Eggless Cinnamon Roll Cookies

If you love fresh cinnamon rolls but do not have hours to wait for yeast dough to rise, these eggless cinnamon roll cookies are a great alternative.

They give you all the warm cinnamon flavor and sweet glaze of a traditional pastry, but in the form of a soft, buttery cookie.

The best part is that this recipe is completely eggless. That makes it a great choice for anyone with an egg allergy, or simply for days when you realize you are out of eggs.

The dough comes together quickly using simple pantry staples, and rolling it up creates a pretty swirl in every bite.

Once they bake, a quick drizzle of cream cheese glaze over the top brings the whole treat together.

Why You’ll Love It

Authentic Bakery Flavor – You get the warm, spiced brown sugar flavor of a freshly baked cinnamon roll in every single bite.

Irresistible Texture – These cookies deliver a melt-in-your-mouth buttery base paired with crisp edges and a gooey, spiced center.

No Fancy Replacements Needed – You can skip the eggs without buying strange substitutes because simple kitchen staples create the perfect soft dough.

Real Cream Cheese Glaze – The rich cream cheese drizzle adds a sweet, tangy finish that takes these treats to the next level.

Ingredient List

For the Dough

• 3/4 cup Unsalted Butter, Softened
• 2/3 cup Granulated Sugar
• 3 tbsp Milk
• 1 1/2 tsp Vanilla Extract
• 2 1/4 cups All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt

For the Filling

• 3 tbsp Unsalted Butter, Softened
• 1/2 cup Brown Sugar, Packed
• 1 tbsp Ground Cinnamon

For the Glaze

• 2 oz Cream Cheese, Softened
• 1 cup Powdered Sugar
• 2 tbsp Milk
• 1/2 tsp Vanilla Extract

Directions

Step 1

In a large bowl, beat the butter and granulated sugar with a mixer on medium speed for 2 minutes, until light and fluffy. Beat in the milk and vanilla, then add the flour, baking powder and salt and mix on low until a soft dough forms.

Step 2

Place the dough between two large sheets of parchment paper and roll it into a 10×12 inch rectangle, about 1/4 inch thick. Slide it onto a baking sheet and chill for 20 minutes, until firm but still flexible.

Step 3

In a small bowl, stir together the softened butter, brown sugar and cinnamon until it forms a smooth, spreadable paste.

Step 4

Peel off the top sheet of parchment and spread the filling evenly over the dough, leaving a 1/2 inch border along one long side. Starting from the opposite long side, roll the dough up tightly into a log, using the bottom parchment to help lift it.

If the dough cracks, let it sit at room temperature for 5 minutes and try again.

Step 5

Wrap the log tightly in plastic wrap and chill for 2 hours, or freeze for 45 minutes, until firm enough to slice cleanly.

Step 6

Preheat the oven to 350°F and line two baking sheets with parchment paper. Slice the log into 1/3 inch rounds and place them 2 inches apart on the prepared sheets.

Step 7

Bake for 10-12 minutes, until the edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 8

Whisk the cream cheese until smooth, then whisk in the powdered sugar, milk and vanilla. Drizzle the glaze over the cooled cookies and let it set for 20 minutes. Makes about 32 cookies.

Tips

Cream the Butter and Sugar Well

Since this is an eggless recipe, beating the butter and sugar for the full two minutes is super important. This step traps air in the dough, which gives your cookies a light and tender bite without any eggs.

Make sure your butter is truly softened at room temperature before you start. If the butter is cold or melted, the dough will turn out dense and heavy.

Watch the Dough Temperature Before Rolling

From my experience, the 20-minute chill time for the flat dough sheet is the sweet spot. You want the dough firm enough to spread the filling on, but still flexible enough to roll up.

If the dough feels too stiff and starts cracking when you roll it, just let it rest on the counter for five minutes to warm up slightly.

Spread the Filling Gently

I recommend using very soft butter for the cinnamon paste so it spreads across the dough like frosting.

If the paste feels a bit stiff, work it with a spoon until it softens before putting it on the dough. Pressing too hard with a stiff paste can pull and stretch your dough sheet out of shape.

Try These Next

• Eggless Cinnamon Roll Cake
• Eggless Gooey Cinnamon Rolls
• Eggless Snickerdoodle Cookies
• Eggless Soft & Chewy Sugar Cookies
• Eggless Spanish Cinnamon Churros

Questions You Might Have

Why is my dough cracking when I roll it into a log?

Because this is an eggless recipe, the dough has slightly less elasticity than standard dough. If it chilled for too long and feels stiff, let it sit on the counter for five minutes to soften up slightly.

You can also use the bottom sheet of parchment paper to gently lift and guide the dough forward as you roll.