Urban Homestead Life

Sourdough Cinnamon Rolls (Egg Free)

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cut cinnamon roll on a plate of blueberries by a glass of milk and dish of cinnamon rolls

These egg free sourdough cinnamon rolls will be the most delicious cinnamon rolls you’ll ever have! I know it’s a bold claim, but it’s true!

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Back story

We are an allergy household. My husband has an egg and peanut allergy, so making things for him is sometimes difficult. I LOVE making things from scratch but majority of the time I can’t find a recipe that’s egg free for him. Peanuts are typically easy because I just substitute with almond/almond butter or another nut he likes, but eggs are a whole other ball game.

I was looking for an egg free recipe for cinnamon rolls and I just couldn’t find one. I decided that I guess it was up to me to try to make one. It took a lot of “science” but I created this masterpiece! It was like my own personal Super Bowl. I DID IT!

Supplies you will need

Ingredients

Dough

  • 1 c. milk
  • 1/3 c. honey
  • 1 stick of butter
  • 1 c. fed sourdough starter
  • 4 c. flour; divided
  • 1 t. baking powder
  • 2 t. salt

Filling

  • 3/4 c. brown sugar (dark brown sugar is best)
  • 1 1/2 sticks of butter; room temperature
  • 2 T. cinnamon

Frosting

  • 1 stick of butter; room temperature
  • 1 block of cream cheese; room temperature
  • 1 1/2 c. powdered sugar
  • 1 t. vanilla
  • 2 T. milk

Directions

How to make the dough

honey, milk in a measuring cup, metal measuring cup, a stick of butter, a whisk and a pot on top of a stove

Whisk milk, honey and butter in a pot until butter is melted and its warmed. The temperature should be between 100-110 degrees. If you get it hotter than that, just cool it down until it’s in the 100-110 range.

bubbly sourdough starter in a glass jar
kitchenaid mixer with dough hook with a hand pouring sourdough starter into it

Add your fed sourdough starter into a large mixing bowl, then add your cooled milk mixture.

kitchenaid mixer with dough hook and a hand pouring flour in it from a metal measuring cup

Add 3 cups of flour. Stir until combined. I prefer using a dough hook to combine, but I won’t tell you what to do in your kitchen.

sourdough cinnamon roll dough mixed together on a mixer
kitchenaid mixer with bowl covered by a cloth

Cover and rise until doubled in size. I typically just let it rise all night because I’m lazy like that.

mixer bowl with risen dough inside

This is what it looks like if you wait until next morning. Perfect and ready to go!

mixer bowl with flour, salt and baking powder on top of dough

Add the remaining cup of flour, baking powder and salt. Knead dough for about 10 minutes. Dough should no longer be sticky and when you poke it, it should bounce back.

mixer with dough hanging off the dough hook

While kneading the dough, make the filling.

How to make the filling

jar of cinnamon, a jar of brown sugar, tablespoon measure, measuring cup, glass bowl, 1 1/2 stick of butter with a kitchenaid mixer behind it on a counter
glass bowl with butter, brown sugar and cinnamon in it

Add your butter, brown sugar and cinnamon to a bowl and combine.

glass bowl with butter, cinnamon and brown sugar mixture

It will look like this. If you’re looking at this bowl and think it’s not enough, trust me it’s plenty. It spreads out!

counter sprinkled with flour with a ball of dough on top

On a floured surface, roll out the dough into a giant rectangle until about 1/2″ thick. I apparently am not very good at shapes because this is the poorest looking rectangle I have ever seen. BUT it just goes to show that food doesn’t have to be perfect to taste perfect!

counter with flour on it with dough in a very badly shaped rectangle

See?! Saddest rectangle you’ll ever see! Anyways…

dough with cinnamon sugar and butter mixture on a floured surface

Spread the filling evenly on the dough.

hands rolling the rectangular dough with cinnamon sugar butter mixture into a log

Roll into a log. Pinch the seam closed and place it seam side down.

slices of cinnamon rolls on a floured surface next to a glass baking dish

Cut into even slices about an inch thick. I typically get 15 out of my dough. I also don’t normally cut off the “ugly” ends either because I’ve never discriminated against an ugly cinnamon roll and I don’t plan to start now.

glass baking dish filled with sliced cinnamon rolls

Place them in a buttered baking dish. Cover them with a tea towel and let them rise until they’ve doubled in size.

glass baking dish of sourdough cinnamon rolls covered with a cloth on a counter
glass baking dish with uncooked cinnamon rolls on a counter

2 things to consider when letting your sourdough cinnamon rolls rise: how warm is your kitchen and how hungry is your family. My kitchen was not warm when I made these and my family was starving, so I only let these rise for about an hour. Throw them in the oven at 350 for 25-30 minutes and make your family happy!

