By: Oriana Romero/Published: /4 Comments
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These Eggless Apple Cinnamon Rolls are fluffy, gooey, easy to make, and always a hit. They are great for breakfast, brunch, and holidays. The recipe includes step-by-step photos and lots of tips.
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Table of Contents hide
1.Eggless Apple Cinnamon Rolls Recipe Highlights
2.Ingredients You’ll Need
4.Step By Step Recipe Photo Tutorial
5.Recipe Tips
6.Overnight Eggless Apple Cinnamon Rolls
8.Frequently Asked Questions
9.More Eggless Bread Recipes You’ll Love
Eggless Apple Cinnamon Rolls Recipe Highlights
These Eggless Apple Cinnamon Rolls have gooey centers, golden brown edges, and a generous drizzle of sweet cream cheese icing on top!The perfect way to kick-start your morning.
They’re big and fluffy, and you can make them the night before! Each bite combines our favorite flavors of apple pie with the pure goodness of cinnamon rolls. Plus, they are super easy to make with simple ingredients.
These are great for breakfast or brunch on a crisp holiday morning.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
For the Dough:
- Evaporated milk: You can substitute evaporated milk for a Golden flaxseed meal (flax egg – see recipe card for detail). You don’t have evaporated milk? No problem!! Check out my post aboutHow to Make Evaporated Milk at home.
- Milk: Forbaking, I like to use whole milk. However, you can use any milk you have handy.
- Flour: I use standard all-purpose flour, but you can also use bread flour. Make sure to measure accurately; a kitchen scale is the best way to measure all your ingredients, in my opinion.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the rolls.
- Yeast: I recommend and use instant yeast since it doesn’t need to be activated; just mix it with the dry ingredients.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe
For the Filling: You’ll need apples, brown sugar, apple pie spice, and ground cinnamon.
For the Icing: You’ll need butter (unsalted preferred), cream cheese, vanilla extract, salt, heavy cream, and powdered sugar.
Step By Step Recipe Photo Tutorial
Step 1 – Make the Dough
You can make it with a mixer or by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, knead until it’s elastic and no longer sticky.
- Preheat the oven to 200º F (90º C). When the oven reaches that temperature, turn it off.
- Place the water, evaporated milk, and milk in a microwave-safe bowl; mix to combine. Microwave for 1 minute to warm.
- Place flour, sugar, yeast, and salt in a large mixing bowl; mix to combine. Make a well in the center. Add 3 tablespoons of melted butter and warm water/milk mixture. Knead with your hands or with a stand mixer with the paddle attachment for 5 -8 minutes or until the dough is well combined and no longer sticky. Place the dough in a lightly greased bowl and cover. Place the dough in the warm oven while you make the apple filling.
Step 2 – Make the Filling
While the dough is resting in the warm oven, begin working on the apple filling. The apple filling is pretty easy to make. You just have to make sure to remove the extra liquid if necessary.
- Heat a large skillet or saucepan over medium-high heat. Add butter and stir until melted. Add the apples, sugar, apple pie spice, and salt and cook until the apples are tender and lightly caramelized, about 4 – 5 minutes. Remove the skillet from heat and set aside until you are ready to use it.
- Pour the apples into a strainer set over a large bowl to remove the excess liquid. Set aside.
Step 3 – Form the Rolls
Roll the dough out into a rectangle. Spread the butter on top, then evenly sprinkle the cinnamon and brown sugar mixture. Top with apple mixture. Tightly roll up the dough and cut it into 8 or 12 equal rolls. Place in a lined and greased baking pan and cover tightly with aluminum foil.
PRO TIP:You can try using dental floss to cut the rolls instead of a knife.
Step 4 – Rise
Let the rolls rise until puffy.
Pro-Tip: To help the rolls rise quickly, set the oven to200° F,and once it’s reached that point, turn off the oven. Place the baking pan with the rolls inside the oven to give them a warm place to rise. This will take about 20 -25 minutes.
Step 5 – Bake
Bake until the rolls are golden brown. If the rolls are browning too much, about halfway through the bake time, cover the baking pan loosely with aluminum foil.
Step 6 – Make the Glaze
Whisk all of the icing ingredients together and then drizzle over warm rolls. Serve warm!
Recipe Tips
Make sure your liquids are not too hot.It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise.TIP: Dip your finger in the milk — it should feel warm like warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
Knead long enough.The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
Yeast.If usingactive yeast, you need to activate it. To do so, mix warmed water and milk (bath temperature), yeast, and 1 tablespoon of sugar in a small and stir. Cover with a paper towel and let sit until bubbly, about 5 – 8 minutes. If usinginstant yeast, you don’t need to activate it. In that case, add to the flour in step 1. I recommend using fast-acting yeast (instant yeast).
