The Best Cinnamon Rolls (Eggless + No Oven Options!)
The Best Cinnamon Rolls (Eggless + No Oven Options!)
Ingredients
For the Dough
- 1 cup whole milk, warmed to 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
For the Cinnamon Filling
- 2 cinnamon sticks, or 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
For Baking
- 1/2 cup heavy cream
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
Instructions
- 1
In a large bowl, combine the warmed milk, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a separate large bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Add the yeast mixture, vanilla extract, and softened butter to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. It should spring back when gently poked.
⏱️ 10 min
- 4
Lightly grease a clean large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the cinnamon filling. If using cinnamon sticks, grind them into a fine powder using a spice grinder. In a medium bowl, combine the softened butter, ground cinnamon, and light brown sugar. Mix until well combined and creamy.
⏱️ 10 min
- 6
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 5 min
- 7
Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the longer edges.
⏱️ 3 min
- 8
Starting from the longer edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 2 min
- 9
Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1 1/2 inches thick.
⏱️ 3 min
- 10
Lightly grease a 9x13 inch baking dish (or individual ramekins). Arrange the cinnamon rolls in the prepared baking dish, leaving a little space between them. Pour the heavy cream evenly over the rolls.
⏱️ 2 min
- 11
Preheat your oven to 375°F. Bake the cinnamon rolls for 20-25 minutes, or until golden brown and puffed. (For no-oven options: Air fryer: Bake at 325°F for 10-15 minutes. Stovetop: Place rolls in a greased pan, cover, and cook over low heat for 15-20 minutes, flipping halfway, until cooked through and golden.)
⏱️ 25 min•🌡️ 375
- 12
While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add milk one tablespoon at a time until the desired consistency is reached.
⏱️ 5 min
- 13
Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Cinnamon Rolls (Eggless + No Oven Options!)
Ingredients
For the Dough
- 1 cup whole milk, warmed to 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
For the Cinnamon Filling
- 2 cinnamon sticks, or 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
For Baking
- 1/2 cup heavy cream
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
Instructions
- 1
In a large bowl, combine the warmed milk, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a separate large bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Add the yeast mixture, vanilla extract, and softened butter to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. It should spring back when gently poked.
⏱️ 10 min - 4
Lightly grease a clean large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the cinnamon filling. If using cinnamon sticks, grind them into a fine powder using a spice grinder. In a medium bowl, combine the softened butter, ground cinnamon, and light brown sugar. Mix until well combined and creamy.
⏱️ 10 min - 6
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 5 min - 7
Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the longer edges.
⏱️ 3 min - 8
Starting from the longer edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 2 min - 9
Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1 1/2 inches thick.
⏱️ 3 min - 10
Lightly grease a 9x13 inch baking dish (or individual ramekins). Arrange the cinnamon rolls in the prepared baking dish, leaving a little space between them. Pour the heavy cream evenly over the rolls.
⏱️ 2 min - 11
Preheat your oven to 375°F. Bake the cinnamon rolls for 20-25 minutes, or until golden brown and puffed. (For no-oven options: Air fryer: Bake at 325°F for 10-15 minutes. Stovetop: Place rolls in a greased pan, cover, and cook over low heat for 15-20 minutes, flipping halfway, until cooked through and golden.)
⏱️ 25 min•🌡️ 375 - 12
While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add milk one tablespoon at a time until the desired consistency is reached.
⏱️ 5 min - 13
Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately.
⏱️ 10 min