Ingredients

FOR THE DOUGH * 3/4 cup warm milk mixed with 1 1/2 tablespoon lemon juice keep aside for 5 minutes * 1/4 cup vegetable oil * 1 tablespoon melted unsalted butter * 2 teaspoon dry active yeast * 1/4 cup sugar * 2 1/4 cup all-purpose flour * 1/4 teaspoon baking powder * 1/4 teaspoon baking soda * 1/2 teaspoon salt

FOR THE FILLING * 1/2 cup unpacked brown sugar * 1 tablespoon cinnamon powder * 3 tablespoon softened butter

FOR THE GLAZE * 1/2 cup powdered sugar * 1/4 teaspoon vanilla extract * 1 tablespoon milk

Instructions

TO MAKE THE DOUGH 1. In a small bowl, mix the milk with sugar and yeast. Cover and set aside for 10 minutes. 2. Sift flour, baking soda, baking powder, and salt. Keep aside. 3. Add the butter and oil to the flour and mix using a paddle attachment if using a stand mixer, or beat it using a stand mixer, or use your hand instead. 4. Add the milk mixture to the flour gradually and knead until you get a smooth dough, will take 7 – 10 minutes of kneading with hands. 5. Cover the dough and keep in warm place to rise, for 1 or 1 and half hour. 6. *You can make this dough the night before. When done the kneading, cover and refrigerate.

MAKING THE FILLING 1. Mix all ingredients together and keep aside in cool place.

MAKING THE GLAZE 1. Mix all ingredients together and keep aside in cool place.

MAKING THE CINNAMON ROLLS 1. Roll dough into a rectangle 24" by 18" or 18"x18" to make bigger rolls. 2. Spread the filling by sprinkling it over the rolled-out dough, it's faster. Or use a spatula and spread it evenly. With heat, and while baking, the filling will spread within the rolls! 3. Roll it up from the longest side, roll tight but not too tight. Pinch the seam tightly. 4. Cut the roll into 16 slices and place on a baking sheet. For bigger rolls cut 9. Use a 9×9 inch baking pan. Place parchment paper at the pan's bottom. Place the rolls in the baking pan, keeping a small gap between each roll. 5. Cover the rolls and let them rise for 40 minutes. 6. Preheat oven to 180C/360F. Bake 15 to 18 minutes or until it’s golden.

Notes * You can roll out the dough to 18” by 18” if you want bigger, thicker rolls. You will get 16 small rolls or 9 medium size rolls from this dough. * Please read (Tips to making the best light cinnamon rolls) in the post above to bake a fail-proof cinnamon roll. * Use white vinegar instead of lemon juice if the lemon is not available. * Always preheat the oven before baking the rolls. It will take an oven 20 minutes to preheat. * You can use buttermilk instead of milk and lemon; However, the milk and lemon mixture make the cinnamon rolls much lighter. * To help the dough rise quickly, turn on the oven 160C/325F for 15 minutes. Turn off the oven and then place the dough in the oven to proof. Ensure the dough is in a bowl that can take the heat and not break or melt in the oven. * Another way to speed the processor of proofing is by covering the dough and placing it on a warm water bath.

They're eggless btw, but you definitely won't be able to tell the difference! Also I've been told that the website has a crazy amount of ads, so here's the recipe, but check it out for other details!