Eggless Cinnamon Rolls (Must Make Recipe!)
These eggless cinnamon rolls are soft, fluffy, and packed with the best cinnamon flavor, all topped with a thick layer of cream cheese frosting. Classic cinnamon rolls call for eggs, but I promise you will never tell the difference with this version.
Quick Look: Eggless Cinnamon Rolls
Total Time: 3-3.5 hours. 2 rise times, so a lot of hands-off time.
Ingredients: Dough (whole milk, sugar, active dry yeast, bread flour, salt, heavy whipping cream, unsalted butter). Cinnamon filling (brown sugar, ground cinnamon, unsalted butter). Cream cheese frosting (cream cheese, powdered sugar, vanilla extract).
Equipment Needed: Stand mixer with paddle and dough hook, rolling pin, and a 9×13 metal baking pan.
Top Tip: Pull the cinnamon rolls out of the oven as soon as the tops are lightly golden brown.
Cinnamon rolls are a Sunday morning tradition in my house. There is something so cozy about the whole kitchen smelling like warm cinnamon and brown sugar while everyone slowly wanders in for breakfast. And everyone has their favorite part! Some of us are all about the cream cheese frosting, and some of us are there for the soft, gooey cinnamon roll itself (and we all fight over the center one).
My goal with this recipe was simple: make cinnamon rolls without eggs so that everyone who can’t eat eggs or has an egg allergy can enjoy them too. Most classic cinnamon roll recipes rely on eggs in the dough, so I went through several different versions of this recipe before I was happy with it. I tested different amounts of whole milk and heavy whipping cream until I landed on the right balance.
This combination was the best hydration method I found. It keeps the dough soft and moist, but still gives it enough structure to hold together when you roll it out, fill it, and roll it back up. The result is a pan of fluffy, bakery-style eggless cinnamon rolls that taste just like the classic version.
Note from Lexi: Why This Recipe Works
Okay, yes, cinnamon rolls are a bit of a labor of love. They take time because they require two rises, but most of that time is hands off. Plenty of time to catch up on the dishes or sip on some warm coffee! And trust me, they are worth it. The first time I made cinnamon rolls, I said I would never make them again. Now, dare I say, they feel pretty easy to make! Practice and repetition really do help.
Traditional cinnamon roll dough uses eggs for richness, moisture, and a little extra structure. To make up for leaving them out, warm heavy whipping cream adds richness and tenderness, while the whole milk and butter provide just the right amount of moisture without making the dough sticky. Bread flour, which has more protein than all-purpose flour, helps build a strong dough that allows these rolls to rise tall and hold their swirl beautifully, all without eggs.
– Lexi with Our Slice of Home
Ingredients and Substitutions
DOUGH
- Whole milk: I recommend whole milk due to the extra fat content. 2% milk will also work!
- White granulated sugar: Feeds the yeast so it gets nice and foamy, and adds a touch of sweetness to the dough.
- Active dry yeast: This is what makes your rolls rise. One standard packet is 7 grams. Make sure it is not expired! See the “yeast overview” section below for instructions on quick rise/instant yeast.
- Bread flour: Bread flour has a higher protein and helps it be extra fluffy and tender. You can swap for all-purpose flour if needed.
- Salt: Balances the sweetness.
- Heavy whipping cream: Adds richness and moisture. You can use half and half, whole milk, or evaporated milk.
- Unsalted butter: Used in the dough, the filling, and the frosting. Make sure it is softened so it mixes in smoothly. If you use salted butter, just omit the extra salt the recipe calls for.
CINNAMON FILLING
- Brown sugar: Packed brown sugar melts into that gooey, caramel-like cinnamon filling.
- Ground cinnamon: The star of the show!
- Unsalted butter: Holds the filling together
CREAM CHEESE FROSTING
- Cream cheese: Softened cream cheese for the base of the frosting.
- Unsalted butter: Adds creaminess to the frosting.
- Powdered sugar: Sweetens and thickens the frosting.
- Vanilla extract: Adds warmth and depth to the cream cheese frosting.
How to Make Eggless Cinnamon Rolls
Start by warming your whole milk in the microwave until it is just slightly warm, not hot. Stir in the sugar until it dissolves, then stir in the yeast and let it sit for about 10 minutes. You will know it is ready when the top is covered in a layer of foam.
Once your yeast is ready, add the bread flour and salt to your stand mixer with the paddle attachment and whisk them together. Then add the softened butter and warm heavy whipping cream and mix on low speed until everything is well combined.
