Eggless Cinnamon Rolls
Soft, fluffy eggless cinnamon rolls with a brown sugar cinnamon filling and cream cheese frosting. No eggs needed! A true must-try recipe.
Equipment
Stand mixer with paddle attachment and dough hook - (see notes for making it without)
Rolling Pin
9x13 metal baking pan
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 9x13 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
To make ahead of time: 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.
If your kitchen is colder and the dough is having trouble rising, I often place mine in the oven with the heat off, but the oven light on.
Grease your baking pan with nonstick spray or oil, or line it with parchment paper.
This recipe bakes in a 9x13 rectangle baking pan. You can also bake the rolls in a round cake pan, but it will only hold 9 cinnamon rolls.
Make sure your yeast is not expired so the rolls rise well!
Bread flour produces a fluffier and softer roll, but you can also use all-purpose flour if needed.
If you don't have heavy whipping cream on hand, you can use half and half, evaporated milk, or whole milk.
This recipe uses active dry yeast, which is proofed in the warm milk before adding it to the dough. I use active dry yeast because it allows you to prepare the cinnamon rolls the night before and let them rise in the refrigerator overnight.
Using rapid rise or instant yeast: Add the yeast to the warm milk and sugar mixture. No proofing is needed, so immediately pour the yeast mixture into the flour mixture. Cut all rise times in half, watching for the dough to become puffy and nearly doubled in size.
How to make without a 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.
Nutrition
Calories: 554kcalCarbohydrates: 75gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 255mgPotassium: 132mgFiber: 2gSugar: 43gVitamin A: 855IUVitamin C: 0.1mgCalcium: 78mgIron: 1mg
Tried this recipe?Let me know how it was!