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  • Fluffy Eggless Cinnamon Roll Pancakes with Cream Cheese Drizzle

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    These Eggless Cinnamon Roll Pancakes are soft, fluffy pancakes swirled with warm cinnamon sugar and finished with an easy cream cheese drizzle. They give you classic cinnamon roll flavor without eggs, yeast, or complicated steps. Made with simple pantry ingredients, they’re perfect for allergy-friendly families who want a cozy, special breakfast that still feels easy. Comforting, reliable, and a little extra—just the way breakfast should be.

    A stack of Eggless Cinnamon Roll Pancakes drizzled with icing sits on a plate, with a bowl of strawberries and some blueberries beside it.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    I love making these Eggless Cinnamon Roll Pancakes on slow weekends, holiday mornings, or anytime we want breakfast to feel a little special. The cream cheese drizzle is optional—but let’s be real, it’s what makes them feel like a cinnamon roll in pancake form. Watching my kids—and now my grandson—light up when these hit the table never gets old. These egg-free pancakes deliver all the cozy vibes of a classic cinnamon roll—without yeast, without eggs, and without spending all morning cooking. They’re simple, comforting, and honestly just happy food.

    Why You’ll Want to Try My Recipe

    • Cinnamon roll flavor: Warm cinnamon sugar swirled right into fluffy pancakes.
    • Completely egg-free: Perfect for egg allergy families—no swaps needed.
    • No yeast, no waiting: All the cozy flavor without long rise times.
    • Pantry-friendly ingredients: Everything is simple and easy to find.
    • Special but approachable: Feels bakery-worthy without being fussy.
    • Family-approved: A breakfast everyone gets excited about.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled baking ingredients in bowls for Eggless Cinnamon Roll Pancakes, including flour, brown sugar, baking soda, baking powder, cinnamon, cream cheese, vanilla, sugar, powdered sugar, butter, salt, and buttermilk.Top-down view of labeled baking ingredients in bowls for Eggless Cinnamon Roll Pancakes, including flour, brown sugar, baking soda, baking powder, cinnamon, cream cheese, vanilla, sugar, powdered sugar, butter, salt, and buttermilk.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For the Cinnamon Swirl

    • Brown Sugar: Adds that classic caramel-like sweetness.
    • Unsalted Butter: Helps the swirl melt beautifully into the pancake.
    • Ground Cinnamon: Brings all the warm, cozy flavor.
    • All-Purpose Flour: To make the swirl a bit more stable and less likely to melt.

    For the Eggless Pancake Batter

    • All-Purpose Flour: The base of the pancakes, giving them structure.
    • Granulated Sugar: Adds just a touch of sweetness.
    • Baking Powder: Helps the pancakes rise and stay fluffy.
    • Baking Soda: Works with the buttermilk for extra lift.
    • Salt: Balances the sweetness and enhances flavor.
    • Buttermilk: Makes the pancakes tender and soft.
    • Unsalted Butter: Adds richness and flavor.
    • Vanilla Extract: Rounds out the sweetness.

    For the Cream Cheese Frosting

    • Unsalted Butter: Creates a smooth, rich base.
    • Cream Cheese: Gives that classic cinnamon roll topping flavor.
    • Powdered Sugar: Sweetens and thickens the frosting.
    • Vanilla Extract: Adds warmth and depth.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Make the Cinnamon Swirl Filling

    • Two side-by-side bowls: the left holds unmixed ingredients for Eggless Cinnamon Roll Pancakes, while the right shows them blended into a smooth, brown batter.Two side-by-side bowls: the left holds unmixed ingredients for Eggless Cinnamon Roll Pancakes, while the right shows them blended into a smooth, brown batter.
      Start with the cinnamon swirl because it needs a minute to cool. Melt the butter, then stir in the brown sugar and cinnamon until it looks like a thick, glossy paste. Set it aside while you make the batter—this helps it stay swirly instead of melting too fast in the pan.

    Make the Egg-Free Pancake Batter

    • Three images: a bowl of flour, a measuring cup with mixed liquid ingredients, and a bowl of Eggless Cinnamon Roll Pancakes batter being whisked together.Three images: a bowl of flour, a measuring cup with mixed liquid ingredients, and a bowl of Eggless Cinnamon Roll Pancakes batter being whisked together.
      In a bowl, whisk together the dry ingredients so everything is evenly mixed. Then mix the wet ingredients in another bowl. And then, mix dry and wet gently just until combined. Don’t overthink it—if the batter has a few small lumps, that’s totally fine and actually helps keep the pancakes fluffy. Let the batter rest for 10 minutes.

    Make the Cream Cheese Icing

    • A clear glass bowl containing a yellow liquid mixture for Eggless Cinnamon Roll Pancakes is placed on a white surface. The number 3 is shown in a blue circle in the top left corner.A clear glass bowl containing a yellow liquid mixture for Eggless Cinnamon Roll Pancakes is placed on a white surface. The number 3 is shown in a blue circle in the top left corner.
      In another bowl, mix the butter and cream cheese until smooth and creamy. Add the powdered sugar and vanilla and stir until it turns into a pourable icing. If it feels a little thick, you can thin it with a tiny splash of milk—just enough so it drizzles nicely.

    Cook the Pancakes

    • An Eggless Cinnamon Roll Pancake cooks on a griddle, its surface adorned with a spiral swirl of cinnamon filling.An Eggless Cinnamon Roll Pancake cooks on a griddle, its surface adorned with a spiral swirl of cinnamon filling.
      Heat a nonstick pan over medium-low heat and lightly grease it. Pour the pancake batter into the pan, then swirl a little cinnamon filling on top of each pancake. Cook slowly until bubbles form, and the edges look set, then flip carefully and cook until golden. Low and slow is the secret here, so the swirl doesn’t burn.
    • Six cinnamon rolls arranged in two rows on a wire cooling rack over a white surface, perfect for pairing with Eggless Cinnamon Roll Pancakes 14 for a delightful breakfast spread.Six cinnamon rolls arranged in two rows on a wire cooling rack over a white surface, perfect for pairing with Eggless Cinnamon Roll Pancakes 14 for a delightful breakfast spread.
      Wipe the pan clean with a damp paper towel between batches to remove any leftover cinnamon sugar. Repeat with the remaining batter and cinnamon swirl

    Serve

    • A stack of Eggless Cinnamon Roll Pancakes topped with white icing, served on a white plate.A stack of Eggless Cinnamon Roll Pancakes topped with white icing, served on a white plate.
      Serve the pancakes warm and drizzle that cream cheese icing over the top while they’re still cozy. Add fresh fruit or a little extra icing on the side if you’re feeling fancy—and enjoy every bite like a real cinnamon roll moment.

    Recipe Tips For Success

    ➤ Troubleshooting Tips:

    • Cinnamon Swirl Spreading Too Much: The swirl can melt and spread if it’s too warm. Pro Tip: Let the cinnamon mixture cool slightly before adding it to the pancakes so it stays swirly, not runny.
    • Pancakes Cooking Too Fast: The sugar in the swirl can brown quickly. Pro Tip: Cook the pancakes on medium-low heat and be patient—it’s worth it.
    • Dense Pancakes: Overmixing the batter can make pancakes heavy. Pro Tip: Stir just until combined. A few small lumps are totally okay.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Do not overmix the batter. Mix just until just combine. Some lumps in the batter are okay.
    • Rest the batter. This time will allow that the flour absorbs the liquids, ending up with a great-texture pancake.
    • Use a large skillet or griddle to cook the pancakes. I like to use an electric griddle to make my pancakes because I can make six pancakes at a time and every single one is perfectly golden all around.
    • Use a squeeze bottle or piping bag for the cinnamon swirl—it makes things so much easier.
    • Flip your pancake after the raw side has a few decent-sized bubbles and the edges are just beginning to dry.
    • Wipe the pan lightly between batches to avoid burnt sugar bits.
    A stack of Eggless Cinnamon Roll Pancakes drizzled with white icing sits on a plate, with a fork and more pancakes in the background.A stack of Eggless Cinnamon Roll Pancakes drizzled with white icing sits on a plate, with a fork and more pancakes in the background.

    Variations & Additions

    • Add mini chocolate chips or cinnamon chips for a fun twist.
    • Sprinkle chopped apples into the batter for an apple-cinnamon vibe.
    • Skip the frosting and serve with maple syrup for a simpler breakfast.

    Storage and Freezing Instructions

    Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. 

    Freeze pancakes (without frosting) in a single layer, then transfer to a freezer bag for up to 2 months. 

    Reheat gently in the microwave or toaster oven.

    Frequently Asked Questions

    A stack of Eggless Cinnamon Roll Pancakes drizzled with icing, served on a plate with fresh blueberries and strawberries.A stack of Eggless Cinnamon Roll Pancakes drizzled with icing, served on a plate with fresh blueberries and strawberries.

    Try These Frosting Recipes Next!

    Recipe Card

    A stack of Eggless Cinnamon Roll Pancakes drizzled with icing sits on a plate, with a bowl of strawberries and some blueberries beside it.A stack of Eggless Cinnamon Roll Pancakes drizzled with icing sits on a plate, with a bowl of strawberries and some blueberries beside it.

