Eggless Cinnamon Rolls Recipe

Can you make cinnamon rolls without eggs? Yes you can! Try this eggless cinnamon roll recipe today!

These were so yummy! I don’t even want to tell you that there is only 1 left…ahhh! I have a problem with not being able to stop eating!! 🙂 I didn’t make the glaze for these because they were so good as is!

Eggless Cinnamon Rolls

Recipe Type: Breakfast

Author: Stephanie – Gathered In The Kitchen.com

Prep time: 3 hours

Total time: 3 hours

Recipe originally from

Ingredients

For the dough:
1/2 cup Milk (I substituted with soy milk)
1/2 package (1/8-oz) active dry yeast
1/4 cup and 1 teaspoon sugar
1/4 cup Warm water
2 tablespoons Butter (I substituted with Earth Balance)
1/2 teaspoon Salt
1 1/4 cups all-purpose flour (more as needed)
For the filling:
2 tablespoons Butter — at room temperature (again I used Earth Balance)
1/4 cup Brown sugar
1/2 tablespoon Ground cinnamon
For glazing the rolls:
1/4 cup Powdered sugar
2 tablespoons butter — melted
1/2 teaspoon Vanilla extract

Instructions

In a saucepan, heat the milk.
Add butter, sugar and 1/4 cup sugar to the milk.
Once the butter melts, remove the mixture from the heat and let cool.
In a large bowl, stir the yeast and 1 teaspoon of the sugar into the warm water and let it stand for 5 minutes.
Stir in the cooled milk mixture and 1 cup of flour. Beat this with a spoon or an electric mixer until smooth.
Stir in the remaining flour, keeping the dough smooth. If the dough is still moist, add more flour, 1 tablespoon at a time, to make a soft dough.
Cover with a dry cloth and let it rise until the dough doubles in bulk, about 1 hour.
For making the rolls:
Punch down the dough and roll it out into a rectangle on a lightly oiled board, with a lightly floured rolling pin.
Spread the soft butter over the top of the dough. Sprinkle with the brown sugar and cinnamon.
Beginning on a long side, roll the dough up a bit tightly (Do not roll dough too tightly because centers of rolls will pop up as they rise)
Cut the dough into 3/4 to 2-inch slices ( I cut it into 3/4 inch piece) and place on the baking sheets.
Cover and let the rolls rise until doubled in bulk, about 45 minutes.
At this point you may decide to bake it straight away or cover with plastic wrap and refrigerate for 2-24 hours. Remove from fridge and let it sit on the counter for at least an hour before baking .
Preheat the oven to 350 degrees. Bake the rolls for 15 to 20 minutes or until golden brown.
Glaze:
In a small bowl beat all the glaze ingredients until creamy and smooth. Coat the rolls with the glaze immediately after taking them out of the oven. Allow the rolls to cool on a wire rack.

Stephanie Bruce

Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).

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