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).
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 about How to Make Evaporated Milk at home. Milk: For baking, 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 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.
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.
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.
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 to 200° 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!
Overnight Eggless Apple Cinnamon Rolls
To prepare this recipe the night before serving: 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 using active 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 using instant 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).
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. Reheat leftover rolls in a 300°F oven until warmed through, about 10 minutes. Or microwave for 40 – 60 sec.
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. 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!
