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Vegan Sourdough Cinnamon Rolls From Scratch

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5 from 2 reviews

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.

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.  
  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.