The Absolute ULTIMATE Egg-Free Cinnamon Rolls

Have you been searching for a recipe that takes less than 5 hours to make?

Are you hoping to avoid the possibility of getting essence of raw egg on every surface of your kitchen and also your floor?

Then I have good news: regardless of eggs, and regardless of allergies, THIS is the ultimate recipe for homemade cinnamon rolls. Just perfect enough for this world.

Bring a New England touch to your baking by using real maple syrup, and get ready to fall in love, because I can finally present a cinnamon roll recipe that doesn’t use every single dish you own. Here we go!

Adapted from

This recipe is egg-free, nut-free, and soy-free!

Contains gluten and dairy. Nutmeg is a spice, not a nut, but you can leave it out if its name makes you nervous.

Makes 10 medium-large rolls.

Total rise times: The first rise is 1½ to 2 hours, probably closer to 1½. The second rise is 30 minutes to 1 hour, probably closer to 1 hour. So the average total rise time is 2½ hours in all.

You will need…

For the dough:

1 cup plus 1 tbsp whole milk (I used Lactaid milk)

1 tbsp granulated sugar

1 packet a.k.a. 2 ¼ tsp active dry yeast

3 cups unbleached flour

pinch of salt

3 tbsp melted butter, plus a bit of softened butter to coat the bowl

For the filling:

scant ¼ cup granulated sugar

scant ¼ cup brown sugar

1 tbsp cinnamon

approx 6 pinches nutmeg (I grated mine on my microplane zester)

3 tbsp very softened butter for the filling itself, plus 1 more tbsp also softened to butter the pans

Several generous swirls of maple syrup

AND brush with additional melted butter just before putting into the oven!



Heat the milk in increments in the microwave until the temperature reaches 110 degrees, then quickly pour into a large bowl and whisk in the sugar and yeast. If you don’t have a candy thermometer, test it with your finger – it should feel very hot, but not uncomfortably hot.

Proof the yeast for 10 minutes, until it bubbles into an impressive yeast volcano.


To the bowl with the yeast mixture, add the flour and salt AND THEN the melted butter while mixing with a wooden spoon. Bring the mixture together into a dough. If it is on the dry side, DON’T incorporate the last bits of flour from the sides of the bowl.


Transfer dough onto a lightly-floured counter or table for kneading. Knead the dough for approx 8 minutes, until it is mostly smooth with a visible gluten development of the flour when you stretch it.


Coat a large bowl with softened butter. Shape the dough into a ball and put it in the bowl, then drape a damp towel over the top of the bowl.

Let rise until doubled in size, approx 1 ½ to 2 hours.


Make the filling by whisking together the two sugars, the cinnamon, the nutmeg. Have the initial butter ready to go. And the maple syrup.


Punch down the dough in the bowl to release the air from within.

Set the dough on your floured surface and use a rolling pin to gently roll out until you have achieved an approximate rectangle, using the measurements of 9 by 13 inches as an approximate guide to the end dimensions.


First, smear the softened butter all over the surface of the dough, leaving a minute area around all edges un-buttered to make it less messy when you roll up the dough.

Gently drizzle lines of maple syrup to criss-cross over the butter.

Sprinkle the sugar and spice mixture over the dough and even out with a fork, continuing to leave the edges clean so you don’t get filling everywhere when you roll it.

Roll the dough over itself into one big log. Then cut into rolls using a serrated bread knife. You are aiming for 10 rolls of similar sizes.


Butter your glass baking dishes thoroughly, and arrange the rolls within, leaving some space between them for them to grow during the rise. I used 2 9-inch round glass dishes, putting 5 rolls in each in a pattern with 1 roll in the middle and then the other 4 surrounding it artistically.

Let rise 30 minutes to 1 hour, until they’re each larger by about one third.


Preheat oven to 350 degrees.

Just before you put the pans in the oven, brush the tops of the rolls with just a little more butter!

Bake for 22 minutes or until cooked through and golden on top and around the sides.

Enjoy warm! Remember to take them out of the pans before the maple syrup cools onto the pans and makes them irrevocably stuck… Bon appetit 🙂

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