Checking the ingredient list, there's no egg in the dough, filling, or glaze — this batch is built on flour, milk, butter, and cream cheese, none of which pose a problem here. That means the focus can stay entirely on the buttery, cinnamon-swirled dough that rolls up tight and bakes into soft, pillowy spirals with golden edges. The brown sugar and cinnamon filling caramelizes just enough to make each bite gooey in the center, and the warm cream cheese glaze melts into every crevice as it's spooned over the top. It's a cozy, weekend-morning bake that comes together in one pan and delivers bakery-style results without any fuss. This one is a solid pick for an egg free breakfast spread, no special handling required beyond what's already in the process.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking pan with butter or nonstick spray.
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add the milk and melted butter and stir with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface and knead 4–5 times until it just comes together into a smooth, slightly tacky ball — do not overwork it.
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