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Cinnamon Rolls No Egg Recipe

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Fluffy Eggless Cinnamon Rolls - Pastry Wishes

These eggless cinnamon rolls are light, fluffy and pillowy soft, thanks to olive oil. They’re vegan, easy to make and ready in about 2 hours!

Provided by: EasyRecipesCooking.com

Categories: Breakfast,Dessert,Snack

Total time: 120 minutes

Prep time: 70 minutes

Cook time: 40 minutes

Yield: 12


1 ¼ cup (300ml) warm milk (105ºF – 115ºF / 40ºC-46ºC) (you can use plant-based milk or regular milk)
1 tablespoon light olive oil
2 ¼ teaspoons (7g) instant yeast (or 1 packet)
3 ¼ cups (400g) all-purpose flour, plus more if needed
¼ teaspoon salt
⅓ cup (70g) sugar
⅓ cup (70g) sugar
1½ tablespoons cinnamon
4 tablespoons (about 2 fl oz / 50 ml) olive oil
½ cup (100 g / 3.6 oz) light brown sugar
¼ cup (50 g / 1.8 oz) butter or margarine
½ cup water
1 cinnamon stick


  • Warm the oven
  • Prepare the pan & make the dough
  • Make the filling
  • Make the cinnamon rolls
  • Make the brown sugar glaze
  • Bake the cinnamon rolls

Easy Eggless Cinnamon Rolls - Mommy's Home Cooking

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.

Provided by: EasyRecipesCooking.com

Categories: Breakfast

Total time: 85 minutes

Prep time: 30 minutes

Cook time: 25 minutes

Yield: 8


1 tablespoon golden flaxseed meal
3 tablespoons (45 ml) cold water ((see notes for substitute))
½ cup (120 ml) water
1/2 cup (120 ml) milk
3 1/4 cups (455 g) all-purpose flour
1 package (7 g) instant yeast ((2 1/4 teaspoon))
4 tablespoons (48 g) granulated sugar
1 teaspoon kosher salt
3 tablespoons (42 g) unsalted butter, (melted)
1/2 cup (100 g) packed brown sugar
1 tablespoon ground cinnamon
pinch kosher salt
4 tablespoons (56 g) unsalted butter, (softened)
8 tablespoons (115 g) unsalted butter, (softened)
4 oz (113 g) cream cheese, (softened)
1 teaspoon (5 ml) pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon (15 ml) heavy cream
1 ½ cup ( 180 g) powdered sugar


  • 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:
  • Make the Filling:
  • Form the Rolls:
  • Bake:
  • Overnight Eggless Cinnamon Rolls Instructions:

Nutrition Facts:

Calories 609 kcal, CarbohydrateContent 83 g, ProteinContent 7 g, FatContent 28 g, SaturatedFatContent 17 g, CholesterolContent 76 mg, SodiumContent 425 mg, FiberContent 2 g, SugarContent 42 g, ServingSize 1 serving

The Best Ever Vegan Cinnamon Rolls Recipe by Tasty

Here’s what you need: vegan butter, almond milk, vegan butter, organic sugar, active dry yeast, flour, salt, vegan butter, brown sugar, ground cinnamon, powdered sugar, almond milk, vanilla extract

Provided by: EasyRecipesCooking.com

Yield: 8 servings


2 tablespoons vegan butter, to coat the foil pan
2 cups almond milk, at room temperature
½ cup vegan butter, melted
¼ cup organic sugar
1 packet active dry yeast
5 ½ cups flour, divided
1 teaspoon salt
¾ cup vegan butter
¾ cup brown sugar
2 tablespoons ground cinnamon
1 cup powdered sugar
2 tablespoons almond milk
½ teaspoon vanilla extract


  • Generously rub two disposable foil pie pans with vegan butter.
  • In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  • Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
  • Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
  • Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  • Preheat oven to 350˚F (180˚C).
  • After 1 hour, the dough should have nearly doubled in size.
  • Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
  • Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  • Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  • Spread the softened vegan butter evenly over the dough.
  • Sprinkle evenly with brown sugar and cinnamon.
  • Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  • Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
  • Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  • To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
  • Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
  • While still warm, drizzle evenly with frosting.
  • Enjoy!

Nutrition Facts:

Calories 790 calories, CarbohydrateContent 103 grams, FatContent 36 grams, FiberContent 3 grams, ProteinContent 9 grams, SugarContent 34 grams


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