If you’re looking for healthy vegan sourdough cinnamon rolls, it doesn’t get better than this! Make your homemade sourdough cinnamon rolls vegan with this easy recipe! The flavor is incredible and when rolls are made with sourdough, they’re easier to digest.
Vegan Sourdough Cinnamon Rolls Ingredients & Supplies
- Sourdough Starter: We have an easy sourdough starter recipe HERE. You’ll need to start this 7 days before baking, or 2 days before baking if you use our quick recipe option!
- Flour: I use a 50/50 mix of flour for most of my sourdough recipes. But for this recipe, I like to use all bread flour for fluffier rolls.
- Water: You can use tap water to bake bread, I do. But if you prefer bottled or filtered, that works too!
- Salt: Unrefined sea salt, please! Just make sure your sea salt is unrefined and free from anticaking agents.
- Maple Syrup: I use maple syrup in my bread recipes instead of cane sugar. I just like the results better.
- Cinnamon & Sugar: I think the best cinnamon is Ceylon cinnamon, but any cinnamon will do. For sugar, I just used the organic cane sugar from Trader Joe’s.
- Butter: regular butter and vegan butter both work in this recipe.
- Eggs: Vegan egg replacers and regular eggs both work perfectly in this recipe.
How to Make Vegan Sourdough Cinnamon Rolls from Scratch
When it comes to bread products, sourdough is the best. It’s easier to digest, it’s more flavorful and the airy texture is wonderful!
I started out thinking I’d make a sourdough cinnamon swirl loaf, and that quickly evolved into cinnamon rolls. The sourdough flavor pairs with the sweet cinnamon swirl flavor so well, and I love it. I know sourdough products take a bit more time and care, but the delicious taste is WORTH IT.
Christmas Breakfast Vegan Sourdough Cinnamon Rolls
Cinnamon rolls are a tradition for my family. We make cinnamon rolls, usually out of a can, every Christmas morning.
Well, not this year! I already let my whole family know that this recipe is now our official go-to Christmas morning cinnamon roll recipe.
Admittedly, I do not make vegan sourdough cinnamon rolls, though. I make regular rolls with whole milk, real butter and eggs. The great thing about this recipe is it works with vegan ingredients and non-vegan ingredients.
Easy Recipe For Homemade Cinnamon Rolls with Sourdough Starter
First, you will need a sourdough starter. You can find easy and quick directions for making a sourdough starter HERE. Once you have your sourdough starter ready, it will take about 4 hours to make the dough for the cinnamon rolls.
When making sourdough products, it’s all about the stretching and folding, and the rise times. You start with a dough ball, let it rise, then stretch and fold (steps covered below) three times over the course of three hours. Let me tell you again, the wait is so WORTH IT.
Pro tip: I like to put my covered bowl of dough on top of my electric heating pad to speed up the rise times between the stretches and folds.
The warm temperature promotes the yeast to produce carbon dioxide faster, resulting in more air pockets and rise in a shorter time span. It’s like a cheap version of a proofer, so if you’re fancy and your oven has a proof setting, obviously use that.
Vegan Sourdough Cinnamon Rolls From Scratch
If you’re looking for healthy vegan sourdough cinnamon rolls, it doesn’t get better than this! Make your homemade sourdough cinnamon rolls vegan with this easy recipe! The flavor is incredible and when rolls are made with sourdough, they’re easier to digest.
- Prep Time: 6 hours
- Cook Time: 1 hour
- Total Time: 7 hours
- Yield: 8 Rolls
- Category: Breakfast & Brunch
- Method: Oven Bake
- Cuisine: Breakfast
- Diet: Vegan
Ingredients
Dough Ingredients
- 540 grams bread flour
- 5 g sea salt
- 300 grams organic soy milk, room temperature
- 30 grams unsalted vegan butter, melted
- Egg replacer equaling 1 large egg
- 150 g bubbly, active sourdough starter
- 35 grams maple syrup
Cinnamon Filling Ingredients
- 60 grams unsalted vegan butter, cold
- 100 g granulated sugar
- 100 grams brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon flour
Icing Ingredients
- 3/4 Cup Powdered Sugar
- 1 Tablespoon organic soy milk
Instructions
- You can make this recipe with vegan milk, butter and egg substitutes OR make it with whole milk, regualr butter and eggs. These rolls are fantastic either way.
