Easy Eggless Cinnamon Rolls Recipe (2024)

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Ingredients You’ll Need

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

Ingredients Notes & Substitutions

For the Dough:

• Egg Substitute: To substitute the eggs, you can use a flax egg (golden flaxseed meal +water) or evaporated milk. You don’t have evaporated milk? No problem!! Check out my post aboutHow to Make Evaporated Milk at home.
• Water
• Milk: Forbaking, I like to use whole milk. However, you can use any milk you have handy.
• Flour: You can use regular all-purpose flour or bread flour. For best results, skip the cake flour and wheat flour.
• Yeast: You can use either instant yeast or active yeast. If using instant yeast, you don’t need to activate it, just mix it with the dry ingredients.
• Sugar: Regular white granulated sugar o caster sugar.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Butter: I prefer unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.

For the Filling, you will need brown sugar, ground cinnamon, salt, and unsalted butter.

For the Frosting, you will need unsalted butter, cream cheese, pure vanilla extract, salt, heavy cream, and powdered sugar

Step By Step Recipe Photo Tutorial

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

1- Make the Dough

• Warn up the milk and water in the microwave.
• Place flour, instant yeast, sugar, and salt in a large mixing bowl; mix to combine. Make a well in the center. Add the warm water/milk and knead in a stand mixer with the hood attachment for 3 minutes. Then add melted butter, and flax mixture or evaporated milk into the well; knead for 5 -8 minutes or until the dough is well combined and no longer sticky, smooth and elastic. Place in a lightly greased bowl, cover, and let it rest in a warm place for about 10 -15 minutes.

Overnight Eggless Cinnamon Rolls

1. Prepare the dough, roll out, sprinkle with filling, roll into a log and cut into rolls following the steps in the recipe below. Arrange rolls cut side down in the baking dish. Cover tightly with aluminum foil and let them rest for 10-15 minutes in a warm place. Then, store in the refrigerator overnight or up to 16 hours.
2. The next day, preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven. Place rolls in the warm oven, close the oven door and let the rolls rise until they look slightly puffy approximately 30 minutes. Remove rolls from the oven.
3. Then preheat the oven to 375º F (190º C). Uncover the rolls and bake for 20-25 minutes, until the rolls are lightly golden brown, and the center of the rolls are cooked through (or until the internal temperature reaches 185º F / 90º C). While the rolls are baking, prepare the frosting.
4. Spread the frosting over the rolls and serve immediately.

What type of yeast do you use for eggless cinnamon rolls?

I recommend usinghighly activeyeast (or rapid rise yeast). That’s what makes this recipe so quick.

What do you do if the dough is too sticky?

Just add a little more flour. I would recommend adding a tablespoon at a time until it is slightly tacky and smooth.

Can you make them the night before?

Absolutely! You can make these up to 16 hours ahead of time. Simply make the dough, roll them out, fill, cut, and place them on a baking sheet. Let sit for 10 -15 minutes in a warm place to rise and then cover tightly with foil. Refrigerate overnight. Then in the morning, remove from the fridge and let rise about 30 -60 minutes before baking. Then bake as directed. More detailed instructions are above.

How do I know if my bread dough has been kneaded 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.

How can I substitute the flaxseed meal?

If you are allergic to flaxseed or don’t have it available, you can substitute it for 3 tablespoons (45 ml) of evaporated milk. In that case, omit the first two ingredients ( 1 tablespoon flaxseed meal and 3 tablespoons cold water ) and add the evaporated milk along with the butter (step 3).

Storing & Freezing Instructions

Store leftoverrolls in an airtight container for 2 days at room temperature. You can also wrap them in plastic wrap and store them in the refrigerator for up to 1 week or freeze them for up to 1 month.

Freeze

To freeze unbaked rolls:Make them through the rolling and cutting step and place them in the pan. Cover them tightly to avoid freezer burn, and freeze. When you want to bake them, defrost them in the refrigerator overnight. Let the rolls rise in a warm place for 1-2 hours or until doubled in size. Bake as directed in the recipe.

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

How To Reheat Leftover Cinnamon Rolls

Reheat leftover rolls in a 300º F oven until warmed through, about 10 minutes, or in the microwave for 30 – 45 sec.

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Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.