Eggless Chocolate Cinnamon Rolls are the kind of cozy comfort bake that makes your kitchen smell like magic. They’re soft, fluffy, and filled with a swirl of warm cinnamon and melty vegan chocolate that turns breakfast into a total treat (or dessert… or let’s be real — both). Whether it’s a chilly weekend morning or a midweek craving, these chocolatey rolls are always a good idea.
This recipe is 100% plant-based, super beginner-friendly, and made with everyday ingredients you probably already have in your pantry. And the best part? No eggs needed, no complicated steps, and totally adaptable for gluten-free baking. Eggless Chocolate Cinnamon Rolls are indulgent, rich, and surprisingly easy to pull off — just grab a bowl, mix up the dough, and get ready for swirly chocolate heaven. Boom!
Table of Contents
Emily’s Thoughts On The Recipe
I’ve baked a lot of cinnamon rolls in my time — but these? These Eggless Chocolate Cinnamon Rolls are next-level cozy. They came to life one chilly weekend when we needed something warm, chocolatey, and just a little indulgent. I spotted cocoa powder and cinnamon on the counter and thought, “Why not swirl them together?” Boom. Eggless Chocolate Cinnamon Rolls were born.
The dough is fluffy and pillowy, the filling is rich and melty, and the glaze? Just the right amount of sweet to tie it all together. William calls them “choco-swirls,” and Amelia insists they taste like dessert and breakfast rolled into one — which, honestly, is exactly the vibe I was going for.
What I Love About This This Chocolate Cinnamon Rolls Recipe
✅ Egg-free & dairy-free: No eggs, no butter, no stress — just the softest homemade vegan dough
✅ Can be made gluten-free: Works beautifully with a 1:1 gluten-free baking blend
✅ Super soft, fluffy texture: Thanks to a warm rise and a buttery vegan dough
✅ Deep chocolate flavor + cozy cinnamon swirl: The best of both worlds
✅ Simple pantry ingredients: No fancy tools or ingredients needed
✅ Beginner-friendly & freezer-friendly: Roll, bake, save some for later (or don’t 😉)
✅ Customizable: Glaze it, frost it, or drizzle it with espresso — you do you
Whether you’re new to baking or just in love with anything cinnamon and chocolate, this chocolate cinnamon rolls recipe is a guaranteed win. It’s the kind of delicious vegan chocolate cinnamon roll that makes your kitchen smell amazing and your heart just a little fuller.
Ingredients You’ll Need for Eggless Chocolate Cinnamon Rolls
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
You don’t need anything fancy to make a batch of ultra-soft, totally irresistible Eggless Chocolate Cinnamon Rolls. These rolls come together with everyday pantry staples, and once you’ve got the dough rising, your kitchen will already start smelling like heaven.
For the Dough:
- All-purpose flour – The classic base that keeps these rolls tender and fluffy.
- Instant yeast – My favorite for quick and easy rising—no need to activate separately!
- Warm milk + water – This cozy combo helps activate the yeast and brings moisture to the dough.
- Evaporated milk (or plant-based milk) – Adds richness without the eggs. I often use oat milk or soy for my eggless chocolate cinnamon rolls, and it works beautifully.
- Sugar & salt – Sweetness and balance are key in any good roll.
- Vegan butter – Adds that soft, buttery texture we love, without any dairy.
For the Chocolate Filling:
- Brown sugar – Melts down into a gooey, caramel-like base for the chocolate layer.
- Unsweetened cocoa powder – Brings all the deep chocolate flavor without overwhelming the cinnamon.
- Semi-sweet chocolate chunks – They melt into little pools of joy in every bite of these chocolate cinnamon rolls.
- Vegan butter – Helps spread everything evenly across the rolled-out dough.
For the Chocolate Icing:
- Powdered sugar – The base of our glaze, light and sweet.
- Cocoa powder – Because yes, we’re going double chocolate here.
- Plant-based milk – Just enough to make the icing smooth and pourable.
- Vanilla extract – Adds that subtle warmth to round everything out.
Step-by-Step Instructions for Eggless Chocolate Cinnamon Rolls
These Eggless Chocolate Cinnamon Rolls might look bakery-fancy, but they’re actually super simple to make at home. Grab a bowl (or your stand mixer), and let’s walk through it together — cinnamon, chocolate, and all.