Pour the yeast mixture into the stand mixer with the flour mixture. Swap the paddle attachment for the dough hook and mix on low speed until the dough comes together and looks smooth. If it feels too sticky, add more flour 1 tablespoon at a time. If too dry, add 1 tablespoon of warm heavy whipping cream. You want the dough to be smooth and elastic.
Lightly oil a large mixing bowl, move your dough into it, and cover it with plastic wrap. Let the dough rise until it has doubled in size. This can take anywhere from 45 to 90 minutes depending on how warm your kitchen is.
Once the dough is done rising, make the filling by mixing the softened butter, brown sugar, and cinnamon together in a medium bowl until well combined.
Lightly flour your work surface and dust your rolling pin with flour too. Roll the dough out into a large rectangle, about 1/8 inch thick and 18 inches long.
Spread the cinnamon filling evenly across the dough. Cut the dough into 1.5-inch wide strips, you want 12 in total.
Slowly roll up each strip and place it in a greased 9×13 metal baking pan. There will be some space between the rolls, and that is exactly what you want because they need room to rise again.
Cover the pan with plastic wrap and let the rolls rise on the countertop for 1 hour for their second rise.
Toward the end of the second rise, preheat your oven to 350 degrees F. Remove the plastic wrap and bake the rolls on the center rack for 23 to 28 minutes. Pull them out as soon as you see the tops turning golden brown.
While they bake, make the frosting by adding the softened butter, softened cream cheese, powdered sugar, and vanilla extract to your stand mixer or a bowl with a hand mixer. Mix on low speed until it is smooth and creamy.
Once the cinnamon rolls have cooled for 5 minutes, spread the cream cheese frosting on top.
FAQ
Yes! This recipe skips the eggs completely and uses milk and heavy whipping cream for moisture and a bit more bread flour for structure.
Yes! Follow the instructions and instead of the stand mixer, mix using a wooden spoon. Stir the ingredients together until a shaggy dough forms, then transfer it to a lightly floured surface. Knead by pushing the dough away with the heel of your hand, folding it back, and turning it as you go. Continue adding only a little flour if needed, until the dough is smooth, soft, and elastic.
Bread flour has a higher protein content than all-purpose flour, which helps give cinnamon rolls more structure and a soft, chewy texture. It also helps the dough develop more gluten, allowing the rolls to rise beautifully without becoming dense.
Complete through step 9 (placing the rolls in the pan). Cover the rolls in the baking pan with plastic wrap. Place in the refrigerator overnight. The rolls will complete the second rise in the refrigerator overnight. Allow them to come to room temperature for 1 hour on the countertop, then bake as instructed.
The most common reason is expired yeast, so always check the date before you start. Milk that is too hot can also kill the yeast, so you only want it slightly warm. A cold kitchen can slow things down too, so give the dough extra time if needed. TIP: You can put your bowl in the oven with the oven light on. The warmth of the light helps it to rise faster. Do not preheat your oven, just the light on.
Yes, you can bake them in a round cake pan, but it will only hold 9 cinnamon rolls instead of 12.
Take them out as soon as the tops start turning golden brown, usually around 23-28 minutes. Pulling them out right at that point keeps the centers soft and gooey. They will cool a bit in the pan and continue to bake some.
Yes, it should be fine! Just be sure to check the largest one to make sure it baked through. If it needs more time you can cover the top of the smaller ones with aluminum foil so they don’t burn on top.
Equipment Needed
Yeast overview
There are two common types of yeast you’ll see in baking: active dry yeast and rapid rise (instant) yeast. Both work to make your dough rise, but they are used a little differently.
Active dry yeast needs to be dissolved in warm liquid and given a few minutes to activate, or “proof,” before adding it to the dough. This is the type of yeast used in this recipe. I use active dry yeast because it allows you to prepare these cinnamon rolls the night before and let them complete the second rise in the refrigerator overnight. This makes them especially convenient for a weekend breakfast or holiday mornings.
Rapid rise or instant yeast does not need to be proofed first, and you can skip the proofing time.
Using rapid rise/instant yeast:
If you prefer to use rapid rise or instant yeast, you can still make this recipe with a few simple changes:
- Warm the milk and add the sugar as directed in the recipe.
- Stir the rapid rise or instant yeast into the warm milk and sugar mixture. You do not need to let it sit and proof. Immediately pour the milk mixture into the flour mixture and continue with the recipe as written.
- Your rise times will be about half as long as the times listed in the recipe. Watch the dough rather than relying only on the clock. It should look noticeably puffy and nearly doubled in size when it is ready.
