Eggless Apple Cinnamon Rolls

ByOriana Romero Published:
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These Eggless Apple Cinnamon Rolls are everything you love about cozy fall baking—fluffy, gooey, and filled with warm apple-cinnamon goodness—all without eggs. As an allergy mom with 12+ years of egg-free baking experience, I know how hard it is to find a recipe that feels both safe and special. That’s why I tested these rolls until they turned out perfectly soft, swirled with apple pie flavor, and topped with a luscious cream cheese glaze. They’re simple to make, family-friendly, and guaranteed to bring smiles to your breakfast or holiday table.

Eggless Apple Cinnamon Roll in a baking tray.

Oriana’s Thoughts On The Recipe

Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

When my daughter was first diagnosed with an egg allergy, one of the things I missed most was sharing special breakfast treats with my family. Cinnamon rolls were always a special tradition, so I knew I had to create one that was just as soft, gooey, and festive—but safe for everyone at the table.

Fast-forward to today, and these Eggless Apple Cinnamon Rolls are a fall family favorite. They bring together the best of two worlds: the comforting swirl of cinnamon rolls and the sweet, spiced flavor of apple pie. Whether you’re serving them on a crisp fall morning, for a holiday brunch, or just because you’re craving something cozy, these rolls make everyone feel included—and no one will ever guess they’re egg-free!

Why You’ll Want to Try My Recipe

  • Egg-free & allergy-friendly: Safe for those with egg allergies but loved by everyone at the table.
  • Simple ingredients: Everyday pantry staples—no fancy tricks required.
  • Foolproof & tested: Perfected through many rounds so you can bake with confidence.
  • Cozy fall flavors: Juicy apples, cinnamon, and brown sugar give each bite a warm, pie-like flavor.
  • Make-ahead friendly: Prep them the night before so breakfast is ready with no stress.
  • Soft & gooey texture: Fluffy dough with gooey centers and golden edges.
overhead view of Eggless Apple Cinnamon Rolls in a baking tray with glaze.

Ingredients You’ll Need

Eggless Apple Cinnamon Rolls ingredients over a pink surface with name tags.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Dough:

  • Evaporated milk: You can substitute evaporated milk. You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. 
  • Milk: For baking, I prefer using whole milk. However, you can use any milk you have handy.
  • Flour: I use standard all-purpose flour, but bread flour is also a suitable alternative. Make sure to measure accurately; a kitchen scale is the best way to measure all your ingredients, in my opinion.
  • Sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the rolls.
  • Yeast: I recommend using instant yeast, as it doesn’t require activation; mix it with the dry ingredients.
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.

For the Filling: You’ll need apples, brown sugar, apple pie spice, and ground cinnamon.

For the Icing: You’ll need butter (unsalted preferred), cream cheese, vanilla extract, salt, heavy cream, and powdered sugar.

Food Allergy Swaps

This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.

Step By Step Recipe Photo Tutorial

Step 1 – Make the Dough

You can make the dough by hand or with a mixer. Start by preheating the oven to 200º F (90º C), then turn it off once it reaches temperature. Warm the water, evaporated milk, and milk together in the microwave for about a minute. In a large bowl, mix the flour, sugar, yeast, and salt, then add the melted butter and warm milk mixture. Knead for 5–8 minutes, until the dough is soft, elastic, and no longer sticky. Place it in a greased bowl, cover, and let it rest in the warm oven while you prepare the apple filling.

dry ingredients needed to make egg-free rolls dough in a stand mixer bowl.
eggless cinnamon rolls dough in a stand mixer bowl.

Step 2 – Make the Filling 

While the dough is resting, you can make the apple filling. Melt the butter in a large skillet over medium-high heat, then add the apples, sugar, apple pie spice, and a pinch of salt. Cook for about 4–5 minutes, stirring often, until the apples are tender and lightly caramelized. Remove from the heat and pour the apples into a strainer set over a bowl to drain any excess liquid. Set aside until ready to use.

apples in a saucepan.
butter, apples, sugar, apple pie spice, and salt in a saucepan.
apple filling in a sauce pan with a spatula.

