These Easy Eggless Cinnamon Rolls are fluffy, soft, and are ready in about 1 hour! Made from scratch and totally delicious, this Eggless Cinnamon Rolls recipe is perfect for breakfast, brunch, or just dessert. Step-by-step photos and overnight instructions are included.
HOMEMADE EGGLESS CINNAMON ROLLS
When you have an egg allergy – or intolerance – buying treats in stores is simply not an option! That is why I am so excited to share this Easy Eggless Cinnamon Rolls recipe.
My little princess, who was diagnosed with egg allergy when she was 1yo, was over the moon when she tried these for the first time! And I couldn’t be happier.
These Easy Eggless Cinnamon Rolls are fluffy, soft, packed with cinnamon filling, then slathered with super luscious and creamy frosting.
What can I say? Totally irresistible!
Besides being delicious, they are also very easy and quick to make. They take about an hour from start to finish. I also love that this recipe can be prep the night before, and the next morning you just have to let the rolls rise for 25ish minutes and then bake.
Believe me… you need to make these ASAP! Warning: Your house will smell like heaven.
HOW TO MAKE CINNAMON ROLLS WITHOUT EGGS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1- MAKE THE DOUGH:
- Mix the golden flaxseed meal and cold water and in a small bowl until well combined. Let it rest for 5 minutes to thicken.
- Place water, milk, and 1 tablespoon of sugar in a small bowl; mix to combine—microwave for 1 minute. Sprinkle with yeast, mix, and let stand until foamy, about 5 minutes.
- Place flour, 3 tablespoons sugar, and salt in a large mixing bowl; mix to combine. Make a well in the center. Add 3 tablespoon melted butter, yeast mixture, and flax mixture into the well. Knead in a stand mixer with the paddle attachment for 5 -8 minutes or until the dough is well combined and no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
2 – FORM THE ROLLS:
- Roll it out in a 15×9 inch rectangle.
- Spread 2 tablespoons of the softened butter on top. Sprinkle sugar-cinnamon mixture all over the dough
- Roll dough to form a log.
- Cut the log into 8 rolls.
- Place rolls in the prepared baking pan.
3 – RISE:
- Preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven.
- Cover the pan and allow the rolls to rise in a warm oven for 20-25 minutes or until nearly double. After the rolls have risen for 20 -25 minutes, take them out of the warm oven.
4 – BAKE:
- Preheat the oven to 375º F (190º C). Uncover the rolls and bake for 20-25 minutes, until the rolls are lightly golden brown and the center of the rolls are cooked through. While the rolls are baking, prepare the frosting. Spread the frosting over the rolls and serve immediately.
OVERNIGHT EGGLESS CINNAMON ROLLS
Prepare the dough, roll out, sprinkle with filling, roll into a log and cut into rolls following the steps in the recipe below. Arrange rolls cut side down in the baking dish; cover tightly with aluminon foil and store in the refrigerator overnight or up to 16 hours.
The next day, preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven. Place rolls in the warm oven, close the oven door, and let the rolls rise until they look slightly puffy, approximately 20 -25 minutes.
Then Preheat the oven to 375º F (190º C). Uncover the rolls and bake for 20-25 minutes, until the rolls are lightly golden brown, and the center of the rolls are cooked through (or until the internal temperature reaches 185º F / 90º C). While the rolls are baking, prepare the frosting.
Spread the frosting over the rolls and serve immediately.
BEST FROSTING FOR EGGLESS CINNAMON ROLLS
Beat together 8 tablespoons of softened unsalted butter, and 4 ounces softened cream cheese until well combined and creamy. Add 1 teaspoon of pure vanilla extract, 1/4 teaspoon kosher salt, and 1 tablespoon heavy cream; mix to combine. Add 1 ½ cup powdered sugar and continue mixing until well combined.
STORING
Store leftover rolls in an airtight container for 2 days at room temperature. You can also wrap them in plastic wrap and stored them in the refrigerator for up to 1 week or freeze them for up to 1 month.
