Vegan Sourdough Cinnamon Rolls
These fluffy, tender and delicious vegan sourdough cinnamon rolls have the subtle but irresistible tang of sourdough. Made with an active sourdough starter and no added yeast.
Servings: 12 cinnamon rolls
Calories: 383kcal
Equipment
- Stand mixer (or large bowl)
- 9 X 13 inch baking pan
Ingredients
For the sourdough cinnamon rolls
- 1 cup active sourdough starter
- ¾ cup soy milk (or any non-dairy milk of choice, lukewarm)
- 4 tablespoons vegan butter (soft, at room temperature)
- ½ cup whole wheat flour
- 2½ cups unbleached all purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
For cinnamon sugar filling
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon vegan butter (melted)
- 2 tablespoons unbleached all purpose flour
For the cream cheese icing
- 4 tablespoons vegan butter (soft, at room temperature)
- 7 ounces vegan cream cheese (soft, at room temperature)
- 1 teaspoon pure vanilla extract
- 1½ cups powdered sugar
Instructions
Make the dough
- Place the sourdough starter, milk and softened vegan butter in a bowl. Add the whole wheat flour, all-purpose flour and sugar and mix in a stand mixer or in a bowl until a shaggy dough forms. Sprinkle the salt over the dough and set it aside for 30 minutes.
- Knead the dough for five minutes by hand or on medium speed in the stand mixer until it is very soft, smooth and supple.
- Shape the dough into a ball and place in an oiled bowl, making sure the top of the dough is coated with oil. Cover with a lid or cling wrap and set aside for six hours or overnight.
- After six hours or next morning the dough should have doubled.
Make the cinnamon sugar filling
- Mix the sugar, cinnamon, melted butter and salt in a small bowl. Set aside.
Form the rolls
- Lightly grease a 9 X 13 inch baking pan.
- Knead the risen dough briefly to deflate it, then roll it into a rectangle roughly 16 inches by 12 inches. Spread the cinnamon sugar evenly over the surface, leaving a one-inch border along one short edge.
- Roll the dough into a cylinder beginning with the shorter edge coated with the filling. Roll it as tightly as possible and place seam side down. Use a knife to cut the cylinder into 12 equal sized pieces.
- Place the rolls in the prepared baking dish, leaving a little room between each. Cover with a kitchen towel and set the rolls aside to rise for three hours.
Bake cinnamon rolls
- After three hours the rolls should be very puffy and should have doubled. Preheat the oven to 400 degrees Fahrenheit/205 degrees Celsius.
- Bake the rolls for 24 minutes until golden. Remove the rolls to a rack and let them cool for at least 15 minutes before icing.
Make the icing
- Mix the softened vegan cream cheese and butter in a bowl. Add the vanilla extract and ½ cup sugar. Beat the sugar, ½ cup at a time, into the cream cheese and butter mixture to make the icing.
Ice the cinnamon rolls
- Spread the icing over the cinnamon rolls before serving. This recipe makes lots of icing so you can save some for serving at the table with the cinnamon rolls.
Notes
How to store vegan sourdough cinnamon rolls
Refrigerate the cinnamon rolls in an airtight container for up to a week. Freeze baked rolls up to three months. Reheat in oven before serving.
Nutrition
Serving: 1vegan sourdough cinnamon roll | Calories: 383kcal | Carbohydrates: 57g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 17mg | Sodium: 226mg | Potassium: 94mg | Fiber: 2g | Sugar: 28g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg