Cinnamon Buns without Milk
Soft, tender, sweet, and fragrant - with no eggs! These cinnamon buns without milk are made with minimal ingredients yet turn out incredibly fluffy and airy. The recipe is perfect for vegans and those fasting, as it contains no animal products.
Updated : 13 November, 2025
Easy
More than 1 hour.
Ingredients
Dough
600 grams
Wheat flour
375 milliliters
Water
100 milliliters
Vegetable oil
2 tablespoon
Sugar
2 teaspoon
Dry yeast
3 grams
Salt
Filling
2 teaspoon
Ground cinnamon
5 tablespoon
Sugar
2 teaspoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sift the flour first - this removes impurities and aerates it, making the dough and baked buns soft and fluffy. Use refined, odorless oil. I use instant yeast; if yours are different, follow the package instructions.
Step 2
I baked half a portion. Take a large bowl for the dough. Sift the flour into it. You may need more or less flour - adjust by dough consistency.
Step 3
Add sugar and salt.
Step 4
Pour in the yeast and mix the dry ingredients well so the yeast spreads evenly throughout the flour.
Step 5
Warm the water to about 100-104°F (38-40°C) - pleasantly warm but not hot, as hot water will kill the yeast. Gradually pour it into the flour while stirring.
Step 6
Next, add vegetable oil. This will be enough liquid to start kneading. Mix first with a fork, then by hand.
Step 7
The dough will quickly come together into a ball because of the oil. It will barely stick to your hands and be easy to work with.
Step 8
Still, knead it for several minutes until smooth and uniform.
Step 9
Place the dough in a bowl, cover with a towel or plastic wrap, and leave it in a warm place for about 1 hour to rise. I usually place it in an unheated oven - it’s warm and draft-free there.
Step 10
After an hour, the dough should double in size.
Step 11
To shape the buns beautifully, divide the dough into several parts for convenience. I divided my half portion in two; a full portion should be divided into four.
Step 12
Roll out one part into a thin rectangle about 5 mm (¼ inch) thick.
Step 13
Brush the surface with a thin layer of oil (optional). Mix cinnamon and sugar together.
Step 14
Sprinkle the cinnamon-sugar mixture evenly over the dough.
Step 15
Roll it up tightly along the long side and pinch the edge to seal.
Step 16
Cut the roll into equal pieces - I cut mine in half, then each half again, getting 8 pieces from one roll. You can make them larger if you prefer, but then roll the dough thicker.
Step 17
Pinch one side of each piece to form a base - this will make rose-shaped buns. Repeat with all dough pieces. If you skip pinching, you’ll get buns resembling cinnamon rolls.
Step 18
Line a baking sheet with parchment paper and place the buns seam-side down, leaving space between them as they’ll rise during baking. Cover with a towel and let rest for 30 minutes. Before baking, you can brush them with egg (if not fasting), sweet tea, or water. I left mine unbrushed.
Step 19
Preheat the oven to 350°F (180°C) (top and bottom heat). Bake for 25-30 minutes, depending on size and oven type, until golden brown. Remove and let cool slightly. I got 16 small buns from a half portion.
Step 20
Serve warm - they’re especially delicious fresh. Even cooled, you can reheat them slightly in the microwave. Despite the simple dough, they’re incredibly soft and fluffy. Perfect with milk - or plant-based milk for vegans! Enjoy!
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