These Easy Eggless Cinnamon Rolls are fluffy, soft, and 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.
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.
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.
Flaxseed Substitute: 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).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 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.
Reheat leftover rolls in a 300º F oven until warmed through, about 10 minutes, or in the microwave for 30- 45 sec.For Smaller Rolls, cut the dough log 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.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 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.★ 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.