I’m still learning how to spell cinnamon.
Last night I attempted to make this recipe, from Joy the Baker’s website. This bread is basically cinnamon rolls in a shingle format that pulls apart. Aside from me burning the edges from fear that the inside dough might still be raw, this bread turned out great! This is more proof that you don’t need eggs when making bread, or for baking in general. Lack of eggs scares people, but if your recipe calls for only up to 2 eggs, you really don’t need them. The bread came out soft, pliable and fluffy.
Follow Joy’s recipe in the link above and instead of eggs, add a tablespoon of cornstarch dissolved in warm water. Also, add a 1/4-1/3 cup of warmed silk creamer at the end if the dough is too dry before the first rising. (Add until it gets sticky and you will be fine.)