Activate the Yeast: If you’re using active dry yeast, warm the milk and water until just lukewarm (not hot!), then stir in a little sugar and sprinkle the yeast over the top. Let it sit for 5–10 minutes until bubbly and foamy. Using instant yeast? Even easier — just toss it in with the dry ingredients. Either way, we’re laying the fluffy foundation for our eggless chocolate cinnamon roll dough.
Make the Dough: In a large mixing bowl (or in your stand mixer with a dough hook), combine the flour, sugar, salt, and yeast. Add the warm liquids, melted vegan butter, and mix until it forms a sticky dough. Knead for 6–8 minutes until smooth and soft — slightly tacky is totally fine. I usually use the mixer, but kneading by hand is wonderfully therapeutic. Just saying.
Let the Dough Rise: Place your dough in a lightly oiled bowl, cover with a towel or reusable wrap, and set it somewhere warm. Let it rise for 60–90 minutes, or until it’s doubled in size. I sometimes warm my oven for 2 minutes, turn it off, and let the bowl sit inside. Works like magic!
Make the Chocolate Filling: Time for the good stuff. In a bowl, stir together the brown sugar, unsweetened cocoa powder, melted vegan butter, and chopped dairy-free chocolate until you get a thick, fudgy spread. This filling is what takes your basic cinnamon rolls to eggless chocolate cinnamon roll heaven.
Roll Out and Fill: Once your dough has doubled in size, gently punch it down to release some of that air (so satisfying, right?). Lightly flour your surface and roll the dough out into a large rectangle — about ¼-inch thick. Spread your chocolate filling evenly over the dough, going almost to the edges. This is the chocolatey heart of your Eggless Chocolate Cinnamon Rolls, so don’t hold back. That swirl of cocoa, cinnamon, and melty chocolate chunks is pure magic.
Slice and Arrange: Starting from the long side, roll the dough into a tight log. Use a sharp knife or unflavored dental floss (yes, really!) to slice into 10–12 rolls. Arrange the rolls in a greased or parchment-lined baking dish, leaving a little space between them to rise again. I like using a round cake pan for a flower-like swirl, but a square dish works too!
Final Rise: Cover your pan with a clean towel and let the rolls rise again for about 30–45 minutes, or until they’ve puffed up and are snug in the pan. This second rise is key to getting that soft, bakery-style texture in your eggless chocolate cinnamon rolls. Your kitchen should smell amazing by now — and we haven’t even baked them yet!
Bake the Rolls: Preheat your oven to 350°F (175°C) while the rolls finish their final rise. Once they’re puffy and ready, pop the pan in the oven and bake for 22–26 minutes, or until the tops are just golden and the rolls feel set. Keep an eye on them — we’re going for fluffy and baked through, not dry. You’ll know your eggless chocolate cinnamon rolls are ready when the chocolate filling is bubbling slightly and your kitchen smells like a dream. Boom.
Make the Chocolate Icing & Frost: While the rolls cool just a bit (but are still warm), whisk together powdered sugar, cocoa powder, a splash of plant milk, and vanilla extract until smooth and pourable. Drizzle that luscious chocolate icing over the warm rolls. Let it melt into the swirls or pile it on thick — totally up to you. I love giving each roll a generous swirl of glaze because hey, eggless chocolate cinnamon rolls deserve to be extra.
Eggless Chocolate Cinnamon Rolls
INGREDIENTS
For the Dough:
- ¾ cup warm water around 110°F/43°C
- ¾ cup plant-based milk or whole milk I use oat or soy most often
- 5 tbsp dairy-free evaporated milk or sub with extra plant milk for simplicity
- 4 ¾ cups all-purpose flour plus more for dusting
- 3 ½ tsp instant yeast also called quick-rise yeast
- ⅓ cup granulated sugar
- 1 ½ tsp fine sea salt
- 5 tbsp vegan butter or softened unsalted butter
🍫 For the Chocolate Filling:
- ¾ cup packed brown sugar light or dark both work!
- 3 tbsp unsweetened cocoa powder natural or Dutch-process
- ½ cup vegan butter softened (plus 2 tbsp to grease the pan)
- 1 cup mini chocolate chips or finely chopped semi-sweet chocolate
🍩 For the Chocolate Icing:
- 1 ½ cups powdered sugar sifted
- ¼ cup cocoa powder sifted
- ¼ cup plant milk I use soy or oat, but any will do
- 2 tbsp melted vegan butter
- 1 tsp pure vanilla extract
INSTRUCTIONS
- Warm the water and milk until just lukewarm (not hot). In the bowl of a stand mixer or large mixing bowl, combine the warm liquids, evaporated milk, sugar, salt, softened butter, and instant yeast. Stir in the flour and mix until a soft dough forms.
