These are perfect for a weekend or holiday, but they will make any day special! This recipe makes 2 8″ x 8″ pans with 9 rolls each.
Sourdough Cinnamon Rolls
Layers of tender dough with ribbons of cinnamon and sugar, frosted with creamy buttercream frosting!
Ingredients
Dough
- 260 grams (1 Cup) Sourdough Starter",
- 340 grams (1 ½ Cups) Almond milk or other plant-based milk
- 50 grams (3T) Agave syrup or maple syrup
- 26 grams (2T) Vegan butter or margarine
- 570 grams (4 ½ Cups) Flour
- 8 grams (1T) Vital Wheat Gluten (Optional)
- 6 grams (1t) Salt
Cinnamon Filling
- 12 grams (4 ½ tsp) Cinnamon
- 100 grams (½ Cup) Brown Sugar
- 42 grams (¼ Cup) Vegan butter or margarine, melted
Icing
- 250 grams (1 ½ cups) Powdered Sugar
- 1 1/2 T almond other non-dairy milk
- 1 1/2 Tablespoons softened or melted vegan butter or margarine
- 1 ½ t vanilla
Instructions
- Mix all of the dough wet ingredients in one bowl.
- Mix all of the dry ingredients in a separate bowl.
- Fold the dry ingredients into the wet ingredients, until just combined and a shaggy dough ball forms. Let it sit for 20 minutes.
- After 20 minutes, knead the dough into a uniform dough ball. Use wet hands and knead it in the bowl.
- Lightly oil a large bowl, and place the dough in the bowl. The dough ball should be soft.
- Allow the dough to rise at room temperature (about 78° F) covered for 3 to 4 hours.
- During the rise time, stretch and fold the dough twice. I do it after 1 hour and 2 hours.
- 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 and then roll with a floured rolling pin. You want the rectangle to end up about 15” long and 10” wide. Don’t be too aggressive with it as you want some small bubbles to stay in the dough.
- Prepare the cinnamon filling by mixing together the sugar and cinnamon. Melt the butter and brush it onto the rectangle of dough, making sure to take it all the way to the short sides, but don’t get butter on a 1” strip along the top long edge, so that when you finish rolling it up, it will stick together.
- Evenly sprinkle the sugar mixture over the melted butter on the dough.
- Lightly spray 2 square baking dishes with cooking spray, or line with parchment paper. You can use 2 8” square tins or glass, or 8” rounds or a 9 X 13.
- 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.
- 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. Cut into 1” rolls. You should get 18 of them to put into 2 8” x 8” pans.
- Cover the rolls and allow to rise until they have puffed up a bit. Rise at room temperature for about 2 hours or overnight in the refrigerator for 8-12 hours.
- Preheat oven to 375° F.
- After the final rise time, bake for 35 minutes until the rolls are golden brown.
- For the icing, mix the powdered sugar, softened butter, vanilla and plant-based milk until well blended.
- Remove the rolls from the oven and cool for 30 minutes. Add the icing on top and enjoy!