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 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 diagnostic 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 about 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?
Mix 1 tablespoons golden flaxseed meal and 3 tablespoons 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 with hand or 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.
Roll it out in a 15×9 inch rectangle. Spread 2 tablespoons the softened butter on top. Sprinkle sugar-cinnamon mixture it all over the dough. Roll dough to form a log; cut log into 8 rolls and place rolls in the prepared baking pan. 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 taken then out the warm oven.
Roll it out in a 15×9 inch rectangle.
Spread 2 tablespoons the softened butter on top. Sprinkle sugar-cinnamon mixture it all over the dough
Roll dough to form a log.
Cut the log into 8 rolls.
Place rolls in the prepared baking pan.
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 taken then out the warm oven.
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 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.
How to store cinnamon rolls?
Store leftover rolls in an airtight container for 2 days at room temperature. You can also wrap them in plastic wrap and stored in the refrigerator for up to 1 week or freeze for up to 1 month.
How to reheat cinnamon rolls?
Reheat leftovers rolls in a 300º F oven until warmed through, about 10 minutes, or in the microwave for 40 – 60 sec.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
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 included.
- 1 tablespoon golden flaxseed meal
- 3 tablespoons cold water
- ½ cup water
- 1/2 cup milk
- 4 tablespoons granulated sugar, divided
- 1 package instant yeast (2 1/4 teaspoon)
- 3 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- pinch kosher salt
- 4 tablespoons unsalted butter, softened
- 8 tablespoons unsalted butter, softened
- 4 oz cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon heavy cream
- 1 ½ cup powdered sugar
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Preheat the oven to 200º F (90º C).
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Mix 1 tablespoons golden flaxseed meal and 3 tablespoons 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 with hand or 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.
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Mix together the sugar, cinnamon, and salt. sprinkle it all over the dough.
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Grease a 9x13-inch baking pan with 2 tablespoons of softened butter.
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After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle.
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Spread 2 tablespoons the softened butter on top.
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Sprinkle sugar-cinnamon mixture it all over the dough.
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Roll dough to form a log; cut log into 8 rolls and place rolls in the prepared baking pan. Turn off the oven. Cover the pan and allow the rolls to rise in the warm oven for 20-25 minutes or until nearly double. After the rolls have risen for 20 -25 minutes taken then out the warm oven.
-
Preheat the oven to 375º F (190º C).
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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.
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While the rolls are baking, prepare the frosting.
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Frosting:
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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.
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Spread the frosting over the rolls.
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Store in an airtight container.
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Prepare the dough, roll out, sprinkle with filling, roll into a log and cut into rolls following the steps in the recipe above. 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 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.
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Spread the frosting over the rolls and serve immediately.
For smaller rolls, cut the dough into 12 slices and use a 10x15-inch baking pan.
IMPORTANT: Please keep in mind that every oven is different, so the rolls might be just barely browned after 20 minutes in the oven. Their interior temperature at the center should be about 188°F.
Store leftover rolls in an airtight container for 2 days at room temperature. You can also wrap them in plastic wrap and stored in the refrigerator for up to 1 week or freeze for up to 1 month.
Reheat leftover rolls in a 300°F oven until warmed through, about 10 minutes. Or microwave for 40 – 60 sec.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes...
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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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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