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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.
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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