Step 3 – Form the Rolls

Roll the dough out into a rectangle. Spread the butter on top, then evenly sprinkle the cinnamon and brown sugar mixture. Top with the apple mixture. Tightly roll up the dough and cut it into 8 or 12 equal rolls. Place in a lined and greased baking pan and cover tightly with aluminum foil.

PRO TIP: You can try using dental floss to cut the rolls instead of a knife.

egg-free dough balls over parchment paper.
egg-free dough rolled into a rectangle over parchment paper.
egg-free dough rolled into a rectangle with butter on top over parchment paper.
egg-free dough rolled into a rectangle with butter and cinnamon sugar on top over parchment paper.
egg-free dough rolled into a rectangle with butter and cinnamon sugar on top over parchment paper.
egg-freedough rolled into a rectangle with butter and cinnamon sugar on top over parchment paper being rolled into a log.
egg-free cinnamon rolls dough rolled into a log.
egg-free cinnamon rolls log cut into slices.

Step 4 – Rise

Let the rolls rise until puffy.

Pro-Tip: To help the rolls rise quickly, set the oven to 200° F, and once it’s reached that point, turn off the oven. Place the baking pan with the rolls inside the oven to give them a warm place to rise. This will take about 20 -25 minutes.

egg-free apple cinnamon rolls in a baking pan.
risen egg-free apple cinnamon rolls in a baking pan.

Step 5 – Bake

Bake until the rolls are golden brown. If the rolls are browning too much, about halfway through the bake time, cover the baking pan loosely with aluminum foil.

overhead view of baked eggless apple cinnamon rolls in a baking pan.

Step 6 – Make the Glaze

Whisk all the icing ingredients together, then drizzle over warm rolls. Serve warm!

cinnamon rolls icing in a bowl.
egg-free apple cinnamon rolls in a baking pan with icing on top.

Recipe Tips

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.

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 fast-acting yeast (instant yeast).

Overnight Eggless Apple Cinnamon Rolls

If you want fresh, warm cinnamon rolls in the morning without all the work, you can prep them the night before! Simply make the dough, let it rise, then prepare the apple filling and shape the rolls as directed. Cover the pan tightly and refrigerate overnight, 8–12 hours.

The next morning, preheat your oven to 200º F (90º C), then turn it off. Place the rolls inside, close the door, and let them sit in the warm oven until they look slightly puffy, about 20–25 minutes. (This step is just to help them rise—don’t bake them yet.)

Once they’ve risen, remove the pan from the oven and preheat to 375º F (190º C). Uncover the rolls and bake for 20–25 minutes, until golden brown on top and cooked through in the center (an internal temperature of 185º F / 90º C is perfect). While they bake, prepare the icing. Spread the icing over the warm rolls, serve right away, and enjoy!

Eggless Apple Cinnamon Rolls with cream cheese icing.

Storing & Freezing Instructions

Store: Cover leftover frosted or unfrosted rolls tightly and store for up to 2 days at room temperature or up to 5 days in the refrigerator. 

Freeze: Baked rolls can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying them. 

Reheat leftover rolls in a 300°F oven until warmed through, about 10 minutes. Or microwave for 40 – 60 sec.

Frequently Asked Questions

What is the best way to reheat cinnamon rolls?

The best way to reheat cinnamon rolls is in the microwave for 20 – 30 seconds. Or in a 300º F oven until warmed through, about 10 minutes.

How do you store cinnamon roll leftovers?

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.

Can you make these rolls ahead of time?

