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No Knead Fluffy Cinnamon Rolls (eggless recipe)

These buttery soft cinnamon rolls are fluffy, gooey and so delicious. With a tender no knead yeasted eggless dough, classic cinnamon butter filling and topped with a cream cheese glaze that melts into the warm buns.
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Prep Time 15 minutes
Cook Time 25 minutes
Proofing Time 1 hour 30 minutes
Course Bread, Breakfast, Brunch, Dessert, Finger food, High Tea, Spices, Sweet tooth, tea time
Cuisine American, Scandinavia
Servings 12 large buns

Equipment

  • Mixing bowls
  • Rubber spatula
  • 9x13 Baking tray
  • Pizza cutter/sharp knife
  • Whisk

Ingredients
  

For the dough -

  • 360 ml warm milk
  • 2 tsp instant yeast
  • 2 tbsp sugar
  • 1 cup yogurt
  • 115 g metled butter
  • 600 g flour + 60g for rolling
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 60 ml heavy cream

For the cinnamon butter -

  • 115 g browned butter or melted butter
  • 213 g brown sugar
  • 2 tsp cinnamon powder

For the glaze -

  • 1/2 cup cream cheese
  • 2 tbsp butter soft
  • 1/4 cup icing sugar
  • 1 tbsp vanilla

Instructions
 

For the dough -

  • In a large bowl combine the warm milk granulated sugar and yeast. Allow to sit until foamy, about 5 minutes. Stir in the melted butter, yogurt, stir until combined.
  • Add 500g of flour and stir until combined. The dough will be sticky and that is okay.
  • Cover with a dish towel and set in a warm place for 1 hour.
  • After 1 hour, the mixture should be very puffy and at least doubled in size.
  • Stir in the remaining 1 cup of flour, baking powder, baking soda and salt until totally combined. It should form a dough. Cover and set aside.

For the filling -

  • Mix all the ingredients together until combined in a mixing bowl with a rubber spatula. Set aside.

Make the rolls -

  • Preheat the oven to 180℃. Grease a 9×13 baking tray. Turn out dough onto a well floured surface and press it into a rectangular shape.
  • If it is overly sticky, sprinkle generously with additional flour until it’s easier to handle. Roll the dough into a large rectangle about 12 inches by 24 inches.
  • Spread the cinnamon filling over the dough leaving an edge on the longer edge.
  • Using a pizza cutter or sharp knife to cut the dough into 12 even strips. Roll up each strip into a little cinnamon roll and place in the baking tray, repeat until done. Cover with plastic wrap and allow them to rise for 30 minutes.
  • Pour over the heavy cream and bake for 25 minutes or until golden brown on top and around the edges.
  • To make the frosting, whisk the ingredients together until smooth. Slather over the cinnamon rolls while still warm. Serve with coffee or tea, and enjoy!

Notes

  • Allow the yeast to bloom before mixing.
  • Don’t rush the proofing process, this helps the dough get soft.
  • Add a little flour at a time if the dough is sticky to handle but I also like oiling my hands and bringing it together which can make it easier to handle.
  • Don’t over bake these rolls as they will dry out.