Quick and Easy Cinnamon Rolls
You are going to love these quick and easy cinnamon rolls made without egg or yeast! Ready in about 30 minutes!
I think many of us have memories of being in the kitchen when our grandmothers were baking. When I was a little girl I used to love it when my Nana made her delicious apple pie. Oh, how I loved the pie, but I also loved the tiny little cinnamon rolls she made with the left over pie crust dough.
I don’t always want to bake an apple pie, but find myself craving those delicious cinnamon rolls so I set out to make a quick and easy cinnamon roll that were more pastry like than a cinnamon bun made with yeast and egg.
Note: Full recipe with measurements and complete instructions can be found on the recipe card below!
How to make cinnamon rolls without egg
Ingredients you will need:
- all purpose flour
- baking. powder
- butter
- sugar
- salt
- brown sugar
- cinnamon
- raisins or nuts (optional)
- milk
How to do you make cinnamon rolls without egg or yeast
- add flour to a large mixing bowl and add sugar, baking powder and salt, mix to combine
- add cubed cold butter and cut in with pastry cutter or clean hands until crumbly
- make a well in the centre of the dry ingredients, add milk and stir to create a sticky dough
- turn dough onto well floured surface and with floured hands, knead 8 to 10 times
- roll out to a rectangle about 8 by 12
- combine filling ingredients in a small bowl and cream together, drop 1 tablespoon into each of 12 muffin tins
- spread the remaining filling onto the rolled out dough, covering completely
- sprinkle with chopped nuts or raisins if you wish
- roll dough jelly roll style along long edge into a log and pinch seam, cut into 1 inch wide pieces using a sharp knife or clean thread (I got ahead of myself and forgot to photograph this step!)
- Place each of the 12 cut pieces into the muffin tins, covering the filling you added previously
- Bake for 20-25 minutes
Turn the hot cinnamon rolls out onto a cooling rack by placing the cooling rack on top of the muffin pan and flipping it upside down. Lift the muffin pan off to reveal the gooey side of the rolls.
Easy glaze topping
No cinnamon roll is complete without a sweet glaze topping. Simply mix a 1/2 cup confectioners sugar with a tablespoon or two of water to create a thin, pourable glaze that can be added when the rolls have cooled a bit.
Tips
- Be sure you are using cold butter that has been cut into small cubes
- Keep a 12 inch ruler in your kitchen to make it easy to roll the dough to the perfect dimensions
- I find using a sharp knife easiest to get a clean cut, however using clean thread to “slice through” the dough also is an option and perfect when kids are helping
- flour your surface generously when kneading and rolling your dough
Can these cinnamon rolls be made vegan friendly?
Absolutely they can! Since they are already made without using any eggs, simply switch out the butter for margarine and the regular milk for any plant based milk. I recommend almond or cashew milk. I also recommend using a hard margarine found wrapped in foil or parchment, rather than the kind that comes in a tub.
These delicious cinnamon rolls are so easy and quick to make, you could bake a batch on Sunday morning and wake everyone up with the enticing aroma that will be spilling from the kitchen!
Please consider sharing this recipe. Simple “Pin” the photo below and be sure to tag Red Cottage Chronicles on Instagram if you bake a batch!
Easy Cinnamon Rolls Made Without Egg Or Yeast
These super easy, super delicious cinnamon rolls are ready in a jiff! No egg or yeast required! Simply mix the ingredients, knead, roll, fill and bake!
Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup cold butter or margarine, cut into small cubes
- 1 cup cold milk
- 1 cup brown sugar, packed
- 1/3 cup room temperature butter or margarine
- 3 teaspoons cinnamon
- 1/3 cup raisins or nuts (optional)
- 1/2 cup confections sugar
- 1-2 tablespoons water or lemon juice
Instructions
- Preheat oven to 400 degrees. Spray 12 muffin tins with non-stick spray and set aside.
- In a large bowl whisk together flour, sugar, baking powder and salt.
- Add 1/4 cup cold butter and cut in with pastry cutter or clean hands until crumbly.
- Make a well in centre of the dry ingredients and pour in milk. Stir with a wood spoon until mixture comes together into a sticky dough.
- Turn dough out onto a well floured surface and knead 8 to 10 times. Roll into a large rectangle 12 inches by 8 inches approximately.
- Cream together brown sugar, 1/3 cup butter (or margarine) and cinnamon until smooth.
- Drop 1 teaspoon of filling into each of the 12 muffin tins and set aside. Spread the remaining filling onto the rolled out dough, spreading right to the edges. Dot with nuts or raisins if using.
- Roll the dough up along the long edge, forming a snug log of dough. Using a sharp knife or clean thread, slice the dough into 12 equal slices and place each slice into the muffin tins.
- Bake for 20-25 minutes until golden and puffy. Immediately turn the rolls out of the muffin pan by placing a cooling rack on top and then turning it upside down and lifting off the pan.
- Allow to cool for 10 minutes. While they are cooling prepare glaze by combining confectioners sugar and water. Drizzle cooled cinnamon buns with glaze
Notes
Use margarine instead of butter and almond or cashew milk instead of regular milk for a vegan cinnamon roll.
Store in an airtight container for up to 3 days (if they last that long!)
Can be frozen up to 2 months, wrapped tightly in plastic and then in an airtight container.
These look so scrumptious. And the photos couldn’t be better.
Cam these be made with gluten free flou
Hi Lily! I have never tried these with gluten free flour, but I would be willing to give it a try. I would recommend using a good quality 1 to 1 gluten flour replacement! Would love to know how they turn out should you try it!