Fluffy, sweet, and delicious eggless cinnamon rolls that are easy to make with only 7 ingredients. These homemade cinnamon buns are filled with (vegan) butter and brown cinnamon sugar and topped with cashew cream cheese frosting. You’re not going to want to miss this! Let’s get baking.

Soft and fluffy, filled with cinnamon sugar, these homemade eggless cinnamon rolls are so delicious. Topped with a vegan cream cheese frosting, they are perfect for this holiday season. 

Recently, I have been experimenting with baking with yeast and learning all the tips and tricks from my mom who is the expert of making bread, dumplings, and just about anything.

After a few trials and tweaks, this eggless cinnamon roll recipe turned out so soft and fluffy. 

If you’re into cinnamon buns, you also need to check this No Bake Cinnamon Roll Cookie recipe out. And this Healthy Coffee Cake recipe. It’s topped with a cinnamon crumble that’s to die for! 

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Are These Cinnamon Rolls Vegan?

a baking dish with soft and fluffy cinnamon rolls. They are covered in cashew frosting

Yes, these yummy cinnamon rolls can be made vegan! 

Sometimes cinnamon rolls are made with eggs. Eggs can both be added to the dough and brushed on top before baking. 

However, this easy cinnamon roll recipe can be made without eggs.

I have made this cinnamon roll recipe with regular milk and butter, as well as plant-based milk and vegan butter!

When making vegan cinnamon rolls, I love using oat milk (almond milk and cashew milk are also great options) and Miyokos plant-based butter. 

The taste is just amazing! 

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Ingredients for this Eggless Cinnamon Roll Recipe

9 freshly baked cinnamon rolls in a glass dish.

 

You won’t believe how few ingredients are needed to make these airy, fluffy and delicious cinnamon rolls! 

Between the dough and the filling, all that’s needed are technically just 8 ingredients! And you might already have them all at home.

Ingredients for The Dough

  • Instant yeast
  • Unbleached All-Purpose Flour
  • Vegan Butter (melted)
  • Milk, warmed
  • Sugar

Ingredients for Filling

  • Vegan Butter, room temperature
  • Brown sugar
  • Cinnamon

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How to Make Vegan 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

In a medium-sized pot, gently melt butter on the stovetop.
Once the butter is melted, add milk to the butter.

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 Farenhight. It should be warm, but not hot to 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. This will leave you sad, and we don’t need any crying in the kitchen!

Stir in 1 tablespoon of sugar and sprinkle yeast across the milk mixture
Let the yeast activate/ bloom for about 10 minutes. The yeast should be a bit foamy when ready.

Then, add the rest of the sugar and stir well to dissolve the sugar crystals. 

Slowly add the flour to the milk mixture while stirring with a wooden spoon.
Add 1/2 cup of flour at a time.
The dough should be shaggy and flaky.
The dough will also appear to be sticky. 

Instead of a wooden spoon, you can also use chopsticks to stir the flour which is what my mom does when she makes dough, kinda like making scallion pancakes).

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

Knead by hand for about 10 minutes for the best result. The dough should be firm, smooth, and elastic.
Form a round ball with the dough, put it in a large bowl, and cover with plastic wrap so no air gets in or out. 
Let the cinnamon roll dough rise for about one hour in a warm place. The dough should double in size.

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 (80F or more), I let the dough rise outside in the sun. Just make sure it’s not windy, the dough likes an even temperature. Since it’s getting cold now, one trick I learned from my mom is to warm a pot of water (slightly warm, not hot to touch), and place the bowl on top of the pot. Just make sure it’s not touching the water. If you have a proving drawer attached to your oven, this is an excellent time to use it. 

Or you can turn the oven on for 150 F and once it reaches the temperature. Turn off the oven and place the bowl in the oven with the door slightly open.

Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step.

Rolling Out the Dough

Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter) and gently place the dough on top.
Roll the dough out into a rectangular shape (about 11 x14 inches)
Spread the room temperatured butter on the dough with a brush, knife, or spoon.
Spread the sugar and cinnamon mixture evenly across the dough on top of the butter. 

From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough tightly. 
Cut the dough into 9 even pieces using a sharp knife or unflavored wax floss.

Grease an 8×8 or 9×9 baking dish. 

Place the rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand. 
Cover the baking dish with plastic wrap and let it rise for 20 – 30 minutes. 

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. 

