Sourdough cinnamon rolls with maple vanilla glaze (vegan)
Buttery and easy sourdough cinnamon rolls which are flaky and melt in your mouth. These vegan cinnamon rolls are made without yeast but sourdough discard. Delicious and not too sweet!
These vegan sourdough cinnamon rolls have the same flakiness as your classic cinnamon rolls but are slightly less sweet. The fermented sourdough starter adds a subtle tang, which makes it hard to stop at one bite!
Making sourdough starter from scratch
If you’re new to sourdough baking, my favourite ways to create a sourdough starter are:
- Bake with Jack’s recipe. I used plain flour for my starter and it does the trick!
- Getting 20g of sourdough discard from a friend or neighbour! Add the starter to a jar with 50g plain flour and 50g lukewarm water and mix until 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!
Feeding your sourdough starter
To keep your sourdough alive, you need to feed it (just like a baby or a plant)!
The Perfect Loaf explains how to feed your starter in some detail. Normally, 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.
Instead, the ‘scrapings method’ is 100 times easier and you only need to feed your starter the day before you use it! Watch Bake with Jack’s Scrapings Method video for a straight-forward explanation.
Ingredients for these sourdough cinnamon scrolls
To make the dough for the rolls, you only need five ingredients including:
- Plain or all-purpose flour
- Cane sugar or coconut sugar
- Sourdough discard or active sourdough starter
- Melted vegan butter
- Dairy free milk, such as soy, coconut or almond.
For more ‘wholesome’ rolls, you can substitute the plain flour for spelt or whole wheat flour. The rolls won’t be as fluffy but you’ll get more fibre in your body!
Making the dough for the sourdough cinnamon rolls
These are the easiest sourdough cinnamon rolls! To make the dough, add ALL the ingredients to a stand mixer or large bowl then mix or knead it for a few minutes. This activates the gluten and allows it to be soft and stretchy.
Initially, the dough will look shabby and have pockets of flour or milk. However, just keep kneading until it forms a smooth and cohesive dough! The dough will eventually come away from the side of the bowl.
Kneading using a stand mixer will take ~5 minutes whereas kneading by hand will take 10+ minutes. Consider it a free arm workout :).
Resting the dough
Place the dough in a bowl, cover it with a tea towel and place it in a warm area. In an hour or so, the dough should increase in size.
From the angle of these pictures, you can’t see the dough doubling in size, but I promise it did! It may not have ‘doubled’ in size because it’s cold where I am right now but I know they’ll increase in size later.
In this step, the sourdough starter in these cinnamon rolls are being fed with more flour which allows them to grow!
How to assemble sourdough cinnamon rolls
If you’ve made cinnamon rolls before, these are a breeze to make. But if this is your first time, don’t fear!
On a floured surface, use a rolling pin (or jar) to flatten the dough into a rectanglar shape.
Brush the dough with your melted butter and liberally sprinkle on the cinnamon sugar. This is the most delicious part! Rub in the sugar so it doesn’t go everywhere when you roll up the dough.
To roll the dough for the sourdough cinnamon rolls, imagine it is like a jam roll but FIRMER. Try to make sure there are no gaps when you roll the dough. I like using both hands so both ends of the dough are rolled evenly.
I prefer cutting the dough with a very sharp knife or unflavoured dental floss. Some people use a serrated knife, though this doesn’t work for me.
If your cinnamon rolls are squished when you cut them, simply reshape them with your hands…. or don’t, it won’t hurt either way!
Resting the rolls
Arrange your sourdough cinnamon rolls in a baking dish and let it rest for the second time. Even though these vegan cinnamon rolls are without yeast, they will still rise! You can rest them for 1 hour or overnight in the fridge.
Just make sure you bring them back to room temperature before you bake them :).
Frosting the sourdough cinnamon rolls
The recipe includes a basic vanilla frosting flavoured with MAPLE syrup because it’s delicious!
However, If you prefer refined sugar-free cinnamon rolls, eat them without frosting or drizzle them with only maple syrup.
I hope you enjoy this recipe!
More vegan cinnamon roll recipes
Or check out these 10 vegan sourdough recipes using leftover sourdough starter or sourdough discard!