- Combine the egg, sourdough starter, maple syrup until smooth. In a separate bowl, combine the milk and butter.
- slowly whisk the milk and butter mixture into the bowl with the egg, starter and maple syrup.
- Mix all of the dry ingredients in a separate bowl.
- Fold the dry ingredients into the wet ingredients, until just combined and a shaggy dough ball forms. Let it sit for 20 minutes.
- After 20 minutes, knead the dough into a uniform dough ball.
- Lightly oil a large bowl, and place the dough in the bowl. The dough ball should be soft and quickly morph to fit the shape of your bowl.
- Allow the dough to rise at room temperature (about 78° F) covered for 3 to 4 hours.
- During the rise time, stretch and fold the dough twice. Using a spatula or your hands, stretch up the bottom of the dough, without breaking it, and fold over the top of the dough. Stretch and fold the side over side, then top over bottom. As you do this you’ll notice there is more resistance stretching the dough.
- Remove the dough from the bowl and place it on a well-floured surface. Gently pull out the dough until it is a large rectangular shape. Be gentle you want the dough to still have some fluff to it. the rectangle should be about 15×10 inches.
- Prepare the cinnamon filling by mixing together the butter, sugar,cinnamon, and flour.
- Evenly spread the sugar mixture over the dough.
- Line a medium baking dish with parchment paper.
- Roll up the dough. Work quickly so the dough holds its shape. You can roll the dough along the longer side or the shorter side. I like to roll along the longer side to get more rolls, and along the shorter side for thicker rolls.
- Cut the dough into slices and place the slices in your parchment paper-lined baking dish with the swirls facing upward. You want the rolls to fit snugly against each other in the baking dish.
- Cover the rolls and allow to rise at room temperature for about 2 hours, until they’ve puffed up a bit.
- Optional: allow to proof in the fridge overnight for 8-12 hours. Or move on to the next step.
- Preheat oven to 375 degrees F.
- After the final rise time, bake for 40-45 minutes until the rolls are golden brown. Time may be adjusted depending on your oven.
- For the icing mix the powdered sugar and cold milk.
- Remove the rolls from the oven and cool for 30 minutes. Once the rolls are cool add the icing on top and enjoy!
Notes
- To prevent runny filling, ad to make the dough easier to work with, you can refrigerate the dough for an hour before proceeding to step 9.
- I use regular butter, eggs, and milk in this recipe with great results.
Keywords: sourdough, cinnamon rolls, vegan
4 comments
Baked this the first time and followed the recipe exactly! Came out amazing and loved it! Baked it a second time and decided to switch out the sea salt for a pumpkin spice salt I had on hand. During the ride time this time, the dough did not rise at all. I continued the process of kneading and waiting, but still no rise. Could switching out the sal make that much of a difference?
How was your starter? was it active and bubbly? It might have been the salt, it depends on what other ingredients are in it. I’m going to update this recipe to use weight measurements for more accuracy.
These were some of the best cinnamon rolls I’ve had! Also really love that they’re easier to digest. Usually sweet things like this really bother me for breakfast but these didn’t.
★★★★★
I like that this recipe can be made in a day. Found this recipe because it is labelled vegan but there an egg in it….I used 1/4 c of aqua faba instead, soy milk and earth balance butter. Beautiful dough. Added a little bit of baking powder and baking soda just before rolling the dough because I wasn’t sure my starter was strong enough but I don’t think I needed to. Could only fit 6 in spring form pan of 9”….they were quite big. Quite yummy. The first sourdough cinnamon bun recipe that turned out for me. Impressed and pleased. I plan to make this again. Thanks for posting.
★★★★★