Description
Enjoy irresistibly soft and fluffy Sourdough Cinnamon Rolls featuring a tangy sourdough starter, warm cinnamon filling, and a creamy plant-based glaze. Perfect for breakfast, brunch, or any sweet craving, these rolls showcase the delicious harmony of natural fermentation and comforting flavors, all made with simple, everyday ingredients and fully customizable to suit your taste.
Ingredients
Scale
Dough Ingredients
- 1 cup active sourdough starter
- 2/3 cup plant-based milk (room temperature)
- 1 tsp apple cider vinegar
- 3 cups all-purpose flour
- 1/4 cup natural brown sugar
- 1/2 tsp salt
- 1/4 cup plant-based butter, melted (plus extra for filling)
- 1/2 tsp vanilla extract (natural)
- 1 tsp natural gelling agent (optional)
Cinnamon Filling
- 1/3 cup plant-based butter, softened
- 1/2 cup natural brown sugar
- 2 tbsp cinnamon (natural)
- 1 tsp vegetarian Worcestershire sauce (natural)
Plant-Based Glaze
- 1 cup powdered sugar (natural)
- 1/2 tsp vanilla extract (natural)
- 2–3 tbsp plant-based milk
- 1/4 tsp natural gelling agent (optional)
Instructions
- Prepare the Dough: Mix the active sourdough starter with plant-based milk and apple cider vinegar to activate it further. In a large bowl, combine all-purpose flour, brown sugar, and salt. Pour in the wet ingredients along with melted plant-based butter and vanilla extract. Knead the dough until smooth and elastic, incorporating the natural gelling agent if using to reach the right consistency. Cover the dough and let it rise in a warm spot until doubled in size, about 4-6 hours depending on starter strength.
- Make the Cinnamon Filling: While the dough rises, blend softened plant-based butter with cinnamon, brown sugar, and vegetarian Worcestershire sauce until well combined, creating a rich and flavorful filling for the rolls.
- Roll and Fill: Once risen, roll the dough out on a floured surface into a 1/4 inch thick rectangle. Spread the cinnamon filling evenly over the dough, covering every corner. Carefully roll the dough tightly into a log shape and seal the edges. Slice the log into even rolls for uniform baking.
- Second Rise and Bake: Arrange the rolls in a greased baking dish, spacing them slightly to allow expansion. Cover and let rise for 1-2 hours until puffed. Bake at 350°F (175°C) for 25-30 minutes or until golden brown and cooked through.
- Prepare the Plant-Based Glaze: While baking, whisk powdered sugar, vanilla extract, plant-based milk, and natural gelling agent (if needed) together until smooth and pourable.
- Glaze and Serve: Once baked, allow the rolls to cool slightly before drizzling the creamy glaze over the top. Serve warm for a soft, flavorful experience.
Notes
- Ensure your sourdough starter is active and bubbly for optimal rise and flavor.
- Allow full fermentation during both rises for maximum fluffiness.
- Spread the cinnamon filling evenly but avoid overfilling to prevent spillage during baking.
- Use room temperature plant-based milk and butter for smoother mixing and better dough texture.
- Slice the rolls with a sharp serrated knife to maintain shape without squishing the dough.
- Prep Time: 15 minutes plus 4-6 hours rising
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough cinnamon rolls, plant-based glaze, vegan cinnamon rolls, fluffy cinnamon rolls, sourdough baking
