These Eggless Cinnamon Rolls are soft, fluffy, and super gooey in the middle! They're easy to make and come together with 8 basic ingredients. You can easily make them vegan by using vegan butter and non-dairy milk.
There is nothing better than warm homemade cinnamon rolls smothered in cream cheese frosting.
Even though there are no eggs, this cinnamon roll recipe turns out just as pillowy, soft, and fluffy. It's packed with cinnamon flavor and is perfect for the holiday season.
Enjoy them both for breakfast or dessert, and pair them with homemade eggnog for the ultimate festive vibes!
For more eggless dessert ideas, check out my 5-Ingredient Banana Bread, Double Chocolate Cookies, and Chocolate Pudding.
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Ingredients
- Flour: All-purpose flour yields the fluffiest and softest eggless cinnamon rolls. I haven't tested this recipe with other types of flour such as whole wheat flour, so I can't guarantee results.
- Butter: To make vegan cinnamon rolls, use vegan butter or coconut oil.
- Yeast: It's important to use either instant dry yeast or rapid dry yeast to make this recipe faster. This will be our leavening agent which will help the rolls to rise and get fluffy.
- Brown sugar: You can use both light or dark brown sugar.
- Granulated sugar: You'll need a little bit of white sugar to sweeten the dough itself.
- Milk: You can use any type of milk you like, including whole milk, almond milk, oat milk, etc. Make sure to use warm milk or room temperature, not hot or cold!
- Cinnamon: You'll need 1 tablespoon of ground cinnamon for the filling.
- Salt: A little bit of salt enhances the flavors, but doesn't make the roll salty!
See the recipe card below for exact measurements.
How to Make This Eggless Cinnamon Rolls Recipe
- Bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly.
- In the meant time, in a large mixing bowl, measure the flour and stir in the sugar and the salt. When the yeast is ready, add it to the bowl with the dry ingredients, alongside the melted butter, and non-dairy milk.
3. Using a fork, mix until the dough becomes so sticky that you can't continue mixing with the fork anymore. Then add some oil on a clean surface, and oil your hands as well. Sprinkle some flour and transfer the dough.
4. Knead the cinnamon roll dough for 10 minutes, or until it becomes smooth, elastic, and soft. At first, the dough may stick to the counter and your hands, but don't worry, just keep greasing your hands and kneading. If you really have to, you can add 1 more tablespoon of flour, but try to add as little as possible.
5. After a few minutes, the dough should be no longer sticky. Grease a large bowl with some oil (I use the same bowl from before and wash it) and transfer the dough. Cover it with a clean kitchen towel.
Let the dough rise in a warm place for at least 60 minutes, or until it has doubled in size. If it's a particularly cold day, put the bowl in the oven and turn on the light.
6. After rising, lightly punch down the dough to release air. Then grease your hands, and knead for 1-2 minutes, or until it forms a smooth ball again.
7. Using a rolling pin, roll the dough into a long triangle about 18 x 12 inches. Spread the softened butter all over the dough. Don't forget to butter the edges as well!
8. Then, in a small bowl mix brown sugar, cinnamon, and salt. Sprinkle the filling all over the dough, pressing it down to stick to the butter. And again, make sure to cover the edges so that every single cinnamon roll has flavor!
9. From the long end, carefully roll the dough away from you in a tight roll. Using dental floss or a very sharp knife, cut the dough into 12 even rolls.
10. Either grease a large baking dish or add a piece of parchment paper to it to prevent sticking. Transfer the rolls to the dish, and cover them with a clean kitchen towel. Let rise again, for 60 minutes, or until doubled in size. This second rise is called proofing.
11. Pre-heat oven to 350ºF (180ºC). Bake the eggless cinnamon rolls for 25-30 minutes, or until they're golden brown and the dough is cooked through. Serve while still warm!
Expert Tips
- Test your yeast before starting. It's super important to make sure you're using fresh yeast. To test it, In a bowl, mix 1 teaspoon sugar with ½ cup lukewarm water until dissolved. Add two teaspoons of active dry yeast and mix that as well. Set it aside for 10 minutes. If the yeast is active and fresh, it should expand and become foamy and bubbly. If not, it's expired and you'll need new yeast.
