These Easy Eggless Cinnamon Rolls are fluffy, soft, and ready in a flash! 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.
My Favorite Egg-Free Cinnamon Rolls
When you have an egg allergy – or intolerance – buying treats in stores is not an option! That is the reason I am so excited to share this Easy Eggless Cinnamon Rolls recipe.
My little princess, diagnosed with egg allergy when she was one yo, was over the moon when she tried these cinnamon rolls 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 90 minutes 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 25-ish minutes and then bake them.
Easy Eggless Cinnamon Rolls Highlights
- They’re fluffy, soft, and packed with cinnamon flavor.
- Easy and quick to make.
- Made with simple ingredients.
- You can prep the night before and have them ready to bake in the morning.
Believe me… you need to make these ASAP! Warning: Your house will smell like heaven.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
For the Dough:
- Egg Substitute: To substitute the eggs, you can use a flax egg (golden flaxseed meal +water) or evaporated milk. You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Water
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Flour: You can use regular all-purpose flour or bread flour. For best results, skip the cake flour and wheat flour.
- Yeast: You can use either instant yeast or active yeast. If using instant yeast, you don’t need to activate it, just mix it with the dry ingredients.
- Sugar: Regular white granulated sugar o caster sugar.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
For the Filling, you will need brown sugar, ground cinnamon, salt, and unsalted butter.
For the Frosting, you will need unsalted butter, cream cheese, pure vanilla extract, salt, heavy cream, and powdered sugar
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1- Make the Dough
- Warn up the milk and water in the microwave.
- Place flour, instant yeast, sugar, and salt in a large mixing bowl; mix to combine. Make a well in the center. Add the warm water/milk and knead in a stand mixer with the hood attachment for 3 minutes. Then add melted butter, and flax mixture or evaporated milk into the well; knead for 5 -8 minutes or until the dough is well combined and no longer sticky, smooth and elastic. Place in a lightly greased bowl, cover, and let it rest in a warm place for about 10 -15 minutes.
2 – Form the Rolls
Roll the dough 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. Then, 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 baking pan with the roll, place it inside the warm oven, and allow the rolls to rise in the oven for 30 minutes or until nearly double. After the rolls have risen, 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 warm rolls and serve immediately.
Extra Recipe Tips
Yeast. If using active yeast, you need to activate it. To do so, mix warmed water and milk (bath temperature), yeast, and 1 tablespoon of sugar in a small and stir. Cover with a paper towel and let sit until bubbly, about 5 – 8 minutes. If using instant yeast, you don’t need to activate it. In that case, add to the flour in step 1. I recommend using a fast-acting yeast (instant yeast).
Make sure your liquids are not too hot. It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. TIP: Dip your finger in the milk — it should feel warm like warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
Knead long enough. The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
Best Frosting for Eggless Cinnamon Rolls
Beat together 8 tablespoons of softened unsalted butter, and 4 ounces of 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 and smooth.
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 aluminum foil and let them rest for 10-15 minutes in a warm place. Then, 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 30 minutes. Remove rolls from 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.
Frequently Asked Questions
I recommend using highly active yeast (or rapid rise yeast). That’s what makes this recipe so quick.
Just add a little more flour. I would recommend adding a tablespoon at a time until it is slightly tacky and smooth.
Absolutely! You can make these up to 16 hours ahead of time. Simply make the dough, roll them out, fill, cut, and place them on a baking sheet. Let sit for 10 -15 minutes in a warm place to rise and then cover tightly with foil. Refrigerate overnight. Then in the morning, remove from the fridge and let rise about 30 -60 minutes before baking. Then bake as directed. More detailed instructions are above.
The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
If you are allergic to flaxseed or don’t have it available, you can substitute it for 3 tablespoons (45 ml) of evaporated milk. In that case, omit the first two ingredients ( 1 tablespoon flaxseed meal and 3 tablespoons cold water ) and add the evaporated milk along with the butter (step 3).
Storing & Freezing Instructions
Store leftover rolls in an airtight container for 2 days at room temperature. You can also wrap them in plastic wrap and store them in the refrigerator for up to 1 week or freeze them for up to 1 month.
Freeze
To freeze unbaked rolls: Make them through the rolling and cutting step and place them in the pan. Cover them tightly to avoid freezer burn, and freeze. When you want to bake them, defrost them in the refrigerator overnight. Let the rolls rise in a warm place for 1-2 hours or until doubled in size. Bake as directed in the recipe.
