These Eggless Chocolate Cinnamon Rolls are soft, fluffy, chocolatey, and downright irresistible! Made with enriched dough, a rich cocoa filling, and finished with a dreamy chocolate drizzle, they’re the ultimate treat for breakfast, brunch, or anytime you need a little indulgence. Bonus: they’re completely egg-free, so they’re perfect for those with allergies or dietary needs—without sacrificing flavor or texture one bit!
Oriana’s Thoughts On The Recipe
I have to admit, these Eggless Chocolate Cinnamon Rolls are one of my absolute favorite treats to make. They feel like dessert for breakfast, and honestly, I’m not mad about it! The smell alone—rich chocolate baking in the oven—is enough to make anyone’s day better—pure magic. I love making these for special occasions because they feel like such a treat, but truthfully, they’re easy enough to whip up whenever you’re in the mood for something extra delicious. They’re completely egg-free, which means they’re perfect for anyone with allergies or those simply avoiding eggs—without compromising on flavor or texture.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For The Dough:
- Water & Milk: A combination of water and milk helps create a moist, tender dough. The milk adds richness and flavor, while the water helps activate the yeast.
- Evaporated Milk: This adds extra creaminess and a slight caramel flavor to the dough. It makes the rolls extra soft and rich. Note: If you don’t have it available, you can substitute for more regular milk.
- All-Purpose Flour: The base of the dough. It gives structure and just the right amount of chewiness. Note: You can also use bread flour.
- Instant Yeast: Helps the dough rise quickly and evenly. You don’t need to activate it in water first, which makes things a little faster.
- Granulated Sugar: Adds a touch of sweetness to the dough and also feeds the yeast.
- Salt: Balances the sweetness and enhances the flavor of all the ingredients.
- Unsalted Butter: Adds richness and helps create that soft, fluffy texture we all love in a sweet roll.
Chocolate Filling:
- Brown Sugar: Adds a deep, molasses-like sweetness that pairs perfectly with chocolate.
- Cocoa Powder: Gives the filling that rich, chocolatey flavor. Note: Use unsweetened cocoa powder for best results.
- Unsalted Butter: Helps make the filling smooth and spreadable while adding richness.
- Semi-Sweet Chocolate: Melts into the filling for little pockets of gooey chocolate in every bite.
Chocolate Icing:
- Powdered Sugar: The base of the icing, it dissolves easily and adds sweetness.
- Cocoa Powder: Gives the icing that chocolatey punch.
- Whole Milk: Helps thin out the icing to the perfect drizzle consistency.
- Unsalted Butter: Adds creaminess and richness.
- Pure Vanilla Extract: Enhances the chocolate flavor and adds warmth
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Use plant-based milk (like almond, oat, or soy), vegan butter, and dairy-free chocolate for the filling and icing. Here are the brands I mostly like and use.
- Wheat/Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
Potential Recipe Challenges & Pro Tips
- The dough isn’t rising: Sometimes the dough doesn’t puff up as expected. Pro Tip: Make sure your yeast is fresh and the liquids are warm (not hot)—between 100°F to 110°F. Let the dough rise in a warm, draft-free place.
- Sticky or hard-to-handle dough: A soft dough can be tricky to roll and shape. Pro Tip: Lightly flour your surface and hands, but don’t add too much extra flour. A slightly sticky dough makes softer rolls!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Warm the liquids
In a small bowl, warm the water, milk, and evaporated milk in the microwave for 60–90 seconds. You want it warm to the touch—like a cozy bath—not hot! If it gets too hot, just let it cool down a bit. This is super important so the yeast can work its magic.
Step 2 – Make the dough
In a large bowl (or the bowl of your stand mixer), mix together the flour, instant yeast, sugar, and salt. Make a little well in the middle and pour in the warm milk mixture. Knead with a dough hook for 3 minutes, then add the softened butter and mix until combined. Keep kneading until the dough is smooth and slightly springy—about 5–8 minutes. No mixer? You can knead by hand for 8–10 minutes on a floured surface.
Step 3 – Let it rise
Place the dough in a lightly oiled bowl and turn it to coat. Cover it with plastic wrap or a clean kitchen towel, and let it rest in a warm spot for 1–2 hours, or until it’s doubled in size. This step gives you that light, fluffy texture.
