Vegan Sourdough Cinnamon Rolls From Scratch

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.

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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.

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• Prep: 6 hours
• Cook: 1 hour
• Total Time: 7 hours

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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

1. 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.
2. Combine the egg, sourdough starter, maple syrup until smooth. In a separate bowl, combine the milk and butter.
3. slowly whisk the milk and butter mixture into the bowl with the egg, starter and maple syrup.
4. Mix all of the dry ingredients in a separate bowl.
5. Fold the dry ingredients into the wet ingredients, until just combined and a shaggy dough ball forms. Let it sit for 20 minutes.
6. After 20 minutes, knead the dough into a uniform dough ball.
7. 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.
8. Allow the dough to rise at room temperature (about 78° F) covered for 3 to 4 hours. 
9. 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. 
10. 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.
11. Prepare the cinnamon filling by mixing together the butter, sugar,cinnamon, and flour.
12. Evenly spread the sugar mixture over the dough.
13. Line a medium baking dish with parchment paper. 
14. 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. 
15. 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.  (If you want to freeze for later, this is where you should stop and freeze! Wrap the baking dish tightly with plastic wrap, then with aluminum foil. Store in the freezer for up to 2 months. When ready to bake, remove from the freezer, thaw for a couple of hours, and continue with the following steps.) 
16. Cover the rolls and allow to rise at room temperature for about 2 hours, until they’ve puffed up a bit. 
17. Optional: allow to proof in the fridge overnight for 8-12 hours. Or move on to the next step. 
18. Preheat oven to 375 degrees F. 
19. After the final rise time, bake for 40-45 minutes until the rolls are golden brown. Time may be adjusted depending on your oven.
20. For the icing mix the powdered sugar and cold milk.
21. 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 and 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 excellent results.

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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