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Eggless Apple Cinnamon Rolls

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These Eggless Apple Cinnamon Rolls are fluffy, gooey, easy to make, and always a hit. They are great for breakfast, brunch, and holidays.

Eggless Apple Cinnamon Roll in a baking tray

Eggless Apple Cinnamon Rolls Recipe

These Eggless Apple Cinnamon Rolls have gooey centers, golden brown edges, and a generous drizzle of sweet cream cheese icing on top! The perfect way to kick-start your morning.

They’re big, fluffy, and you can make them as overnight rolls! Each bite combines our favorite flavors of apple pie with the pure goodness of cinnamon rolls.

These are great for breakfast or brunch on a crisp holiday morning.

overhead view of Eggless Apple Cinnamon Rolls in a baking tray with glaze

Ingredients You’ll Need

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

  • Golden flaxseed meal
  • Water
  • Milk
  • All-purpose flour
  • Granulated sugar
  • Instant yeast 
  • Salt
  • Unsalted butter
  • Apples (about 6 medium apples)
  • Brown sugar
  • Apple pie spice
  • Ground cinnamon

For the Icing:

  • Unsalted butter
  • Cream cheese
  • Pure vanilla extract
  • Salt
  • Heavy cream
  • Powdered sugar

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

Eggless Apple Cinnamon Rolls Ingredients

Step By Step Recipe Photo Tutorial

1 – Make the Dough:

You can make it with a mixer or by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, knead until it’s elastic and no longer sticky. 

2 – Make the Filling: 

The apple filling is pretty easy to make. You just have to make sure to remove the extra liquid if necessary. 

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 apple mixture. Tightly roll up the dough and cut 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.

4 – Rise:

The rolls rise in a warm oven for 20 – 30 minutes.

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 eggless apple cinnamon rolls in a baking sheet

6 – Make the Glaze:

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

Frequently Asked Questions

CAN I MAKE THESE ROLLS AHEAD OF TIME?

Yes, you can! Just follow these simple steps:

  1. To prepare the night before serving, prepare the dough, make the apple filling, and form the rolls. Cover the rolls tightly and refrigerate for 8-12 hours. 
  2. 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.
  3. 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 icing.
  4. Spread the icing over the rolls and serve immediately.

HOW TO STORE APPLE 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 them in the refrigerator for up to 1 week or freeze them 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 20 – 30 sec.

Eggless Apple Cinnamon Rolls with cream cheese icing

Overnight Eggless Apple Cinnamon Rolls

To prepare this recipe the night before serving:

  • Prepare the dough as instructed.
  • Make the apple filling, and form the rolls. Cover the rolls tightly and refrigerate for 8-12 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 icing.
  • Spread the icing over the rolls and serve immediately.

Storing & Freezing Instructions

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.

Eggless Apple Cinnamon Roll on a plate

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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.
4.5 from 4 votes
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 25 mins
Servings 12 rolls

Equipment

Ingredients
 

For the Dough:

  • 1 tablespoon golden flaxseed meal
  • 3 tablespoons (45 ml) cold water
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) milk
  • 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

Instructions
 

Make the Dough:

  • Preheat the oven to 200º F (90º C). When the oven reaches 200º F (90º C), turn it off.
  • 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 and milk in a glass bowl; mix to combine. Microwave for 1 minute to warm.
  • Place flour, sugar, yeast, and salt in a large mixing bowl; mix to combine. Make a well in the center. Add 3 tablespoon melted butter, water/milk mixture, and flax mixture into the well. Knead with your hands 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 the dough in a lightly greased bowl and cover.
  • Place the dough in the warm oven while you make the apple filling.

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 heat and set aside until you are ready to use it.
  • 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.
  • 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 it all over the dough.
  • Spread the apple mixture over the brown sugar as evenly as you can.
  • 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 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 rolls and enjoy!
Oriana’s Notes
 
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.
 
OVERNIGHT: To prepare this recipe the night before serving:
  • Prepare the dough,
  • Make the apple filling, and form the rolls. Cover the rolls tightly and refrigerate for 8-12 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 icing.
  • Spread the icing over the rolls and serve immediately.
 
FOR SMALLER ROLLS, cut the dough into 12 slices and use a 10×15-inch baking pan.
 
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.
 
LOOKING FOR MORE EGGLESS BREAD RECIPES?
 
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
 
★ 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.

Nutrition

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

Originally posted November 2020, post content edited to add more helpful information, no change to the recipe in September 2021.