Helpful Tip
If your kitchen is chilly, preheat your oven for just a couple of minutes, then turn it off and place your dough inside to rise—it creates the perfect warm environment.
Step 4 – Make the chocolate filling
In a small bowl, mix together the brown sugar and cocoa powder. That’s it! Set it aside until it’s time to roll.
Step 5 – Roll out the dough and fill
Butter a 9×13-inch baking pan and set it aside. Punch the dough down, then roll it out on a floured surface into a 12×20-inch rectangle. If the dough keeps shrinking, let it rest for 10 minutes—it just needs to relax. Spread the softened butter all over the dough, sprinkle the cocoa-sugar mix evenly, and top with chopped chocolate or chocolate chips.
Step 6 – Roll and slice
Starting on the long side, roll up the dough tightly into a log. Use a sharp knife to cut it into 12 even rolls (about 1.5 inches wide). Place the rolls in the greased pan.
Step 7 – Second rise
Cover the pan and let the rolls rise again for 30–45 minutes in a warm spot until they look puffy and almost doubled in size. If you want to make them ahead, follow the overnight instructions below!
Step 8 – Bake the rolls
Preheat your oven to 350º F (180º C). Bake the rolls uncovered for about 25–28 minutes, until the tops are lightly golden and the centers are fully baked (you can check with a thermometer—185º F is perfect). Tip: Tent some foil over the rolls after 15 minutes if they’re browning too fast.
Step 9 – Make the chocolate icing
While the rolls cool for about 10 minutes, whisk together powdered sugar, cocoa powder, milk, butter, and vanilla. If the icing feels too thick, just add a little more milk until it’s smooth and drizzle-able.
Step 10 – Ice and serve!
Drizzle the icing over the warm rolls and serve immediately.
Overnight Rolls Option
After shaping the rolls and placing them in the pan, cover tightly with foil. Let them rest in a warm spot for 10–15 minutes, then refrigerate overnight (or up to 16 hours). The next day, preheat your oven to 200º F (90º C), turn it off, and place the covered pan inside for 45–60 minutes to let them puff up. Then remove, preheat the oven to 350º F, and bake as directed. Ice and serve as usual!
Extra Recipe Tips For Success
- Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
- 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.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Variations & Additions
- Mix a pinch of cinnamon into the chocolate filling for a warm, spiced twist.
- Swap the chocolate icing for a simple vanilla glaze if you prefer a different topping.
- Add chopped dried fruit (like cherries or cranberries) to the filling for a fruity touch.
Storage and Freezing Instructions
To Store: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat in the microwave for 20 – 30 seconds to soften before serving.
To Freeze: You can freeze the baked (and cooled) rolls without icing for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge and warm before adding the icing.
Make Ahead: Assemble the rolls, cover, and refrigerate overnight. The next morning, let them sit at room temperature for 60 – 90 minutes before baking.
Frequently Asked Questions
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Recipe Card
Eggless Chocolate Cinnamon Rolls
Ingredients
For the Dough:
- 3/4 cup (180 g) water
- 3/4 cup (180 g) milk, (I used and reccomend whole milk)
- 5 tablespoons (75 g) evaporated milk (see notes for substitute)
- 4 3/4 cups (665 g) all-purpose flour
- 3 1/2 teaspoons (11 g) instant yeast
- 1/3 cup (67 g) granulated sugar
- 1 1/2 teaspoons (6 g) salt
- 5 tablespoons (70 g) unsalted butter, softened
Chocolate Filling:
- 3/4 cup (150 g) packed light or dark brown sugar
- 3 tablespoons (15 g) unsweetened natural or dutch process cocoa powder
- 1/2 cup (115 g) unsalted butter, softened to room temperature (+ 2 tablespoons to grease the pan)
- 1 cup (200 g) semi-sweet chocolate, (chocolate bar finely chopped or mini chocolate chips)
Chocolate Icing:
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1/4 cup (25 g) unsweetened cocoa powder, sifted
- 1/4 cup (60 g) whole milk
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon (5 g) pure vanilla extract
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
Make The Dough:
- Combine water, milk, and evaporated milk in a small bowl and microwave for 60 – 90 seconds to warm the liquids. The mixture 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 softened butter; continue mixing until incorporated. After all the butter is incorporated, knead for 5 -8 minutes or until the dough is well combined and no longer sticky.Note: You can use your hands to knead the dough for 8-10 minutes on a well-floured surface. The dough will be ready when it is smooth and elastic, and when pressed lightly with a finger, it should spring back slightly.