How to make the frosting

glass bottle of vanilla, jar of powdered sugar, block of cream cheese, stick of butter, pitcher of milk in front of a kitchenaid mixer on the counter

While the sourdough cinnamon rolls are baking, make the frosting. This is probably my favorite part. *insert heart eyes here*

mixing bowl with butter and cream cheese and a whisk attachment

Cream the butter and cream cheese together until they’re light and fluffy. Then add in your vanilla and milk.

mixing bowl with frosting mixture hanging off of the whisk attachment

Whip it up until it’s light, fluffy and creamy. If heaven had a taste, I bet it would taste like this frosting.

sourdough cinnamon rolls fresh out of the oven

As soon as the cinnamon rolls come out of the oven, SMOTHER them in frosting. Only if you’d like to…sorry for being bossy.

baking dish full of cinnamon rolls covered in frosting

The reason I like to put the frosting on right after they come out is so the frosting can soak in to all the nooks and crannies of the cinnamon rolls.

baking dish full of cinnamon rolls with one missing and frosting dripping everywhere

Then DEVOUR them!

I store the sourdough cinnamon rolls in the fridge until we’re ready for more, which means they get warmed up the next day for breakfast number 2. Yay for not having to cook again for one meal. Haha!

If you make this recipe, please let me know how it turned out for you! I would love your feedback.

If you have any questions, please leave a comment down below.

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Meat thermometer (this isn’t the exact one as mine because it’s no longer available but it’s pretty close)

flour sack towels

kitchenaid mixer ( this is also not the exact one as mine because mine is about 10 years old)

Pin for Later

How to find raw milk

sourdough cinnamon roll with a cut out of it with a fork on a plate with blueberries on the counter by a glass of milk and a casserole dish of cinnamon rolls

Egg Free Sourdough Cinnamon Rolls

These egg free sourdough cinnamon rolls are not only absolutely delicious, but are made with long fermented sourdough and are also allergen friendly.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 30 minutes
Course Breakfast
Servings 15

Ingredients
  

Dough

  • 1 cup milk
  • ⅓ cup honey
  • 1 stick butter
  • 1 cup sourdough starter fed
  • 4 cups flour divided
  • 1 tsp baking powder
  • 2 tsp salt

Filling

  • ¾ cup brown sugar
  • 1 ½ sticks butter room temperature
  • 2 tbsp cinnamon

Frosting

  • 1 stick butter room temperature
  • 1 block cream cheese room temperature
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk

Instructions
 

Dough

  • Whisk milk, honey and butter in a pot until butter is melted and its warmed. The temperature should be between 100-110 degrees. If you get it hotter than that, just cool it down until it's in the 100-110 range.
  • Add your fed sourdough starter into a large mixing bowl, then add your cooled milk mixture.
  • Add 3 cups of flour. Stir until combined.
  • Cover and rise until doubled in size. I typically just let it rise all night
  • Add the remaining cup of flour, baking powder and salt. Knead dough for about 10 minutes. Dough should no longer be sticky and when you poke it, it should bounce back.
  • While kneading the dough, make the filling.

Filling

  • Add your butter, brown sugar and cinnamon to a bowl and combine.
  • On a floured surface, roll out the dough into a giant rectangle until about 1/2" thick. 
  • Spread the filling evenly on the dough.
  • Roll into a log. Pinch the seam closed and place it seam side down.
  • Cut into even slices about an inch thick. I typically get 15 out of my dough. 
  • Place them in a buttered baking dish. Cover them with a tea towel and let them rise until they've doubled in size.
  • Once they've risen, bake at 350 for 25-30 minutes
  • While the sourdough cinnamon rolls are baking, make the frosting. 

Frosting

  • Cream the butter and cream cheese together until they're light and fluffy. Then add in your vanilla and milk.
  • Whip it up until it's light, fluffy and creamy. 
  • As soon as the cinnamon rolls come out of the oven, cover them in frosting. 

Notes

The reason I like to put the frosting on right after they come out is so the frosting can soak in to all the nooks and crannies of the cinnamon rolls.
I store the sourdough cinnamon rolls in the fridge until we’re ready for more, which means they get warmed up the next day for breakfast number 2. 
Keyword cinnamon rolls, egg free, sourdough

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