Description
These eggless cinnamon rolls are soft, fluffy, and incredibly easy thanks to a simple no-knead dough. Filled with warm cinnamon sugar and topped with a creamy glaze, they make the perfect breakfast or dessert treat.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup softened butter for filling
- 1 cup powdered sugar
- 2 tbsp milk for glaze
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, combine warm milk, sugar, and instant yeast. Let sit for 5 minutes until slightly foamy.
- Add melted butter, salt, and flour. Mix until a sticky dough forms.
- Cover the bowl and let the dough rise in a warm place for about 1 hour or until doubled in size.
- Roll the dough into a large rectangle on a lightly floured surface.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly into a log and cut into 9 to 12 rolls.
- Arrange the rolls in a greased baking dish and let rise again for 20 to 30 minutes.
- Bake at 350°F (175°C) for 22 to 25 minutes until golden and fluffy.
- Whisk together powdered sugar, milk, and vanilla to make the glaze.
- Drizzle the glaze over warm cinnamon rolls before serving.
Notes
- You can prepare the rolls the night before and refrigerate before the second rise.
- For extra richness, use whole milk.
- Store leftovers in an airtight container for up to 3 days.
- Warm the rolls slightly before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
