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Egg-Free Cinnamon Rolls: Soft, Gooey Homemade Recipe

img 2155 1There’s something irresistible about warm sweet dough rolled up with cinnamon and sugar, finished with a glossy glaze — pure comfort and delight.

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There’s nothing more perfect than a cinnamon roll. They’ve always been one of my favorite treats. If you can follow directions, a few hours of patient baking will reward you with soft, fragrant rolls. Don’t be intimidated by yeast — cinnamon rolls are forgiving and worth the effort.

This version came to me from a recipe titled “Best Ever Cinnamon Rolls,” and I couldn’t resist trying it. I’ve adapted and tested many recipes over the years, and this egg-free version surprised me with how tender and flavorful it is. If you’re out of eggs or prefer an eggless treat, this recipe delivers.

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I’ve passed my love of cinnamon rolls to my little one — they’re a special treat at our house. When I offer to bake something nice, his first request is always cinnamon rolls. I also made a cinnamon roll cake once; that same fondness inspired it.

This recipe isn’t my everyday cinnamon roll, but the kids pronounced it fantastic. The dough contains no eggs, so it’s a great option if you need an egg-free sweet. It’s straightforward, classic, and yields soft, aromatic rolls with a sweet cinnamon center and a simple glaze.

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Cinnamon Rolls, egg free

Vicky Hadley ~ Little Chef Within

5 from 4 votes
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Ingredients

  • 2 1/2 teaspoons yeast one package
  • 1/4 cup warm water
  • 4 cups all-purpose flour
  • 1/3 cup white sugar
  • 1/4 cup butter softened
  • 1 teaspoon salt
  • 1 cup warm milk
  • Filling:
  • 1/4 cup butter softened
  • 1/3 cup brown sugar
  • 2 TBLS cinnamon
  • Glaze:
  • 1/2 cup powdered sugar
  • 2 TBLS butter
  • milk

Instructions

  • Dissolve the yeast in the 1/4 cup warm water.
  • Combine the flour, sugar, and salt in a large bowl.
  • Add the softened butter and the yeast mixture to the warm milk.
  • Stir the liquid into the dry ingredients until a dough forms.
  • Knead until smooth — by hand or with a stand mixer for 6–7 minutes.
  • Place the dough in a greased bowl, cover, and let rise about an hour, until doubled.
  • Punch down the dough and roll it into a rectangle.
  • Spread with softened butter and sprinkle evenly with the brown sugar and cinnamon mixture.
  • Roll tightly, slice into rolls, place in two greased 9-inch pans, and let rise again about an hour.
  • Bake at 400°F for 13–15 minutes, until golden. Cool slightly before glazing.



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