Eggless Cinnamon Rolls
Soft, pillowy, and swirled with a generous brown sugar and cinnamon filling, these rolls come out of the oven golden and fragrant — the kind of bake that makes everyone wander into the kitchen to investigate. The secret to their impossibly tender crumb is a tangzhong, a simple cooked flour-and-milk paste stirred into the dough that keeps the rolls moist and soft long after they come out of the oven. No eggs are needed anywhere in the dough, filling, or glaze, so this is a genuinely egg-free bake from start to finish — not a substitution situation, just a recipe that was built this way and works beautifully. The glaze is a simple mix of powdered sugar, milk, and vanilla that goes on while the rolls are still warm, melting into every swirl and crevice. With 12 rolls per batch, this is a perfect recipe for a weekend brunch spread, a holiday morning, or any time you want to make a crowd very happy. The windowpane test in step four is your best friend here — nail that dough development and you'll get that bakery-style pull-apart texture every single time.
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Learn more →Ingredients
12 servings
For the tangzhong
- 3 tbsp all-purpose flour
- ½ cup whole milk
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ½ cup whole milk, warmed to 110°f (43°c)
- ¼ cup granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 4 tbsp unsalted butter, softened
For the filling
- ¾ cup packed light brown sugar
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter, softened
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp whole milk
- ½ tsp vanilla extract
Instructions
- 1
Make the tangzhong: whisk together 3 tbsp all-purpose flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, paste-like consistency and pulls away from the sides of the pan, about 2–3 minutes. Remove from heat and let cool to room temperature.
- 2
In the bowl of a stand mixer (or a large mixing bowl), combine the warmed milk and granulated sugar. Sprinkle the yeast over the top and let stand until foamy and fragrant, about 5–10 minutes. If the yeast does not foam, discard and start again with fresh yeast.
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