Yes, you can! Just follow these simple steps: First, prepare the dough, make the apple filling, and form the rolls as instructed in the recipe. Cover the rolls tightly with plastic wrap and refrigerate for 8-12 hours (overnight). Then, 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. After they have risen, remove them from the warm oven and preheat the oven to 375º F (190º C). Uncover the rolls and bake for 20-25 minutes, or until the rolls are lightly golden brown and the center of the rolls is cooked through (or until the internal temperature reaches 185º F / 90º C). While the rolls are baking, prepare the icing. Spread the icing over the rolls and serve immediately.

Eggless Apple Cinnamon Roll with icing on a plate.

Try These Egg-Free Roll Recipes Next!

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Recipe Card

Eggless Apple Cinnamon Roll in a baking tray

Eggless Apple Cinnamon Rolls

Oriana Romero
These Eggless Apple Cinnamon Rolls are fluffy, gooey, easy to make and always a hit. They are great for breakfast, brunch, and holidays.
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Servings 12 rolls

Equipment

Ingredients
 

For the Dough:

  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) milk
  • 3 tablespoons (45 ml) evaporated milk (see notes)
  • 3 1/4 cups (455 g) all-purpose flour
  • 4 tablespoons (48 g) granulated sugar, divided
  • 2 1/4 teaspoon (7 g) instant yeast (one package)
  • 1 teaspoon (4 g) kosher salt
  • 3 tablespoons (42 g) unsalted butter, melted

For the Apple Filling:

  • ½ cup (115 g) unsalted butter
  • 1 – 1 ½ lb (600 g) apples, peeled and diced (about 6 medium apples)
  • 1 cup (200 g) brown sugar
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon (2g) salt

For the Cinnamon Filling:

  • 1/2 cup (100 g) packed brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 4 tablespoons (56 g) unsalted butter, softened

For the Icing:

  • 8 tablespoons (112 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, softened
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/4 teaspoon (1 g) kosher salt
  • 1 tablespoon (15 ml) heavy cream
  • 1 ½ cup ( 180 g) powdered sugar

Important

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Instructions
 

  • Preheat the oven to 200º F (90º C). When the oven reaches 200º F (90º C), turn it off.
    Why do I do this step? My kitchen is usually on the chilly side, and I’ll admit—I don’t have the most patience when it comes to waiting for dough to rise. To speed things up, I like to preheat the oven to 200º F (90º C), then turn it off as soon as it reaches temperature. When the dough is ready to rise, I pop the covered dough inside the warm oven, close the door, and let it rise there. It creates the perfect cozy environment so the dough rises faster and more evenly, even on cold days.

Make the Dough:

  • Place water, milk, and evaporated milk in a microwave-safe bowl; mix to combine. Microwave for 1 minute to warm. NOTE: 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, sugar, yeast, and salt in a large mixing bowl; mix to combine. Make a well in the center. Add 3 tablespoons of melted butter and the warm water/milk mixture into the well. Knead in the mixer or with your hands for 5 to 7 minutes, or until the dough is smooth, soft, elastic, and no longer sticky. If the dough is too sticky, add 1 to 2 tablespoons more flour. Place the dough in a lightly greased bowl and cover.
  • Allow the dough to rise in the warm oven for about 1 hour or until doubled in size.
    Note: The rising time for your dough can vary based on several factors, including the type of yeast you’re using and the temperature of your kitchen or oven. If you’re using active dry yeast, the dough may take a bit longer to rise compared to instant yeast, which works more quickly. When it’s ready, it should be doubled in size and have a light, airy feel.

Make the Apple Filling:

  • While the dough is resting in the warm oven, begin working on the apple filling.
  • Heat a large skillet or saucepan over medium-high heat. Add butter and stir until melted. Add the apples, sugar, apple pie spice, and salt, and cook until the apples are tender and lightly caramelized, about 4 – 5 minutes. Remove the skillet from the heat.
  • Pour the apples into a strainer set over a large bowl to remove the excess liquid. Set aside.