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Sourdough cinnamon rolls with a maple vanilla glaze (vegan)
Ingredients
- 3 cups (375g) all-purpose plain flour, or bread flour, plus more for dusting
- ~1/2 cup (100g) bubbly and active sourdough starter, or fresh sourdough discard to taste (note 1)
- ½ cup (125g) dairy-free milk, lukewarm
- ½ cup (115g) vegan butter or margarine, melted
- 3 tablespoons (38g) granulated sugar
Cinnamon Filling
- 2 tablespoons (30g) vegan butter or margarine, melted
- 3 tablespoon (35g) packed brown sugar, or coconut sugar
- 1 tablespoon ground cinnamon
Maple Vanilla frosting (note 2)
- ½ cup (120g) vegan cream cheese, softened
- ¼ cup (25g) powdered sugar / icing sugar, or to taste
- 2 tablespoons (40g) maple syrup
- Dash of vanilla bean extract or powder
Instructions
To make the cinnamon roll dough
- Add all the roll ingredients to a stand mixer with the dough hook or a large bowl. Mix until combined. Knead for about 3-5 minutes or until the dough comes away from the sides of the bowl and forms a soft dough. If the dough is too wet, add a little more flour and knead until it's no longer sticky (avoid doing this if you can as it'll make the rolls drier). If the dough is too dry, add a dash of milk and knead until it forms a smooth dough.
- Cover the bowl with a tea towel. Set it aside in a warm spot for at least 2 hours or until the dough has doubled in size.
To prepare the cinnamon filling:
- Combine the sugar and cinnamon in a small bowl.
- Dust a clean surface with flour. Scoop the dough onto the surface and roll it out into a large rectangular shape.
Assembling the sourdough rolls
- Use a pastry brush to spread the melted butter or margarine on the dough, making sure it reaches all edges. Liberally sprinkle the cinnamon sugar and rub it into the surface with your fingertips.
- If your dough is too soft to be rolled, chill it in the fridge for at least 10 minutes. Starting from the long side, tightly roll the dough into a large tube. Use a sharp knife to cut rolls out of the dough.
- Place the rolls on a baking tray, leaving a little space between each roll to allow them to spread. Cover the tray with a tea towel and allow them to rise for at least 1 hour or when the rolls are puffy again and have increased in size by 50%. You can do this step overnight if you leave the rolls in the fridge.
- When you're ready to bake the rolls, preheat the oven to 180°C (350°F).
- When the oven is hot, bake the rolls for 15-20 minutes. The rolls are ready when they are slightly golden brown or when you insert a skewer in one of the middle rolls and it doesn't have wet dough on it. Set aside to cool.
- To make the frosting: Whisk all of the ingredients in a small until smooth and there are no lumps. Generously drizzle the frosting onto the rolls.
- The rolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days. Warm up the rolls before you enjoy them.
Notes
- My sourdough starter had 100% hydration. Any amount of starter between 75-150g will work. Use less for a mild sourdough taste and more starter for a stronger sourdough taste.
- If you can’t find vegan cream cheese, sub the frosting with a simple maple sugar frosting. Mix 2 cups (200g) powdered sugar, a dash of plant-based milk, a dash of maple syrup and vanilla until combined.
This recipe and post was originally published in March 2019 and updated in May 2020.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
I plan to make these a day ahead of time and reheat them all at once. What is the best method for warming these in the oven? temperature, time, any other steps I should take?
For the icing I plan to use butter, vanilla, powdered sugar
Hi Kylie, I would preheat the oven to 350F (180C), sprinkle a little water on the rolls, cover them with aluminium foil or baking paper and reheat them for 5-10 minutes or until heated through. Alternatively, you can place an oven-safe dish in a lower oven rack, fill this with water and reheat the rolls uncovered for 5-10 minutes. Please ice the cinnamon rolls once they’ve cooled down, rather than the day before.
I think this is a good recipe! But I’d be prepared to let them rise longer. I let the dough rise 6 hrs & then left the rolls out to rise overnight (8hrs). They were not too sour & still rose extra in the oven. I keep my apartment at 72°F. & Feel like I have an averagely active starter.
