
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!
This post contains affiliate links which means I may earn a small commission if you use these links at no extra cost to you.
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
- Kitchen towels
- Kitchenaid mixer
- 9×13 Casserole dish
- Meat thermometer
- Rolling pin
- Measuring spoons
- Measuring cups
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

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. I prefer using a dough hook to combine, but I won’t tell you what to do in your kitchen.


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

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

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.
How to make the filling


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

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!

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!

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

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. 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.

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


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

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

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. If heaven had a taste, I bet it would taste like this frosting.

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.

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.

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.
Shop this post
Meat thermometer (this isn’t the exact one as mine because it’s no longer available but it’s pretty close)
kitchenaid mixer ( this is also not the exact one as mine because mine is about 10 years old)
Pin for Later

Read other posts

Egg Free Sourdough Cinnamon Rolls
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.
Looks delicious! I’m excited to try this!
Thank you! Let me know what you think please.
These look good. I usually only make them on Christmas. I need to try this recipe.
Thank you! Christmas is a great time for all the sweet things. Let me know how you like them!
Oh wow…. These look amazing!
Thank you! They are delicious!