Make the Cinnamon Filling:

  • Mix together the sugar, cinnamon, and salt. Set aside

Form the Rolls:

  • Line a 9×13-inch baking pan with parchment paper. Lightly grease with butter.
  • After the dough has rested and the apple filling is ready, roll the dough out in a 15×9-inch (approx.) rectangle.
  • Spread 4 tablespoons of the softened butter on top.
  • Sprinkle sugar-cinnamon mixture all over the dough.
  • Spread the apple mixture over the brown sugar as evenly as you can.
  • Roll the dough to form a log; cut the log into 8 rolls and place the 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. 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, or until the internal temperature reaches 185º F / 90º C.
  • While the rolls are baking, prepare the icing.

Make the Icing:

  • 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 icing over the warm rolls and enjoy!
Oriana’s Notes
 
Evaporated milk: I like to use evaporated milk in my cinnamon roll dough because it gives the rolls extra richness and a soft, tender texture that lasts even after they cool. It adds a subtle, almost caramel-like flavor that makes the dough taste more indulgent without being heavy. Plus, it’s super reliable for yeast recipes—since it’s more concentrated than regular milk, it creates a dough that’s consistent and fluffy every time. For me, it’s a simple swap that makes the rolls feel extra special. Substitution: If you don’t have evaporated milk, you can use the same amount of warm regular milk (whole milk works best). The rolls may be slightly less rich, but they’ll still come out soft and delicious. For a dairy-free option, use your favorite unsweetened non-dairy milk.
 
Yeast: I always use instant yeast, which doesn’t need to be activated before adding to the dry ingredients, but if you need to use active dry yeast, mix it into the warm (110º F) milk/water along with two teaspoons of sugar and let it rest for 8 -10 minutes until foamy and frothy.
 
Store: Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
 
Freeze: Baked rolls can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying them.
 
Reheat leftover rolls in a 300°F oven until warmed through, about 10 minutes. Or microwave for 40 – 60 sec.
 
Smaller Rolls: Cut the dough into 12 slices and use a 10×15-inch baking pan.
 
Overnight Rolls: If you want fresh, warm cinnamon rolls in the morning without all the work, you can prep them the night before! Simply make the dough, let it rise, then prepare the apple filling and shape the rolls as directed. Cover the pan tightly and refrigerate overnight, 8–12 hours.
The next morning, preheat your oven to 200º F (90º C), then turn it off. Place the rolls inside, close the door, and let them sit in the warm oven until they look slightly puffy, about 20–25 minutes. (This step is just to help them rise—don’t bake them yet.)
Once they’ve risen, remove the pan from the oven and preheat to 375º F (190º C). Uncover the rolls and bake for 20–25 minutes, until golden brown on top and cooked through in the center (an internal temperature of 185º F / 90º C is perfect). While they bake, prepare the icing. Spread the icing over the warm rolls, serve right away, and enjoy!
 
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
 
Extra Recipe Tips:
  • 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.
  • 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 bowl 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 fast-acting yeast (instant yeast).
 
 

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Nutrition

Calories: 600kcalCarbohydrates: 88gProtein: 6gFat: 27gSaturated Fat: 16gSodium: 389mgFiber: 4gSugar: 56g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Breakfast Dessert
Cuisine American
Calories 600
Keyword apple bread brunch cinnamon rolls eggfree Eggless

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.

FAQs

Disclosure: This post has been sponsored by NESCAFÉ®. All thoughts and opinions are my own. NESCAFE® and CLASICO™ are trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

This recipe was originally published on November 2020. But more notes, tips, photos, and information have been added to the post in September 2022 to make it as helpful as possible! 

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

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4.67 from 6 votes (4 ratings without comment)

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4 Comments

  1. 5 stars
    These are delicious! Do you happen to have an eggless popover recipe? All the recipes I see online without eggs are vegan, and I don’t want to cut out the butter or milk. I’m going to test a few ideas using Just Egg, myself.

    Reply

    1. Hello Kate! I am glad you liked this recipe. Unformatelly, I don’t have an eggless popover recipe yet. Thanks so much for trying my recipe and taking the time to come back and let me know.

      Reply