This cinnamon rolls recipe no egg recipe will be your new cinnamon roll obsession!
Fluffy, pillowy soft cinnamon filled with buttery cinnamon spread and sweet, tangy mixed berry compote. Incredible. These are the ultimate berry cinnamon rolls.
These vegan tangzhong cinnamon rolls are the perfect balance of sweet and tangy.
Make sure to store these berry rolls in an airtight container to keep them fresh for up to a week.
This cinnamon rolls simple recipe is perfect for any occasion, whether it's a family gathering, a party, or just a sweet treat to enjoy at home.
This recipe for vegan cinnamon rolls was inspired by my apple crumble cinnamon rolls. Incorporating fruit into your cinnamon rolls are top tier flavor profiles. There’s something incredible that happens when you combine fruit with cinnamon and once you wrap that in a fluffy bread-like dough, it's like magic.
If however you’d prefer to make this into a classic cinnamon roll check out this recipe here(link)
Cinnamon rolls with fruit filling
This tangzhong cinnamon rolls recipe is completely vegan so no eggs or dairy! If you'd prefer not to make this cinnamon rolls recipe without eggs then check out my substitutes list so you can make this suitable for all dietary requirements.
In this tangzhong cinnamon rolls recipe recipe I will be going through how to make the softest cinnamon rolls and answering your FAQs such as ‘what's the best dairy free butter for cinnamon rolls’ ‘how to bake cinnamon rolls’ ‘how long does cinnamon rolls recipe no egg last’ and so much more.
A really great thing about this berry rolls recipe is how versatile it is. Which is what makes these vegan berry rolls best. For example, you can make these easy to make cinnamon rolls into cinnamon blueberry rolls or strawberry cinnamon rolls instead!
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
This cinnamon rolls recipe eggless requires less than 10 simple pantry ingredients!
If you’re looking for more cinnamon rolls recipe dairy free ..to add to your baking list check out my Smores Cinnamon Rolls and Recipe For Pumpkin Rolls
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Ingredients
- Flour - make sure this is plain flour not self-raising flour.
- Dairy-free Butter – This needs to be dairy-free block butter as it has less water content than the spread form which will give these cinnamon rolls more stability.
- Caster sugar – I like to use caster sugar in my cinnamon rolls which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
- Yeast - this makes the dough rise
- Plant-based milk
- Brown sugar - this will be in the cinnamon roll filling.
- Mixed Berry Jam - check out my insanely simple recipe here.
- Cinnamon - this is what gives the cinnamon rolls their signature flavor.
- Salt - just a pinch to enhance the flavors.
Instructions - How to make vegan cinnamon rolls
Dust your counter top, rolling pin and dough, the roll it out into a rectangle 24-13".
Spread the cinnamon filling on top, followed by the chia jam, then roll the dough lengthways. Then using a sharp knife or unflavoured floss cut the dough into 8 rolls.
Transfer the rolls to a baking dish and bake at 180°c/356°F for 30 minutes. The cinnamon rolls should be golden brown when baked.
As the cinnamon rolls cool, make the cream cheese icing. once the cinnamon rolls have cooled spread it across the rolls and enjoy!
1. Start making the tangzhong by whisking together the milk and flour in a saucepan, consistently on medium heat until thickened, this should take 2-4 minutes.
Should be this consistency.
2. Mix together the water and flax seed and set aside for 5 minutes [This is our egg substitute] Once thickened, allow it to slightly. Once lukewarm add the tanzhong to a stand mixer along with the flax egg and rest of the ingredients for the dough except the butter.
3. Mix this in a stand mixer with a hook attachment, on medium speed for 18-24 minutes. You can test the dough is ready for the butter by grabbing a large chunk of the dough and pulling it until you able to see light through the dough without it tearing. The dough should also feel smooth and elastic.
4. Once the dough is ready add the butter and mix on medium speed for 5-7 minutes. Cover the bowl with a damp cloth and place it in a warm spot, to rise for at least an hour.
5. As the dough rises make the cinnamon filling by creaming together the butter, brown sugar and cinnamon.
Cinnamon rolls with fruit filling
6. Dust your counter top, rolling pin and dough, the roll it out into a rectangle 24-13".
7. Spread the cinnamon filling on top, followed by the chia jam, then roll the dough lengthways. Then using a sharp knife or unflavoured floss cut the dough into 8 rolls.