- Use lukewarm water to activate the yeast. Cold water won't activate the yeast and hot water will kill it. Make sure your water is between 100-110ºF (38-43ºC).
- Use a digital scale. It's essential to be as accurate as possible with the measurement when making yeast dough. If you're using cups to measure the flour, it's easy to end up adding more than needed, which will result in dry and tough cinnamon rolls.
- Give the dough enough time to rise. This is important in order to end up with fluffy and light rolls. If the dough has not risen properly, you'll end up with flat cinnamon rolls.
- While kneading, add as little flour as possible. The dough will be sticky, and that's okay! You can 1-2 tablespoons if you really have to, but it's important to not add too much flour. Soft dough equals soft cinnamon rolls.
- Oil your hands as needed. Instead of adding flour to prevent the dough from sticking, oil your hands regularly.
- Don't overbake! If you want your eggless cinnamon rolls to have a gooey and chewy center, it's important to slightly underbake them. This not only helps them stay moist and soft for longer but gives the rolls the best texture.
- Serve them warm. I highly recommend you serve the rolls right after baking, or if you have any leftovers, reheat them in the microwave for 20-30 seconds. This gives you the best chewy center and softens the rolls overall.
- If you don't want to knead the dough, you can use a stand mixer with a dough hook attachment.
FAQ
If the recipe was not adapted to be made without eggs, the cinnamon rolls can turn out dry. Thankfully, this recipe has the perfect ratio between milk, butter, and flour, and it yields soft and moist cinnamon rolls.
Yes! After you cut the dough into rolls, transfer them to a baking dish and cover them tightly with plastic wrap. Store in the fridge overnight or until you're ready to bake (for up to 2 days).
The next morning, remove the plastic wrap and cover the cinnamon rolls with a clean kitchen towel. Let them come to room temperature and rise for a second time, until doubled in size, for about 2 hours. Then, bake in a preheated oven as per instructions.
Yes! Let them cool to room temperature, then either wrap the baking dish tightly with plastic wrap or aluminum foil or transfer the rolls to an airtight container. Freeze for up to 2 months (and sometimes longer).
You can add 1-2 tablespoons of flour and continue kneading for 5 more minutes. Try to add as little flour as possible, and oil your hands and the counter every couple of minutes.
The dough should feel smooth, elastic, and soft. I like to test my dough using "the windowpane test". Basically, you need to tear a small ball and stretch it into a square using your fingers.
If the dough becomes thin enough so you can see through it, you've kneaded it long enough. You can stand next to a window to see if light passes through it.
If the dough breaks, you'll need to place the ball back with the rest of the dough and keep kneading.
Yes, you can use replace the instant yeast with the same amount of active dry yeast. Keep in mind that the dough will need to rise for longer, about 2-3 hours.
Cream Cheese Frosting
I think that adding frosting to these eggless cinnamon rolls is a must, and this cream cheese frosting is my all-time favorite. It's delicious and made with just 3 ingredients.
- Cream cheese (vegan or regular)
- Butter (vegan or regular)
- Powdered sugar
- Vanilla extract (optional)
For the full recipe of the frosting, check out the recipe card below.
How to Store
Let cinnamon rolls cool to room temperature, then transfer to an airtight container and store at room temperature for 2-3 days, or in the fridge for 5-6 days.
For best results, make sure to store the frosting and the rolls separately, and combined them right before serving.
More Eggless Desserts
📖 Recipe
Eggless Cinnamon Rolls (Vegan Friendly)
Equipment
- Mixing bowls
- Rolling Pin
- Baking dish
Ingredients
For the dough
- 4 cups all-purpose flour
- ¼ cup + 1 tbsp granulated sugar
- ½ teaspoon sea salt
- 1 packet (2 ¼ tsp.) dry yeast
- 1 cup milk of choice, at room temperature (I use soy milk; any will work)
- 6 tablespoons melted butter (either vegan or regular)
For The Cinnamon Sugar Filling
- ¼ cup vegan or regular butter, room temperature
- ⅔ cup brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
Cream cheese frosting (optional)
- 5 ounces vegan or regular cream cheese, room temperature
- ½ cup vegan or regular unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract (optional)
Instructions
Cinnamon rolls
- Bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly.