First Rise:
- Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1 – 2 hours 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. 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 Filling:
- Mix together the brown sugar and cocoa. Set aside.
Form The Rolls:
- Grease a 9 x 13-inch (35 x 24 cm) baking pan with 2 tablespoons of softened butter. Set aside.
- Punch down the dough to release the air. Place dough on a lightly floured work surface, and using a lightly floured rolling pin, roll dough into a 12×20-inch (30 x 50 cm approx.) rectangle. Make sure the dough is smooth and evenly thick.Tip: If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
- Spread the softened butter over the dough. Then, sprinkle the filling mixture evenly over the dough. And then with chopped chocolate or chocolate chips evenly on top. Tightly roll up the dough to form a 20-inch-long (50 cm) log. With an extra sharp knife, cut into 12 even rolls, about 1.5 inches each (4 cm). Arrange in the prepared baking pan.
Second Rise:
- Cover the pan and allow the rolls to rise in a warm place for 30 – 45 minutes (or overnight in the fridge, see instructions in the notes) or until nearly doubled in size.
Bake:
- Preheat the oven to 350º F (180º C).
- When the oven reaches temperature, uncover the rolls and bake for 25 – 28 minutes, until the rolls are lightly golden brown and the center is cooked through (or until the internal temperature reaches 185º F / 90º C).Tip: After about 15 minutes of baking, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly.
- When the rolls are ready, remove the pan from the oven and place it on a wire rack for about 10 minutes while you make the icing.
Make The Icing:
- Whisk together powdered sugar, cocoa powder, milk, butter, and vanilla extract. Add additional milk, as needed, until the desired consistency is reached.
- Drizzle the icing over the warm rolls and serve immediately.
Overnight Rolls Instructions:
- Prepare the dough, roll it out, sprinkle it with filling, roll it into a log, and cut it into rolls following the recipe's steps above. Arrange the rolls in the baking pan; cover tightly with aluminum foil and let them rest in a warmed place for about 10 – 15 minutes to kickstart the rising process. Then, store in the refrigerator overnight or for up to 16 hours.
- The next day, preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven.
- Place the covered rolls in the warm oven, close the oven door, and let them rise until they look slightly puffy, approximately 60 – 90 minutes. Remove the rolls from the oven.
- Preheat the oven to 350º F (180º C).
- When the oven reaches temperature, uncover the rolls and bake for 25 – 28 minutes, until the rolls are lightly golden brown and the center is cooked through (or until the internal temperature reaches 185º F / 90º C).Tip: After about 15 minutes of baking, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Also, please keep in mind that every oven is different, so the rolls might be just barely browned after 15 minutes in the oven so keep your eyes on it.
- When the roll are ready, remove pan from the oven and placepan on a wire rack for about 10 minutes. Drizzle the icing over the warm rolls and serve immediately.
- This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Use plant-based milk (like almond, oat, or soy), vegan butter, and dairy-free chocolate for the filling and icing. Here are the brands I mostly like and use.
- Wheat/Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
- The dough isn’t rising: Sometimes the dough doesn’t puff up as expected. Pro Tip: Make sure your yeast is fresh and the liquids are warm (not hot)—between 100°F to 110°F. Let the dough rise in a warm, draft-free place.
- Sticky or hard-to-handle dough: A soft dough can be tricky to roll and shape. Pro Tip: Lightly flour your surface and hands, but don’t add too much extra flour. A slightly sticky dough makes softer rolls!
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- 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 it sit until bubbly, about 5 – 8 minutes. If using instant yeast, you don’t need to activate it. In that case, add 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.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Mix a pinch of cinnamon into the chocolate filling for a warm, spiced twist.
- Swap the chocolate icing for a simple vanilla glaze if you prefer a different topping.
- Add chopped dried fruit (like cherries or cranberries) to the filling for a fruity touch.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
