These scrolls are like your classic buttery cinnamon scrolls but with a touch of sourness from the naturally fermented sourdough starter!
Sourdough bread is a staple in my household of two! I was curious how to make it from scratch and I was lucky enough for my friend to teach me the ropes. Many sourdough guides are really really complicated. However, I cherry-picked the easier methods without compromising on the fermentation and taste.
To start off, you need your own sourdough starter, which is basically flour mixed with water and fermented over a few days. If you already have a sourdough starter, you’re good to go! Or you need to create a sourdough starter from scratch? Here are a couple of options:
- If you want to make your starter from scratch, use this recipe from Bake with Jack. Since plain flour is more accessible, I use that instead of rye and it’s absolutely fine!
- If you know someone with an active starter and can have 20g of it, pop that into a jar. Add 50g plain flour and 50g lukewarm water to the jar and mix until thoroughly combined. Loosely cover it with a lid and leave it at room temperature or a warm spot overnight. When the starter is bubbly and has doubled in size, you’re good to go!
Once you have your starter, you need to feed it to keep it alive by ‘feeding’ it frequently… kinda like a plant! This blog post from The Perfect Loaf explains this process in some detail. Normally, to feed your starter you need to discard the majority of your bubbly starter every day or every few days, mix in some flour and water and repeat until you need to bake with it. When I first got my starter, I did this for about 1 week, got fed up with it then researched simplier and less time-consuming methods. I came across the ‘scrapings method’ where you only need to feed your starter the day before you use it! I’ve tried this once and it was great! If you want to keep your sourdough starter alive, you must watch that video!
Instead of making your usual sourdough loaf with your starter, you can use it to bake things such as cinnamon scrolls! I love them because they are much less sweet and are more complex than the conventional cinnamon scroll. They have an undertone of sourness and a high and fruit note of coconut sugar and cinnamon.
Here are some pictures to help you through the process. Excuse the haphazard lined baking tray – I like reusing baking paper (when it’s hygienic) and I don’t like wasting little scraps of baking paper!
Similar to the classic scones recipe in my cookbook, I rubbed the butter into the flour to start the recipe. If you prefer refined sugar-free cinnamon scrolls, eat them without frosting or drizzle them with maple syrup. Any questions? Leave a comment or send me a direct message on social media!
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Sourdough vegan cinnamon scrolls with a maple and vanilla glaze
- 3 cups (450g) plain or all-purpose flour, plus more for dusting
- 1/2 cup (115g) vegan butter or margarine
- 1 cup (250mL) plant-based milk, such as almond, soy or coconut, lukewarm
- 1/3-1/2 cup (100g) bubbly and active sourdough starter, at room temperature
- 1/4 cup (40g) coconut sugar, or organic cane sugar
- 1/4 cup (55g) vegan butter or margarine
- 1/4 cup (40g) coconut sugar, or organic cane sugar
- 1-2 tablespoons cinnamon powder
- Dash of vanilla extract
Maple Vanilla frosting
- 2 cups (200g) organic powdered sugar
- 2-3 tablespoons plant-based milk, such as almond, soy or coconut
- Dash of maple syrup
- Dash of vanilla bean powder or extract
- Add the plain flour and butter to a stand mixer or large bowl. Use the beater attachment or your fingers to rub the butter into the flour until it forms a flaky consistency.
- Add the rest of the ingredients to the mixer or bowl. If you're using a mixer, switch to a dough hook. Mix on medium speed for about 5 minutes or until the mixture forms a soft dough that comes away from the sides of the bowl. If you don't have a stand mixer, mix and knead the dough for 10 minutes until it comes together into a soft ball. You may need to add more flour but avoid doing this if you can as it'll cause the scrolls to be drier.
- Cover the bowl with a tea towel. Set it aside in a warm indoor spot overnight or until the dough has doubled in size.
- The next day, preheat the oven to 180°C (350°F).
- Dust a clean surface with flour. Scoop the dough onto the surface and use a rolling pin to roll it out into a large rectangular shape.
- To make the filling, gently melt the butter in a microwave or on the stove top. Add the rest of the ingredients and mix until combined.
- Use a pastry brush to spread the cinnamon filling on the dough, making sure it reaches all edges.
- If your dough is too soft to be rolled, chill it in the fridge for at least 10 minutes. Roll the dough starting from the long side. Eventually you'll have a long 'sausage' of dough.
- Use a sharp oiled knife to cut scrolls out of the dough.
- Place the scrolls on a large lined baking tray, leaving a little space between each scroll to allow them to spread.
- Bake the scrolls in the oven for 15-20 minutes or until they are slightly golden brown or when you insert a skewer in one of the middle scrolls and it comes out clean. If you baked larger and fewer scrolls, you may need to bake them for longer. Set aside to cool.
- To make the frosting, whisk all of the ingredients in a medium-size bowl until smooth.
- To decorate the scrolls, use a knife to spread the frosting on fully cooled scrolls. Set aside to allow the frosting to harden.
- The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days.