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 – Ā 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 meā¦ 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 instructionsĀ (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 combineāmicrowave 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 200Āŗ F (90Āŗ 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 375Āŗ F (190Āŗ 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.Ā 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 200Āŗ F (90Āŗ 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 375Āŗ F (190Āŗ 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 185Āŗ F / 90Āŗ 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. Ā Add 1 teaspoon of pure vanilla extract, 1/4 teaspoon kosher salt, and 1 tablespoon heavy cream; mix to combine. Add 1 Ā½ cup powdered sugar and continue mixing until well combined.
STORING
Store leftoverĀ 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 300Āŗ F oven until warmed through, about 10 minutes, or in the microwave for 40 ā 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
- Ā½ 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 Ā½ cup ( 180 g) powdered sugar
Instructions
- Preheat the oven to 200Āŗ F (90Āŗ 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 combineāmicrowave 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 375Āŗ F (190Āŗ 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 200Āŗ F (90Āŗ 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 375Āŗ F (190Āŗ 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 185Āŗ F / 90Āŗ C. While the rolls are baking, prepare the frosting.
- Spread the frosting over the rolls and serve immediately.
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Nutrition
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- Stand Mixer
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- Kitchen Scale
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- Rectangular Baking Pan
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- Rolling Pin
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Thank you for an awesome recipe, I couldnāt believe how beautiful and delicious these cinnamon rolls were. I love baking and am so happy to find your site. So many egg free recipes made from regular ingredients, Iām excited to bake again! Thank you!
Hello Anna!! We LOVE these rolls and make them all the time. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! š
Hi are the calories per portion please
Hello Pauline! The calories are per roll with icing. Please note that nutritional information is a rough estimate, and it can vary depending on the products used, so I would highly recommend using your own tools to calculate it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
These were delicious. We had them with a cup of warm milk. We don’t have much of a sweet tooth though. So I reduced the sugar to 1/3rd cup. Thanks to you, eggless cinnamon rolls are now a reality!
Hello Ramya! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi there i tried the recipe and they turned out perfectly splendid but my sugar and butter gathered on the bottom and created a rlly hard caramel, how would i avoid that?
Hello Bella! That has never happened to me. Did you use the same quantities called in the recipe? Did you use brown sugar or white sugar for the filling?
I donāt know if this helps, but I just made these today and instead of greasing my pan with butter, I lightly sprayed my pan with non stick butter spray. Maybe there was just too much butter in your pan? Just a thought.
Hi. I just tried to make this but the dough seems to be so sticky (even while using stand mixer). I added a little extra flour while it was mixing but still seems a bit sticky. I followed the measurements so Iām not sure what happened. What do you recommend?
Hello Sally! I would add more flour, 1 tablespoon at the time until the dough is smooth and only slightly tacky to the touch, and a smooth ball is formed. Hope that helps!
HI
Can I make this recipe without the golden flax seed meal?
Thanks
Hello Amrita! I am sorry but I haven’t tested without the flaxseed meal, if you do try please let me know the outcome. Thanks for your interest in my recipe.?
These are amazing! I see someone asked about chia seeds instead of the flax meal. I haven’t had a chance to vet safe flax meal for my son, so I used Neat Egg (chia seeds and garbanzo) and it was perfect. Moist and flavorful!
Hello Jana! Thanks for sharing your feedback. It is good to know that the recipe works well with that alternative ingredient. Iām delighted to hear you enjoyed it so much =)
Hi Oriana!
This is Ibis. I tried this recipe, and it turned out relatively good. However, I think that the cinnamon was a bit insufficient and that the dough tasted a bit more like bread than the traditional cinnamon roll. I suggest spreading 3 tablespoons of butter and adding more cinnamon and sugar, Thank you for sharing your recipe! š
Hello Ibis! Thanks for your feedback and for trying my recipe.
This recipe is amazing! Thanks for sharing.
Hello Lisa! Iām SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Can i sub the flax egg with a chia egg? If yes, what would be the ratio of chia seeds and water ?
Can all your recipes using flax egg be replaced with chia egg?
Hello Celine! I am sorry but I haven’t tested this recipe with chia egg. However, the flax egg works great, you won’t even notice the difference from regular cinnamon rolls. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?