baked cinnamon rolls {egg free}


Soft n Fluffly rolls baked to perfection, something I would love to eat during coffee breaks.


I love the smell of Cinnamon, especially when its used in baking. I have tasted these rolls “N” number of times and seem to never get bored of its divine smell or taste ๐Ÿ™‚ What’s so inviting about this spice ?? Whatever is the reason, does not stop me from using it again and again ๐Ÿ˜€ These rolls are incredibly moreish for sure.

There are different methods of making these rolls. What I have made is using my own recipe, which suits my taste buds. The rolls are soft when straight out of the oven. Store it in an airtight container if you intend to keep it for a few days (which was not the case here).With this basic recipe , the ย combinations are endless. You can use dry fruits filling, nutella filling , cardamon and nutmeg filling ………..endless….. The amount of sugar I have (1/4th cup) used is just right. If you are more of a sweetish liking person , then about 3/4 of a cup can be used.


Makes about 12 medium rolls

For the Roll Sheet

  • 1 1/2 cups of Plain Flour
  • 2 tsp Active Dry Yeast
  • 1/4 th tsp Salt
  • 8 tsp Granulated/Powdered Sugar
  • 1/2 cup Milk
  • 1 tablespoon Olive Oil

For the Filling

  • 1/4 th cup Granulated/Powdered Sugar
  • 2 tablespoons of Ground Cinnamon
  • 1/2 cup Melted Butter
  • Milk for brushing


  • Pre heat oven to 180 c.

To make the Dough

  • Warm milk in a small bowl and add sugar and yeast.
  • Mix it well and keep it in a warm place for the yeast to activate.
  • In a big mixing bowl, add flour, salt, yeast and bring together to form a dough.
  • Add olive oil and and knead it for 5 mins.
  • Keep it covered in a warm place to double up.

For the Rolls

  • Once the dough has doubled up, punch it in and gather it together.
  • On a floured surface roll the dough into a big rectangle (about 1/2 inch thick).
  • Brush the surface with melted butter (generously) and spread the sugar evenly all over.
  • Now distribute cinnamon powder evenly on top of the sugar.
  • From on end of the dough, start rolling it tightly until the end.
  • Cut the roll 2 inches wide.
  • Arrange them on a greased baking sheet leaving space inbetween for the dough to double up.
  • Allow it to rest for an hour or until they have doubled up in size.
  • Brush them with milk all over and bake them for about 20 mins.
  • Remove them from the oven and dig into it while its hot !!
  • Drizzle some melted chocolate for some enhanced flavour ๐Ÿ™‚

Note:- The baking time differs from oven to oven. So keep an eye on them. You do not want charred rolls ๐Ÿ™‚


Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker ๐Ÿ˜ƒ

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