These cinnamon rolls without eggs are rich, fluffy and so delicious! Eggless cinnamon rolls are perfect for those with an egg-free diet.
Cinnamon rolls are a beloved treat, often enjoyed during breakfast or as a sweet indulgence during the holiday season. They are perfect for breakfast, brunch, or as a special treat. Our family makes these on Christmas morning.
However, if you have dietary restrictions or an egg allergy, you may feel left out when it comes to enjoying these delectable pastries. In this recipe, I will show you how to make easy eggless cinnamon rolls, ensuring that everyone can experience the joy of these warm and gooey delights.
This cinnamon roll recipe without eggs is just as delicious and satisfying as its traditional counterparts, making them a perfect choice for anyone looking for an egg-free option. The milk and the butter create a very rich dough so you won't even miss the added eggs.
So go ahead and indulge in these yummy cinnamon rolls, and experience the joy of warm, fragrant, and utterly delicious pastries right in your own kitchen!
Another yeasted dough to try is The Best Sandwich Bread Recipe. I have also used this dough to make cinnamon rolls. It isn't as rich, but they are still delicious.
Why You'll Love This Recipe
- The cinnamon roll dough is easy to roll out and bakes into fluffy, tender rolls.
- Cinnamon rolls with heavy cream poured on them before they bake are extra rich and gooey.
- This is the best cinnamon rolls recipe. With a soft, tender dough and a sweet cinnamon sugar filling, they are perfect for special occasions or whenever you're craving warm, comforting cinnamon rolls.
- Homemade cinnamon rolls are far superior to canned or frozen pre-made cinnamon rolls.
To create these mouthwatering no egg cinnamon rolls, gather the following ingredients.
Milk gives moisture to the rolls and a richer flavor than just water.
Yeast allows the dough to rise and become light and fluffy. I prefer using SAF instant dry yeast in all of my yeast breads.
White Sugar adds sweetness to the rolls.
Salt brings out the flavor of the cinnamon rolls.
Salted Butter makes these rolls rich in flavor and soft.
All-Purpose Flour or Bread Flour can be used in this recipe.
Cinnamon Sugar Filling
Salted Butter creates a paste for spreading the cinnamon filling.
Brown Sugar gives the filling a deep rich sugar flavor.
Cinnamon Powder gives them that classic cinnamon rolls taste.
Heavy Cream is a secret ingredient that ensures that the rolls are super moist and gooey! It is poured on top of the risen rolls. They can be made without this ingredient too.
Salted Butter balances out the bite of the cream cheese frosting.
Cream Cheese adds a very slight tang to the frosting.
Powdered Sugar also called Confectioner's Sugar sweetens the frosting.
Pure Vanilla Extract gives the frosting a mild vanilla flavor.
- The heavy cream can be left out of the recipe and the cinnamon rolls will still be delicious.
- If you don't have instant yeast, you can use active dry yeast instead. However, activate it in warm milk before adding it to the dry ingredients.
- All Purpose Flour or Bread Flour can be used in this recipe.
- Cream cheese can replace the butter in the frosting if you prefer a cream cheese icing.
How to Make Cinnamon Rolls Without Eggs
Here are some quick visual instructions. The full recipe with ingredient measurements is in the recipe card below!
Pour the warm milk, yeast, white sugar, and salt into the bowl of a stand mixer with the dough hook attachment.
Turn the mixer on low and slowly add the warm (not hot) melted butter to the bowl. Add the flour to the wet ingredients, but keep back the last ¼ cup and wait to see if the dough needs the last ¼ cup. Knead the dough until it is well combined. If it is starting to form in a ball and pulling away from the sides of the mixer then you don't need the last ¼ cup of flour. If it still looks sticky and doesn't form into a ball of dough then slowly add the last ¼ cup until the dough starts forming into a ball. It should feel like a soft dough.
Pro Tip: Adding too much flour will make your cinnamon rolls dry and dense.
Knead for 5-7 minutes until it becomes smooth and elastic. This process develops the gluten in the dough, giving it structure.
Place the dough in a large bowl and cover it with plastic wrap. Allow the dough to rise in a warm place for about 1 hour or until it doubles in size. This rising time allows the yeast to ferment and leaven the dough, resulting in light and airy cinnamon rolls.
While the dough is rising, prepare the cinnamon sugar filling. In a small bowl, combine the softened butter, brown sugar, and ground cinnamon, mixing them well.