    Eggless Cinnamon Roll Pancakes

    Oriana Romero

    These Eggless Cinnamon Roll Pancakes are soft, fluffy pancakes swirled with warm cinnamon sugar and topped with an easy cream cheese drizzle. Made without eggs or yeast, they’re a cozy, allergy-friendly breakfast that feels special but stays simple. Perfect for weekends, holidays, or anytime you want comfort on a plate.

    Prep Time 15 minutes

    Cook Time 10 minutes

    Total Time 25 minutes

    Servings 6 pancakes

    For the Eggless Pancake Batter:

    For the Cream Cheese Frosting:

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Make the cinnamon swirl:

    • In a medium bowl, combine the melted butter, brown sugar, cinnamon, and flour. Mix until smooth. Transfer the mixture to a small zip-top bag and set aside.

    Make the eggless pancake batter:

    Make the cream cheese frosting:

    • In a microwave-safe bowl, combine the cream cheese and butter. Microwave for 30 seconds, then stir. Continue heating in 15-second increments, stirring each time, until fully melted and smooth. Add the powdered sugar and vanilla extract, whisking until smooth. Set aside.

    Cook the pancakes:

    • Heat a medium nonstick skillet over medium-low heat and lightly grease it with butter or nonstick spray.

    • Snip a small corner off the zip-top bag with the cinnamon swirl. Pour about 1/4 cup of pancake batter into the pan. Immediately pipe the cinnamon swirl in a spiral over the top of the batter, starting in the center and working outward.Tip: Be careful not to get the filling too close to the edges. For the neatest swirl, pipe slowly and keep the tip pushed into the batter.
    • Cook for 1–2 minutes, or until bubbles form on the surface and the bottom is golden. Carefully flip and cook the other side until golden brown and cooked through. Transfer to a plate. Tip: Keep the heat on medium-low while cooking. Cinnamon sugar can burn quickly, so lower heat ensures perfectly cooked pancakes with a gooey swirl inside.

    • Wipe the pan clean with a damp paper towel between batches to remove any leftover cinnamon sugar. Repeat with the remaining batter and cinnamon swirl.

     
    Buttermilk: If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
     
    Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. 
     
    Freeze pancakes (without frosting) in a single layer, then transfer to a freezer bag for up to 2 months. 
     
    Reheat gently in the microwave or toaster oven.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • Cinnamon Swirl Spreading Too Much: The swirl can melt and spread if it’s too warm. Pro Tip: Let the cinnamon mixture cool slightly before adding it to the pancakes so it stays swirly, not runny.
    • Pancakes Cooking Too Fast: The sugar in the swirl can brown quickly. Pro Tip: Cook the pancakes on medium-low heat and be patient—it’s worth it.
    • Dense Pancakes: Overmixing the batter can make pancakes heavy. Pro Tip: Stir just until combined. A few small lumps are totally okay.

     
    ➤ Extra Tips:

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Do not overmix the batter. Mix just until combined. Some lumps in the batter are okay.
    • Rest the batter. This time will allow the flour to absorb the liquids, resulting in a great-texture pancake.
    • Use a large skillet or griddle to cook the pancakes. I like to use an electric griddle to make my pancakes because I can make six pancakes at a time, and every single one is perfectly golden all around.
    • Use a squeeze bottle or piping bag for the cinnamon swirl—it makes things so much easier.
    • Flip your pancake after the raw side has a few decent-sized bubbles and the edges are just beginning to dry.
    • Wipe the pan lightly between batches to avoid burnt sugar bits.

     
    ➤ Variations & Additions

    • Add mini chocolate chips or cinnamon chips for a fun twist.
    • Sprinkle chopped apples into the batter for an apple-cinnamon vibe.
    • Skip the frosting and serve with maple syrup for a simpler breakfast.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 478kcalCarbohydrates: 78gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 524mgPotassium: 158mgFiber: 3gSugar: 38gVitamin A: 503IUVitamin C: 0.1mgCalcium: 249mgIron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast Dessert

    Cuisine American

    Calories 478

    Keyword cinnamon bread Comfort Food Fluffy pancakes recipe

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    Oriana Romero

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  • Beloved Partner Of Marijuana Faces Recall

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    Cinnamon’s recall hits cannabis fans hard — the beloved spice enhances marijuana mornings, nights, and everything between

    Cinnamon toast is one of life’s simple pleasures — warm, sweet, and nostalgic. As a good the combination of warm toast, sugar, butter and cinnamon brought smiles on a school morning. But for many cannabis enthusiasts, it has become more than a breakfast comfort; it’s a favorite flavor pairing enhancing both body and mind. So when news hit several this beloved partner of marijuana faces recall, fans of this perfect cannabis companion let out a collective groan: ARGH!

    RELATED: Cannabis Can Help PTSD

    The spice rack staple, prized for its sweet heat and cozy aroma, has long been used alongside marijuana for both culinary and wellness reasons. Whether sprinkled into a morning edible or infused in a nighttime tea, cinnamon doesn’t just taste good — it enhances how people experience cannabis.

    Cinnamon Toast

    Here’s why: cinnamon’s natural compounds, particularly cinnamaldehyde, are known to support metabolism and blood sugar balance, while its scent helps trigger a calm, focused state. When paired with cannabis strains contain mood-lifting terpenes like limonene or pinene, the result can be an energizing and joyful start to the day. Cinnamon-infused cannabis coffees or low-dose edibles are especially popular among millennials looking for a more natural “wake and bake” which doesn’t leave them groggy.

    At night, the combo flips. A cinnamon-chamomile tea blended with a relaxing cannabis strain rich in myrcene or linalool can help calm racing thoughts, ease muscle tension, and support better sleep. It’s a cozy ritual feeling more like self-care than indulgence — a perfect wind-down for the overstimulated generation.

    RELATED: Is Cannabis Now The #1 Sleep Aid

    But with the current recall affecting certain batches of ground cinnamon, many cannabis-friendly kitchens are pressing pause. The recall, linked to potential contamination concerns, is a reminder not all natural products are created equal. Experts recommend checking product labels and buying organic or certified-safe cinnamon when using it in cannabis recipes, tinctures, or infusions.

    While cinnamon might be off the menu temporarily, fans aren’t giving up on this spicy soulmate. After all, few things beat the comfort of a cinnamon-dusted edible or the aroma of cannabis and cinnamon wafting together through a kitchen on a lazy Sunday morning.

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    Amy Hansen

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  • 5 BENEE Songs To Listen To For Sad Girl Fall

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    Fall is the perfect time of year to sit back, relax, and dive deep into some new artists. Top of our list right now is BENEE, a New Zealand-born hyper-pop singer. Maybe you know BENEE from her time opening for Tate McRae, or from her viral track ‘Supalonely,’ and yes, we’re still listening to that song in 2025. Though we’ve had our eye on BENEE since 2019, she’s only now breaking through the scene and making us listen on full volume.

    Since sad girl fall is officially here, we’re tuning into these five BENEE tracks and need all our honeybee friends to get on board!

    Image Source: Jorge Rico

    ‘Underwater’

    BENEE’s latest release is just one of those songs you have on repeat without even realizing it – it’s just that good! For all our lover girl yearners, ‘Underwater’ is for you. This song is for all the fans out there who feel misunderstood, like they are drowning in their own tears, and no one is listening. BENEE is here to listen and make you feel understood in oftentimes complicated emotions. That’s why we love music so much, after all.

    “My head is underwater, a puddle full of my tears
    I could make a river, wouldn’t even matter
    Why don’t you see me? Bottom of the pool, yeah
    Why can’t you see me?”

    ‘KOOL’

    Why do we love BENEE so much? Because she’s just so ‘KOOL!’ No, but really, BENEE is that girl. She’s got an incredible sense of style, and of course, the knack for great storytelling through song. ‘Kool’ is about that girl next door, who you are probably super envious of – she’s got perfect hair, her skin seems to glow, and always seems to say the perfect thing. For all those moments when you want to be as cool, but you end up just embarrassing yourself. BENEE understands us better than anyone else!

    “F**k, I wish I could be cool like you (cool like you)
    I say stupid stuff (yeah, yeah)
    And embarrass myself (’cause I’m dumb)
    I’m not very cool (yeah)
    It sucks, I suck, I want to be like you”

    ‘Sad Boii’

    We’re bringing back the BENEE classic that is ‘Sad Boii.’ It’s sad girl autumn after all, so it’s only fitting we sing this song’s praises. Ever been in a relationship where you couldn’t “get the ick away?” Yeah, BENEE has been there too. He always raises his voice, and he’s utterly boring. He’s just a sad boy at the end of the day, and guess what? Only sad girls are allowed here! Grab all your friends, blast ‘Sad Boii’ and attract all that feel-good feminine energy!

    “Sorry, what’s this all for?
    Don’t make me feel good no more
    No, wait, now it’s too late
    I can’t get the ick away
    Breakup, no, not again
    I’m so sick of everything
    So, what, what is this for?
    God, it’s a bore”

    ‘Soaked’

    ‘Soaked’ has very quickly made its rotations back onto our playlists. We forgot how good this song was, and now we can’t get enough. It has all the best chilly air vibes for the fall season. Let this song play in the background while you cozy up wth a good contemporary romance novel over a mug of hot chocolate. Or, maybe you’re pumpkin carving during girls’ night! Either way, BENEE’s discography is the soundtrack to your fall night.

