Go Back
–+ servings
Two hands pulling apart a cinnamon roll topped with cream cheese frosting.

Eggless Cinnamon Rolls (Vegan Friendly)

Petranka
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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rising time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American, Dairy-free, Egg-free, Vegan
Servings 12 rolls
Calories 298 kcal

Equipment

  • Mixing bowls
  • Rolling Pin
  • Baking dish

Ingredients
  

For the dough

  • ½ cup lukewarm water (100-110ºF)
  • ¼ cup + 1 tbsp granulated sugar
  • 1 packet (2 ¼ tsp.) dry yeast
  • 4 cups all-purpose flour
  • ½ teaspoon sea salt
  • 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 1 tablespoon 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.
    ½ cup lukewarm water, ¼ cup + 1 tablespoon granulated sugar, 1 packet (2 ¼ tsp.) dry yeast
  • In the meant time, in a large mixing bowl, measure the flour and stir in ¼ cup of 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.
    4 cups all-purpose flour, ½ teaspoon sea salt, 1 cup milk of choice, at room temperature, 6 tablespoons melted butter, ⅔ cup brown sugar, Pinch of salt
  • 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!
    ⅔ cup brown sugar, 1 tablespoon ground cinnamon, ¼ cup vegan or regular butter, room temperature
  • 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.
    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
  • 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.
 
Storage
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.
*Recipe adapted from Broma Bakery.

Nutrition

Serving: 1rollCalories: 298kcalCarbohydrates: 46gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 119mgPotassium: 102mgFiber: 2gSugar: 13gVitamin A: 809IUCalcium: 23mgIron: 2mg
Keyword cinnamon rolls, cinnamon rolls recipe, cinnamon rolls without eggs, eggless cinnamon rolls
Tried this recipe?Let us know how it was!