Eggless Cinnamon Rolls (7 Ingredients)

Soft, fluffy, and swirled with gooey cinnamon sugar, these eggless cinnamon rolls disappear fast in my house. The minute they go into the oven, my boys drag their little chairs over to the counter, ready to “help” with the frosting (aka licking it off the spoon). Let’s get rolling.

Instead of a traditional cream cheese glaze, I use a tangy, ultra-creamy cashew cream cheese frosting that’s so good you’ll want to eat it straight from the bowl. These rolls are perfect for cozy mornings, weekend baking, or honestly, any random Tuesday when you just need something sweet.

What makes these cinnamon rolls so special in my heart is the balance: tender, airy dough wrapped around a buttery cinnamon-sugar filling that melts into every layer. And because they’re eggless, I don’t panic when my kids sneak bites of dough—which happens every single time.

They’re also easy to adapt. To make them fully vegan, simply swap in plant-based butter and oat milk. Flexible, forgiving, and always a hit with the whole family.

How to Make Eggless Cinnamon Rolls (Overview)

Before you start, take your butter for the filling out of the fridge so it can soften while you prepare the dough. A little prep goes a long way here.

Preparing the Dough

Heat the milk and butter mixture until it’s warm, but NOT hot. According to my mom’s years of experience, about 110°F (40–45°C), is the ideal temperature.

This temperature is key: too hot and the yeast won’t survive, too cool and it won’t activate properly.

Once all the flour is added, knead the dough with a clean and dry hand until all the flour is well incorporated.

Note: Depending on the bowls you use, you can grease the bowl with a little bit of olive oil to prevent sticking.

 It may take longer depending on the temperature.

Mom Tips for Proving Your Dough

• If it’s warm outside (80°F or higher), let the dough rise outdoors.
• In cooler weather, use a pot of warm water or a warmed oven to create a cozy proofing environment.
• For ultra-soft rolls, knead the dough again after the first rise and let it rise a second time.

Rolling Out the Dough

Tips That Truly Make a Difference

I tested these rolls countless times — plus stole a few pro tips from my bread-baking mom — so you can make bakery-perfect cinnamon rolls without fuss:

• Perfect liquid temperature: 110°F is the sweet spot for activating yeast.
• Clean cuts = prettier rolls: Waxed floss works wonders.
• Don’t rush the rise: Letting the dough fully double gives you that pillowy, fluffy texture.

Don’t Leave out That Icing on Top

What’s a cinnamon roll without frosting?

I guess they are still delicious… But the cream cheese frosting is my favorite part (Full recipe Here)!

It adds a rich, tangy, and sweet finish to your rolls. Here are some of our favorite ways to enjoy them:

• Breakfast: I love pairing any baked goods with a hot cup of coffee or tea for a cozy morning treat.
• Dessert: Serve warm after dinner during the holiday season. Or better yet, my husbnad and I like to stand in the kitchen and eat it straight out of the container after our toddlers have gone to bed.
• Snack: Enjoy as an indulgent midday pick-me-up. It sure will pick YOU up!

For an extra gooey texture, microwave the rolls for a few seconds before serving.

Have fun making these amazing homemade eggless cinnamon rolls and let me know how it goes!

Get the recipe:Eggless Cinnamon Rolls {7 Ingredients}

Yield: 9 rolls

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Additional Time: 1 hour hr 30 minutes mins

Total Time: 2 hours hrs 10 minutes mins

Delicious Eggless Cinnamon Rolls that are easy to make with only 7 ingredients. They are sweet and fluffy and topped with vegan frosting.

4.67 stars (12 reviews)

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Ingredients

Dough

• ▢ 1 packet, 7g active dry yeast
• ▢ 3 cups 375g unbleached all purpose flour (Plus additional flour for dusting)
• ▢ 3 tbsp vegan butter, melted
• ▢ 1 cup milk of choice
• ▢ 1/4 cup granulated sugar, divided

Filling

• ▢ 3 tbsp vegan butter, room temp
• ▢ 1/2 cup brown sugar, packed
• ▢ 1 tbsp cinnamon

Equipment

• ▢
  ThermoPro TP03 Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer
• ▢
  Pastry Baking Mat with Measurements Extra a Brush and a Dough Scraper
• ▢
  8×8 Baking Dish

Instructions 

Prepare the Milk Mixture

• In a medium-sized pot, melt the butter over low heat. Once melted, stir in the milk and heat until warm (110°F).
• Add 1 tbsp of granulated sugar and mix until dissolved.

Activate the Yeast

• Pour the warm milk mixture into a large mixing bowl. Sprinkle the yeast over the surface and let it sit in a warm place for 10 minutes until foamy.

Make the Dough

• Stir in the remaining sugar until dissolved.
• Gradually add the flour, one cup at a time, mixing with a wooden spoon. The dough will be shaggy and sticky.
• Once all the flour is added, knead the dough by hand for about 10 minutes until smooth and elastic. There should be no loose flour in the bowl.

Let the Dough Rise

• Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a fitted lid to trap the air.
• Let the dough rise in a warm area for 1 hour or until it doubles in size.**
• Optional: For ultra-soft dough, knead the risen dough for a few minutes and let it rise a second time for another hour.

Prepare the Cinnamon Rolls

• Lightly flour a clean surface and roll the dough into a rectangle (approximately 11 x 14 inches).
• Spread room-temperature butter evenly over the dough.
• In a small bowl, mix brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough.
• Roll the dough tightly into a cylinder, starting from the longer edge. Cut into 9–10 even pieces using a sharp knife or unflavored dental floss.***

Assemble and Proof

• Grease an 8×8 or 9×9-inch baking dish. Arrange the cinnamon rolls cut-side down with space between them to allow for expansion.
• Cover with plastic wrap and let them rise in a warm area for 20–30 minutes.

Bake the Cinnamon Rolls

• Preheat the oven to 350 F.
• Remove the plastic wrap, optionally brush the tops with melted butter, and bake for 20–22 minutes, or until golden brown on top.
• Serve with

  or 2 ingredient vegan icing ****

Notes

* 40 – 45 degrees Celsius or 110 F. It should not be warm, but not hot to touch.) You can use a food thermometer.

** It may take more time depending on the temperature.

*** An alternative method: Before rolling the rectangle dough into a cylinder, cut it into 9 – 10 slices along the long sides (perpendicular to the short sides). Then roll each individual long slice of dough into a cinnamon roll.

**** In a mixing bowl, combine 2 cups of powdered sugar and 2 – 3 tbsp milk of choice. (add more milk until it reaches your preferred consistency). Whisk together and drizzle on top of the cinnamon roll immediately.

For more tips check out the “How to Make” section in the post

Storing and Freezing

• At room temperature: Store in an airtight container for up to 3 days.
• In the fridge: Keep for up to 5 days.
• In the freezer: Freeze unfrosted rolls for up to 3 months. Thaw and frost when ready to enjoy.

Serving: 1g, Calories: 267kcal, Carbohydrates: 45g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 70mg, Fiber: 2g, Sugar: 15g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang

Course: Desserts

Cuisine: American