Eggless Cinnamon Rolls (7 Ingredients)
Soft, pillowy, and packed with the irresistible swirl of cinnamon sugar, these homemade eggless cinnamon rolls are a treat you’ll want to make again and again. Topped with creamy, tangy cashew cream cheese frosting, they’re the perfect addition to cozy mornings or holiday feasts. Ready to dive into this baking adventure? Let’s get rolling (literally)!
This recipe strikes the ultimate balance: a tender, airy dough paired with a gooey cinnamon-sugar filling that melts in your mouth with every bite.
The swirl of cinnamon and brown sugar offers a warm, comforting sweetness that’s simply irresistible. And yes—this recipe is eggless and can be adapted for vegan baking so that everyone can enjoy a piece of this deliciousness.
Whether you’re a beginner or a seasoned baker, these cinnamon rolls are designed to impress without unnecessary complications.
With some helpful tips and a few clever techniques, you’ll be on your way to creating bakery-worthy results at home.
Are These Cinnamon Rolls Vegan?
Yes! These cinnamon rolls can easily be made vegan.
While traditional recipes often use eggs in the dough or as a glaze, this version skips them entirely.
Substitute regular milk and butter with plant-based options like oat milk, almond milk, or cashew milk, and vegan butter for equally delicious results.
Ingredients for this Eggless Cinnamon Roll Recipe
You’ll be surprised by how few ingredients are needed to make these airy, fluffy, and flavorful cinnamon rolls. With just 8 key ingredients, you likely already have most of them in your kitchen.
Dough Ingredients:
- Instant yeast
- Unbleached all-purpose flour
- Vegan butter (melted)
- Milk (warmed, plant-based or regular)
- Sugar
Filling Ingredients:
- Cinnamon
- Vegan butter (room temperature)
- Brown sugar
Step-by-Step: How to Make Eggless Cinnamon Rolls
Start with taking the butter for the filling out from the fridge to let it come to the right temperature. Then it’s time to prepare the eggless cinnamon roll dough.
Preparing the Dough
Heat the milk and butter mixture until it’s warm, but NOT hot. My mom’s top tip per her years of experience says 40 – 45 degrees Celsius, which is around 110 Fahrenheit. It should be warm, but not hot to the touch. Use a kitchen thermometer if you want to be sure. If the liquid is too hot, it will kill the yeast and the dough won’t rise.
Then, add the rest of the sugar and stir well to dissolve the sugar crystals.
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.
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
Grease an 8×8 or 9×9 baking dish.
While your rolls are doing their second rise, preheat your oven to 350 F.
When your oven is up to temp, remove the plastic wrap and bake your cinnamon rolls for about 22 – 23 minutes.
Key Techniques for Success
The magic lies in the details, and I’ve fine-tuned this recipe with insights from my mom, a bread-baking maestro. Mastering these techniques will make all the difference:
- Achieving the perfect dough temperature: Warm your milk and butter to about 110°F ( 40-45°C ). This ensures the yeast activates without being killed by excessive heat.
- Proving the dough correctly: Create an environment where the dough can rise evenly and double in size. Tricks like using a warm oven or a makeshift proofing setup can help.
- Rolling and cutting: Roll the dough tightly and cut cleanly for perfectly shaped rolls. Using wax floss for cutting is a game-changer.
Vegan Cashew Cream Cheese Frosting
What’s a cinnamon roll without frosting?
This vegan cashew cream cheese frosting (Full recipe Here) adds a rich, tangy, and sweet finish to your rolls. You’ll need:
- Raw cashews
- Maple syrup
- Apple cider vinegar
- Coconut milk
- Vanilla extract
Blend the ingredients until smooth and creamy, then generously spread the frosting over your warm cinnamon rolls.
How to Serve Eggless Cinnamon Rolls
These eggless cinnamon rolls are a treat at any time of the day. Here are some serving ideas:
- Breakfast: Pair with a hot cup of coffee or tea for a cozy morning treat.
- Dessert: Serve warm after dinner during the holiday season.
- Snack: Enjoy as an indulgent midday pick-me-up.
For an extra gooey texture, microwave the rolls for a few seconds before serving.
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.
Double the batch and freeze half for a quick and delicious breakfast or dessert option.
Have fun making these amazing homemade eggless cinnamon rolls and let me know how it goes!
I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Eggless Cinnamon Rolls {7 Ingredients}
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
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
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Amazing!! So fluffy and delicious.
Hi Erin,
Yay I am so glad to hear you like them 🙂
Shuang
I love you for bringing this recipe into my life lol. It’s perfect. We tried them a couple times and they’re 10/10. And then tried them with plant based chocolate milk and added non dairy chocolate chips and they were really good for chocolate lovers. Thank you!
Absolutely amazing! I can’t imagine them being better but next time I will try the second proofing. The notes were helpful, and thank you for the great recipe, Shuang Shaung!
Hi BB,
I am so happy that you loved it! And so glad you find the notes helpful! Let me know if you have any questions. Happy to help!
Shuang
This is a really great recipe. I did “mom’s” second rise. I doubled the recipe. I baked them the afternoon before, and left them on the counter, lightly covered with parchment paper overnight. I popped them in the oven the next morning for about 10 minutes. I say that to let you know this is a great stable recipe. I will be making them for Christmas morning. I topped mine with caramel-pecan. Bring to a boil 1 stick of vegan butter and 1/2 cup brown sugar. Add 1 Tablespoon or so of Karo syrup to stablize. Add chopped pecans. Pour over warm buns. No need to tell anyone they are vegan, if you dont want to…they just wont care. They are soft and yummy, and a lovely way to wake up for a weekend breakfast.
Hi Lisa!!
Wow– we are so happy that you love these and that they have become a staple in your home!
Happy Baking!
-Constance
Super soft and heavenly! Used almond milk, proofed them twice and ate them without cream cheese frosting (prefer it without).
In the printable version of the recipe it doesn’t say to add the rest of the sugar to the yeast and butter and milk mixture 🙁 I hope my dough still works ok!
Hi Rachael, I’m so very sorry about that! I hope your rolls turned out great anyway (maybe just a little less sweet). Thank you for making us aware of the error, I have now corrected the recipe.
-Emmelie
Will this work with paleo flour?
Hi Diana,
Unfortunately, I have not tried it with Paleo flour yet!
Shuang