    “These things I’m tryna say get drenched and swept away that’s the truth
    Soaked up in my brain
    Don’t know what to say”

    ‘Cinnamon’

    It isn’t the fall season without a sprinkle of ‘Cinnamon.’ This is another new release of BENEE’s, and we loved it upon our first listen! Her new sound is definitely more mature and elevated, two things we are looking forward to hearing more of soon. While you’re sipping on that hot chocolate, make sure you add a dash of ‘Cinnamon’ for that true fall flavor.

    “I might not laugh again, I’ll cross my fingers ’til the end
    And I’ll stay sweet like cinnamon, I’ll stay asleep until 3 p.m.”

    Have you listened to BENEE’s new song ‘Underwater?’ Let us know in the comments down below or on Twitter, Instagram, or Facebook – we’re all the buzz!

    Find more fall girl content here!

    TO LEARN MORE ABOUT BENEE:
    INSTAGRAM | TIKTOK | TWITTER

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    Alana

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  • These Eggless Cinnamon Roll Blondies Taste Like Cinnamon Rolls—Without the Work!

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    These Eggless Cinnamon Roll Blondies are the kind of cozy dessert I love—soft, chewy, and packed with that warm cinnamon-sugar swirl that makes your kitchen smell like a bakery. After years of testing egg-free recipes for my own family, I’ve figured out how to get that perfect chewy texture without the eggs or the stress. You don’t need fancy ingredients or complicated steps—just pantry staples and a craving for something sweet and safe for everyone to enjoy.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    I still remember the days when “no eggs” meant saying goodbye to some of our favorite bakes. But after so many test batches (and a few flops along the way), I’ve learned that baking egg-free isn’t about limits—it’s about creativity. Recipes like these Eggless Cinnamon Roll Blondies prove it every time: buttery, soft, and full of that cinnamon roll magic without a single egg in sight.

    What makes me proud of this one is how approachable it is. I’ve spent years simplifying egg-free baking for busy families—because no one has time to fuss with substitutions that don’t deliver. These blondies come together fast, bake up beautifully, and taste like comfort in every bite.

    Why You’ll Want to Try My Recipe

    • Foolproof texture: Years of testing mean they’re perfectly chewy, never dry.
    • No-fuss ingredients: Just simple pantry staples and a swirl of cinnamon love.
    • Inclusive & family-tested: Safe for egg allergies, picky eaters, and dessert lovers alike.
    • Instant cozy factor: They make your kitchen smell amazing and your heart happy.
    • Easier than cinnamon rolls: All the flavor, none of the wait time or yeast drama.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled baking ingredients in bowls for Eggless Cinnamon Roll Blondies: flour, brown sugar, evaporated milk, cinnamon, cornstarch, vanilla, salt, sugar, and butter on a white surface.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • All-purpose flour: This is the base of the blondies and gives them structure. Make sure to measure it correctly—too much flour can make them dry instead of chewy.
    • Cornstarch: A little cornstarch helps create that soft, tender texture we all love in blondies. It keeps them chewy rather than cakey.
    • Salt: A pinch of salt balances the sweetness and enhances all the warm, buttery flavors.
    • Unsalted butter (softened): Butter adds richness, moisture, and that classic blondie flavor. Use unsalted butter so you can control the salt level.
    • Granulated sugar: Adds sweetness and helps create the chewy edges.
    • Light brown sugar: Gives the blondies that signature caramel-like flavor and chewy texture.
    • Evaporated milk: This replaces the eggs, adding creaminess and moisture while keeping the bars rich and dense.
    • Pure vanilla extract: Enhances the flavor of the blondies and brings out the sweetness.

    For The Cinnamon Sugar Topping:

    • Cinnamon: The star of the show! It adds that cozy, warm spice flavor that makes these blondies taste like cinnamon rolls.
    • Granulated sugar: Mixes with the cinnamon to create a sweet, slightly crunchy topping.

    For The Icing (optional):

    • Cream cheese: Adds a tangy richness that perfectly balances the sweetness of the blondies.
    • Unsalted butter: Helps the icing spread smoothly and adds creaminess.
    • Powdered sugar: Sweetens and thickens the icing for that perfect drizzle consistency.
    • Pure vanilla extract: Adds a lovely flavor that ties everything together.
    • Salt: Just a pinch enhances the flavors and keeps the icing from being overly sweet.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prep the pan and oven

    • A square baking pan lined with parchment paper, secured at the edges with four black binder clips, holds Eggless Cinnamon Roll Blondies, viewed from above.
      Start by preheating your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving some hanging over the sides so it’s easy to lift the blondies out later. Set it aside while you make the batter.

    Step 2 – Make the Egg-Free Blondie Dough

    • Two glass mixing bowls with Eggless Cinnamon Roll Blondies dough at different stages of mixing; the left bowl shows partially mixed dough, while the right displays fully blended, ready-to-bake blondie dough.
      In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until smooth and creamy—this takes about 3 to 4 minutes. Scrape down the sides of the bowl as you go so everything mixes evenly. Add the evaporated milk and vanilla, then mix again until combined. Turn the mixer to low speed and slowly add the dry ingredients to the wet mixture. Mix just until everything is combined—don’t overmix or your blondies might turn dense.
    • Two side-by-side images show a square baking pan lined with parchment paper; the left holds eggless cinnamon roll blondie dough, while the right displays the dough evenly spread in the pan.
      The batter will be thick. Spread it evenly into your prepared pan.
    • A square baking pan lined with parchment paper and binder clips, showing two stages of Eggless Cinnamon Roll Blondies batter: one smooth and even, the other swirled, labeled steps 5 and 6.
      In a small bowl, mix the cinnamon and sugar together. Sprinkle this mixture all over the top of the blondie batter. Then, grab a butter knife and gently swirl it through the top to create that cinnamon roll look.

    Step 3 – Bake the blondies

    • Side-by-side images show Eggless Cinnamon Roll Blondies: the uncut baked dessert in a parchment-lined square pan (left) and the blondies cut into twelve squares on a white surface (right).
      Pop the pan into the oven and bake for about 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake—they’ll continue to set as they cool. Let the pan cool completely on a wire rack (about 4 hours) before cutting.

    Step 7 – Make the cream cheese icing

    • Cream Cheese Frosting For Cinnamon Rolls in a bowl with a spatula.
      While the blondies cool, prepare the icing. In a medium bowl, mix together the softened cream cheese and butter until smooth. If it feels too stiff, microwave it for 10 seconds to soften. Gradually add powdered sugar, then mix in the vanilla and a pinch of salt. If the icing is too thick, stir in a little milk—just a teaspoon at a time—until it’s smooth and pourable but not runny.

    Step 8 – Ice, slice, and enjoy!

    • Nine square Eggless Cinnamon Roll Blondies with white icing drizzle are arranged on parchment paper, with one bar missing a bite and placed in the center space.
      Once the blondies are completely cool, lift them out of the pan using the parchment overhang. Drizzle the cream cheese icing over the top, cut into squares, and get ready to enjoy a buttery, cinnamon-swirled treat that tastes just like a cinnamon roll!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Blondies turn out dry: Overbaking or adding too much flour can make the blondies dry. Pro Tip: Measure flour using a kitchen scale preferibly and bake just until the edges are set and the center looks slightly soft. They’ll continue to cook as they cool.
    • Butter and sugar not creamed properly: If the butter isn’t soft enough, it won’t blend smoothly with the sugars. Pro Tip: Let the butter sit at room temperature for about 30 minutes before starting. It should be soft but not melted.
    • Icing too runny or too thick: The texture of the icing can vary depending on how soft your butter and cream cheese are. Pro Tip: If the icing is too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, mix in a small splash of milk until it reaches the desired consistency.
    • Uneven cinnamon sugar swirl: Sometimes the topping can clump or sink. Pro Tip: Gently swirl the cinnamon sugar through the top with a butter knife before baking—just enough to create a marbled look without mixing it in completely.
    • Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the blondies for cutting.
    • Preheat the oven: Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
    • Measuring Ingredients: Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Proper Mixing: Mix wet and dry ingredients separately before combining. Overmixing the batter can lead to tough blondies, so mix until just combined.
    • Add-Ins: You can customize your blondies with add-ins like chocolate chips, butterscotch chips, cinnamon chips, nuts, chopped chocolate candies, M&Ms, peanut butter or cookie butter swirls, etc.
    • Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Avoid Peeking: Don’t open the oven door until the blondies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the brownies’ structure.
    • Don’t Overbake: Blondies continue to cook a bit after you take them out of the oven due to residual heat. Take them out when the edges are set, but the center is slightly underdone for a fudgy texture.
    • Toothpick Test: Insert a toothpick into the center of the blondies about 2 inches from the edge. It should come out with a few moist crumbs, not wet batter.
    • Cooling Time: Let the blondies cool completely before cutting. This helps them firm up and makes cutting cleaner.
    Three golden Eggless Cinnamon Roll Blondies stacked, each drizzled with white icing, with more bars and a bowl visible in the background.

    Variations & Additions

    • Add white chocolate chips or chopped pecans for extra texture and flavor.
    • Drizzle with caramel sauce instead of icing for a fun twist.
    • Sprinkle a little sea salt on top of the icing for a sweet-and-salty finish.
    • Try adding a pinch of nutmeg or pumpkin pie spice to give the blondies a cozy fall flavor.

    Storage and Freezing Instructions

    Store: For optimal freshness, cover and store leftover blondies at room temperature for up to 3 – 4 days.

