The Best Cinnamon Rolls (eggless!)
Soft, fluffy, gooey and moist: this is the best cinnamon roll recipe you’ll ever make with a pillowy dough, a rich cinnamon sugar filling and a creamy glaze that melts into every swirl ♡
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This is my cinnamon roll recipe and it’s honestly one of the top 3 recipes I’ve ever developed because it’s seriously that good. The dough turns out super soft and moist, the cream poured on top while baking makes the rolls extra gooey and rich and the freshly roasted cinnamon takes the filling to another level of flavour. To finish, the cream cheese glaze melts right into the warm rolls, making every bite taste so, so good!
And really, you have no excuse not to try it because I tested this recipe in my oven, an airfryer and even a kadhai so no matter what you’ve got at home, you can absolutely make these rolls. It’s beginner friendly, doable and it’s 100% going to be one of the best things you ever bake.
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The Best Cinnamon Rolls (eggless!)
servings
8 rolls
prep time
4 hr
cook time
30 min
Ingredients
Dough
- 1 cup (240 g) warm milk
- 1/4 cup (50 g) sugar
- 1 tsp (3 g) active dry yeast
- 1 tsp vanilla extract
- 2 + 1/2 cups (315 g) all purpose flour
- salt to taste
- 3 tbsp (45 g) butter, softened
Cinnamon Butter Filling
- 1/4 cup (55 g) butter, softened
- 1/2 cup (100 g) brown sugar
- 3 tbsp (25 g) cinnamon powder (adjust to 1.5-2 tbsp if you prefer a lighter flavour)
To pour before baking
- 1/2 cup (120 ml) heavy cream (to pour on top before baking)
Cream Cheese Glaze
- 1/2 cup (100 g) cream cheese, softened
- 1 cup (120 g) icing sugar, sifted
- 2 tbsp (30 g) heavy cream
- 1/2 tsp vanilla extract
- pinch of salt
Equipment
Instructions:
- Proof the yeast: In a bowl, mix sugar and warm milk. Add in the active dry yeast, mix and let it sit for 10 minutes for the yeast to bloom and turn frothy.
- Knead your dough: In a bowl, combine all purpose flour and salt. Add the proofed yeast mixture and mix with a chopstick, fork or spatula into a shaggy dough. Add softened butter, vanilla and mix again. Transfer the dough to a clean surface and knead until it becomes smooth and supple (around 8–10 minutes). Place the dough in a greased bowl, cover lightly with cling film and let it rest in a warm spot for around 2-2.5 hours or until doubled in size.
- Make the cinnamon butter: While the dough is resting, prepare the filling. I like to use freshly ground cinnamon but you can also use store-bought cinnamon powder. Roast cinnamon sticks in a pan till fragrant and crisp and let them cool before blending into a fine powder. Mix the softened butter, brown sugar and ground cinnamon until well combined. Adjust cinnamon to taste (you can use less but I like it extra strong).
-
Shape the rolls: Once the dough has doubled, punch it down and place it on a lightly floured clean surface. Roll it into a rectangle, thin but not too thin and spread the cinnamon butter filling evenly across the dough. You can either:
• Slice the dough into strips with a pizza cutter and roll them individually for even rolls OR
• Roll the whole sheet into a log and slice with dental floss or a sharp knife.
Arrange the rolls in a greased baking dish, cover lightly with cling film and let them rise again for 45 minutes-1 hour or till doubled in size. -
Bake the cinnamon rolls: Once proofed, pour room temperature heavy cream evenly over the rolls. Bake according to your method:
• Oven: 180°C for 25-30 minutes.
• Airfryer: 170°C for 13–15 minutes.
• Kadhai: Preheated on low flame with salt at the bottom for 20–25 minutes.
Note: For the oven, you can bake multiple rolls at once in a large rectangular dish (I baked four at a time). In the kadhai or airfryer, I baked them individually in ramekins which shortens the bake time. If you’re baking a larger batch at once in these, increase the cooking time by 5–10 minutes. - Make the glaze: While the rolls bake, prepare the glaze. In a bowl, whisk softened cream cheese, sifted icing sugar, vanilla extract and heavy cream till smooth and creamy. Adjust consistency with more cream if needed.
- Finish and serve: Remove the cinnamon rolls from the oven (or airfryer/kadhai). While they’re still warm, spread the cream cheese glaze over the tops so it melts slightly into the swirls. Enjoy warm or let them cool completely before serving!
Recipe Video
Leave a Comment
Thiss wass soo gooddd..turned out perfect!!🤚🥹💗🫶🏼
THEY TURNED OUT AMAZING , SO GOOEY BUT HAD AMAZING STURCTURE
I had the strongest craving for soft creamy cinnamon rolls and this more than satisfied it!
I had this saved for so long and finally tried it out and omgggg so fking good i ate 2 in one go
!! A FEW TIPS THO
– Change the butter in the dough to a little less than 3. Don’t mix the flour all the way through and then mix the butter. Its better to add it halfway through.
– Tweak the icing a little. Add the sugar gradually and taste. A cup of sugar was too much for me so I added less than 3/4ths. The icing was also too much but I froze it for further use.
-If making in the airfryer, bake at low temp at first and gradually increase the temp. Ensures even cooking.
Thanks and will surely make again!
It came out fabulous! Amazing recipe
were so yumyum!!! def gonna try for fam gatheringss
Hey! I am going to bake it in the oven, do I have to pre-heat the oven before baking the rolls? If yes, how many degrees?
Could you please post Cinnamon Roll recipe but without yeast? BTW love ur videos.
It turned out quite tasty! I don’t know what I did wrong but it was a tad bit dry in the middle but my mom and I enjoyed it a lot! Even my dad said, it was quite nice (he doesn’t like sweets lol)
These are the best cinnamon rolls I’ve had and they are so easy to make! The heavy cream is a game changer!
The best cinnamon rolls recipe for sure , got em perfect on the first try
