also reheat the baked cinnamon rolls in microwave. I prefer the oven or air fryer method. The texture of rolls changes to a bit of chewy. Reheat at high for 2-3 mins. You can keep a bowl of water so that the rolls won't dry.

How to store Unbaked Cinnamon Rolls(Refrigerator and Freezer)

Unbaked cinnamon Rolls can be refrigerated overnight or about 10-12 hrs.

Shape the rolls line in the baking pan and then cover the pan with an aluminum foil or cling wrap and refrigerate.

To have fresh and warm rolls for breakfast or whenever you want, take out the rolls, preheat the oven at 200C or 400F. While the oven preheats the rolls will come to room temperature and then bake for 20-25 mins. at the same temperature. Glaze or ice the rolls and enjoy!!

You can also freeze the unbaked rolls for about 1-2 months. I haven't frozen the rolls that long but only once for a week.

You can either freeze the rolls lined in baking tray or pan. Or, you can freeze on the tray and when the rolls freeze transfer to a zip lock bag or air tight container and freeze for a month.

When ready to bake, take out the rolls unwarp and line on baking tray. You can thaw at room temperature or in refrigerator for a couple of hrs. Then bake in a preheated oven at 200C or 400F.

If you don't want to thaw the rolls before baking then directly pop the baking tray in oven at preheat mode at 200C or 400F and then bake for 20-25 mins at the same temperature. Do keep a check on the rolls as the oven temperature may differ. Some oven have quickly preheat the oven. If you see the rolls browning too soon, cover loosely with an aluminum foil lower the temperature to 180C or 350F and bake.

Checkout more such breads and bakes from the blog

Chocolate Babka, Star Bread for Christmas, Eggless Chocolate Christmas cake, Gluten-free Fruit Cake Cookies, Dates Filled/Maamoul Cookies, Donut Balls(in Appe pan/Aebleskiver pan), Garlic Knots, Bhaji Stuffed Pav , Brioche Buns, Basil Pesto Bread, Pav(Indian Dinner Rolls) and many more..

Do try these soft and melt in mouth Eggless Cinnamon Rolls, you will want to bake again and again.

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Swati