Fluffy Eggless Cinnamon Rolls

These fluffy eggless cinnamon rolls are soft and topped with delicious cream cheese icing. It has an enriched dough and uses condensed milk.

Condensed milk

This eggless cinnamon roll recipe uses condensed milk in place of using eggs.

Sweetened condensed milk is milk that has been simmered down with sugar until about 60% of the water has been removed. The end result is a thick milky syrup. Adding this to bread dough allows you to bring in a good amount of fat and protein to enrich the dough without bringing in too much liquid.

The condensed milk brings a tenderness to the dough without the need for eggs. The sweetness of the condensed milk is perfect in this recipe too.

The condensed milk brings fats and protein to the dough so that it doesn’t need any eggs. The taste is similar to brioche but a little less rich, as it uses a lot less butter.

The ingredients

The ingredient amounts for these yummy cinnamon rolls are listed in the recipe card below, but here is a rundown. You will need-

Cinnamon roll dough

• All-purpose flour. A strong all-purpose flour with a protein level of at least 11%.
• Yeast. Active dry yeast or instant dry yeast. The yeast used in this recipe can be instant yeast or active dried yeast. Instant yeast will rise faster than active dried yeast. Whichever one you use, it needs to be viable. Usually, the instant yeast sachets are pretty full-proof, but sometimes active dried yeast can lose viability.
• Sugar – just a teaspoon of white sugar to help activate the yeast. The rest of the sweetness comes from condensed milk.
• Salt
• Milk. This can be regular whole milk or your favorite non-dairy milk option (almond milk, oat milk, soy milk…)
• Condensed milk – This can be regular condensed milk, or use your favorite dairy-free version.
• Butter – The same as above, it can be regular butter unsalted butter or vegan butter. There’s not much butter added, just enough to bring some richness to the bread.
• Brown sugar – Brown sugar in the filling brings notes of caramel and keeps the filling a bit moister.
• Ground cinnamon – Brings the cinnamon flavor to the rolls

The frosting

• Cream cheese
• Powdered sugar
• Vanilla extract
• A little milk to bind it

Measurements

This recipe is written using grams as the primary measurement.

US measuring cup* equivalents are also included if you don’t have a scale. However, using a kitchen scale to measure grams will give the best and most consistent results *US cup sizes are smaller than metric cup sizes.

Equipment

• A stand mixer can be used for these easy cinnamon rolls but it isn’t necessary. This dough can be mixed and kneaded by hand.
• You’ll need a small baking dish for these rolls. You could use an 8×8 square pan, an 8inch round cake pan, or a similar-sized rectangle baking tray.
• Unflavored dental floss, a sharp knife, or a serrated knife to cut the rolls evenly
• For the cream cheese icing, a mixer with a paddle attachment or handheld electric mixer is helpful to beat the cream cheese.

Baker’s schedule

Here is an idea of the baker’s schedule for these egg free cinnamon rolls. The timings can be adjusted to suit your schedule.

Option 1 same day cinnamon rolls

• 9 am – Mix the yeast, sugar, and warm milk. Let it stand until foamy.
• 9:10 am – Add in the flour, condensed milk, and salt. Knead, add in butter and knead for 10-15 minutes. Form into a smooth ball.
• 9:25 am – Place dough in a greased bowl and let the dough rise until doubled. Mix together the ingredients for the cinnamon sugar filling.
• 10:30 am – Roll dough into a rectangle. Spread it with softened butter and add the cinnamon filling. Roll it up and slice. Place slices in baking pan and let rise until doubled.
• 11:45 am – Bake for around 25 minutes. Frost with cream cheese frosting while still warm

Option 2- Overnight cinnamon rolls

• 7 pm – Mix the yeast, sugar, and warm milk. Let the yeast mixture stand until foamy.
• 7:10 pm – Add in the flour, condensed milk, and salt. Knead, add in butter and knead for 10-15 minutes. Form into a smooth ball.
• 7:25 pm – Place dough in a greased bowl and let the dough rise until doubled.
• 8:00 pm – Roll dough into a rectangle. Spread it with softened butter and add the cinnamon filling. Roll it up and slice. Place slices in a baking pan. Wrap the pan up tightly and refrigerate for up to 14 hours.
• Following day 8:00 am – Bake for around 25 minutes. Frost with cream cheese frosting while still warm

How to make eggless cinnamon rolls

The dough

Add the yeast and sugar to a large mixing bowl. In a small saucepan, warm the milk (not the condensed milk) to around 95-104°F / 35-40°C and pour this over the yeast and sugar. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy. If using instant yeast this step can be skipped.