    Freeze: Blondies freeze well for up to 3 months. Wrap cooled blondies in plastic wrap and foil and place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving. For best results, I recommend cutting the blondies into individual portions and wrapping and freezing them.

    Reheating (optional): When you’re ready to enjoy your stored blondies, you can bring them back to room temperature or warm them slightly in the microwave for 10 – 15 seconds.

    Frequently Asked Questions

    A close-up of a square slice of crumbly Eggless Cinnamon Roll Blondies with a cinnamon topping and white icing drizzle, set on a white surface.

    Try These Egg-Free Blondie Recipes Next!

    Recipe Card

    Three stacked Eggless Cinnamon Roll Blondies with a crumbly top and white icing drizzle, with more bars in the background on a white surface.

    Eggless Cinnamon Roll Blondies

    Oriana Romero

    These Eggless Cinnamon Roll Blondies are everything you love about a warm, gooey cinnamon roll—wrapped up in an easy-to-make, chewy blondie bar! They’re buttery, soft, and swirled with the perfect amount of cinnamon-sugar sweetness, then topped with a luscious cream cheese icing that melts right in. Perfect for cozy weekends, bake sales, or when you’re craving something sweet and comforting without all the fuss of traditional cinnamon rolls.

    Prep Time 15 minutes

    Cook Time 40 minutes

    Total Time 55 minutes

    Servings 9 – 12 blondies

    For The Cinnamon Sugar Topping:

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Preheat the oven to 350° F (180° C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Set aside.

    • In a medium bowl, stir together the flour, cornstarch, and salt. Set aside.

    • Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the evaporated milk and vanilla; mix until incorporated, about 1 minute. Reduce the speed to low and gradually beat in the flour mixture, mix until combined. Be careful not to overmix; the batter will be thick.

    • Spread the dough in an even layer at the bottom of the prepared pan.

    • Mix the cinnamon and sugar in a small bowl. Sprinkle the cinnamon sugar on top of the blondie batter. Use a butter knife to create big swirls.

    • Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVER-BAKE these blondies. The blondies may appear very soft, but they will set up as they cool. Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting.

    While the cinnamon roll blondies cool, make the cream cheese icing:

    • In a medium-sized bowl, combine the softened cream cheese and unsalted butter until smooth with a spatula. If the cream cheese and butter mixture is too stiff, microwave for 10 seconds to soften. Gradually add the powdered sugar to the cream cheese and butter mixture; mix until smooth and fully incorporated. Add the vanilla extract and a pinch of salt to the mixture. Mix well to combine. Adjust thickness, if necessary. If the glaze is too thick, add a splash of milk, a teaspoon at a time, until the desired consistency is reached. The glaze should be pourable but not too runny.

    • Once the blondies are cool, lift them out of the pan using the sides’ overhang. Drizzle with the cream cheese glaze. Cut into 9 or 12 squares and enjoy!

     
    Store: For optimal freshness, cover and store leftover blondies at room temperature for up to 3 – 4 days.
     
    Freeze: Blondies freeze well for up to 3 months. Wrap cooled blondies in plastic wrap and foil and place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving. For best results, I recommend cutting the blondies into individual portions and wrapping and freezing them.
     
    Reheating (optional): When you’re ready to enjoy your stored blondies, you can bring them back to room temperature or warm them slightly in the microwave for 10 – 15 seconds.
     
    Evaporated Milk: If you don’t have evaporated milk, you can make your own. Check out how to make evaporated milk at home. This recipe to make your own evaporated milk will also work well with soy, rice, oat, or almond milk instead. If evaporated milk is not available and making your own is not an option, you can use regular milk; in that case, I recommend substituting half of the granulated sugar for brown sugar.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Blondies turn out dry: Overbaking or adding too much flour can make the blondies dry. Pro Tip: Measure flour using a kitchen scale, preferably, and bake just until the edges are set and the center looks slightly soft. They’ll continue to cook as they cool.
    • Butter and sugar not creamed properly: If the butter isn’t soft enough, it won’t blend smoothly with the sugars. Pro Tip: Let the butter sit at room temperature for about 30 minutes before starting. It should be soft but not melted.
    • Icing too runny or too thick: The texture of the icing can vary depending on how soft your butter and cream cheese are. Pro Tip: If the icing is too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, mix in a small splash of milk until it reaches the desired consistency.
    • Uneven cinnamon sugar swirl: Sometimes the topping can clump or sink. Pro Tip: Gently swirl the cinnamon sugar through the top with a butter knife before baking—just enough to create a marbled look without mixing it in completely.

     
    ➤ Extra Tips:

    • Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the blondies for cutting.
    • Preheat the oven: Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
    • Measuring Ingredients: Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Proper Mixing: Mix wet and dry ingredients separately before combining. Overmixing the batter can lead to tough blondies, so mix until just combined.
    • Add-Ins: You can customize your blondies with add-ins like chocolate chips, butterscotch chips, cinnamon chips, nuts, chopped chocolate candies, M&Ms, peanut butter, or cookie butter swirls, etc.
    • Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Avoid Peeking: Don’t open the oven door until the blondies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature, affecting the brownies’ structure.
    • Don’t Overbake: Blondies continue to cook a bit after you take them out of the oven due to residual heat. Take them out when the edges are set, but the center is slightly underdone for a fudgy texture.
    • Toothpick Test: Insert a toothpick into the center of the blondies about 2 inches from the edge. It should come out with a few moist crumbs, not wet batter.
    • Cooling Time: Let the blondies cool completely before cutting. This helps them firm up and makes cutting cleaner.

     
    ➤ Variations & Additions

    • Add white chocolate chips or chopped pecans for extra texture and flavor.
    • Drizzle with caramel sauce instead of icing for a fun twist.
    • Sprinkle a little sea salt on top of the icing for a sweet-and-salty finish.
    • Try adding a pinch of nutmeg or pumpkin pie spice to give the blondies a cozy fall flavor.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Keyword blondies cinnamon rolls egg-free recipe

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    Oriana Romero

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  • Eggless Pumpkin Cinnamon Rolls – Soft, Fluffy & Filled with Cozy Fall Flavor

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    There’s something so comforting about the smell of freshly baked cinnamon rolls, especially when they’re made with pumpkin! These Eggless Pumpkin Cinnamon Rolls are soft, fluffy, and filled with cozy fall flavor—no eggs needed. As an allergy mom who’s been baking egg-free for over 12 years, I’ve perfected this recipe using simple, everyday ingredients that always deliver amazing results. They’re the perfect treat for crisp mornings when you want something warm, homemade, and totally irresistible.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    Fall baking is my happy place. As soon as the air turns crisp, I can’t resist pulling out the pumpkin and whipping up something cozy for my family. These Eggless Pumpkin Cinnamon Rolls were born one chilly weekend morning when my kids asked for “something special” for breakfast—but I needed it to be egg-free, of course!

    Pumpkin is one of my secret weapons for eggless baking. It adds natural moisture, helps bind the dough beautifully, and gives the rolls that rich, golden color that feels like autumn in every bite. The smell of cinnamon and pumpkin filling the kitchen? Pure comfort. This recipe has quickly become a family favorite, and I’m so excited for you to try it too.

    Why You’ll Want to Try My Recipe

    • Soft & fluffy: The pumpkin makes these rolls incredibly tender and pillowy.
    • Egg-free & family-approved: Safe for those with allergies, but loved by everyone at the table.
    • Cozy fall flavor: A swirl of cinnamon sugar and creamy maple icing—pure autumn bliss.
    • Simple ingredients: Everyday pantry staples, no fancy substitutes needed.
    • Perfect make-ahead treat: Great for weekend brunch, holidays, or just a cozy morning at home.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    An overhead view of labeled bowls filled with flour, milk, butter, sugar, instant yeast, pumpkin puree, spices, cream cheese, and maple syrup—perfect for making Eggless Pumpkin Cinnamon Rolls.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For The Dough:

    • Bread or All-Purpose Flour: Bread flour gives extra chewiness, but all-purpose works perfectly too.
    • Instant Yeast: Helps the dough rise beautifully. You can use active dry yeast, just activate it first in warm milk.
    • Granulated Sugar: Feeds the yeast and adds a touch of sweetness.
    • Pumpkin Pie Spice: Brings that warm fall aroma and flavor—feel free to adjust to taste.
    • Salt: Balances sweetness and enhances flavor.
    • Whole Milk: Adds richness and helps create a tender dough. Use dairy-free milk if needed.
    • Pure Pumpkin Puree: The star of the show! Adds flavor, color, and moisture while replacing eggs.
    • Unsalted Butter: Gives softness and richness. Substitute with dairy-free butter if needed.

    For The Filling:

    • Unsalted Butter: Helps the cinnamon sugar stick to the dough.
    • Brown Sugar (Light or Dark): Creates that gooey, caramelized center.
    • Ground Cinnamon: The cozy spice that makes cinnamon rolls irresistible!