Overnight Eggless Apple Cinnamon Rolls
To prepare this recipe the night before serving:
- Prepare the dough as instructed.
- Make the apple filling, and form the rolls. Cover the rolls tightly and refrigerate for 8-12 hours.
- The next day, preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven. Place rolls in the warm oven, close the oven door, and let the rolls rise until they look slightly puffy, approximately 20 -25 minutes. Note: you are not supposed to bake the rolls yet; just put them in the warm oven to rise.
- After they have risen, remove the rolls from the oven. Preheat the oven to 375º F (190º C). Uncover the rolls and bake for 20-25 minutes, until the rolls are lightly golden brown and the center of the rolls are cooked through (or until the internal temperature reaches 185º F / 90º C). While the rolls are baking, prepare the icing.
- Spread the icing over the rolls and serve immediately.
Storing & Freezing Instructions
Store:Cover leftover frosted or unfrosted rolls tightly and store for up to 2 days at room temperature or up to 5 days in the refrigerator.
Freeze:Baked rolls can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying them.
Reheatleftover rolls in a 300°F oven until warmed through, about 10 minutes. Or microwave for 40 – 60 sec.
Frequently Asked Questions
What is the best way to reheat cinnamon rolls?
The best way to reheat cinnamon rolls is in the microwave for 20 – 30 sec. Or in a 300º F oven until warmed through, about 10 minutes.
How do you store cinnamon rolls leftovers?
Store leftover rolls in an airtight container for 2 days at room temperature. You can also wrap them in plastic wrap and store them in the refrigerator for up to 1 week or freeze them for up to 1 month.
Can you make these rolls ahead of time?
Yes, you can! Just follow these simple steps: First, prepare the dough, make the apple filling, and form the rolls as instructed in the recipe. Cover the rolls tightly with plastic wrap and refrigerate for 8-12 hours (overnight). Then, the next day, preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven. Place rolls in the warm oven, close the oven door, and let the rolls rise until they look slightly puffy, approximately 20 -25 minutes. After they have risen, remove them from the warm oven and preheat the oven to 375º F (190º C). Uncover the rolls and bake for 20-25 minutes, or until the rolls are lightly golden brown and the center of the rolls are cooked through (or until the internal temperature reaches 185º F / 90º C). While the rolls are baking, prepare the icing. Spread the icing over the rolls and serve immediately.
More Eggless Bread Recipes You’ll Love
- Eggless Honey Whole Wheat Rolls
- Easy Eggless Cinnamon Rolls
- Soft No-Knead Eggless Dinner Rolls
- BEST Eggless Cornbread
- Homemade Flatbread
- Eggless Easter Hot Cross Buns
- more bread recipes…
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Recipe Card 📖
Eggless Apple Cinnamon Rolls
Oriana Romero
These Eggless Apple Cinnamon Rolls are fluffy, gooey, easy to make and always a hit. They are great for breakfast, brunch, and holidays.
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 25 minutes mins
Servings 12 rolls
Equipment
Ingredients
For the Dough:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 3 tablespoons (45 ml) evaporated milk (see notes)
- 3 1/4 cups (455 g) all-purpose flour
- 4 tablespoons (48 g) granulated sugar, divided
- 2 1/4 teaspoon (7 g) instant yeast (one package)
- 1 teaspoon (4 g) kosher salt
- 3 tablespoons (42 g) unsalted butter, melted
For the Apple Filling:
- ½ cup (115 g) unsalted butter
- 1 – 1 ½ lb (600 g) apples, peeled and diced (about 6 medium apples)
- 1 cup (200 g) brown sugar
- 1 teaspoon apple pie spice
- 1/2 teaspoon (2g) salt
For the Cinnamon Filling:
- 1/2 cup (100 g) packed brown sugar
- 1 tablespoon ground cinnamon
- Pinch salt
- 4 tablespoons (56 g) unsalted butter, softened
For the Icing:
- 8 tablespoons (112 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 teaspoon (1 g) kosher salt
- 1 tablespoon (15 ml) heavy cream
- 1 ½ cup ( 180 g) powdered sugar
Instructions
Make the Dough:
Preheat the oven to 200º F (90º C). When the oven reaches 200º F (90º C), turn it off.
Place water, milk, and evaporated milk in a microwave-safe bowl; mix to combine. Microwave for 1 minute to warm. NOTE: It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise.TIP: Dip your finger in the milk — it should feel warm like warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
Place flour, sugar, yeast, and salt in a large mixing bowl; mix to combine. Make a well in the center. Add 3 tablespoons of melted butter and warm water/milk mixture into the well. Knead in the mixer or with your hands for 5 to 7 minutes, or until the dough is smooth, soft, elastic, and no longer sticky. If the dough is too sticky, add 1 to 2 tablespoons more flour. Place the dough in a lightly greased bowl and cover.