Vegan Cashew Cream Cheese Frosting

cashew cream cheese frosting drizzled on top of freshly baked sweet buns

 

Is there anything better than covering the cinnamon buns with sweet and creamy frosting!? 

(Yes, if you ask my Swedish friend… She says there should never be icing added, just a sprinkle of “pearl sugar” on top. And Cinnamon buns were invented in Sweden so maybe she has a point… ) However, I say there is nothing better than loads of frosting on top of my eggless cinnamon rolls!

This vegan cashew cream cheese frosting is perfect for these cinnamon rolls. All that’s needed are :

  • Raw Cashews 
  • Maple Syrup
  • Apple Cider Vinegar 
  • Coconut Milk
  • Vanilla Extract 

To view the full recipe, follow this link. 

How to Serve Your Eggless Cinnamon Rolls

A fluffy homemade bun with vegan icing

 

These cinnamon rolls can surely be enjoyed any time of the day, don’t let the clock tell you otherwise! 

Serve them for breakfast alongside a hot cup of coffee, or for an after dinner dessert during the holiday season. Or plate them up as an after-school treat to the kids with a big glass of ice-cold milk of your choosing.

I personally love warming them up in the microwave for a few seconds to make them a little gooey, just as if they just came out fresh from the oven. It’s so delicious and comforting! 

How to Store Your Cinnamon Rolls 

a hand is picking up an eggless cinnamon bun from a full baking dish. The cinnamon rolls are topped with vegan frosting

These eggless cinnamon rolls can be stored in an air-tight container at room temperature for 3 days. Or in the fridge for up to 5 days. 

And YES, they can be frozen!

Double the batch and freeze half of it for an easy and delicious/quick breakfast or dessert. 

I would recommend not adding frosting before freezing and instead make the frosting fresh when you are ready to eat them. 

The cinnamon rolls will keep in the freezer for up to 3 months. 

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

a hand is picking up an eggless cinnamon bun from a full baking dish. The cinnamon rolls are topped with vegan frosting

A fluffy sweet breakfast bun topped with vegan icing

Get the recipe:Eggless Cinnamon Rolls {7 Ingredients}

Yield: 10
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Delicious Eggless Cinnamon Rolls that are easy to make with only 7 ingredients. They are sweet and fluffy and topped with vegan frosting.
5 stars (10 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

Instructions 

  • In a medium-sized pot, melt butter on the stovetop. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm *.  Mix in 1 tbsp of granulated sugar.
  • Pour the milk mixture into a big mixing bowl. Once the milk reaches 110 F, sprinkle yeast across the milk mixture and let it activate/ bloom in a relatively warm area for about 10 minutes. The yeast should be foamy when ready.
  • Add the rest of the sugar and stir well to dissolve the sugar crystals.
  • Slowly add the flour (1 cup at a time) to the milk mixture while stirring with a wooden spoon as you add more flour. The dough should be shaggy, flaky, and sticky. 
  • Once all the flour is added, knead the dough with your hands until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be smooth and elastic. There should be no loose flour left in the bowl.
  • Form a round ball with the dough, and cover with plastic wrap so no air gets in or out. ** (depending on the bowl you use, you may need to lightly grease the bowl with olive oil to prevent the dough from sticking).
  • Let the cinnamon roll dough rise for about one hour in a warm place. *** The dough should double in size.
  • Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step once again. 
  • Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter). 
  • Roll the dough out into a rectangular shape (roughly about 11 x 14 inches)
  • Spread the room temperature butter on the dough with a brush, knife, or spoon. 
  • In a small bowl, mix brown sugar and cinnamon together.
  • Spread the sugar and cinnamon mixture evenly across the dough on top of the butter. 
  • From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough tightly. 
  • Cut the dough into 9 – 10 even pieces using a sharp knife ****
  • Grease an 8×8 or 9×9 baking dish. 
  • Place the cinnamon rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand. 
  • Cover the baking dish with plastic wrap and let it rise for 20 – 30 minutes in a warm area. 
  • Preheat the oven to 350 F.
  • Remove the plastic wrap, brush extra melted vegan butter on top (optional), and bake the cinnamon rolls for 20 – 22 minutes or until golden brown on top.
  • Serve with Cashew Cream Cheese Frosting 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.
** I usually add a fitting pot lid on top just to ensure there is no air can escape.
*** It may take more time depending on the temperature.
**** You can also use a pastry cutter (that usually comes with a pastry mat) or unflavored dental floss.
***** 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.
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