Hi Anne, thanks so much for the feedback! I’ll need to test this recipe again with a longer rising time 🙂
I tried these last night/this morning, and I had issues with the rising. I let the dough rest for 2 hrs, and it really didn’t rise at all. It was late, so I just went ahead with the rolling and let them rest in the fridge overnight. I let them rest in a warm part of our kitchen for over two hours, and they puffed up just a smidge. Went ahead and baked them, where they definitely puffed more, but much less than intended. Given all of this, I had to bake them for quite a bit longer. That said – they did taste great, and I absolutely want to try them again. I’m guessing the issue is either my starter or house temp. I used the active starter at the same time as starting my sourdough loaf, which means it was fed around 0900hrs and I started the dough at 2000hrs. Should I have used the starter at a different phase? Or just plan on doing it earlier so I can give it longer for the first rise? For the record, the sourdough is turning out as normal – so I trust that my starter is healthy. Thanks in advance for any tips – I think these are going to be perfect once I sort myself out 🙂
Hi Stacy, glad that you enoughed the taste of these rolls! A few factors can influence the rise of your dough. First, the dough needs to be placed in a warm place (75°-85°F or 24°-29°C) to rise quickly (within 2 hours). If it’s any cooler, it will take longer to rise. Since it’s an enriched dough (with butter), it’s even more important for the dough to be in a warm and humid place. Dough with butter will always rise slower than dough without butter. Also, your dough may have been too dry, which can be from overmeasuring the flour or adding too much when kneading and this will make the dough will rise less/lower. Ideally, the dough should be soft and tacky. Another reason is if you don’t knead the dough adequately, the gluten structure won’t be strong enough to support the dough when it wants to rise. I think the stage at which you used your sourdough sourdough was fine, but giving the dough more time will help. I hope that helps!
Hey, can I store the non baked rolls in the fridge for 24h? Or what’s the maximally possible time?
Hi Anna, from experience, 24 hours is the maximum amount of time for assembled rolls as the dough tends to over-ferment if kept for longer. Alternatively, you can keep them in the freezer for a few days. Let them thaw in the fridge before baking. Hope that helps!
I was out of eggs and milk, so I came across this recipe. It’s pretty good. I’m eating one right now 😋 I did the simple glaze, very good. They didn’t rise much. I used very active starter and my kitchen is very warm. I was surprised at the lack of rise. I make cinnamon rolls every week (sourdough, long fermented) and haven’t had a rising issue. I wonder if it’s from using oil? I used olive oil in place of vegan butter. They taste great despite not being super fluffy. Thanks!! 🙂
Hi Jacki! Yes, cinnamon rolls made with oil are definitely denser and rise slower than those made with butter! It’s so interesting how just one ingredient can make a difference. Glad you enjoyed them nevertheless :).
Hi! I want to make these so bad, and I’m wondering if I can make a non-vegan one with real milk and butter.
Hi Tulsi, that should be fine. If your dough isn’t the right consistency, just add more flour or milk. Hope that helps!
My first time making sourdough anything, and I didn’t know to get the starter active beforehand, so they didn’t rise much. I’m giving it five stars because despite my error with the starter they were still enjoyable albeit much smaller and less fluffy than I’d hoped. Will try again for sure.
Can I make these today and freeze for 3 days before baking?
Yes!
Can I make the dough the night before?
Yes, just let it ferment in the fridge in an airtight container!
Yum! I made these with the sourdough starter discard a friend gifted me. I chose to use Whole Wheat Flour and go with your “Simple Maple Sugar Frosting” option I found in your “Notes”, using 2 TBSP unsweetened, vanilla, almond milk, 1 TBSP maple syrup and 1 tsp vanilla extract. This was my first time making Cinnamon Rolls of any kind. How fun. . .and easy. . .and delicious! I will make these as often as my tightest pants allow. 🙂
I have made these a couple of times and they always work out really well and I have got better making them each time. I have found this recipe works much better than many others I have tried. Today I ended up making them non vegan (didn’t have any maple syrup in the cupboard!) for non vegan friends and the glaze worked just as well with honey.
I would recommend this recipe to anyone who is into sourdough baking. I always find Anthea’s recipes very well written and this one is delicious.
Aw thanks so much for your feedback Sue-Anne! I also find that every time I make something with yeast, it improves a little each time :). And I’m so glad you’ve been able to find a recipe that has worked well for you! Thank you so much for your support xx
Can you sub the vegan butter or margarine for something else like coconut oil?
Yes you can – you may need to add a little more milk as coconut oil can sometimes solidify more than vegan butter or margarine :).
These were the best cinnamon rolls I have ever made or tasted-so soft, gooey and delicious! The recipe is great because it’s practically effortless; just let them sit in the fridge overnight and pop in the oven the next morning.This is my second time making them and it has officially become my #1 cinnamon roll recipe!
What a compliment! I’m so happy you loved these rolls and continue to make them 🙂