- Knead the dough for about 6–8 minutes using a dough hook or by hand on a lightly floured surface until smooth and slightly tacky. Form into a ball and place in a greased bowl. Cover and let rise in a warm place until doubled in size, about 1 to 1½ hours.
- While the dough rises, prepare the chocolate filling. In a bowl, mix together brown sugar and cocoa powder. Set aside. In another small bowl, soften the butter and have your chocolate chips or chopped chocolate ready.
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the softened butter all over the dough, then evenly sprinkle the cocoa-sugar mixture and the chocolate chips on top.
- Roll the dough up tightly from the long edge into a log. Slice into 12 equal rolls using a sharp knife or floss. Place rolls in a greased or parchment-lined 9×13-inch baking pan. Cover and let rise again for 30–45 minutes, or until puffy.
- Preheat the oven to 350°F (175°C). Once the rolls are ready, bake for 22–26 minutes, until the tops are lightly golden and the centers are just set.
- While the rolls bake, whisk together the powdered sugar, cocoa powder, milk, melted butter, and vanilla until smooth to make the icing.
- Let the rolls cool for 5–10 minutes, then drizzle the chocolate icing over the top. Serve warm and enjoy!
NOTES
- Vegan & Dairy-Free Options: This recipe is fully eggless and easy to make dairy-free! Use your favorite plant-based milk (like oat or soy), vegan butter, and a dairy-free evaporated milk alternative. No complicated swaps needed — just simple ingredients, just like in my Eggless Hummingbird Bundt Cake, which also gets its magic from fruit, spice, and zero eggs.
- Evaporated Milk Substitute: If you don’t have canned evaporated milk, just swap in more plant milk — the texture will still be soft and rich. I do the same when making my Eggless Lemon Meringue Cupcakes and they turn out perfectly moist every time.
- Make Ahead: After slicing and arranging the rolls, cover and refrigerate overnight. The next morning, let them rise at room temp for about 45–60 minutes, then bake as usual. It’s a game-changer for holidays or cozy brunches.
- Freezing Tips: Let the baked rolls cool completely, then wrap them individually and freeze for up to 2 months. Reheat in the microwave for 30–40 seconds or in the oven until warmed through. These freeze-and-serve well, just like my gooey Eggless Cadbury Mini Egg Brownies — they’re a lifesaver when you’re short on time.
- Flour Measuring Tip: Always spoon and level your flour — or better yet, use a kitchen scale. Too much flour makes the dough dry and tough, and these rolls deserve to stay soft and fluffy!
- Chocolate Filling Ideas: Use chopped dairy-free chocolate bars, mini chocolate chips, or swirl in a spoonful of peanut butter for a fun twist. You can even top with crushed cookies or a drizzle of icing for a bakery-style finish.
- Serving Tip: These rolls are best warm. Reheat gently before serving, and don’t be shy with the glaze. It’s chocolate cinnamon heaven on a plate!
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Nutrition
Food Allergy Swaps for Eggless Chocolate Cinnamon Rolls
One of the things I love most about these Eggless Chocolate Cinnamon Rolls is how easy they are to adapt for different allergies. Whether you’re baking for yourself, your kids, or a group of friends with a mix of dietary needs, this recipe has your back — no stress, no weird ingredients, just sweet cinnamon chocolate goodness.
Here’s how to make sure everyone gets a bite:
| If You’re Avoiding… | Try This Instead |
|---|---|
| Dairy | Swap in plant-based milk (I love oat or soy) and vegan butter like Earth Balance. Use dairy-free chocolate chips too — double-check those labels! |
| Eggs | Already handled! These rolls are 100% eggless. |
| Gluten | Use a good 1:1 gluten-free baking flour (like Bob’s Red Mill or King Arthur) and make sure your yeast and chocolate are certified gluten-free. |
| Nuts | Skip the nuts in the filling or glaze — totally optional. You can sub with seeds (like sunflower) if you want a little texture. |
| Soy | Choose soy-free vegan butter and plant milks like oat, almond, or rice milk — all work beautifully. |
Pro tip: Always double-check your chocolate! Even some “dark” varieties sneak in dairy. Look for clearly labeled dairy-free chocolate or vegan options for total peace of mind
Make-Ahead & Freezing Tips for Eggless Chocolate Cinnamon Rolls
Want to make this recipe ahead of time? I’ve got you covered. Life gets busy (especially with kiddos underfoot like William and Amelia!), so here are my favorite ways to bake smarter — not harder — with these vegan chocolate cinnamon rolls.
