Eggless Soft Cinnamon Rolls
Warm, pillowy, and dripping with cream cheese glaze, these cinnamon rolls are the kind of weekend baking project that makes the whole house smell incredible. Many classic recipes rely on eggs for richness and structure, but this dough gets everything it needs from whole milk, melted butter, and a proper knead — the result is genuinely soft and tender without any compromise. The filling is a simple, deeply fragrant paste of brown sugar, cinnamon, and softened butter that caramelizes beautifully as it bakes into each swirl. A cream cheese glaze spiked with vanilla gets poured over the rolls while they're still warm, melting into every crevice for that bakery-style finish. The recipe makes 12 rolls, so there's plenty to share — or not. Whether you're baking for a crowd or just treating yourself on a slow morning, these deliver the full comfort-food experience from scratch.
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Learn more →Ingredients
12 servings
For the dough
- 1 cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 4 tbsp unsalted butter, melted and slightly cooled
- 1 tsp fine salt
- 3 ¼ cups all-purpose flour, plus more for dusting
For the filling
- 3 tbsp unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tsp ground cinnamon
For the glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 3 tbsp whole milk
- ½ tsp vanilla extract
Instructions
- 1
Warm the 1 cup of milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tbsp of the granulated sugar, and let stand for 5–10 minutes until foamy and fragrant.
- 2
Add the melted butter, remaining 2 tbsp granulated sugar, and salt to the yeast mixture. Add the flour and mix on low speed with the dough hook until a shaggy dough forms, about 1 minute, then increase to medium speed and knead for 7–8 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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