Vegan sourdough cinnamon rolls. These dangerously addicting sourdough cinnamon rolls are light, fluffy, and filled with amazing cinnamon flavor. They are made without dairy, but if you are not avoiding dairy, I included an option for classic sourdough cinnamon rolls.
My Vegan Sourdough Cinnamon Roll recipe is:
- Light & Fluffy
- Easy to make
- Dairy free
Okay so I just jumped on the sourdough train after 3 attempts to make a sourdough starter and I am LOVING it! I have made traditional cinnamon rolls for awhile and let me say, these vegan sourdough cinnamon rolls are the best I've ever made!!
If you're a fan of cinnamon rolls, you're going to LOVE my vegan sourdough cinnamon rolls.
And if you're not vegan, don't worry! You don't have to go out and buy special ingredients that you wouldn't otherwise use. Everything in this recipe can be substituted out 1:1! (example, if it says 2 tablespoons vegan butter, just use 2 tablespoons regular butter, etc.)
Click here if you need a sourdough starter recipe!
TIPS FOR MAKING THE BEST VEGAN SOURDOUGH CINNAMON ROLLS
HAVE AN ACTIVE BUBBLY STARTER. Before you start, make sure you have an active and bubbly sourdough starter! This is a MUST for this recipe.
IF YOUR DOUGH IS VERY STICKY ADD ⅛ CUP FLOUR AT A TIME. Don't be tempted to add a bunch of extra flour all at once, too much flour will give you tough and chewy cinnamon rolls.
STRETCH AND FOLD YOUR DOUGH. This is necessary to help aerate the sourdough and develop the gluten. Stretch the dough up towards the ceiling and then in towards the center. Work your way around each side of the sourdough.
INSULATE YOUR BOWL. If your house is cold and drafty, you might have trouble rising your sourdough. Wrap your bowl with a thick towel and put it in the oven (turned off) during the rising times.
LEAVE ROOM AROUND YOUR CINNAMON SUGAR FILLING. Leave ~¼ inch around the edges so that you don't have the mixture leaking out and burning on the bottom of the pan while it bakes!
MAKE SURE TO ROLL THE FILLED DOUGH TIGHTLY.
RISE THE ROLLS IN THE PAN BEFORE BAKING. This really helps develop a soft and fluffy texture.
FAQ's
Frequently asked questions about my vegan sourdough cinnamon rolls.
How can I make gooey sourdough cinnamon rolls?
If you want gooey sourdough cinnamon rolls, double the filling!
Can I make sourdough cinnamon rolls in cast iron?
Yes! You can bake these cinnamon rolls in a cast iron pan. Just be sure to line the pan with parchment paper to prevent them from sticking.
What makes these sourdough cinnamon rolls vegan?
I used plant milk and plant butter in the dough, coconut oil instead of butter in the filling, and plant butter & cream cheese in the frosting.
Can I use regular dairy in these sourdough cinnamon rolls?
Yes! If you are not vegan or dairy sensitive, you can easily substitute the dairy equivalent for all the ingredients in this recipe.
OTHER RECIPES WITH CINNAMON YOU MIGHT LIKE:
MAKE MY VEGAN SOURDOUGH CINNAMON ROLLS
INGREDIENTS YOU NEED
Cinnamon roll dough:
- ⅔ cup vanilla soy milk substitute milk if you aren't vegan
- 2 tablespoons vegan butter substitute regular butter if you aren't vegan
- ½ cup bubbly active sourdough starter
- 2 tablespoons raw cane sugar or coconut sugar
- 2 ½ cups all-purpose flour, unbleached
- ½ teaspoon pink sea salt
- 2 tablespoon olive oil or avocado oil for coating the bowl
Cinnamon filling:
- 2 tablespoon vegan butter or coconut oil
- ½ cup raw cane sugar or coconut sugar
- 4 teaspoon ground cinnamon
Frosting (optional):
- 2 tablespoon vegan butter
- ⅓ cup vegan cream cheese
- ½-3/4 cup powdered sugar
- 1 tablespoon plant based milk (I used flax milk)
- 1 teaspoon pure vanilla extract
EQUIPMENT YOU NEED
- Standing mixer
- Rolling pin
- Pastry brush
- Springform pan (or other round pan for baking)
Vegan Sourdough Cinnamon Rolls, here we go!
NOTE: This is an overnight rise so plan accordingly!
I like to start my sourdough in the evening around 7 or 8 pm, and then finish them in the morning around 7 or 8 am.
Don't worry about being exactly at 12 hours. Actually, it varies anyway. If your house is colder, it will probably take longer to rise. If it is warmer, your dough will rise faster, around 8-10 hours.
HOW TO MAKE DOUGH FOR THE SOURDOUGH CINNAMON ROLLS
Heat the milk and butter in a dish in the microwave until the butter is just melted. Allow it to cool, but not so much that that the butter starts to harden. If you want to check the temperature it should not be hotter than 110 degrees F or it can kill the bacteria in the sourdough.
Fit your standing mixer with the paddle attachment. In the bowl of the standing mixer, add ½ cup of your bubbly active starter and the sugar. Mix until it is just combined.
While the mixer is still running, slowly pour in the milk/butter mixture.
Then, turn off the mixer and add the flour and sea salt.
Turn the mixer back on and mix just until a rough dough forms which takes about 1 minute.
Scrape the sides down and cover the bowl with a damp towel.
REST THE DOUGH FOR 30 MINUTES.