HOW TO REHEAT CINNAMON ROLLS
Reheat leftover rolls in a 300º F oven until warmed through, about 10 minutes, or in the microwave for 40 – 60 sec.
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Easy Eggless Cinnamon Rolls
Ingredients
For the Dough:
- 1 tablespoon golden flaxseed meal
- 3 tablespoons (45 ml) cold water
- ½ cup (120 ml) water
- 1/2 cup (120 ml) milk
- 4 tablespoons (48 g) granulated sugar, divided
- 1 package (7 g) instant yeast (2 1/4 teaspoon)
- 3 1/4 cups (455 g) all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons (42 g) unsalted butter, melted
For the Filling:
- 1/2 cup (100 g) packed brown sugar
- 1 tablespoon ground cinnamon
- pinch kosher salt
- 4 tablespoons (56 g) unsalted butter, softened
For the Frosting:
- 8 tablespoons (115 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon (15 ml) heavy cream
- 1 ½ cup ( 180 g) powdered sugar
Instructions
- Preheat the oven to 200º F (90º C). When the oven reaches the temperature, turn it off.
- Grease a 9x13-inch (35 x 24 cm) baking pan with 2 tablespoons of softened butter. Set aside.
Make the Dough:
- Mix 1 tablespoons golden flaxseed meal and 3 tablespoons cold water in a small bowl until well combined. Let it rest for 5 minutes to thicken.
- Place water, milk, and 1 tablespoon of sugar in a small bowl; mix to combine—microwave for 1 minute. Sprinkle with yeast, mix, and let stand until foamy, about 5 minutes.
- Place flour, 3 tablespoons sugar, and salt in a large mixing bowl; mix to combine. Make a well in the center. Add 3 tablespoons melted butter, yeast mixture, and flax mixture into the well. Knead with a stand mixer with the paddle attachment for 5 -8 minutes or until the dough is well combined and no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
Make the Filling:
- Mix together the sugar, cinnamon, and salt. Set aside.
Form the Rolls:
- After the dough has rested for 5 minutes, roll it out in a 15 x 9-inch rectangle.
- Spread 2 tablespoons of the softened butter on top of the dough.
- Sprinkle sugar-cinnamon mixture all over the dough.
- Roll dough to form a log. Cut the log into 8 rolls and place rolls in the prepared baking pan. Cover the pan and allow the rolls to rise in the warm oven for 20-25 minutes or until nearly double in size. After the rolls have risen for 20 -25 minutes, take them out of the warm oven.
Bake:
- Preheat the oven to 375º F (190º C).
- Uncover the rolls and bake for 20-25 minutes, until the rolls are lightly golden brown, and the center of the rolls are cooked through.
- While the rolls are baking, prepare the frosting.
- Make the Frosting:
- In a large bowl, combine butter and cream cheese using an electric mixer. Add vanilla extract salt, and heavy cream; continue mixing until well combined. Then add powdered sugar. Beat until combined.
- Spread the frosting over the rolls.
- Store in an airtight container.
OVERNIGHT EGGLESS CINNAMON ROLLS:
- Prepare the dough, roll out, sprinkle with filling, roll into a log and cut into rolls following the recipe's steps above. Arrange rolls cut side down in the baking pan; cover tightly with aluminon foil and store in the refrigerator overnight or up to 16 hours.
- The next day, preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven. Place rolls in the warm oven, close the oven door, and let the rolls rise until they look slightly puffy, approximately 20 -25 minutes. Take the rolls out of the oven.
- Then, preheat the oven to 375º F (190º C). Uncover the rolls and bake for 20-25 minutes, until the rolls are lightly golden brown, and the center of the rolls are cooked through (or until the internal temperature reaches 185º F / 90º C. While the rolls are baking, prepare the frosting.
- Spread the frosting over the rolls and serve immediately.
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