Vegan Sourdough Cinnamon Roll Recipe

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Vegan Sourdough Cinnamon Roll Recipe

These Vegan Sourdough Cinnamon Rolls with Apples combine tangy sourdough with warm cinnamon for a delicious gooey treat.

Prep Time45

Cook Time35

Rise Time12

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 425kcal

Author: Hannah Dela Cruz

Equipment

12-inch cast-iron skillet
Rolling Pin
Kitchen scale

Ingredients

Dough

170 grams oat milk
226 grams applesauce
50 grams cane sugar
113 grams active sourdough starter
600 grams all-purpose flour
8 grams salt
56 grams vegetable oil or any neutral-flavored oil

Mix-ins

10 grams ground cinnamon
2 apples peeled, cored and diced
150 grams brown sugar
56 grams oat milk

Glaze

60 grams powdered sugar
28 grams oat milk
14 grams apple cider vinegar
2 teaspoon vanilla

Metric - US Customary

Instructions

Make the dough: Whisk together the apple sauce, sugar, oat milk, and sourdough starter. Stir until sourdough starter has fully dissolved.
170 grams oat milk, 226 grams applesauce, 50 grams cane sugar, 113 grams active sourdough starter
Fold the flour and salt into the starter mixture. Switch to your hands if necessary and bring the mixture together until no traces of dry flour remain and a cohesive dough forms.
600 grams all-purpose flour, 8 grams salt
Knead the oil into the dough. The dough will feel greasy at first and gradually feel smooth as the oil is absorbed, this could take 3 to 5 minutes.
56 grams vegetable oil
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This will allow the flour to hydrate fully and make the dough much easier to handle.
Knead the dough: Turn the dough out onto a lightly floured work surface and knead for 5 to 10 minutes or until it looks completely smooth. Round the dough into a tight ball.
Bulk fermentation: Place the dough into a clean, lightly-oiled bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise until bubbly, and doubled in size, about 4 to 6 hours. (Fermentation could proceed at a faster or slower rate depending on the health of your starter and the temperature in your kitchen).
Cold proof: Transfer the dough to the refrigerator and let the dough proof in the refrigerator overnight. In addition to breaking up the baking process, this will enhance the flavor of the dough resulting in tastier rolls. (You can skip this step if you would like to bake these rolls the same day).
Shape the rolls: Toss apples in cinnamon. Remove the dough from the refrigerator and turn it out on to a lightly floured work surface. Using a rolling pin duster with flour, flatten the dough out into a 15 by 10-inch rectangle. Cover the dough with an even layer of brown sugar and cinnamon apples.
10 grams ground cinnamon, 2 apples, 150 grams brown sugar
Working with the longer side of the rectangle, roll the dough into a tight log. Divide the dough into 10 portions. Nestle the dough into a 12-inch cast-iron skillet lined with parchment.
Final proof: Cover the skillet with a lightly-oiled piece of plastic wrap and let the dough rise until puffy and doubled in volume, about 2 to 4 hours.
Prep: Preheat oven to 350 F. Combine glaze ingredients and stir with a spatula or wooden spoon. Don’t whisk or it will aerate your glaze too much.
60 grams powdered sugar, 28 grams oat milk, 14 grams apple cider vinegar, 2 teaspoon vanilla
Bake: Pour oat milk over the proofed rolls. Bake for 30 to 35 minutes or until the rolls look evenly golden brown and the center of the rolls register at 190 F when probed with an instant-read thermometer.
56 grams oat milk
Enjoy: Glaze the warm rolls. Let the cinnamon rolls cool slightly before serving, about 15 minutes.

Notes

Proofing or fermentation times given in this recipe are estimates based on the use of a healthy, active starter and a temperature controlled environment set at 78 F. If your kitchen is colder, rise time may be slower.
Pumpkin puree or mashed sweet potato make good substitutes for apple sauce.
Feel free to omit the apples in this recipe.

Nutrition