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These sourdough cinnamon rolls are what my dreams are made of. Soft and perfectly moist. What’s more, it is vegan, dairy free and yeast free.

It is such a great way to make use of your sourdough discard, reducing waste. I have added some figs to the cinnamon rolls which gives it a sweet caramel taste that complements the cinnamon flavour perfectly.

Ingredients for making these sourdough cinnamon rolls

To make these vegan sourdough cinnamon rolls, you’ll need:

500g Bread Flour – For soft, fluffy rolls, bread flour works best. If you can’t find bread flour, substitute with plain flour.
1 Overripe Banana – Mashed with a fork. This helps to add some very much needed moisture to the rolls. If you don’t like bananas, not to worry, you won’t taste them in the rolls when baked.
2 tbsp Sourdough Starter – Use either discard, or an active starter. See methods for both below.
80g Vegan Butter – At room temperature.
170ml Almond Milk – Substitute with any other plant milk of choice.
1 tsp Vanilla Extract
Sugar (optional) – 30grams of granulated sugar. The cinnamon filling contains light brown sugar, hence adding sugar to the dough is optional.

CINNAMON FILLING INGREDIENTS

50g Light Brown Sugar
40g Melted Butter (Vegan)
1 Tbsp Ground Cinnamon
Figs -Dried, sliced figs.

Rehydrate the figs (if using) by soaking in boiling hot water for 30 minutes.

Vegan cream cheese frosting ingredients

1 tub vegan cream cheese (200g)
2 Cups Powdered Sugar
80g Butter

There are two ways to use your sourdough starter to make these rolls:

Method A: Using your Sourdough Discard

This is a really great way to reduce waste. To make these sourdough cinnamon rolls, you’ll need 2 tbsp of unfed sourdough discard.

Sourdough discard is the sourdough starter that you would usually take out to throw away – “discard” before adding in more flour and water mixture to feed the starter.

Step 1. To make use of this discard, we’ll mix it in directly with the rest of the cinnamon roll ingredients to form a dough. Cover the dough with a damp cloth and leave for 6-8 hours (maximum of 8 hours) at room temperature. If you have to leave the dough longer than 8 hours, place in the fridge during this time.

Step 2. The dough would have doubled in size. Punch down and tranfer the dough to a lightly floured work surface. Roll the dough out into a rough rectanglular shape – doesn’t have to be perfect, Add your cinnamon roll filling and figs (Optional).

Step 3. Use both hands to roll the dough into a log, then cut 2-3cm wide pieces off the log to form little rolls. Arrange into a baking dish and leave to proof in the fridge for an hour before baking.

Method B: Using your Fed Sourdough Starter

In this method, we’ll use the sourdough starter that has been recently fed. Wait for the starter to be active before using in the recipe.

For my starter, that is usually 2 – 3 hours after feeding. This will vary, depending on how mature your starter is.

You’ll know that your starter is active and ready to bake with when it doubles, or triples in size after feeding.

How to check if your sourdough starter is active and ready to bake with?

I like to do the float test. Spoon out a tsp of your sourdough starter in a small bowl of water. If it floats, or at the very least doesn’t sink all the way to the bottom of the bowl, it’s ripe and ready to bake with.

Step 1. Mix the sourdough starter with room temperature milk until well dissolved and set aside. In the bowl of a stand mixer, mix the butter and flour together until it forms crumbs. Add in the milk and remaining ingredients and knead for 5-7 minutes on medium – high speed to form a smooth elastic dough.

Step 2. Cover the dough with a damp cloth and leave to rest in a warm place for up 3 hours, or until doubled in size

Step 3. Once the dough is doubled in size. Punch down and tranfer the dough to a lightly floured work surface. Roll the dough out into a rough rectanglular shape – again, doesn’t have to be perfect, Add your cinnamon roll filling and figs (Optional).

Step 4. Using both hands, roll the dough into a log. Then cut 2-3cm wide pieces off the log to form little rolls. Arrange into a baking dish and leave to proof in the fridge for an hour before baking.

Bake the sourdough cinnamon rolls at 180°C for 30-35 minutes, or until it is a nice golden brown colour.

How to store these rolls once baked

Store the cinnamon rolls in an airtight container. It stays fresh in the fridge for up to 5 days.

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