Homemade Cinnamon Rolls
While it’s snowing and very cold outside…
I decided to make cinnamon rolls. Now this was only after I was deciding to make bread, but then I I chose to create this warm, comforting dessert, and it was made with plant based ingredients:
Homemade Cinnamon Rolls (No Egg, No Milk)
Dough
• 2¼ tsp active dry yeast
• 1 cup warm water (about 105–110°F)
• ¼ cup granulated sugar
• ¼ cup oil or melted butter
• ½ tsp salt
• 3–3½ cups all-purpose flour
Instructions
1. Dissolve yeast in warm water with a pinch of sugar. Let sit 5–10 minutes until foamy.
2. Add sugar, oil (or butter), and salt.
3. Gradually mix in flour until a soft dough forms.
4. Knead lightly (5–7 minutes) until smooth.
5. Cover and let rest/proof in a warm place for 1 hour (or until slightly puffy).
Cinnamon Filling
• ½ cup butter, softened or melted
• ¾ cup brown sugar
• 1–1½ Tbsp ground cinnamon
• Pinch of salt
Instructions
1. Roll dough into a rectangle (¼–½ inch thick).
2. Spread butter evenly over dough.
3. Sprinkle brown sugar, cinnamon, and salt across the surface.
4. Roll tightly from the long side and cut into rolls.
Second Rise & Bake
1. Place rolls in a greased pan, just touching.
2. Cover and let rise 30–60 minutes in a warm spot.
3. Optional (for softness): pour ¼–⅓ cup warm water around the rolls before baking.
4. Bake at 375°F for 22–28 minutes, until lightly golden.
Simple Vanilla Glaze
• 1 cup powdered sugar
• 1–2 Tbsp milk
• ½ tsp vanilla extract
• Optional: 1 Tbsp melted butter for richness
Instructions
1. Whisk powdered sugar and vanilla.
2. Add water slowly until desired consistency.
3. Drizzle over warm cinnamon rolls so it melts into the layers.
💙Notes
• These rolls are soft, lightly bread-like, and perfect for glaze.
• Best enjoyed warm, but reheat beautifully with a quick microwave + butter.
#cinnamonrollrecipe #cinamonrolls #cookwithme #homemaderecipes
Making homemade cinnamon rolls from scratch can be such a rewarding experience, especially during cold weather when you crave something warm and comforting. I’ve tried similar recipes before but found that focusing on plant-based ingredients like oil instead of butter and excluding eggs or milk makes these rolls a bit lighter yet still indulgent. One tip I’ve learned is to ensure your yeast is properly activated: using water that’s about 105–110°F strikes the perfect balance—too cold and the yeast won’t foam well, too hot and it might die. Also, kneading the dough just enough (around 5–7 minutes) helps develop a smooth texture without toughening it up. For the cinnamon filling, melting the butter slightly before spreading it on the rolled-out dough helps it absorb the brown sugar and cinnamon mixture nicely, creating those signature gooey layers. Rolling the dough tightly but not too tight makes cutting perfect rolls easier and ensures even baking. An interesting trick I like to use is pouring warm water around the rolls in the pan just before baking—it adds moisture during baking which helps keep the rolls super soft and tender. Once baked and glazed with a simple vanilla icing, these cinnamon rolls are best enjoyed warm. But if you have leftovers, reheating them briefly in the microwave with a pat of butter restored their softness and freshness remarkably well for the next day. Overall, this recipe offers a cozy homemade treat using common pantry staples and can be a great base to customize by adding nuts, raisins, or even a touch of maple syrup in the glaze for extra flavor. Enjoy making and sharing these delightful cinnamon rolls to brighten up those chilly days!
