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Soft and eggless Cinnamon Rolls


Soft, eggless and buttery homemade cinnamon rolls from scratch - perfect to serve with coffee or as a yummy dessert recipe.


  • 2 cups + additional 1/4 cup all purpose flour (maida) - see note 1
  • 1/2 cup room temperature milk or lukewarm (microwaved for 10-15 seconds)
  • 1/4 cup room temperature water
  • 2 tsp sugar (divided: 1 tsp + 1 tsp)
  • 1 tsp active dry yeast
  • 2 tbsp brown sugar
  • 1 1/2 tbsp cinnamon powder
  • 4 1/2 tbsp soft room temperature unsalted butter (divided: 1 tbsp + 1/2 tbsp + 1/2 tbsp + 1 1/2 tbsp + 1 tbsp)


  1. In a small bowl (katori) add water and microwave for 10 seconds and add sugar and active dry yeast. Mix quickly for just 1-2 seconds with a small spoon and let this bowl sit in a warm place (back to the microwave that is switched OFF) for 12-15 minutes and let the yeast get activated.
  2. In the meanwhile, in a large bowl, add 1 1/2 cup of flour, 1 tbsp of soft butter, remaining castor sugar and warm milk.
  3. Add the activated yeast mixture to the flour mix. Mix with the help of a wooden spoon until a pasty mixture is formed.
  4. Add the remaining flour gradually until everything comes together. (See Note 1)
  5. Knead the dough very well for at least 6-8 minutes. Add 1/2 tbsp of butter if there is difficulty and knead further until a soft dough is formed.
  6. Brush a little bit of butter (1/2 tbsp) on the bottom of a clean mixing bowl and transfer the soft dough in it. Apply some melted butter (1/2 tbsp) on top of the dough.
  7. Cover with cling wrap and keep it in a warm place for 1 hour until the dough has doubled (we let the dough rise in switched off microwave)
  8. After 1 hour the dough would have risen.
  9. Punch the dough down to knock out the air.
  10. Spread the dough as a large square of 10 X 10 inches.
  11. In a small bowl, mix brown sugar, 1 1/2 tbsp melted butter and cinnamon powder and spread this mix al over the dough.
  12. Roll from the bottom towards up into a thin tube - watch the tutorial here.
  13. Divide the dough into 6 equal parts. - watch video here.
  14. Place them in a square dish brushed with some butter (1/2 tbsp).
  15. Cover the dish with a clean kitchen (tea) towel and transfer to a warm dark place (preferably microwave) and let rise for another 1 1/2 hour.
  16. Brush the puffed up / risen cinnamon rolls carefully with melted butter (1/2 tbsp) and transfer to pre-heated oven and bake at 170 degrees for 27-30 minutes until the top is brown and crusty.
  17. Immediately after taking them out, brush with remaining 1 tbsp of butter (generously) so that the bread gets soft.
  18. In a small bowl, mix icing sugar and milk. Drizzle the icing over the rolls.
  19. Wait for at least 10 minutes before separating the rolls/ serving them.



Note 1: You would need somewhere between 2 to 2 1/4 cup of flour for this recipe. Start with 1 1/2 cups and keep adding more flour gradually (2 tbsp at a time) until a soft dough is formed. We used a total of 2 cups of flour for this recipe.

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