Overnight Option (My Favorite!)
After Step 6 (when the rolls are sliced and arranged in the pan), cover tightly with plastic wrap and pop them in the fridge overnight. In the morning, let the rolls sit at room temperature for about 45–60 minutes to warm up and rise again before baking. Boom — fresh chocolate cinnamon rolls without the early morning mess.
How to Freeze Before Baking
After slicing the rolls and placing them in the pan, cover and freeze the whole pan (or individual rolls on a tray). Once frozen solid, transfer to a freezer-safe bag. When you’re ready to bake, thaw overnight in the fridge, let rise at room temp, then bake as usual.
Freezing After Baking
Once the rolls cool completely, you can freeze them individually (my favorite for quick snacks). Wrap each roll tightly in plastic wrap and store in a freezer bag for up to 2 months. To reheat, microwave for 20–30 seconds or pop in the oven until warm.
Whether you’re prepping for a brunch, holiday, or just want warm rolls without the wait, these eggless chocolate cinnamon rolls are super freezer-friendly — and just as delicious days (or weeks) later!
Pro Tips for Best Vegan Cinnamon Rolls
Okay, real talk — I’ve made these Eggless Chocolate Cinnamon Rolls more times than I can count. From rushed school mornings to holiday brunches and those “I just need something warm and chocolatey right now” moments… this recipe always delivers. But over time, I’ve picked up a few little tricks that make them even better.
Here’s how to take your rolls from great to the best vegan cinnamon rolls — with zero stress and all the gooey goodness.
Don’t Over-Knead
I know the urge to keep kneading is real, especially if you’re using a stand mixer. But overdoing it can actually make your rolls dense and chewy instead of soft and fluffy. You want to knead just until the dough is smooth and elastic — no more, no less. (Your arms will thank you.)
Use Room Temperature Ingredients
Cold ingredients are the enemy of happy yeast! Let your plant-based milk and butter sit out for 15–20 minutes before you start. This helps the dough rise better and gives you that beautifully soft crumb that makes these eggless chocolate cinnamon rolls melt-in-your-mouth good — just like the ones in my Easy Eggless Carrot Layer Cake!
Line & Grease Your Pan
This might sound obvious, but it’s a game-changer. Lightly grease your pan, then line the bottom with parchment paper. It keeps your rolls from sticking and helps them bake evenly — plus it makes cleanup a breeze. I do the same for my Eggless Hummingbird Bundt Cake, and it always releases like a dream.
Preheat Your Oven Fully
If your oven isn’t properly preheated, the rolls won’t bake evenly or rise right in the oven. Give it time to hit 350°F before you pop in the pan. It’s a small detail, but it makes a big difference in the texture — especially in a chocolate cinnamon rolls recipe like this one.
Let Them Cool Before Icing
I know it’s hard to wait, but if you frost your rolls straight out of the oven, that chocolate glaze will melt off and disappear. Let them cool just enough so the icing holds its place, melts slightly into the swirls, and gives that perfect glossy finish.
Bonus Tip
Always double the batch. Seriously. The first time I made these eggless chocolate cinnamon rolls, I blinked and they were gone. William had two before I’d even made coffee, and Amelia licked the glaze bowl clean. It’s the same energy I bring to my Easy Chocolate Whoopie Pies: always bake a little extra for “taste-testing.”
Flavor Variations for Eggless Chocolate Cinnamon Rolls
As much as I love this classic chocolate cinnamon swirl, it’s also one of those flexible bakes you can have a little fun with. Once you’ve made this base vegan recipe a couple of times, you’ll start thinking… what if I added this? Or that? (I know I did.)
Here are some of my favorite ways to jazz up these already delicious vegan cinnamon rolls:
Peanut Butter Swirl
Before spreading the chocolate filling, add a thin layer of creamy peanut butter. It gives the rolls that salty-sweet contrast, and trust me — it’s heavenly. Like a peanut butter cup had a cinnamon roll baby. Boom.