- In the meant time, in a large mixing bowl, measure the flour and stir in the sugar and the salt. When the yeast is ready, add it to the bowl with the dry ingredients, alongside the melted butter, and non-dairy milk.
- Using a fork, mix until the dough becomes so sticky that you can't continue mixing with the fork anymore. Then add some oil on a clean surface, and oil your hands as well. Sprinkle some flour and transfer the dough.
- Knead the cinnamon roll dough for 10 minutes, or until it becomes smooth, elastic, and soft. At first, the dough may stick to the counter and your hands, but don't worry, just keep greasing your hands and kneading. If you really have to, you can add 1 more tablespoon of flour, but try to add as little as possible.
- After a few minutes, the dough should be no longer sticky. Grease a large bowl with some oil (I use the same bowl from before and wash it) and transfer the dough. Cover it with a clean kitchen towel. Let the dough rise in a warm place for at least 60 minutes, or until it has doubled in size. If it's a particularly cold day, put the bowl in the oven and turn on the light.
- After rising, lightly punch down the dough to release air. Then grease your hands, and knead for 1-2 minutes, or until it forms a smooth ball again.
- Using a rolling pin, roll the dough into a long triangle about 18 x 12 inches. Spread the softened butter all over the dough. Don't forget to butter the edges as well!
- Then, in a small bowl mix brown sugar, cinnamon, and salt. Sprinkle the filling all over the dough, pressing it down to stick to the butter. And again, make sure to cover the edges so that every single cinnamon roll has flavor!
- From the long end, carefully roll the dough away from you in a tight roll. Using dental floss or a very sharp knife, cut the dough into 12 even rolls.
- Either grease a large baking dish or add a piece of parchment paper to it to prevent sticking. Transfer the rolls to the dish, and cover them with a clean kitchen towel. Let rise again, for 60 minutes, or until doubled in size. This second rise is called proofing.
- Pre-heat oven to 350ºF (180ºC). Bake the eggless cinnamon rolls for 25-30 minutes, or until they're golden brown and the dough is cooked through. Serve while still warm!
Frosting
- To a large mixing bowl add cream cheese, butter, powdered sugar, and vanilla extract. Using a handheld mixer, or a stand mixer, beat the frosting for 1-2 minutes, until smooth and creamy.
- Taste and adjust the flavor, adding more powdered sugar if needed. Spread onto the cinnamon rolls right before serving.
Notes
- Test your yeast before starting. It's super important to make sure you're using fresh yeast. To test it, In a bowl, mix 1 teaspoon sugar with ½ cup lukewarm water until dissolved. Add two teaspoons of active dry yeast and mix that as well. Set it aside for 10 minutes. If the yeast is active and fresh, it should expand and become foamy and bubbly. If not, it's expired and you'll need new yeast.
- Use lukewarm water to activate the yeast. Cold water won't activate the yeast and hot water will kill it. Make sure your water is between 100-110ºF (38-43ºC).
- Use a digital scale. It's essential to be as accurate as possible with the measurement when making yeast dough. If you're using cups to measure the flour, it's easy to end up adding more than needed, which will result in dry and tough cinnamon rolls.
- Give the dough enough time to rise. This is important in order to end up with fluffy and light rolls. If the dough has not risen properly, you'll end up with flat cinnamon rolls.
- While kneading, add as little flour as possible. The dough will be sticky, and that's okay! You can 1-2 tablespoons if you really have to, but it's important to not add too much flour. Soft dough equals soft cinnamon rolls.
- Oil your hands as needed. Instead of adding flour to prevent the dough from sticking, oil your hands regularly.
- Don't overbake! If you want your eggless cinnamon rolls to have a gooey and chewy center, it's important to slightly underbake them. This not only helps them stay moist and soft for longer but gives the rolls the best texture.
- Serve them warm. I highly recommend you serve the rolls right after baking, or if you have any leftovers, reheat them in the microwave for 20-30 seconds. This gives you the best chewy center and softens the rolls overall.
- If you don't want to knead the dough, you can use a stand mixer with a dough hook attachment.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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