    For The Maple Cream Cheese Icing:

    • Cream Cheese: Adds creaminess and tang to balance the sweetness.
    • Pure Maple Syrup: Brings natural sweetness and warm flavor.
    • Whole Milk: Loosens the icing to the perfect drizzle consistency.
    • Confectioners’ Sugar: Makes the icing smooth and sweet.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Make the Dough

    • Side-by-side images: left shows butter, milk, and pumpkin puree in a glass measuring cup; right shows the same mixture blended into a smooth orange sauce for Eggless Pumpkin Cinnamon Rolls.
      Place milk, butter, and pumpkin puree in a microwave-safe bowl. Microwave for about 2 minutes or until lukewarm and the butter has melted. The liquid should feel warm, like a comfortable bath—not hot or boiling. The ideal temperature for activating yeast is between 100°F and 110°F (37°C and 43°C).
    • a photo gallery showing how to mix dry and wet ingrefients to make Eggless Pumpkin Rolls.
      Place flour, yeast, sugar, pumpkin pie spice, and salt in the bowl of your stand mixer; mix to combine. Then, add the warmed milk/pumpkin mixture to the bowl with the flour.
    • Two glass bowls with pumpkin-colored dough for Eggless Pumpkin Cinnamon Rolls. Left: dough is rough and sticky. Right: dough is smooth and shaped into a ball. Steps labeled 5 and 6.
      Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 – 6 more minutes, or until smooth and bounces back when pressed.

    Step 2 – First Rise

    • Two sets of side-by-side images show a bowl of yellow dough for Eggless Pumpkin Cinnamon Rolls before and after rising, both covered and uncovered with plastic wrap. Each set is labeled as step 1 or step 2.
      Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.

    💡 Oriana’s Tip for Faster Rising

    My kitchen is usually on the chilly side, and I’ll admit—I don’t have the most patience when it comes to waiting for dough to rise. To speed things up, I like to preheat the oven to 200º F (90º C), then turn it off as soon as it reaches temperature. When the dough is ready to rise, I pop the covered dough inside the warm oven, close the door, and let it rise there. It creates the perfect cozy environment so the dough rises faster and more evenly, even on cold days.

    Step 3 – Make the Filling

    • cinnamon sugar in a bowl.
      Mix together the brown sugar and cinnamon. Set aside.

    Step 4 – Form the Rolls

    • a photo gallery showing how to roll out the egg-free dough to make Eggless Pumpkin Rolls Recipe Steps
      To shape your pumpkin cinnamon rolls, start by rolling out the dough on a lightly floured surface into a large rectangle, about ¼ inch thick. Spread a generous layer of softened butter all over, then sprinkle the cinnamon-sugar mixture evenly from edge to edge—it should look completely covered. Next, grab a sharp knife or a pizza cutter and slice the dough into even strips. Finally, roll up each strip tightly to create those beautiful swirls.

    Step 5 – Second Rise

    • Two side-by-side images show unbaked Eggless Pumpkin Cinnamon Rolls in a rectangular baking dish before (left) and after (right) proofing, with the rolls visibly larger in the second image.
      Place the rolls in a greased baking pan. Cover the pan and let the rolls rest again for 30–45 minutes, or until they look puffed up and cozy. This second rise helps them bake up extra soft and fluffy.

    Step 6 – Bake

    • Baked eggless pumpkin cinnamon rolls in a baking pan over a cooling rack.
      Bake the rolls in a preheated oven at 350°F (180°C) for 20–25 minutes, or until they’re golden brown on top and smell amazing. Don’t overbake—you want them soft and tender, not dry.

    Step 7 – Make the Icing

    • Maple cinnamon rolls icing in a bowl.
      While the rolls bake, whisk together the cream cheese, maple syrup, milk, and powdered sugar until smooth and creamy. Add a little more milk if you like it thinner for drizzling.

    Step 8 – Ice and Enjoy!

    • Iced Egg-free pumpkin cinnamon rolls in a baking dish.
      Spread or drizzle the warm icing over the rolls right after baking so it melts into all those cinnamon swirls. Then grab a fork (or use your fingers—I won’t judge!) and enjoy your soft, fluffy, pumpkin-spiced masterpiece. Perfect for cozy mornings with coffee or a sweet fall brunch!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Dough Not Rising Fast Enough: Cooler kitchens can slow yeast activity. Pro Tip: Find a warm, draft-free spot (like inside your oven with the light on) and let the dough rise there until it doubles in size.
    • Dough Feels Sticky: Pumpkin adds moisture, which can make the dough tacky. Pro Tip: Lightly flour your hands and work surface—but avoid adding too much flour or your rolls may turn dense.
    • Rolls Aren’t Soft After Baking: Overbaking can make them dry. Pro Tip: Bake just until golden on top and slightly soft in the center. They’ll continue to cook a little from the residual heat.
    • Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
    • Yeast. If using active yeast, you need to activate it. To do so, mix warmed water and milk (bath temperature), yeast, and 1 tablespoon of sugar in a small and stir. Cover with a paper towel and let it sit until bubbly, about 5 – 8 minutes. If using instant yeast, you don’t need to activate it. In that case, add to the flour in step 1.
    • Make sure your liquids are not too hot. It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. TIP: Dip your finger in the milk — it should feel warm, like warm bath water, but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
    • Knead long enough. The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
    • Oriana’s #1 Tip for Faster Rising. My kitchen is usually on the chilly side, and I’ll admit—I don’t have the most patience when it comes to waiting for dough to rise. To speed things up, I like to preheat the oven to 200º F (90º C), then turn it off as soon as it reaches temperature. When the dough is ready to rise, I pop the covered dough inside the warm oven, close the door, and let it rise there. It creates the perfect cozy environment so the dough rises faster and more evenly, even on cold days.
    • Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    An eggless pumpkin cinnamon roll on a baking dish with small bowls of ingredients in the background.

    Variations & Additions

    • Pecan Crunch: Add chopped pecans or walnuts to the filling for extra texture.
    • Pumpkin Spice Glaze: Swap maple syrup for a little extra pumpkin puree and pumpkin spice in the icing.

    Storage and Freezing Instructions

    Leftover rolls can be stored in an airtight container for 2 days at room temperature. They can also be wrapped in plastic and stored in the refrigerator for up to 1 week or frozen for up to 1 month.

    To freeze baked rolls, I recommend freezing them without frosting. You can choose to either freeze the entire pan or individual rolls. Make sure they are well covered to avoid freezer burn. When ready to eat, defrost the rolls at room temperature, then warm them in the oven at 350º F for 10-15 minutes or in the microwave for 20-30 second intervals until warmed through.

    Reheat leftover rolls in a 300º F oven until warmed through, about 10 minutes, or in the microwave for 20 – 30 sec.

    Frequently Asked Questions

    An Eggless Pumpkin Cinnamon Roll topped with cream cheese frosting sits on a white plate with a fork, surrounded by a baking dish and pumpkin decor.

    Try These Egg-Free Cinnamon Roll Recipes Next!

    Recipe Card

    A close-up of eggless pumpkin cinnamon rolls in a white baking dish, topped with a layer of white icing.

    Eggless Pumpkin Cinnamon Rolls

    Oriana Romero

    these Eggless Pumpkin Cinnamon Rolls take cozy fall baking to a whole new level. Made with real pumpkin purée, they’re soft, fluffy, and full of sweet cinnamon goodness—no eggs required! As an allergy mom with 12+ years of egg-free baking experience, I know how hard it can be to find recipes that feel special yet safe for everyone. This one checks every box: simple ingredients, tested until foolproof, and unbelievably delicious every single time.

    Prep Time 20 minutes

    Cook Time 25 minutes

    Rising Time: 3 hours

    Total Time 3 hours 45 minutes

    Servings 8 – 12 Rolls

    For Maple Cream Cheese Icing:

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Make The Dough:

    • Place flour, yeast, sugar, pumpkin pie spice, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center.

    • Place milk, butter, and pumpkin puree in a microwave-safe bowl. Microwave for about 2 minutes or until lukewarm and the butter has melted. The liquid should feel warm, like a comfortable bath—not hot or boiling. The ideal temperature for activating yeast is between 100°F and 110°F (37°C and 43°C).

    • Add warmed milk/pumpkin mixture to the bowl with flour. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 – 6 more minutes, or until smooth and bounces back when pressed. The dough has the right amount of flour when it feels very moist but does not stick to your fingers when pressed. If the dough is still very wet and sticking to the sides of the bowl, add ¼ cup of flour a tablespoon at a time; continue mixing until smooth and do not stick to your fingers when pressed.Note: If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle.

    Let the Dough Rise:

    • Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.Oriana’s Tip for Faster Rising: My kitchen is usually on the chilly side, and I’ll admit—I don’t have the most patience when it comes to waiting for dough to rise. To speed things up, I like to preheat the oven to 200º F (90º C), then turn it off as soon as it reaches temperature. When the dough is ready to rise, I pop the covered dough inside the warm oven, close the door, and let it rise there. It creates the perfect cozy environment so the dough rises faster and more evenly, even on cold days.

    Form The Rolls:

    • Grease a 9 x 13-inch (35 x 24 cm) baking pan with 2 tablespoons of softened butter. Set aside.

    • Punch down the dough to release the air. Place dough on a lightly floured work surface, and using a lightly floured rolling pin, roll dough into a rectangle. Make sure the dough is smooth and evenly thick.Tip 1: For 12 rolls, roll the dough out in a 24×12-inch (60×30-cm) rectangle. For 8 rolls, roll the dough out in a 20×10-inch (48×24-cm) rectangle.Tip 2: If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much more easily.

    • Spread the softened butter over the dough. Then, sprinkle the filling mixture evenly over the dough.

    • Using a sharp knife or a pizza cutter, slice the dough into even strips. The number of strips will depend on how big you want your rolls to be.Tip: For 12 rolls, 2-inch (5 cm) strips. For 8 rolls, 2.5-inch (6 cm) strips.

