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Eggless Apple Cinnamon Roll in a baking tray

Eggless Apple Cinnamon Rolls

These Eggless Apple Cinnamon Rolls are fluffy, gooey, easy to make and always a hit. They are great for breakfast, brunch, and holidays.
Course Breakfast, Dessert
Cuisine American
Keyword apple, bread, brunch, cinnamon rolls, eggfree, Eggless
Prep Time 45 minutes
Cook Time 25 minutes
Servings 12 rolls
Calories 600kcal


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


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 9x13-inch baking pan with parchment paper.
  • After the dough has rested and the apple filling is ready, roll the dough out in a 15x9 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.


  • 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!


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 10x15-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.
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 600kcal | Carbohydrates: 88g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Sodium: 389mg | Fiber: 4g | Sugar: 56g