Cinnamon Buns: Simple and delicious Homemade Eggless Cinnamon Buns or Cinnabon perfect for the holiday season! Learn how to make Cinnamon Buns or Rolls at home.
My family absolutely loves the aroma of cinnamon when I’m baking this Cinnabon in my kitchen. Mostly, we find the Cinnabon recipe with eggs but, since this is a vegetarian blog and I am a vegetarian I had to come out with this brilliant recipe for eggless cinnamon rolls and I’m glad I did because it tastes absolutely divine!
These Eggless Cinnamon Rolls are light and so very fluffy. I like the fact that they were not overly sweet. As these are made at home, I found them much better than the rolls from any store. I served them with evening tea but these are perfect for breakfast too!
My diary:
Whenever I think about any tasty and mouthwatering dish of my childhood Cinnabon comes first in my mind, how can I forget that mouthwatering taste of warm sugary sticky buns topped with cream cheese frosting, but now I prefer these buns with nut topping and honey as cream cheese topping I find little fattening. Haha, I know Cinnabon’s are as fattening but it’s better to cut down on topping than favourite mouthwatering Cinnabon’s.
I think these would be an amazing way to wake up your Husband on Sunday, paired with a nice hot cup of coffee. You can make these ahead of time, refrigerating overnight before the second rise and popping them in the oven in the morning, or you can freeze them for later.
As of now, you all know that baking is my second love. I had shared many eggless baking recipes in my blog I am sure you would like to visit a few.
Homemade Eggless Cinnamon Buns
Course: SidesCuisine: FrenchDifficulty: Medium12
servings45
minutes30
minutes436
kcalThese Eggless Cinnamon Rolls are light and so very fluffy.
Ingredients
- Yeast Mixture
4 tsp Active Dry Yeast (a little less than 2 packets)
1 tsp Sugar
1 Cup Water, 110º F
- For Dough
1 cup milk
2/3 Cup Sugar
2/3 Cup Butter/ margarine
2 tsp Salt
Yeast Mixture, from above
6 cups All-Purpose Flour, more for kneading
- For Dough Filling
1/2 Cup Butter, melted
1 1/2 Cups Brown Sugar
3 Tbs cinnamon
- Cream Cheese Frosting
1/4 Cup Butter
1/3 Cup Cream Cheese
1 tsp Vanilla Extract
1 cup Powdered Sugar
Or
Vanilla flavoured honey
Or
Mix nuts crushed
Directions
- For Yeast
- Combine yeast mixture and set aside to proof.
- From the dough ingredients, combine the milk, sugar, butter, salt in a small saucepan. Heat until butter is melted and all the ingredients are well combined but do not let the mixture get too hot. You should be able to put a finger in it without burning yourself.
- The yeast should now be nice and foamy (proofed). Combine it with the warmed liquid you just made; make sure it’s not too hot, or you will kill your yeast.
- For The Dough (proofing)
- Place 4 cups of all-purpose flour in a large bowl. Add the warmed wet ingredients.
- Beat the batter well with a wooden spoon. The dough will be very wet and liquid, much more like a batter than a dough.
- Add 2 more cups of flour and mix in partially. Turn out the dough onto a large table/kneading surface, scraping out everything in the bowl.
- Begin kneading, gently at first. It’s going to take about 8 minutes to get the dough where it needs to be. Add more flour only if the dough starts sticking to the table and there is no more dry flour to be worked into the dough. You want the dough to end up smooth and elastic, and slightly tacky, but not sticky.
- To Make Cinnamon Buns
- Once the dough is ready, place it in an oiled bowl, covered with oiled plastic wrap, to rise for 90 minutes in a warm place.
- Once the dough has risen completely, it’ll leave a little dent when you poke it. If it springs back, it needs more time.
- Turn the dough out onto a floured surface and press it down. Roll it out into a 15 x 20-inch rectangle.
- Pour 1/2 cup of butter into the dough. Brush it so the dough is covered completely.
- Mix together the cinnamon and sugar. Sprinkle it evenly over the dough.
- Roll the dough up gently, starting from one of the short sides. Let it rest on the seem once it’s rolled up completely. Cut 12 rolls with dental floss or sewing thread.
- Sprinkle nut & honey mixture on rolls. I prefer this nut mixture more than any other topping this makes rolls crunchier.
- Cover the buns and let rise for 45 minutes if you will be baking these immediately. If baking the next day, cover the buns and let rise in the refrigerator overnight when ready to bake, follow the directions below.
- Preheat the oven to 350º f/ 180 * c.
- Bake for 25-30 minutes, or until golden brown and bubbly. Let cool for a few minutes.
- For Frosting
- Stir together the frosting ingredients. Whisk until there are no lumps and become smooth. It will take some time but don’t worry you will achieve the right consistency.
- Serve the buns warm with frosting. I like to microwave completely cooled buns for 45-60 seconds before eating.
- prefer vanilla flavoured honey with warm buns. Try this I am sure you will like it.