    • Starting from one end, roll each strip tightly into a spiral shape to form the cinnamon rolls.

    Second Rise:

    • Place them on the prepared baking pan, leaving a bit of space between each roll for rising. Cover the pan and allow the rolls to rise in a warm place for 30 – 45 minutes (or overnight in the fridge, see instructions in the notes) or until nearly doubled in size.

    Bake:

    • Preheat the oven to 350º F (180º C).

    • When the oven reaches temperature, uncover the rolls and bake for 25 – 28 minutes, until the rolls are lightly golden brown and the center is cooked through (or until the internal temperature reaches 185º F / 90º C).Tip: After about 15 minutes of baking, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly.

    • When the rolls are ready, remove the pan from the oven and place it on a wire rack for about 10 minutes while you make the icing.

    Make The Icing:

    • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and continue beating on high speed until smooth. Add the confectioners’ sugar and beat on medium speed until creamy.

    • Drizzle the icing over the warm rolls and serve immediately.

    Overnight Rolls Instructions:

    • Prepare the dough, roll it out, sprinkle it with filling, and form the rolls following the recipe’s steps above. Arrange the rolls in the baking pan; cover tightly with aluminum foil and let them rest in a warmed place for about 10 – 15 minutes to kickstart the rising process. Then, store in the refrigerator overnight or for up to 16 hours.

    • The next day, preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven.

    • Place the covered rolls in the warm oven, close the oven door, and let them rise until they look slightly puffy, approximately 60 – 90 minutes. Remove the rolls from the oven.

    • Preheat the oven to 350º F (180º C).

    • When the oven reaches temperature, uncover the rolls and bake for 25 – 28 minutes, until the rolls are lightly golden brown and the center is cooked through (or until the internal temperature reaches 185º F / 90º C).Tip: After about 15 minutes of baking, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Also, please keep in mind that every oven is different, so the rolls might be just barely browned after 15 minutes in the oven, so keep your eyes on it.

    • When the rolls are ready, remove the pan from the oven and place the pan on a wire rack for about 10 minutes. Drizzle the icing over the warm rolls and serve immediately.

     
    Leftover rolls can be stored in an airtight container for 2 days at room temperature. They can also be wrapped in plastic and stored in the refrigerator for up to 1 week or frozen for up to 1 month.
     
    To freeze baked rolls, I recommend freezing them without frosting. You can choose to either freeze the entire pan or individual rolls. Make sure they are well covered to avoid freezer burn. When ready to eat, defrost the rolls at room temperature, then warm them in the oven at 350º F for 10-15 minutes or in the microwave for 20-30 second intervals until warmed through.
     
    Reheat leftover rolls in a 300º F oven until warmed through, about 10 minutes, or in the microwave for 20 – 30 sec.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Dough Not Rising Fast Enough: Cooler kitchens can slow yeast activity. Pro Tip: Find a warm, draft-free spot (like inside your oven with the light on) and let the dough rise there until it doubles in size.
    • Dough Feels Sticky: Pumpkin adds moisture, which can make the dough tacky. Pro Tip: Lightly flour your hands and work surface—but avoid adding too much flour or your rolls may turn dense.
    • Rolls Aren’t Soft After Baking: Overbaking can make them dry. Pro Tip: Bake just until golden on top and slightly soft in the center. They’ll continue to cook a little from the residual heat.

     
    ➤ Extra Tips:

    • Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
    • Yeast. If using active yeast, you need to activate it. To do so, mix warmed water and milk (bath temperature), yeast, and 1 tablespoon of sugar in a small bowl and stir. Cover with a paper towel and let it sit until bubbly, about 5 – 8 minutes. If using instant yeast, you don’t need to activate it. In that case, add to the flour in step 1.
    • Make sure your liquids are not too hot. It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. TIP: Dip your finger in the milk — it should feel warm, like warm bath water, but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
    • Knead long enough. The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
    • Oriana’s #1 Tip for Faster Rising: My kitchen is usually on the chilly side, and I’ll admit—I don’t have the most patience when it comes to waiting for dough to rise. To speed things up, I like to preheat the oven to 200º F (90º C), then turn it off as soon as it reaches temperature. When the dough is ready to rise, I pop the covered dough inside the warm oven, close the door, and let it rise there. It creates the perfect cozy environment so the dough rises faster and more evenly, even on cold days.
    • Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

     
    ➤ Variations & Additions:

    • Pecan Crunch: Add chopped pecans or walnuts to the filling for extra texture.
    • Pumpkin Spice Glaze: Swap maple syrup for a little extra pumpkin puree and pumpkin spice in the icing.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Keyword cinnamon rolls egg-free pumpkin recipe

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    Oriana Romero

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  • The Roasted Veggie You’ll Make All Fall

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    This roasted acorn squash has the perfect balance of sweet and savory flavors with just a touch of cinnamon. It bakes up tender inside with golden caramelized edges. The buttery glaze makes every bite cozy and flavorful!

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    Holly Nilsson

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  • Brown Sugar Baked Oatmeal

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    A comforting blend of oats, brown sugar, and warm spices is baked into a sweet, satisfying, and endlessly customizable breakfast!

    adding cream on top of a piece of Brown Sugar Baked Oatmeal
    • Flavor: Slightly chewy and slightly sweet, this baked oatmeal has a warm, comforting flavor everyone loves to wake up to.
    • Prep Note: This oatmeal can be refrigerated for up to 5 days, making it perfect to enjoy easy breakfasts all week long!
    • Recommended Tools: A 9×9 baking pan is essential for the oatmeal to bake to the right texture. Adjust the baking times if using a different pan or a muffin tin for individual portions.
    Ingredients for brown sugar baked oatmeal including baking powder, eggs, butter, cinnamon, vanilla, milk, brown sugar, and oats

    Ingredient Tips for Baked Oatmeal

    • Oatmeal: Old-fashioned oats (AKA rolled oats) are less processed, so they retain their shape and texture better. Other kinds of oatmeal will produce a softer texture, but can still be used.
    • Eggs & Milk: To ensure this baked oatmeal is fluffy and holds together well enough to be sliced, eggs and milk are essential. You can swap in almond or oat milk.
    • Sweetener & Flavoring: Brown sugar and cinnamon are cozy and comforting. For your own signature flair, try adding nutmeg, coconut extract, or pumpkin spice.
    • Topping: Butter is blended with oats and brown sugar, making a sweet crumble topping.

    Tasty Topping Options

    The oat topping used in this recipe gives a nice sweet crunch when baked, but there are so many fun options to choose from!

    • Swirl on cream cheese frosting, then top with berries or bananas. Try peanut butter with sliced apples, too.
    • For a fun twist, add strawberry jam and mini chocolate chips.
    • A splash of cream with fresh berries makes it extra special.
    • For a dessert-style dish, top bars with ice cream and a drizzle of caramel, honey, or maple syrup.
    adding wet and dry ingredients together in bowls to make Brown Sugar Baked Oatmeal
    Brown Sugar Baked Oatmeal baked in a pan
    • This recipe can easily be prepared up to a day ahead and refrigerated until ready to bake.
    • Once baked, store it in an airtight container in the refrigerator for up to 5 days.
    • To freeze, bake, and cool. Then wrap individual portions in plastic wrap and freeze for up to two months.
    • When ready to reheat, microwave it directly from frozen. Check every 1 to 2 minutes until heated through.

    More Ways to Love Oats

    Did your family love this Baked Oatmeal? Leave a rating and comment below! 

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    Two slices of brown sugar baked oatmeal stacked

    5 from 46 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Brown Sugar Baked Oatmeal

    Brown Sugar Baked Oatmeal is a sweet and satisfying breakfast that will fuel your energy all morning long.

    Prep Time 10 minutes

    Cook Time 40 minutes

    Total Time 50 minutes

    • Preheat oven to 350°F.

    • Combine the topping ingredients in a small bowl. Mix well and set aside.

    • In a large bowl combine oats, brown sugar, cinnamon, baking powder, and salt. Add in eggs, milk, butter, and vanilla extract. Mix well and spread in a greased 9×9 pan.

    • Sprinkle topping over oatmeal and bake 40–45 minutes.

    • Serve warm, drizzled with cream if desired.

    • Baked oatmeal can be prepared one day ahead and kept in the fridge for a quick breakfast throughout the week!
    • Try baking oatmeal in muffin tins for a quick grab-and-go breakfast. Adjust cooking time as needed.
    • Baked oatmeal will last about 5 days in the refrigerator if it’s covered.
    • It can also be frozen. Cut into individual portions and freeze in zippered bags labeled with the date. Baked oatmeal can be frozen for a couple of months. Reheat in the microwave.

     

    Calories: 487 | Carbohydrates: 75g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 349mg | Potassium: 477mg | Fiber: 5g | Sugar: 43g | Vitamin A: 570IU | Vitamin C: 0.02mg | Calcium: 208mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    sweet and spiced Brown Sugar Baked Oatmeal with writing
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    Brown Sugar Baked Oatmeal in the dish and plated with a title

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    Holly Nilsson

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  • Peach Cobbler Recipe

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    Frozen peaches are baked in a cake-like topping with cinnamon sugar in this easy old fashioned peach cobbler recipe. It’s warm and bubbly with the perfect crust-to-fruit balance.

