Eggless Cinnamon Rolls

These eggless cinnamon rolls are the ultimate comfort bake: soft, fluffy dough wrapped around a buttery brown sugar-cinnamon filling, baked till golden, and topped with a silky cream cheese frosting. No eggs, no complicated steps—just good, honest cinnamon roll bliss that stays soft for days!

Whether you’re baking for a weekend brunch, a cozy night in, or to impress your friends, this recipe delivers every single time.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

✨ Eggless but super fluffy: The dough is pillowy and rich without any eggs.
✨ Beginner-friendly: No mixer, no fuss—just simple steps.
✨ Stays soft for days: These rolls remain tender and fresh, even the next day.
✨ Customizable: Add nuts, raisins, or a spiced glaze if you like.
✨ Make-ahead friendly: Prep at night, bake in the morning.

INGREDIENTS USED IN THE CINNAMON ROLLS

FOR THE DOUGH

• Milk: Adds richness and helps activate the yeast.

• Melted Butter: Keeps the dough soft and tender.

• Sugar: Feeds the yeast and sweetens the base.

• Yeast + Baking Powder: This combo gives a great lift without needing eggs.

• Flour: All-purpose works perfectly.

• Salt: Balances the sweetness.

FOR THE FILLING

• Brown Sugar: Deep, caramel flavor.

• Cinnamon: The hero spice—don’t skimp on it!

• Butter: For that gooey, melt-in-your-mouth center

FOR THE FROSTING

• Vanilla: Adds warmth and aroma.

• Icing Sugar: Sweetens and thickens.

• Cream Cheese, Milk & Fresh Cream: For a rich, smooth texture.

• (Optional lighter version: just milk, icing sugar & vanilla)

EQUIPMENT YOU’LL NEED

• A large mixing bowl

• Measuring cups and spoons

• Rolling pin

• Baking tray or rectangular dish (8x8 or 9x13)

• Small saucepan (for melting butter)

• Oven

TIPS TO GET IT JUST RIGHT

• Don’t rush the rise: Let the dough double in size for the best fluff.

• Use room temperature milk and butter: It helps the yeast activate better.

• Slice gently: Use a sharp knife or dental floss for clean roll cuts.

• Want to prep ahead? Let the rolls do their second rise overnight in the fridge. Bake fresh the next morning!

• Frost while slightly warm: The frosting melts into the swirls perfectly.

Ingredients:

Dough:

• 1 cup milk

• ¼ cup melted butter

• ¼ cup sugar

• 1 tbsp yeast

• 2 tsp baking powder

• 3 cups all-purpose flour

• 1 tsp salt

Filling:

• ⅓ cup butter

• 1 cup brown sugar

• 2½ tsp cinnamon

Frosting:

• 100g cream cheese

• 2 tbsp milk

• 2 tbsp fresh cream

• 3 tbsp icing sugar

• A good splash of vanilla
  (Lighter version: just mix milk, icing sugar & vanilla)

Process:

• Make the Dough
  Warm the milk slightly. Mix it with melted butter, sugar, and yeast. Let it sit until frothy (about 5–10 mins). Add baking powder, flour, and salt. Mix until a soft dough forms. Knead briefly, cover, and let rise for 1–1.5 hours or until doubled.

• Make the Filling
  Mix the butter, brown sugar, and cinnamon in a bowl until spreadable.

• Shape the Rolls
  Punch down the risen dough and roll it into a rectangle. Spread the cinnamon filling evenly. Roll tightly from one end and slice into even rolls.

• Second Rise
  Place rolls on a greased baking tray or dish. Cover and let rise again for 30–45 minutes until puffy.

• Bake
  Bake at 180°C (350°F) for 30 minutes or until golden brown.

• Frost
  While still warm, spread or drizzle the cream cheese frosting over the top. Serve fresh, or reheat gently before serving!