Add in the flour, salt, and condensed milk. Use a wooden spoon until it forms a shaggy dough ball. Once it forms a dough ball, pull it onto a floured surface and knead in the butter, a few cubes at a time. Knead by hand for around 10 minutes until the dough is smooth and strong. If you need a break, take it. The dough responds well to resting time.

Kneading in a mixer

Alternatively, use a stand mixer to knead the dough. Add the warm milk, yeast, and sugar to the large bowl of your stand mixer. Let this milk mixture sit for around 5-10 minutes until it becomes foamy. Add in the flour, salt, and condensed milk. Fit the stand mixer with a dough hook and mix to form a thick dough.

Add in the softened butter, a few cubes at a time, and keep mixing for around 10 minutes until the soft dough is smooth and strong.

Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover with compostable plastic wrap, beeswax wrap, or a dampened clean kitchen towel.

Let the dough rise in a warm place until doubled in size, around about 1 hour. The exact proofing time will depend on your room temperature.

Shaping

In a small bowl, mix together the brown sugar and ground cinnamon for the filling.

Punch the risen dough down, then pull it from the bowl onto a lightly floured work surface.

For 6 large rolls – Roll the cinnamon roll dough out into a rectangle that measures around 8×9 inches (15cmx25cm). Spread the surface of the dough with softened butter, then spread over the cinnamon-sugar mixture. Roll the dough up from the long end to make a 9inch/25cm long log. Cut 6 slices measuring around 1.5 inches each.

For 9 medium rolls – Roll the dough out into a rectangle that measures 8×9 inches (15cmx25cm) – Spread the surface of the dough with softened butter, then spread over the cinnamon mixture. Roll it up to make a 9inch/25cm long log. Cut 9 slices measuring around 1inch each.

For 12 mini rolls – Roll the dough out into a rectangle that measures around 7×12 inches (17cmx30cm). Spread the surface of the dough with softened butter, then spread over the cinnamon sugar mixture. Roll the dough up from the long end into a 12-inch log. Cut 12 equal pieces measuring around 1inch each.

Second rise

Grease a baking tray with butter or line with parchment paper and place in the cut cinnamon rolls.

Let them rise at room temperature until doubled in size, or wrap tightly and place in the refrigerator overnight (for up to 14 hours) and bake the next morning.

Baking

Preheat the oven to 350°F (180°C) regular oven. Bake the cinnamon rolls in the preheated oven for around 22-25 minutes until golden brown on top. If they are browning too fast, you can cover the top of the dough with aluminum foil.

Using a hand-held mixer or some arm muscle, beat the cream cheese until it’s smooth. Add in powdered sugar, vanilla, and milk. Beat it together until creamy. Spread the icing over the still-warm cinnamon rolls and serve the warm rolls immediately. 

Storing and freezing

Storing: Leftover baked rolls can be covered and stored at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can be gently reheated in the microwave.

Freezing: Baked cinnamon rolls can be frozen for up to 3 months. Let them thaw in the fridge and reheat them in the microwave or a low oven before eating.

Related recipes

For more cinnamon roll recipes or eggless recipes, check out these!

• Blackberry sweet rolls
• Red velvet cinnamon rolls
• Coffee cinnamon rolls
• Pumpkin cinnamon rolls
• Biscoff cinnamon rolls
• Almond sweet rolls

Continue to Content

Fluffy Egg-Free Cinnamon Rolls

Yield: 6 large or 12 mini

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 2 hours

Total Time: 2 hours 45 minutes

The fluffiest cinnamon rolls. The dough is easy to work with, egg-free and can be made without a mixer.