    Peach Cobbler in a bowl with a spoon
    • Flavor: Sweet, juicy peaches baked in a tender cinnamon-brown sugar crust make for the perfect summer dessert. 
    • Skill Level: Free-formed cobblers, crisps, and crumbles are so easy to make!
    • Time-Saving Tip: Use a spice, vanilla, or yellow cake mix.
    • Serving Suggestions: Bake single-serve portions in ramekins with a dollop of homemade whipped cream. Serve in a bowl with a scoop of vanilla ice cream.

    Peach Cobbler Ingredients

    • Peaches: I love using frozen peaches for this recipe, but fresh or canned peaches work well. If using canned peaches, choose peaches in juice and not syrup for the best flavor.
    • Batter: Whip up the simple batter in this recipe, or if you’re short on time, try a vanilla or yellow boxed cake mix. Or try your favorite gluten-free flour blend.
    • Variations: Toss in some blueberries for a pop of sweet color or garnish the top with powdered sugar, sliced almonds, or a drizzle of caramel sauce.
    mixing ingredients together in bowls to make Peach Cobblermixing ingredients together in bowls to make Peach Cobbler
    adding peaches to crust dough in casserole dish to make Peach Cobbleradding peaches to crust dough in casserole dish to make Peach Cobbler

    How to Make Peach Cobbler

    1. Combine thawed peaches with sugar and set aside.
    2. Pour melted butter into the bottom of a baking dish.
    3. Whisk the batter ingredients and spread over the butter.
    4. Top with peaches and bake (full recipe below).
    • If using canned peaches, freeze the juice in ice cube trays to add to iced tea, cocktails, or smoothies.
    • If using fresh peaches, use peeled peaches or leave the peels on for a more rustic look.
    • Avoid overmixing the batter so it stays light and airy.
    • For a little crunch, sprinkle the cobbler with coarse sugar before baking. You won’t regret it!
    baked Peach Cobbler in a dishbaked Peach Cobbler in a dish

    Savor the Flavor!

    Store leftover peach cobbler covered in the refrigerator for up to 4 days.

    To freeze a baked and cooled peach cobbler, first bake it in a dish lined with aluminum foil so that once it’s frozen, it can be lifted out easily. Fold the foil over the frozen cobbler, then wrap it in plastic and freeze for up to 6 months. Thaw overnight in the refrigerator and enjoy it cold or reheat portions in the microwave.

    Favorite Fruit Desserts

    Did you love this Easy Peach Cobbler? Be sure to leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Peach Cobbler in a bowl with a spoonPeach Cobbler in a bowl with a spoon

    5 from 56 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Peach Cobbler Recipe

    This peach cobbler recipe makes a dessert with tender juicy peaches surrounded by a buttery cake layer.

    Prep Time 10 minutes

    Cook Time 45 minutes

    Total Time 55 minutes

    • Preheat oven to 375°F.

    • Combine peaches with ½ cup sugar. Set aside.

    • Pour butter into the bottom of a 2 qt baking dish. 

    • Combine flour, baking powder, salt, brown sugar, remaining ¼ cup white sugar and cinnamon, mix well. Add milk and stir just until combined. Spread over butter mixture.

    • Top with peaches (and any juices).

    • Bake for 45-55 minutes or until set.

    To Freeze: Once cooled, seal in an airtight container and freeze up to 6 months.
    To Reheat:  Defrost in the fridge overnight and heat in the oven (or microwave) until warmed.
    Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

    Calories: 278 | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 314mg | Fiber: 2g | Sugar: 32g | Vitamin A: 690IU | Vitamin C: 6.8mg | Calcium: 72mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Adapted From My Recipes

    Peach Cobbler in a bowl with an ice cream scoop on top and a titlePeach Cobbler in a bowl with an ice cream scoop on top and a title
    sweet and juicy Peach Cobbler with writingsweet and juicy Peach Cobbler with writing
    close up of a bowl of Peach Cobbler with ice cream with a titleclose up of a bowl of Peach Cobbler with ice cream with a title
    Peach Cobbler in the casserole dish and plated with a titlePeach Cobbler in the casserole dish and plated with a title

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    Holly Nilsson

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  • Banana Pancakes

    Banana Pancakes

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    Banana pancakes are perfect for breakfast or brunch.

    This easy Banana Pancake recipe combines kitchen staples with mashed banana for moisture and sweetness and a pinch of cinnamon for a perfect bite.

    plated Banana Pancakes with syrup
    • They use simple ingredients—no pancake mix required.
    • They come out fluffy and moist.
    • Double or triple the recipe to use all week or freeze for fast breakfasts that can be microwaved or toasted in minutes.
    • Banana pancakes can be made for a crowd and kept warm in a crockpot or oven until ready to serve.
    buttermilk , baking powder and soda , eggs , vanilla , flour , brown sugar , salt , cinnamon and bananas to make Banana Pancakes with labels

    Ingredient Tips for Banana Pancakes

    Bananas: Ripe bananas with lots of brown flecks are the best for pancakes (and banana bread) since they have more sugar and natural sweetness. You can also ripen bananas in the oven if needed—check the recipe notes for directions.

    Dry Ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired—the texture will change slightly but still be delicious.

    Baking Powder/Soda: Bananas make the batter a little bit heavy so a little extra leaving helps them to rise to fluffy perfection.

    Milk/Buttermilk: Buttermilk reacts with the baking soda to make these fluffy and it adds flavor. You can replace it with soured milk—simply add 2 tablespoons tablespoon of vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes.

    Cinnamon: Replace it with apple pie spice, pumpkin pie spice, or your favorite warm spice blend.

    eggs, bananas, sugar and oil in a bowl for banana pancakes
    banana pancake batter in a glass bowl

    How to Make Banana Pancakes

    1. Whisk dry ingredients together in a bowl.
    2. Combine wet ingredients in another bowl.
    3. Add the wet ingredients to the dry ingredients until just combined.
    4. Cook (recipe below).

    Serving Suggestions

    What’s a pancake party without assorted toppings?

    • Fresh fruit like strawberries, blueberries, fresh banana slices.
    • Peanut butter, Nutella, jam, or maple syrup.
    • Homemade granola, chopped nuts, or chocolate chips.
    Banana Pancakes with bananas and syrup being poured on

    Storing Pancakes

    Leftover pancakes store beautifully!

    Double up and make banana pancakes ahead of time to enjoy throughout the week. Store the pancakes in the refrigerator for up to 4 days and reheat them on a dry skillet, in the microwave, or the toaster. They can also be frozen and reheated from frozen.

    More Breakfast Favorites

    Did you love these Banana Pancakes? Leave a rating and a comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    plated Banana Pancakes with syrup

    5 from 26 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Banana Pancakes

    These banana pancakes are super fluffy and packed with flavor; perfect for the whole family to enjoy.

    Prep Time 15 minutes

    Cook Time 10 minutes

    Total Time 25 minutes

    Mixing Bowls on white background

    whisk on white background

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    • Combine flour, baking powder, baking soda, and cinnamon in a bowl. Whisk well-this is in place of sifting and creates a fluffy pancake.

    • Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.

    • Add the banana mixture to the dry ingredients. Stir with a spoon just until combined the ingredients are mixed; the batter should be lumpy. Let the batter rest for 5 minutes.

    • Preheat a large nonstick skillet or griddle to medium heat.

    • Add 1 teaspoon oil to the pan and use a paper towel to spread it over the pan. Pour ¼ cup of the batter onto the hot pan. Repeat, allowing ½-inch spave between the pancakes.

    • Once small bubbles form on top and begin to pop, use a spatula to flip the pancakes over. Cook for 1 minute more.

    Buttermilk replacement: If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken.
    To ripen bananas: Ripen fresh bananas quickly by baking them whole in the peels. Bake at 350°F for about 15 minutes or until blackened. Cool before using.
    To keep batches warm: Preheat the oven to 200°F and place a sheet pan lined with parchment paper in the oven. Transfer the cooked pancakes to the oven while cooking the remaining batches.

    Calories: 432 | Carbohydrates: 69g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 478mg | Potassium: 496mg | Fiber: 3g | Sugar: 17g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    light and fluffy Banana Pancakes with writing
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    Holly Nilsson

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  • Secret Ingredient Chocolate Chip Cookie Recipe – Oh Sweet Basil

    Secret Ingredient Chocolate Chip Cookie Recipe – Oh Sweet Basil

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    Satisfy your sweet tooth with this delicious and easy chocolate chip cookie recipe. Perfect for any occasion, these cookies are sure to be a hit with everyone! And you won’t believe what the secret ingredient is!

    My darling friend Kim had a nanny helping her out one day and my daughter along with hers made cookies with this sweet nanny. Thankfully, I was the happy recipient of a delicious treat! One secret totally makes these cookies irresistible!!

    Do you have a single go-to chocolate chip cookie recipe, or do you have different chocolate chip cookie recipes for different occasions? Sometimes I want thick gourmet chocolate chip cookies, so I go with our Levain bakery copycat recipe. Other times I want that tender, perfectly chewy chocolate chip cookie, so I go with our favorite chocolate chip cookie recipe. If I have vanilla pudding on hand, I’ll make our chocolate chip pudding cookies. It just depends!