Once the dough has doubled in size, punch it down and transfer it to a floured surface. Use a rolling pin to roll it out into a rectangle shape, approximately ¼ inch thick.
Spread the cinnamon sugar mixture over the rolled out dough.
Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the seam closed.
Use unflavored dental floss or a sharp knife to cut the log into 12 equal slices. Each slice will form a delectable cinnamon roll.
Place the cinnamon rolls in a greased baking dish or a baking dish covered with parchment paper. Leave a small amount of space between each roll. Cover the dish with plastic wrap and allow the rolls to rise for another 30-45 minutes. This second rise contributes to the light and fluffy texture of the cinnamon rolls.
While the cinnamon rolls are undergoing their second rise, preheat the oven to 350°F (175°C). Once the rolls have risen, remove the plastic wrap from the baking dish and pour the warm heavy cream over each roll. The cream makes the end result extra moist and rich. Place the baking dish in the preheated oven. Bake the cinnamon rolls for 25-30 minutes, or until they turn a beautiful golden brown color. The enticing aroma of cinnamon will fill your kitchen!
While the cinnamon rolls are baking, prepare the frosting. Use a hand-held mixer or your counter top mixer with the whisk attachment on. Add the room temperature butter and cream cheese to the bowl and beat it until it is fluffy. Add half the powdered sugar, and mix it until it is smooth. Then mix the second half of the powdered sugar and vanilla extract until smooth. You can add a teaspoon of milk if you want a thinner frosting.
Once the cinnamon rolls are done baking, remove them from the oven and let them cool slightly. Spread the frosting generously over the slightly warm cinnamon rolls, allowing it to cascade down the sides and into the crevices.
Now comes the best part—indulging in your homemade cinnamon buns without eggs! Serve them warm and revel in their soft, gooey texture and delightful cinnamon flavor. Try not to eat the entire pan!
Recipe Tips & Tricks
Remember, practice makes perfect. If it's your first time making egg free cinnamon rolls, don't be discouraged if they don't turn out exactly as you envisioned. With each attempt, you'll gain more confidence and finesse, and soon enough, you'll master the art of baking the best cinnamon rolls.
- Use unflavored dental floss to cut the cinnamon rolls. After rolling up the dough, slide the dental floss under the cinnamon roll log and cross the ends of the floss and pull it tight to make an easy cut that doesn't misshape the dough.
- For the best results, ensure the milk is warm but not hot. Too much heat can kill the yeast and prevent the dough from rising properly.
- The longer you knead the dough the chewier the cinnamon rolls will be. For a soft and fluffy cinnamon roll make sure you don't knead for too long.
- Creating a warm environment for the dough to rise is crucial for fluffy and tender cinnamon rolls. Find a warm place in your kitchen, such as a turned-off oven or a sunny spot on your counter, where the dough can rise undisturbed.
- The frosting glaze can be adjusted to your desired consistency. Add more powdered sugar for a thicker glaze or more milk for a thinner one.
Storage and Reheating
- Storage: Allow the leftover cinnamon rolls to cool completely, and place them in an airtight container. Stored this way, egg free cinnamon buns can be kept at room temperature for up to 2 days. For longer storage, refrigerate the cinnamon rolls in an airtight container for up to a week.
- Reheating: Before enjoying them the next day, reheat a roll in the microwave for 20-30 seconds. Enjoy the warm rolls.
- Freezing: Let the cinnamon rolls fully cool. Wrap them in plastic wrap and put them in an airtight freezer bag. If they are sealed well they will stay good in the freezer for up to 6 weeks.
While this recipe provides a fantastic base for classic cinnamon rolls, feel free to experiment with different flavors and fillings. Here are a few delicious variations to consider:
- Nutty Delight: Add chopped nuts, such as pecans or walnuts, to the cinnamon sugar filling for a delightful crunch.
- Fruity Twist: Incorporate dried fruits like raisins, cranberries, or chopped apples into the cinnamon sugar mixture before rolling up the dough.
- Cream Cheese Frosting: Instead of the glaze, top your cinnamon rolls with a rich and tangy cream cheese frosting. Combine softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Chocolate Bliss: Sprinkle a layer of chocolate chips or grated chocolate over the cinnamon-sugar mixture before rolling up the dough. The result will be sinfully delicious chocolate cinnamon rolls.
Frequently Asked Questions
Cinnamon roll dough can be made without eggs. Eggs add richness to the dough, but you can still create a rich cinnamon roll dough by replacing the water with milk and the oil with butter. This eggless cinnamon roll recipe is made with milk and butter are soft, fluffy, rich, and just as delicious as traditional cinnamon rolls.
