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.
Servings 12 rolls
Calories 600kcal
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
Instructions
Make the Dough:
- Preheat the oven to 200º F (90º C). When the oven reaches 200º F (90º C), turn it off.
- 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 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.
- 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.
- 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. Lightly grease with butter.
- 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 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 warm rolls and enjoy!
Notes
Evaporate milk vs. Flax Egg: I used a flax egg when I first developed this recipe. However, I decided to add an alternative since many readers have expressed they are allergic to flax. So instead of a flax egg, you can use 3 tablespoons (45 ml) of evaporated milk. If you prefer the flax egg, mix 1 tablespoon golden flaxseed meal and 3 tablespoons cold water in a small bowl until well combined. Let it rest for 5 minutes to thicken. I have made these rolls with both ingredients, and they turned out great with either.
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 10x15-inch baking pan.
Overnight Rolls: 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 door, and let the rolls rise until they look 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.
- 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).
Nutrition
Calories: 600kcal | Carbohydrates: 88g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Sodium: 389mg | Fiber: 4g | Sugar: 56g