Eggless Cinnamon Rolls {7 Ingredients}
Delicious Eggless Cinnamon Rolls that are easy to make with only 7 ingredients. They are sweet and fluffy and topped with vegan frosting.
Servings: 9 rolls
Calories: 267kcal
Equipment
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
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 8x8 or 9x9-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.
Nutrition
Serving: 1g | Calories: 267kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 70mg | Fiber: 2g | Sugar: 15g