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Ingredients

Dough

• 165g lukewarm milk (2/3 cup + ½ Tablespoon)
• 1 ½ teaspoon instant yeast or active dry yeast
• 1 teaspoon granulated sugar
• 275g strong all-purpose flour with a protein level of at least 11% (2 cups + 2 Tablespoons)
• 60g sweetened condensed milk (3 Tablespoons)
• ½ teaspoon salt
• 45g butter (3 Tablespoons), softened to room temperature

Filling

• 45g (3 Tablespoons) butter, softened
• 70g (1/3 packed cup) soft brown sugar
• 1/2 Tablespoon ground cinnamon

Cream Cheese Frosting

• 45g ( 3 Tablespoons) cream cheese, at room temperature
• 110g ( ½ cup) powdered sugar
• 1 tablespoon milk, at room temperature
• ½ teaspoon vanilla extract

Instructions

1. Add the yeast and sugar to a large mixing bowl. In a small saucepan, warm the milk (not the condensed milk) to around 95-104°F / 35-40°C and pour this over the yeast and sugar. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy. If using instant yeast this step can be skipped.
2. Add in the flour, salt, and condensed milk. Use a wooden spoon until it forms a shaggy dough ball. Once it forms a dough ball, pull it onto a floured surface and knead in the butter, a few cubes at a time.
3. Knead by hand for around 10 minutes until the dough is smooth and strong. If you need a break, take it. The dough responds well to resting time. Alternatively, use a stand mixer to knead the dough.

First rise

1. Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover with compostable plastic wrap, beeswax wrap, or a dampened clean kitchen towel. Let the dough rise in a warm place until doubled in size, around about 1 hour. The exact proofing time will depend on your room temperature.

Shaping

1. In a small bowl, mix together the brown sugar and ground cinnamon for the filling. Set aside.
2. Punch the risen dough down, then pull it from the bowl onto a lightly floured work surface.
3. For 6 large rolls - Roll the dough out into a rectangle that measures around 8x9 inches (15cmx25cm). Spread the surface of the dough with softened butter, then spread over the cinnamon-sugar mixture. Roll the dough up from the long end to make a 9inch/25cm long log. Cut 6 slices measuring around 1.5 inches each.
4. For 9 medium rolls - Roll the dough out into a rectangle that measures 8x9 inches (15cmx25cm) - Spread the surface of the dough with softened butter, then spread over the cinnamon mixture. Roll it up to make a 9inch/25cm long log. Cut 9 slices measuring around 1inch each.
5. For 12 mini rolls - Roll the dough out into a rectangle that measures around 7x12 inches (17cmx30cm). Spread the surface of the dough with softened butter, then spread over the cinnamon-sugar mixture. Roll the dough up from the long end into a 12-inch log. Cut 12 equal pieces measuring around 1inch each.

Second rise

1. Grease a baking tray with butter or line with parchment paper and place in the cut cinnamon rolls.
2. Let them rise at room temperature until doubled in size, or wrap tightly and place in the refrigerator overnight (for up to 14 hours) and bake the next morning.

Baking

1. Preheat the oven to 350°F (180°C) regular oven. Bake the cinnamon rolls in the preheated oven for around 22-25 minutes until golden brown on top. If they are browning too fast, you can cover the top of the dough with aluminum foil.

Frosting

1. Using a hand-held mixer or some arm muscle, beat the cream cheese until it's smooth. Add in powdered sugar, vanilla, and milk. Beat it together until creamy. Spread the icing over the still-warm cinnamon rolls and serve the warm rolls immediately. 

Leftover baked rolls can be covered and stored at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can be gently reheated in the microwave.

Baked cinnamon rolls can be frozen for up to 3 months. Let them thaw in the fridge and reheat them in the microwave or a low oven before eating.

Notes

*The cup sizes are US size which is smaller than metric. For best results, use scales. 

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 292mgCarbohydrates: 45gFiber: 2gSugar: 9gProtein: 13g