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
It was my first time making cinnamon rolls and it turned out PERFECT. Thanks a lot for this recipe, everyone in my family LOVED IT.
The edges were crunchy and the inside part was so so softtt, and the frosting was amazing
This recipe works so well! It was my first time making cinnamon rolls and I made it perfectly! The instructions were so clear and this website makes it even more easier! 😁 I also tried making croissants with the same dough and it worked! And the best thing is this receipt is eggless…. And as a person who is a pure vegetarian and a non- egg eater… this website and recipe is a bliss! 😁
this was sooo good and worth all the time it took. it was quite sweet for me so I would use less sugar in the frosting and the filling next time
I can’t believe I made it . I’ve baked something for the first time and the buns are perfect! even my mum can’t believe I made it. They’re sooo indulgent got over in minutes!!
Loved itt, really soft and pillowyy
Omggggg this was So damn good I mean never in my life I had cinnamon rolls but after baking these I think I am.having them daily now soo soft perfect texture it just has everything loved it
Nice but I haven’t tried yet but definitely I will try
I made it in the air fryer and it turned out really well!! I’d recommend rolling out the dough to a thin ish layer since it will puff up while baking.
Hey plzz tell which cinnamon is being used here?
Absolutely loved the recipe! They turns out so pretty and golden, and even more yummy! Love all of your recipes, big fan. 😉