To freeze baked rolls: I recommend freezing the baked rolls without frosting. You can choose to either freeze the entire pan or freeze individual cinnamon rolls. Make sure they are well covered to avoid freezer burn. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350º F for 10-15 minutes, or in the microwave for 20-30 seconds intervals until warmed through.
How To Reheat Leftover Cinnamon Rolls
Reheat leftover rolls in a 300º F oven until warmed through, about 10 minutes, or in the microwave for 30 – 45 sec.
More Egg-Free Bread Recipes You’ll Love!
- Soft No-Knead Eggless Dinner Rolls
- Eggless Apple Cinnamon Rolls
- Easy Eggless Biscuits
- BEST Eggless Brioche Bread Recipe
- Homemade Eggless Monkey Bread
- Eggless Homemade Hawaiian Rolls
- More recipes…
Easy Eggless Cinnamon Rolls
Equipment
Ingredients
For the Dough:
- 1 tablespoon golden flaxseed meal
- 3 tablespoons (45 ml) cold water (see notes for substitute)
- ½ cup (120 ml) water
- 1/2 cup (120 ml) milk
- 3 1/4 cups (455 g) all-purpose flour
- 1 package (7 g) instant yeast (2 1/4 teaspoon)
- 4 tablespoons (48 g) granulated sugar
- 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 9 x 13-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.
- Combine water and milk in a small bowl and microwave for 1 minute to warm up the liquids. It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. TIP: Dip your finger in the milk — it should feel warm like warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Place flour, instant yeast, sugar, and salt in a large mixing bowl; mix to combine. Make a well in the center. Add the warm water/milk and knead in a stand mixer with the hook attachment for 3 minutes. Then add melted butter, and flax mixture into the well; knead for 5 -8 minutes or until the dough is well combined and no longer sticky. If you don’t want to use a stand mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface. The dough will be ready when is smooth and elastic, and when pressed lightly with a finger, the dough should spring back slightly.
- Place the dough in a lightly greased bowl, cover, and let rest in the warmed oven for about 10 minutes to kick start the rising process.
Make the Filling:
- Mix together the sugar, cinnamon, and salt. Set aside.
Form the Rolls:
- After the dough has rested for 10 minutes, roll it out in a 15 x 9-inch rectangle.
- Spread 4 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 (turned off) for 30 minutes or until nearly double in size. After the rolls have risen, 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 warm rolls.
Overnight Eggless Cinnamon Rolls Instructions:
- 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 aluminum foil and let rest in the warmed place for about 10 – 15 minutes to kick start the rising process. Then, 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, covered, in the warm oven, close the oven door, and let the rolls rise until they look slightly puffy, approximately 30 – 45 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.
- To freeze unbaked rolls: Make them through the rolling and cutting step and place them in the pan. Cover them tightly to avoid freezer burn, and freeze. When you want to bake them, defrost them in the refrigerator overnight. Let the rolls rise in a warm place for 1-2 hours or until doubled in size. Bake as directed in the recipe.
- To freeze baked rolls: I recommend freezing the baked rolls without frosting. You can either freeze the entire pan or individual cinnamon rolls. Make sure they are well covered to avoid freezer burn. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350º F for 10-15 minutes or in the microwave for 20-30 seconds intervals until warmed through.
- Yeast. If using active yeast, you need to activate it. To do so, mix warmed water and milk (bath temperature), yeast, and 1 tablespoon of sugar in a small and stir. Cover with a paper towel and let it sit until bubbly, about 5 – 8 minutes. If using instant yeast, you don’t need to activate it. In that case, add to the flour in step 1.
- Make sure your liquids are not too hot. It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. TIP: Dip your finger in the milk — it should feel warm like warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Knead long enough. The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in January 2019, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
I’m a little confused. When do you add the warmed water and milk mixture?
Hello Ann! Sorry for the confusion. You add in step 3 with the melted butter and flaxseed mixture. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thank you for an awesome recipe, I couldn’t 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, I’m 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! 🙂
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 don’t 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 I’m 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. I’m 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! 🙂
Hello Ibis! Thanks for your feedback and for trying my recipe.
This recipe is amazing! Thanks for sharing.
Hello Lisa! I’m 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.?