Eggless Cinnamon Rolls

I recently made a batch of eggless cinnamon rolls as a test run for Christmas morning. I needed to create a yummy, fluffy cinnamon roll without eggs because my sister is allergic to them. This recipe can be made vegan by substituting vegan butter in place of real butter and skipping the cream cheese in the glaze.

I used some spelt flour (an ancient grain) in this recipe for added flavor and dimension.

Eggless Cinnamon Rolls (unglazed)

Ingredients for Cinnamon Rolls

  • 2-1/2 cups Bob’s Red Mill Artisan Bread Flour
  • 1/2 cup Bob’s Red Mill Spelt Flour
  • 1 cup oat milk
  • 3 Tbsp butter
  • 1 packet instant yeast
  • 1 Tbsp cane sugar
  • 1/4 tsp salt

Ingredients for Filling

  • 1/4 cup sugar
  • 1/4 cup firmly packed brown sugar
  • 1 Tbsp cinnamon

Ingredients for Glaze

  • 3 oz. cream cheese
  • 3 oz. butter
  • 1 cup powdered sugar
  • 2 tsp vanilla


  1. Heat the oat milk and butter in a bowl in the microwave in 30 second bursts. You want this mixture to be warm but not hot for the yeast to activate. About 110 degrees.
  2. Transfer the mixture to a large bowl and add the yeast. Let it sit for about 8-10 minutes.
  3. Add 1 Tbsp sugar and 1 tsp salt. Stir.
  4. Add the flours gradually to the mixture and stir. When it becomes thick, remove from bowl and knead for a minute or so until it forms a ball. Do not knead the dough for too long.
  5. Add the dough to an oiled bowl, cover, and let it rise until doubled in size. (Hint: I have a food dehydrator that I set to low, about 95 degrees. I place my dough inside to rise faster).
  6. Roll out the dough on a lightly floured surface into a rectangle shape, about 1/4 inch thick.
  7. Optional: brush the dough with melted butter.
  8. Combine the sugar, brown sugar, and cinnamon filling in a small bowl.
  9. Spread the filling mixture across the rectangle.
  10. Roll the dough tightly along the long edge. Pinch the edges closed.
  11. Cut the dough into 9 equal portions.
  12. Place the rolls into a buttered or oiled 8×8 inch square pan, with the swirls facing up.
  13. Cover and let rise for 30-60 minutes until doubled.
  14. Preheat the oven to 350 degrees while the rolls are rising.
  15. Optional: brush the tops of the rolls with melted butter just before baking.
  16. Bake for 25-30 minutes.
  17. Make the optional glaze by combining the cream cheese and the butter into a bowl. Microwave for about 20 seconds or just long enough that you can whisk the ingredients together easily.
  18. Add the vanilla and powdered sugar and whisk together.
  19. Use the whisk to drizzle the glaze on top of the cinnamon rolls.
Eggless Cinnamon Rolls with Optional Cream Cheese Glaze

Hawaiian Style Sourdough Banana Bread

Hi everyone,

Today’s post is a little diversion from my regular quilting and sewing themed posts.

I made some banana bread using some sourdough starter that turned out delicious so I’m sharing the recipe with you. I’m calling it “Hawaiian style” because it reminds me of some banana bread that I purchased at a road side stand in Hawaii a few years ago.

I listed the nuts and shredded coconut as “to taste” because some people want a little less texture, and others (like me) prefer a little more texture and crunch.

Hawaiian style sourdough banana bread, just out of the oven!


  • 1 cup mashed ripe bananas
  • 1/4 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sourdough starter
  • 2 cups flour (I used Bob’s Red Mill Artisan flour but all-purpose works fine)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 to 1/2 cup chopped macadamia nuts to taste (you could substitute almonds or walnuts)
  • 1/4 to 1/2 cup shredded coconut to taste
  • sprinkle of cinnamon and white sugar for the top


  1. Use spray oil on a bread loaf pan.
  2. Preheat the oven to 350 degrees.
  3. In a large bowl, combine the mashed bananas, applesauce, eggs, vanilla, brown sugar, and sourdough starter.
  4. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients, and stir until just combined.
  6. Fold in the nuts and shredded coconut.
  7. Pour the batter into the loaf pan, and lightly sprinkle some cinnamon and sugar on the top for a subtle crunch and flavor.
  8. Bake for about 60 minutes or until a toothpick comes out clean.
  9. Cool and enjoy!

Hawaiian style banana bread, cooling

Sliced Hawaiian style banana bread, so yummy!

I only made the one loaf this afternoon and, with a teenage son and husband, this loaf will disappear quickly!

Let me know if you make this recipe in the comments below.