    Well, this CCC recipe is super quick and easy, the the surprise ingredient is something you’ll have on hand already, but you’ve probably never thought to add it to a chocolate chip cookie before.

    a photo of a golden baked chocolate chip cookie surrounded by other baked cookies sitting on a brown piece of parchment paper

    Ingredients for the Best Chocolate Chip Cookies

    Here is the list of ingredients you will need to make these delicious cookies including the surprising secret ingredient:

    • Light Brown Sugar: adds richness and sweetness
    • Granulated White Sugar: adds sweetness
    • Butter: adds fat and rich flavor, shortening or a combination of butter and shortening can also be used
    • Eggs: gives the cookies structure
    • Flour: just regular all-purpose flour works great
    • Baking Soda: gives the cookies their rise and fluffiness
    • Salt: enhances all the other flavors
    • Cinnamon: The secret ingredient!
    • Cinnamon Sweet Thins: Just to add some more cinnamon flavor and a little texture! You can use cinnamon graham crackers or our personal favorite Cinnamon Sweet Thins
    • Chocolate Chips: We prefer semi-sweet chocolate chips in this recipe. You could use chocolate chunks or any type of chocolate you love.
    • Vanilla Extract: adds flavor

    All of the measurements for these ingredients can be found in the recipe card at the end of this post. Keep scrolling for the details!

    How to Make Chocolate Chip Cookies

    Making this simple chocolate chip cookie recipe is so easy that my 8yo son actually makes them for us. It’s just your basic cookie instructions…

    1. Wet Ingredients: Add the sugars and butter to a stand mixer with the paddle attachment and cream together until fluffy, then add the eggs followed by the vanilla.
    2. Dry Ingredients: Add all the dry ingredients (including the crushed cinnamon crackers) to a separate bowl and whisk to combine.
    3. Combine: Add the dry ingredients mixture to the wet ingredients and mix until just combined. Don’t overmix!
    4. Fold: Add the chocolate chips and fold them into the cookie dough by hand.
    5. Chill: Place plastic wrap onto the bowl and stick the dough in the fridge to chill while the oven preheats.
    6. Bake: Preheat the oven to 375 degrees. Scoop the cookie dough using a cookie scoop onto a baking sheet lined with parchment paper or a silpat. Bake for 8-10 minutes.

    These instructions can also be found in the recipe card down below.

    a photo taken over the top of a golden baked chocolate chip cookie with a bite taken out of it.a photo taken over the top of a golden baked chocolate chip cookie with a bite taken out of it.

    Tips for Making the Best CC Cookies

    Here are a few tips that I’ve found to making perfectly golden brown, crispy around the edges, chewy in the middle and totally irresistible cookies:

    • Don’t overmix the chocolate chip cookie dough! You can beat the sugar and butter until the cows come home, but once you mix the wet and dry ingredients together, just mix it enough so that a few streaks of flour remain.
    • Fold in the chocolate chips. I’ve found that if I just the stand mixer to incorporate them, they can get broken up in the dough.
    • Let the dough rest in the fridge while the oven heats up. He helps the butter firm up again and will help the cookies be thick and chewy.
    • Use a cookie scoop or a scale to get cookies that are the same size.
    • Add a few chocolate chips to the top of the cookie dough balls before baking to make the cookies look super pretty after they bake.

    Storage Tips

    These cookies will freeze very well, either before or after baking. If you want to freeze the dough, scoop the dough into balls and then freeze them on a cookie sheet for an hour or two, then place the dough balls in a ziploc bag. They will keep in the freezer for up to 3 months and can be cooked from frozen. They will just need an extra minute or two to bake.

    Baked cookies should be stored in an airtight container at room temperature. They will keep for up to a week.

    a photo of a tray of golden baked chocolate chip cookies sitting on a brown parchment papera photo of a tray of golden baked chocolate chip cookies sitting on a brown parchment paper

    You’re going to be obsessed with the touch of cinnamon in this easy chocolate chip cookie recipe! I don’t know why we have designated cinnamon to snickerdoodles and cinnamon rolls, because it absolutely dreamy in chocolate chip cookies!

    More Cookie Recipes You’ll Love:

    Servings: 24 cookies

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Resting Time: 10 minutes

    Total Time: 30 minutes

    Description

    Satisfy your sweet tooth with this delicious and easy chocolate chip cookie recipe. Perfect for any occasion, these cookies are sure to be a hit with everyone! And you won’t believe what the secret ingredient is!

    • In stand mixer add both sugars, butter (or Crisco) and cream together for 5 minutes.

      3/4 Cup Light Brown Sugar, 3/4 Cup White Granulated Sugar, 1 Cup Butter

    • Add eggs, one at a time, until completely combined. Add the vanilla. Scrape down the sides of the bowl to ensure all ingredients are combined.

      2 Large Eggs, 1/2 teaspoon Vanilla

    • Combine dry ingredients (flour, baking soda, salt, cinnamon and cracker crumbs) in a separate bowl and once the wet ingredients are all creamed together, add the dry mixture in two batches. Be careful not to overmix, just mix in the flour until combined, then turn off your mixer.

      2 ¼ Cup All-Purpose Flour, 1 teaspoon Baking Soda, 3/4 teaspoon Salt, 1/4 teaspoon Cinnamon, 1 Tablespoon Cinnamon Sweet Thins

    • Add chocolate chips to the dough and fold in by hand.

      1/2 Bag Chocolate Chips

    • Preheat oven to 375 degrees. While the oven is preheating, cover the bowl with cookie dough with clingfilm and stick it in the fridge to rest.

    • Form two tablespoons worth of cookie dough into a ball and place on your cookie tray. Back for 8-10 minutes (depending on how soft you enjoy your cookies).

    You can use graham crackers, cinnamon graham crackers but I personally love the Simple Mills Sweet Thins!

    Serving: 1cookieCalories: 169kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 191mgPotassium: 31mgFiber: 0.3gSugar: 13gVitamin A: 256IUVitamin C: 0.001mgCalcium: 13mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Best Cookies Recipes on the Planet

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  • Fried Apples

    Fried Apples

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    Fried apples are so easy to make and taste delicious!

    Nothing’s better than sliced apples that are caramelized until tender-crisp on the stovetop with this fried apples recipe.

    fried apples in a bowl with cinnamon sticks and apples in the background
    • This quick and easy fried apples recipe is perfect with waffles, pancakes, or even pork chops.
    • You need just a few simple ingredients.
    • This recipe is great with fresh fall apples; you can also double up and freeze extras to enjoy all year round.
    ingredients on a cutting board to make fried apples labeled: apples, sugar, brown sugar, cinnamon, butter

    What You’ll Need To Make Fried Apples

    Apples: Choose tart and firm Granny Smiths. They are firm and pair well with the sweet brown sugar butter sauce in this recipe. You can use any variety of apple, adjusting the sugar as needed. Firmer varieties like

    Honeycrisp and Pink Lady apples hold up well, while softer apples like Cortland’s and McIntosh will fry up much softer.

    Brown Sugar: Use light or dark brown sugar. Adjust the sugar as needed for sweeter varieties of apples.

    Butter: Full-fat, real butter offers the best flavor when mixed with sugar and seasonings.

    Variations

    • Take the flavor to the next level and sprinkle in a little homemade apple pie spice.
    • Melt in a little leftover bacon grease in Step 2 and mix in some bacon bits for a savory topping or side dish.
    • Apple juice or cider added to the apples in Step 3 will make the sauce sweeter.
    • Honey or maple syrup can be used instead of both sugars in Step 2, and sugar-free substitutes work too.
    sugar, butter, and cinnamon in a pan to make fried apples
    top view of fried apples in brown sugar sauce in a pan with Granny Smith apples
    close up of fried apples in brown sugar butter sauce being served from a pan with a spoon

    How to Make Fried Apples

    1. Prepare apples (recipe below). Cut into slices or rings.
    2. In a large skillet, melt butter, sugars, and cinnamon.
    3. Stir in apples and cook until the apples are tender and the sauce is thickened.
    4. Serve warm.

    Ways to Serve Fried Apples

    Fried apples are beyond delicious scooped onto a light and fluffy Dutch baby, or swirled into apple cinnamon oatmeal. Serve them as a holiday side dish next to a pork tenderloin or spiral ham.

    Storing and Reheating Fried Apples

    Keep leftover fried apples in an airtight container in the refrigerator for up to 3 days. Enjoy them chilled or reheat portions in the microwave. Freeze cooled apples in zippered bags in the freezer for up to one month.

    Apple Recipes for Fall

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    Fried Apples

    Apples are simmered with sugar, butter, and warm spices for a comforting and cozy dish!

    Prep Time 15 minutes

    Cook Time 12 minutes

    Total Time 27 minutes

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    • Peel* and core the apples. Slice into ½-inch thick slices.

    • To a large skillet, add butter, brown sugar, white sugar, and cinnamon. Melt over medium-high heat.

    • Add the apples as soon as the butter is melted and cook until they are tender and the sauce has thickened, stirring occasionally, about 12-15 minutes.

    • Serve warm.

    • Peeling is optional, we prefer peeled apples.
    • If you have it, add a couple of tablespoons of bacon grease to the butter.
    • If the sauce is slow to thicken, turn the heat up to high for the last few minutes of cooking, stirring the apples frequently.

    Calories: 199 | Carbohydrates: 34g | Protein: 0.4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 147mg | Fiber: 3g | Sugar: 30g | Vitamin A: 303IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 0.3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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