How to Store
Because of the cream cheese frosting, store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. To warm them back up, microwave one roll for about 15 to 20 seconds until soft and warm.
You can store them on the counter top, covered for up to 4 days without the frosting.
Tips for Success
-Check that your yeast is not expired before you start. Fresh yeast is the key to a good rise.
-Warm the milk only until it is slightly warm. Milk that is too hot can kill the yeast.
-Wait for the yeast mixture to get foamy before adding it to the mixer. If it never foams, your yeast may be expired.
-Pull the rolls out as soon as the tops turn golden brown to keep them soft.
More Eggless Breakfasts
Need more delicious eggless baked goods for breakfast? Grab these recipes!
- Eggless Banana Bread
- Soft Eggless Blueberry Muffins
- Fluffy Eggless Chocolate Chip Muffins
- Canned Biscuit Donuts
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Cinnamon Rolls
Equipment
Ingredients
Dough
- 3/4 cup + 2 tablespoons (200 g) whole milk
- 1/4 cup (50 g) white granulated sugar
- 2 ¼ teaspoons active dry yeast (7 g or 1 packet)
- 4 cups (500 g) bread flour plus more as needed
- 1 teaspoon salt
- 6 tablespoons (85 g) heavy whipping cream slightly warm
- 5 tablespoons (70 g) unsalted butter softened
Filling
- 8 tablespoons (113 g) unsalted butter softened
- 1 cup (220 g) brown sugar packed
- 2 tablespoons ground cinnamon
Cream Cheese Frosting
- 6 ounces (170 g) cream cheese softened
- 2 cups (240 g) powdered sugar
- 5 tablespoons (70 g) unsalted butter softened
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast: Place the whole milk in a microwave-safe bowl and microwave until slightly warm. Stir in the sugar until it dissolves, then stir in the yeast and let it sit for about 10 minutes. You will know it is ready when the top is covered in a layer of foam.3/4 cup + 2 tablespoons (200 g) whole milk, 1/4 cup white granulated sugar, 2 ¼ teaspoons active dry yeast
- Prepare the dough: In a stand mixer with the paddle attachment, add the bread flour and salt and mix together. Add the softened butter and warm heavy whipping cream. Mix on low speed until well combined.4 cups bread flour, 1 teaspoon salt, 5 tablespoons unsalted butter, 6 tablespoons heavy whipping cream
- Once the yeast mixture is ready, add it to the stand mixer.
- Remove the paddle attachment and insert the dough hook. Mix on low speed until the dough comes together and is smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time. If the dough is too dry and isn't coming together, add 1 tablespoon of warm heavy whipping cream.
- First rise: Lightly oil a large mixing bowl. Move the dough to the bowl and cover with plastic wrap. Let the dough rise until doubled in size, 45-90 minutes, depending on how warm your kitchen is.
- Make the filling: Once the dough is done rising, mix the softened butter, brown sugar, and cinnamon in a medium bowl until well combined. I mix by hand or with a fork.8 tablespoons unsalted butter, 1 cup brown sugar, 2 tablespoons ground cinnamon
- Roll out the dough: Lightly flour your work surface and rolling pin. Roll the dough into a large rectangle about 1/8 inch thick and 18 inches long. This will allow you to cut the dough into 12 cinnamon rolls, each about 1.5 inches wide (I use a ruler when making these).
- Spread the filling evenly across the dough. Cut the dough into 12 strips, each 1.5 inches wide. Use a pizza cutter or knife.
- Slowly roll up each strip and place it in a greased 9×13 metal baking pan. Leave space between the rolls for the second rise and for expansion while they bake.
- Second rise: Cover the rolls with plastic wrap and let them rise on the countertop for 45 minutes to 1 hour.
- Bake: Toward the end of the rise time, preheat the oven to 350 degrees F. Remove the plastic wrap and bake on the center rack for 23-28 minutes, removing the rolls as soon as the tops turn golden brown.
- Prepare the frosting: In a stand mixer or with a hand mixer, beat the softened butter and cream cheese until smooth. Mix in powdered sugar and vanilla extract on low speed until creamy. Add more powdered sugar to thicken if desired.6 ounces cream cheese, 2 cups powdered sugar, 5 tablespoons unsalted butter, 1/2 teaspoon vanilla extract
- Frost and serve: Let the cinnamon rolls cool in the pan for 5 minutes, then spread the cream cheese frosting evenly over the top. As much or as little as you like! Be sure to grab the center one, because we know it's the best! Enjoy every bite.
Video
Notes
Nutrition