Place the dough in the warm oven while you make the apple filling.
Make the Apple Filling:
While the dough is resting in the warm oven, begin working on the apple filling.
Heat a large skillet or saucepan over medium-high heat. Add butter and stir until melted. Add the apples, sugar, apple pie spice, and salt and cook until the apples are tender and lightly caramelized, about 4 – 5 minutes. Remove the skillet from heat.
Pour the apples into a strainer set over a large bowl to remove the excess liquid. Set aside.
Make the Cinnamon Filling:
Mix together the sugar, cinnamon, and salt. Set aside
Form the Rolls:
Line a 9×13-inch baking pan with parchment paper. Lightly grease with butter.
After the dough has rested and the apple filling is ready, roll the dough out in a 15×9 inch (approx.) rectangle.
Spread 4 tablespoons of the softened butter on top.
Sprinkle sugar-cinnamon mixture all over the dough.
Spread the apple mixture over the brown sugar as evenly as you can.
Roll dough to form a log; cut log into 8 rolls and place rolls in the prepared baking pan.
Cover the pan and allow the rolls to rise in the warm oven for 20-25 minutes or until nearly double. After the rolls have risen for 20 -25 minutes, take them out of the warm oven.
Bake:
Preheat the oven to 375º F (190º C).
Uncover the rolls and bake for 20-25 minutes, until the rolls are lightly golden brown and the center of the rolls are cooked through, or until the internal temperature reaches 185º F / 90º C.
While the rolls are baking, prepare the icing.
Make the Icing:
In a large bowl, combine butter and cream cheese using an electric mixer. Add vanilla extract, salt, and heavy cream; continue mixing until well combined. Then add powdered sugar. Beat until combined.
Spread the icing over the warm rolls and enjoy!
Oriana’s Notes
Evaporate milk vs. Flax Egg: I used a flax egg when I first developed this recipe. However, I decided to add an alternative since many readers have expressed they are allergic to flax. So instead of a flax egg, you can use 3 tablespoons (45 ml) of evaporated milk. If you prefer the flax egg, mix 1 tablespoon golden flaxseed meal and 3 tablespoons cold water in a small bowl until well combined. Let it rest for 5 minutes to thicken. I have made these rolls with both ingredients, and they turned out great with either.
Yeast: I always use instant yeast, which doesn’t need to be activated before adding to the dry ingredients, but if you need to use active dry yeast, mix it into the warm (110º F) milk/water along with two teaspoons of sugar and let it rest for 8 -10 minutes until foamy and frothy.
Store: Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
Freeze: Baked rolls can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying them.
Reheat leftover rolls in a 300°F oven until warmed through, about 10 minutes. Or microwave for 40 – 60 sec.
Smaller Rolls: Cut the dough into 12 slices and use a 10×15-inch baking pan.
Overnight Rolls: To prepare this recipe the night before serving:
- Prepare the dough,
- Make the apple filling, and form the rolls. Cover the rolls tightly and refrigerate for 8-12 hours.
- The next day, preheat the oven to 200º F (90º C) for 10 minutes; turn off the oven. Place rolls in the warm oven, close the door, and let the rolls rise until they look puffy, approximately 20 -25 minutes.
- Then, preheat the oven to 375º F (190º C). Uncover the rolls and bake for 20-25 minutes, until the rolls are lightly golden brown and the center of the rolls are cooked through (or until the internal temperature reaches 185º F / 90º C). While the rolls are baking, prepare the icing.
- Spread the icing over the rolls and serve immediately.
Extra Recipe Tips:
- Make sure your liquids are not too hot.It must be slightly warm to the touch but not steaming, about 105-115º F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise.TIP: Dip your finger in the milk — it should feel warm like warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Knead long enough.The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
- Yeast.If usingactive yeast, you need to activate it. To do so, mix warmed water and milk (bath temperature), yeast, and 1 tablespoon of sugar in a small and stir. Cover with a paper towel and let sit until bubbly, about 5 – 8 minutes. If usinginstant yeast, you don’t need to activate it. In that case, add to the flour in step 1. I recommend using fast-acting yeast (instant yeast).
If you’re making this recipe, please read the entire post to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 600kcalCarbohydrates: 88gProtein: 6gFat: 27gSaturated Fat: 16gSodium: 389mgFiber: 4gSugar: 56g
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Course Breakfast Dessert
Cuisine American
Calories 600
Keyword apple bread brunch cinnamon rolls eggfree Eggless
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Disclosure: This post has been sponsored by NESCAFÉ®. All thoughts and opinions are my own. NESCAFE® and CLASICO™ are trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
This recipe was originally published on November 2020. But more notes, tips, photos, and information have been added to the post in September 2022 to make it as helpful as possible!
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
