Vegan Sourdough Cinnamon Rolls
These sourdough cinnamon rolls are egg-free and dairy-free, but no one will be able to tell! They are super light and fluffy and have a perfectly sweet cinnamon filling and topped with a simple, but delicious icing.
Equipment
- 1 stand mixer with dough hook attachment
- 1 small sauce pan
- Measuring cups and spoons
- mixing bowls
- 1 9x13 inch baking pan
- 1 pastry brush
- 1 rubber spatula or wooden spoon
- 1 Rolling Pin
- unflavored dental floss or sharp knife
Ingredients
- 8 tablespoons vegan butter (1 stick)
- ¼ cup brown sugar
- 1¼ cup + 2 tablespoons oat milk or other non-dairy milk of choice
- 1½ teaspoon salt
- 1 tablespoon vanilla extract
- ⅔ cup sourdough starter bubbly and active
- 4 cups all purpose flour
For the Filling
- 4 tablespoons vegan butter
- 1½ tablespoons ground cinnamon
- ⅔ cup brown sugar
For the Icing
- 2 tablespoons vegan butter
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 tablespoon oat milk or other non-dairy milk of choice
Instructions
Make the Dough
- In a small saucepan, melt the butter over medium heat, stirring frequently. Remove from heat.
- Add the brown sugar, salt, vanilla and milk. Stir until smooth.
- Add this mixture along with the sourdough starter and the flour to the bowl of a stand mixer. Use the dough hook to stir the mixture until mostly combined and a shaggy dough forms.
- Cover the bowl with plastic wrap and allow to rest for 30 minutes.
- Remove the plastic wrap and set the speed to low on the stand mixer to knead the dough until the dough comes together and pulls away from the sides of the bowl (about 7-10 minutes). The dough should hold together in a smooth ball.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Allow to rest for 2 hours.
Roll Out the Cinnamon Roll Dough
- In a small bowl, melt butter in the microwave (about 15-20 seconds or more if needed). Add the sugar and cinnamon and stir until well combined.
- Transfer the dough to a lightly floured surface. Use a lightly floured rolling pin to roll the dough into an approximate 13x21 inch (32.5x53 cm) rectangle. If needed, use your hands to shape the corners into sharp corners. You want the sharp, even corners so that the end rolls will be uniform with the rest of the cinnamon rolls.
- Sprinkle the dough with filling mixture and spread evenly across the dough with a spoon. Leave about an inch on the long edges of the rectangle without filling. (Note: You may need to work the filling a little bit to get it to spread evenly. If some areas have too much filling, use your spoon to gently scrape up some of the filling mixture and transfer it to an area with less filling.)
- Carefully roll up the cinnamon roll dough from the long edge, forming a long cylinder.
- Use unscented dental floss or a sharp knife to cut the rolls into 12 evenly sized rolls. If using the dental floss, slide the floss under the dough and cross the ends of the floss over the opposite side of the dough. In a quick motion, pull the floss hard in opposite directions to cut the dough. It is easiest to cut the dough in half, then in half again. This will leave you with four pieces that should be easier to cut into three evenly sized rolls.
- Transfer the rolls to a lightly greased 9x13 inch baking pan, spacing the rolls evenly apart. Place the end rolls upside dough so the more attractive side that has been cut is facing up.
- Cover with plastic wrap and allow to rest at room temperature until the rolls are puffy and nearly touching each other. Depending on the activity of your starter, your climate and temperature of your home, this can take anywhere from 4-10 hours.
- Once the rolls are fully proofed, you can transfer them to the refrigerator to chill overnight and bake the next morning. Alternatively, you can bake them right away.
- Preheat the oven to 350℉
- Brush the tops of the cinnamon rolls with 2 tablespoons of vegan milk.
- Bake for 20-25 minutes. The center of the rolls should have no raw dough and the internal temperature should be 190℉ when finished. If baking straight from the refrigerator, you may need to bake for an additional 5 minutes.
- When finished, remove from oven and allow to cool in the pan while you make the icing.
To Make the Icing
- In a small bowl, melt the butter in the microwave for 10-15 seconds. Add the powdered sugar, vanilla, and maple syrup. Whisk until smooth.
- Spoon the icing over the warm cinnamon rolls while the rolls are still warm.
Nutrition
Calories: 378kcalCarbohydrates: 63gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 416mgPotassium: 96mgFiber: 2gSugar: 27gVitamin A: 685IUVitamin C: 0.04mgCalcium: 73mgIron: 2mg
Tried this recipe?Let us know how it was!