Cinnamon rolls recipe icing
8. Transfer the rolls to a baking dish and bake at 180°c/356°F for 30 minutes. The cinnamon rolls should be golden brown when baked.
As the cinnamon rolls cool, make the cream cheese icing. once the cinnamon rolls have cooled spread it across the rolls.
Serve with compote.
And enjoy!
Substitutions
If you’d prefer not to make these tangzhong cinnamon buns specific to any dietary requirement, simply substitute the ingredients that correlate to your needs to make these tangzhong method cinnamon rolls suitable for your diet.
- Eggless- if you’d prefer not to make these berry bun recipe eggless use ½ an egg instead of the flax egg
- Dairy free - If you’d prefer not to make these berry roll recipe dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter at room temperature. And the plant based milk for whole milk
Even if you don’t follow a specific diet (eg. Vegan diet ), you may have friends or family that could use this.
Variations - cinnamon roll filling ideas
Simple ways you can change this recipe to better suit your dinner guests:
S’mores cinnamon rolls
Want to make these tangzhong cinnamon buns super indulgent. These easy to make cinnamon rolls are soft, light dough topped with sweet sticky marshmallows, rolled in chocolate ganache and sprinkled with maple-flavoured marshmallows and soaked in plant-based cream. Delicious.
Apple crumble cinnamon rolls
Prefer something even more seasonal? Then you need to try my apple crumble rolls. These cinnamon rolls are stuffed with an apple and cinnamon filling and topped with a buttery streusel topping
Looking for something more classic?
Then check out my classic cinnamon rolls. These are pillowy soft and..(link)
Let me know in the comments if you try these variations or if you came up with your own!
Equipment
For this recipe you’ll need a ceramic baking tray, this is the one I use and I use it all the time.
Storage
How to keep cinnamon rolls soft
How long does cinnamon rolls with raspberry filling last?
They stay good at room temperature for up to a week, and in the freezer for up to 2 months if stored in an airtight container.
Just microwave them before serving for 15 seconds.
Top tip - How do you make cinnamon rolls
Although this cinnamon rolls easy recipes is super simple to make, here are just a few expert tips I'd recommend:
Stir the tangzhong for 2-3 minutes on low medium heat as it thickens quite quickly and you need to be careful that it doesn’t over thicken . If you find it’s too thick add some more milk to loosen it until it reaches right consistency
Master the art of baking GF, DF & Vegan
Baking Free From 101
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Cinnamon rolls recipe no egg
Mixed Berry Cinnamon Rolls
- Stand mixer
Tangzhong
- 90 ml Plant based milk
- 15 g Plain flour
Dough
- 50 g Vegan butter
- 36 g Sugar
- 344 g Plain flour
- 180 g Plant based milk
- ½ tablespoon Flax seed
- 1 ½ tablespoon Boiling water
- ½ teaspoon Yeast
Cinnamon Filling
- 45 g Vegan butter
- 67 g Light Brown sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoon Berry Chia Jam
Cream Cheese Frosting
Start making the tangzhong by whisking together the milk and flour in a saucepan, consistently on medium heat until thickened, this should take 2-4 minutes.
Mix together the water and flax seed and set aside for 5 minutes [This is our egg substitute]
Once thickened, allow it to slightly. Once lukewarm adding to a stand mixer along with the flax egg and rest of the ingredients for the dough except the butter.
Mix this in a stand mixer with a hook attachment, on medium speed for 18-24 minutes. You can test the dough is ready for the butter by grabbing a large chunks of the dough and pulling it until you able to see light through the dough without it tearing. The dough should also feel smooth and elastic.
Once the dough is ready add the butter and mix on medium speed for 5-7 minutes
Cover the bowl with a damp cloth and place it in a warm spot, to rise for at least an hour.
As the dough rises make the cinnamon filling by creaming together the butter, brown sugar and cinnamon.
Once the dough is ready, nead for 2-3 minutes with a generous amount of flour to prevent it from sticking.
Dust your counter top, rolling pin and dough, the roll it out into a rectangle 24-13".
Spread the cinnamon filling on top, followed by the chia jam, then roll the dough lengthways. Then using a sharp knife or unflavoured floss cut the dough into 8 rolls.
Transfer the rolls to a baking dish and bake at 180°c/356°F for 30 minutes. The cinnamon rolls should be golden brown when baked.
As the cinnamon rolls cool, make the cream cheese icing. once the cinnamon rolls have cooled spread it across the rolls and enjoy!
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Katherine McLee says
These look and sound absolutely amazing!!