If your cinnamon rolls are not turning out fluffy, there could be a few reasons behind it. Properly activating the yeast is crucial for fluffy cinnamon rolls. Ensure that the milk used to activate the yeast is warm but not too hot. If the milk is too hot, it can kill the yeast and prevent proper rising. It should be around 110°F (43°C). Insufficient rising time can result in dense cinnamon rolls. Yeast needs enough time to ferment and create air pockets that make the rolls light and fluffy. Over or under-kneading the dough can affect its texture. Over-kneading can develop too much gluten, resulting in a dense texture. Under-kneading can lead to insufficient gluten formation, resulting in flat rolls.
Cinnamon Rolls Without Eggs
- 1¼ cups warm milk (283 grams)
- 2½ teaspoons SAF instant yeast (or active dry yeast) (7 grams)
- ½ cup white sugar (100 grams)
- 1 teaspoon salt (5 grams)
- ½ cup melted salted butter (113 grams)
- 3¾ cups all-purpose flour (486 grams)(wait to add the last ¼ cup)
- ½ cup softened salted butter (113 grams)
- 1 cup packed light brown sugar (213 grams)
- 1 tablespoon cinnamon (6 grams)
- ½ cup heavy cream (to be poured over risen rolls)(114 grams)
- ½ cup softened salted butter (113 grams)
- ¼ cup softened cream cheese (56 grams)
- 2 cups powdered sugar (227 grams)
- 1 teaspoon vanilla extract (5 grams)
- Add the warm milk, yeast, sugar and salt to the mixer with the dough hook attached. While the mixer is running on low speed slowly pour in the warm (not hot) melted butter.
- Turn the mixer off and add 3 ½ cups of the flour (wait to add the last ¼ cup of flour). Begin mixing again on low. The dough should be soft, but pulling away from the sides of the mixer (forming a ball). Slowly add the last ¼ cup of flour if needed. Once the ingredients are combined knead on low for 5 minutes in a Bosch mixer and 7 minutes in a KitchenAid Mixer.
- Remove the dough from the mixer, knead it into a ball (you can add a very light sprinkle of flour if needed), and set it in a large bowl. Cover the bowl with plastic wrap.
- Allow the dough to rise in a warm place until it doubles in size. This takes about 1 hour, but the time will vary based on how warm your kitchen is.
- While the dough is rising prepare the cinnamon sugar mixture. Add the softened butter, brown sugar, and cinnamon to a medium bowl and mix it until it is well-combined.
- Once the dough has risen, sprinkle your counter with flour. Gently punch it down, remove it from the bowl, and transfer it to the floured surface.
- Use a rolling pin with a bit of flour on it to roll our the dough until it is about a 20×15 inch rectangle (it doesn't need to be precise). It should be about ¼ inch thick.
- Use a silicone spatula to spread the cinnamon, sugar and butter mixture evenly over the whole rectangle. Starting from one of the longer sides, tightly roll the dough into a log shape.
- Use unflavored dental floss or a sharp knife to cut the log into 12 equal slices. Place the 12 cinnamon rolls in the 9x13 pan that has parchment paper or cooking spray in it.
- Spray a piece of plastic wrap with cooking spray or brush melted butter on it and cover the cinnamon rolls to keep in the moisture. Allow the cinnamon rolls to rise until nearly doubled about 45 minutes. Again, the time may vary slightly depending on the temperature of the dough and your kitchen.
- Preheat the oven to 350℉. Remove the plastic wrap and pour warm (not hot) heavy cream over the risen rolls.
- Gently place the pan in the oven and bake for 25-30 minutes. The rolls should look golden brown on top.
- While the rolls are cooling prepare the frosting. Add the softened butter, cream cheese and half of the powdered sugar to a large bowl. Use a hand mixer to beat them together. Add the rest of the powdered sugar and vanilla extract. Finish blending it together. If the frosting is too thick, add a teaspoon or two of milk to thin it out.
- Spread the frosting over the cooled rolls and enjoy!
- Storage: Allow the leftover cinnamon rolls to cool completely, and place them in an airtight container. Stored this way, cinnamon rolls without eggs can be kept at room temperature for up to 2 days. For longer storage, refrigerate the cinnamon rolls in an airtight container for up to a week.
- Reheating: Before enjoying them, gently reheat the rolls in the microwave or oven to restore their warmth and tenderness.