These Eggless Cinnamon Rolls are soft, full of cinnamon, and topped with a delicious vegan cream cheese frosting all while having absolutely no eggs in the recipe.
Cinnamon Rolls are a universally loved brunch treat. And these cinnamon rolls always get rave reviews from friends. They take some time, but the effort is worth it, I promise!
Ingredients for Making Vegan Cinnamon Rolls with No Eggs
To make this Vegan Cinnamon Roll recipe eggless, I simply increased the amount of fat and liquid in the recipe. Here is what you will need:
Non-Dairy Milk: I use So Delicious Coconut Milk in most baking, but any plain non-dairy milk will work here.
Sugar: Granulated sugar feeds the yeast and enriches the dough, making it softer.
Vegan Butter: I prefer Soy-Free Earth Balance, but again, any vegan butter is fine.
Flour: Regular all purpose flour for these cinnamon rolls.
Yeast: To give the dough flavor and rise.
Salt: Salt gives the dough structure and balances the flavor.
Brown Sugar: Brown sugar is rolled up into the the dough and gives the cinnamon rolls a nice warm sweetness.
Cinnamon: They wouldn't be cinnamon rolls without a hefty dose of cinnamon!
Making a Yeasted Dough for Cinnamon Rolls
The base of these Eggless Vegan Cinnamon Rolls is the yeasted dough. I like to think this dough is pretty fool-proof. Believe it our not, its pretty much the same dough as my Parker House Rolls. So, if you have made those, you're set! But, if this is your first yeasted dough, here are a couple of important things:
First, warm the milk to about 100* F. Yeast is a living organism and can be killed with too much heat.
You don't need a thermometer for this. Stick your (clean) finger into the milk, and if it feels close to your body temperature its good to go.
If it feels hot, allow it to cool for a bit before adding the yeast.
Second, you will notice that there is a range for the flour. I like to add 3 ½ cups into the dough first. Then, I add a bit more as I knead the dough.
Add just as much as you need to keep the dough from sticking to the counter top. In total I used 3 ¾ cups of flour.
Instructions Next Day Baking
I added instructions for same day baking and for next day baking. Since these Vegan Cinnamon Rolls take a while to make, I usually make them one day and bake them the next morning.
But, its up to you which you!
How to Make Vegan Cream Cheese Frosting
Cream cheese frosting is an absolute MUST for these Vegan Cinnamon Rolls. There are so many vegan cream cheeses on the market now a days.
Lately, my absolute favorite has been the Violife Just Like Cream Cheese Original flavor. If its unavailable to you, there is always the trusty Tofutti, but also Kite Hill and Daiya all make vegan cream cheese.
To make the Vegan Cream Cheese Frosting, simply combine the cream cheese with powdered sugar. Stir until well combined and no lumps remain.
Then, add vanilla and stir.
Finally, slowly add non dairy milk until the texture is smooth and spreadable. And thats it! Just spread it onto the Vegan Cinnamon Rolls and serve!
Vegan Cinnamon Rolls with Cream Cheese Frosting
- 1 9"x13" Baking Pan
- 1 Large Mixing Bowl
- Measuring Cups and Spoons
- 2 Small Bowls
- 1 Spatula
- 1 Knife
- 1 ½ Cups Non-Dairy Milk
- ¼ Cup Granulated Sugar
- 2 ½ teaspoon Active Dry Yeast
- 6 tablespoon Non-Dairy Butter, melted and cooled
- 3 ½-4 Cups All-Purpose Flour I used 3 ¾ Cups
- 1 teaspoon Kosher Salt
Cinnamon Sugar Filling
- 3 tablespoon Non-Dairy Butter, melted and cooled
- ¾ Cup Light Brown Sugar
- 1 tablespoon Cinnamon
Cream Cheese Frosting
- ¼ Cup Non-Dairy Cream Cheese Room Temperature
- 1 ⅔ Cups Powdered Sugar, Sifted
- ½ teaspoon Vanilla
- 1-3 teaspoon Non-Dairy Milk
- Warm non-dairy milk to approximately 100* F. Add the milk into a large bowl, and add the granulated sugar. Mix together, then add the yeast and mix. Allow the yeast to bloom for 5 minutes.
- Next, add melted non-dairy butter and stir.
- Then, add 3 ½ cups of the flour and salt and stir. The dough will be really shaggy and sticky.
- Flour your work surface and scrape the dough out of the bowl. Knead the dough until it becomes smooth and elastic, using up to ½ cup more flour as needed to keep the dough from sticking. This will take about 5 minutes.
- Place the dough into an oiled bowl and cover with a dish towel. Allow the dough to rise until it has doubled in size, about 1 ½ to 2 hours.
Mix the Filling
- While the dough is rising, combine the brown sugar and cinnamon in a small bowl and set aside.
Make Cream Cheese Frosting
- In a small bowl, combine cream cheese and powdered sugar. Then add the vanilla and stir well. Then add 1-3 teaspoons of non-dairy milk, stirring well in between each addition until you reach the desired texture. Cover and place in the refrigerator for later.
Shape the Cinnamon Rolls
- Turn the dough out onto a lightly floured work surface and roll out into a 16"x11" rectangle.
- Brush the rectangle with 3 tablespoons of melted non dairy butter, then sprinkle the cinnamon sugar mixture evenly across the rectangle.
- Roll rectangle toward you into a 16" long cylinder. Using a sharp knife, cut rolls 1 ½" thick. You should get 12 rolls.
- Place rolls into a greased 9"x13" inch pan. You will be able to fit 3 across and 4 down. Cover the pan with a kitchen towel.
To Bake the Same Day
- Preheat oven to 350*F and allow the cinnamon rolls to rise for 45 minutes or until the rolls are all touching each other.
- Bake the rolls for 30-33 minutes or until until they are lightly brown across the top.
- Remove from oven and allow to cool for about 30 minutes then evenly spread the cream cheese frosting across the whole pan. Serve.
To Bake the Next Day
- After shaping the rolls, cover with plastic wrap and immediately place the pan into the fridge overnight.
- The next morning, remove the pan from the fridge and allow to come to room temperature. This will take 1 hour.
- Then, preheat the oven to 350* and bake for 30-33 minutes or until the rolls are lightly brown across the top.
- Allow to cool for at least 30 minutes before spreading evenly with cream cheese frosting and serve.