Espresso Glaze
Swap the vanilla in your icing for strong brewed espresso or instant coffee dissolved in plant milk. The coffee deepens the chocolate flavor and gives it that grown-up twist. I do this when I want a brunch treat that pairs perfectly with a big mug of coffee.
(If you love mocha vibes, definitely check out my Eggless Chocolate Cinnamon Rolls on chilly weekends — they’re an absolute mood.)
Citrus Icing
A fresh squeeze of orange or lemon juice in the icing makes these rolls feel bright, springy, and kind of fancy. It’s a subtle upgrade that pairs beautifully with the cinnamon. (Just like I do with my Eggless Lemon Meringue Cupcakes — citrus + sweet = magic.)
Storage & Reheating Instructions for Eggless Chocolate Cinnamon Rolls
If you somehow don’t eat the entire batch in one sitting (it’s happened to me… once), you’ll be happy to know these Eggless Chocolate Cinnamon Rolls store and reheat beautifully. Whether you’re baking ahead for brunch or sneaking one for dessert, here’s how to keep them fluffy, gooey, and just as magical the next day.
How to Store
Place cooled rolls in an airtight container and store at room temperature for up to 2 days, or in the fridge for 4–5 days. Since these are naturally dairy-free, you don’t have to worry about spoilage as quickly as with traditional rolls — bonus!
How to Reheat
Microwave one roll for 15–20 seconds to bring back that “just baked” magic. Or warm a tray in a 300°F (150°C) oven for 8–10 minutes. I love adding a little extra chocolate drizzle right before serving — because why not?
These eggless chocolate cinnamon rolls are especially dreamy when served warm with coffee or tucked into a dessert spread next to Eggless Cadbury Mini Egg Brownies or another crowd favorite.
Can the Rolls Be Frozen?
Absolutely. Once completely cool, wrap each roll individually in plastic wrap and place them in a freezer-safe bag. Rolls can be frozen for up to 2 months and reheated straight from frozen — microwave for 30–45 seconds or let thaw overnight, then warm in the oven.
They reheat like a dream and hold up really well even if you made them gluten-free using a 1:1 flour blend.
Frequently Asked Questions
I get it — cinnamon rolls can feel a little “advanced,” especially when you throw chocolate and vegan baking into the mix. But don’t worry — I’ve tested these vegan chocolate cinnamon rolls more times than I can count, and I’ve got answers to your most common questions!
Why did my cinnamon rolls turn out tough?
This is usually caused by one of two things: over-kneading the dough or using too much flour. For soft, fluffy rolls, knead just until the dough is smooth and elastic — about 6–8 minutes by hand or in a stand mixer. Also, be careful not to pack in flour when measuring. I always recommend spooning and leveling or, better yet, using a kitchen scale.
Remember, yeast dough should feel slightly tacky — not dry. That little bit of stickiness is what keeps your eggless chocolate cinnamon rolls light and tender!
What can you substitute for eggs in cinnamon rolls?
For this recipe, we don’t use eggs at all — and honestly, you won’t even notice! The combo of plant-based milk, vegan butter, and a little extra moisture from ingredients like sugar and oil works beautifully to replace eggs in both texture and rise.
That’s the magic of baking with yeast — it does most of the lifting for us! It’s one of the reasons I love to make vegan chocolate cinnamon rolls: the ingredients are simple, and you never need weird egg substitutes.
Let’s Wrap It Up
There’s something extra comforting about pulling a tray of Eggless Chocolate Cinnamon Rolls out of the oven — the rich cocoa swirls, the pillowy dough, the melty chocolate glaze… it’s the kind of bake that makes the whole kitchen smell like a warm hug.
Whether you’re making these for a lazy weekend breakfast, a festive holiday spread, or just because you need a soft, chocolatey pick-me-up, this eggless chocolate cinnamon rolls recipe is the one you’ll keep tucked in your favorites. It’s simple, satisfying, and totally beginner-friendly — no eggs, no weird swaps, just sweet cinnamon chocolate perfection.
If you give this recipe a try (yay!), tag me or leave a comment — I’d love to see your swirls and hear how they turned out.
Now go preheat that oven — your next cozy batch of Eggless Chocolate Cinnamon Rolls is waiting! 💛🍫
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