Eggless Cinnamon Roll Cake

Have you ever wanted warm cinnamon rolls in the morning without having to spend hours in the kitchen?

My easy eggless cinnamon roll cake is the perfect answer to that craving.

It is made entirely egg free, which is great news if you cannot eat eggs or simply prefer baking without them.

The cake stays super soft thanks to a blend of milk and yogurt, so you never have to worry about missing the eggs.

Once you pour the sweet glaze over the warm cinnamon swirls, it tastes just like the soft center of a fresh bakery roll.

Why You’ll Love It

Incredible Texture – Plain yogurt locks in deep moisture, keeping every single slice remarkably soft, tender, and totally melt-in-your-mouth delicious.

No Yeast Hassle – You get authentic cinnamon roll goodness in under an hour without kneading dough or waiting for yeast to rise.

Decadent Brown Sugar Pockets – The buttery cinnamon swirl sinks right into the batter, creating sweet ribbons of gooey flavor throughout the cake.

Simple Pantry Staples – You can bake this showstopper right now using basic baking ingredients you already have sitting in your kitchen.

Ingredient List

For the Cake

• 3 cups All Purpose Flour
• 1 cup Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/4 cups Whole Milk, Room Temperature
• 1/2 cup Plain Yogurt, Room Temperature
• 1/2 cup Unsalted Butter, Melted
• 2 tsp Vanilla Extract

For the Cinnamon Swirl

• 1 cup Unsalted Butter, Softened
• 1 cup Light Brown Sugar, Packed
• 2 tbsp All Purpose Flour
• 1 tbsp Ground Cinnamon

For the Glaze

• 2 cups Powdered Sugar
• 4-5 tbsp Whole Milk
• 1 tsp Vanilla Extract

Directions

Step 1

Preheat the oven to 350°F. Grease a 9×13-inch baking pan.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 3

In a separate bowl, whisk the milk, yogurt, melted butter and vanilla until smooth. Pour into the dry ingredients and stir with a spatula just until the batter is smooth and no flour streaks remain.

Spread the batter evenly into the prepared pan.

Step 4

For the cinnamon swirl, beat the softened butter, brown sugar, flour and cinnamon until smooth and spreadable.

Step 5

Drop spoonfuls of the cinnamon mixture evenly over the batter. Use a skewer or the handle of a spoon to swirl it through the top of the batter in a zigzag pattern, without mixing it in completely.

Step 6

Bake for 30-35 minutes, until the edges are golden and a toothpick inserted into the cake part comes out clean. Let cool for 10 minutes.

Step 7

Whisk the powdered sugar, milk and vanilla until smooth and pourable. Drizzle the glaze over the warm cake so it melts into the swirls, and serve warm.

Tips

Make Sure the Swirl Butter Is Softened Not Melted

You’ll get the best results if your swirl butter is soft like paste, but not completely melted into liquid.

If the butter is melted, the cinnamon sugar will sink straight down to the bottom of the pan and can scorch during baking.

Softened butter stays right in the middle and top of the batter, giving you distinct pockets of cinnamon.

Bring the Milk and Yogurt to Room Temperature

In an eggless recipe, the balance of your wet ingredients is extra important for a soft crumb.

If you use cold milk or cold yogurt from the fridge, they will immediately make your melted butter harden into little clumps.

I recommend setting them on the counter thirty minutes ahead so everything blends together into a silky, smooth batter.

Keep the Flour in the Cinnamon Mixture

It might feel unusual to add dry flour to the cinnamon sugar mixture, but it serves a big purpose.

From my experience, that small amount of flour keeps the sugar and butter from turning into a runny syrup that sinks to the bottom.

It thickens the swirl slightly as it bakes, keeping it soft and gooey right inside the cake layers.

Try These Next

• Eggless Cinnamon Crumb Coffee Cake
• Eggless Cinnamon Roll Pancakes
• Eggless Gooey Butter Cake
• Eggless Gooey Cinnamon Rolls
• Eggless Snickerdoodle Cookies

Questions You Might Have

Why is there flour in the cinnamon swirl mixture?

Adding a little bit of flour thickens the cinnamon and sugar mixture so it stays suspended inside the cake as it bakes.

Without those two tablespoons of flour, the heavy butter and sugar would sink straight to the bottom of the pan instead of creating a soft swirl throughout the cake.