This eggless cinnamon rolls recipe makes the fluffiest cinnamon rolls! It's a small-batch recipe that uses an easy to work with yeasted dough.

Add the yeast and sugar to a large mixing bowl. In a small saucepan, warm the milk (not the condensed milk) and pour this over the yeast and sugar.

The eggless cinnamon rolls dough

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. 

Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover it.

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.

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.

Roll the dough out into a rectangle. 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.

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.

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.

Using a hand-held mixer 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.