After 30 minutes, switch to a hook attachment.
Mix at #2 or #3 speed for ~8 minutes. The dough should pull away from the sides of the bowl and be very soft. It should not be sticky.
If your dough is sticky: mix in ⅛ flour at a time.
Coat a clean bowl with the olive oil. Add your dough. Turn the dough over once and rub the oil so that the dough is completely coated. Cover the bowl with a damp towel.
LET YOUR DOUGH REST ANOTHER 30 MINUTES.
After 30 minutes, stretch and fold the dough to the center ~ 4 times. This helps to aerate it.
Cover the bowl again with a damp towel.
REST YOUR DOUGH FOR 8-12 HOURS AT ROOM TEMPERATURE.
After 8-12 hours, your dough should be double in size like this picture below!
Look at that perfect texture!
Turn the dough onto a floured counter top.
Stretch and fold the dough a few times to aerate it again.
REST THE DOUGH ON THE COUNTER FOR 15 MINUTES.
Flour a rolling pin and roll the dough into a rectangle (roughly ~12" x 18").
HOW TO FILL YOUR VEGAN SOURDOUGH CINNAMON ROLLS
Melt the butter for the filling. Mix together the filling sugar and cinnamon in a separate bowl.
Using a pastry brush, brush the dough with the melted butter. Sprinkle the cinnamon mixture over the top.
Roll the dough up lengthwise.
Tuck the open ends together and under. (see below)
Score the roll with a knife so that you have 8 even pieces:
Cut it up!
Isn't it so pretty!
Add parchment paper to the bottom of a pan.
Gently place the cinnamon rolls inside. Space them out evenly so that they have room to grow!
LET THE FORMED SOURDOUGH CINNAMON ROLLS RISE AT ROOM TEMPERATURE FOR 1-2 HOURS BEFORE BAKING. UNTIL THEY ARE DOUBLE IN SIZE.
One of my cinnamon rolls got loose and fell over LOL!
I tried to use a knife to save it:
They look good enough to eat!
Preheat your oven to 350 degrees. Make sure the rack is in the center of the oven.
Bake the sourdough cinnamon rolls for ~35 minutes or until they are golden brown on top!
Look at these beauties!
I was so hungry after smelling them all day I ate one immediately!
VEGAN SOURDOUGH CINNAMON ROLL FROSTING
I LOVE frosting. But, you can totally skip it if sweet isn't your thing.
To make the frosting, just beat softened butter and cream cheese until it is fluffy. Add the powdered sugar, milk, and vanilla.
More sugar= fluffier frosting so adjust your sugar according to how you like your frosting!
Store them wrapped AND with a plate over the top. They can get stale quickly if they are exposed to air.
Enjoy these tasty cinnamon buns!
If you try this Vegan Sourdough Cinnamon Roll Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Vegan Sourdough Cinnamon Rolls
Equipment
- 9" circular baking pan (can use a cake pan, springform pan, or even a square pan if you don't mind the shape of the roll) lined with parchment paper
Ingredients
For the dough:
- ⅔ cup vanilla soy milk sub milk if you aren't vegan
- 2 tablespoon vegan butter sub regular butter if you aren't vegan
- ½ cup bubbly active sourdough starter
- 2 tablespoon raw cane sugar sub coconut sugar
- 2 ½ cups all-purpose flour, unbleached
- ½ teaspoon pink sea salt
- 2 tablespoon olive oil or avocado oil for coating the bowl
For the cinnamon filling:
- 2 tablespoon vegan butter or coconut oil
- ½ cup raw cane sugar sub coconut sugar
- 4 teaspoon ground cinnamon
For the frosting (optional):
- 2 tablespoon vegan butter
- ⅓ cup vegan cream cheese
- ½-3/4 cup powdered sugar
- 1 tablespoon plant based milk (I used flax milk)
- 1 teaspoon pure vanilla extract
Instructions
For the dough:
- In the microwave (or in a pan over the stove), heat the milk and butter just until the butter has melted. Allow it to cool to room temperature (but not so cool that the butter starts to harden again)
- Fit your standing mixer with the paddle attachment.
- In the bowl of the standing mixer, add the active starter and sugar. Mix until it is just combined (I used the slowest speed setting). Slowly pour in the warm milk mixture with the machine running.
- Turn the mixer off and add the flour and salt. Mix on speed 2 just until a rough dough forms.
- Scrape the sides of the bowl down. Cover it with a damp towel and rest for ~30 minutes.
- Next, add the hook attachment to your mixer. Mix on speed 2 or 3 for ~8 minutes. The dough should be very soft and have pulled away from the sides of the bowl to form a ball.
- TIP: If your dough is very sticky still, add ⅛ cup flour at a time.
- Coat a separate bowl with the olive oil. Place your dough in the bowl. Turn it over once and rub the oil to completely coat the dough.
- Cover the bowl with the damp towel and let sit for ~30 minutes.
- After 30 minutes, stretch and fold the dough towards the center 4-5 times to help aerate it.
- Cover the dough again with the damp towel and let it sit at room temperature for 8-12 hours.
- TIP: The warmer it is in your kitchen, the faster your dough will rise! You can wrap the bowl with a thick towel to help insulate it if you have a cool and drafty kitchen or if is winter time. You can also wrap it with a towel and place it in the stove to keep it very warm.
Filling and preparing the cinnamon rolls:
- After 12 hours (typically made the previous evening and prepared the following day in the morning) your dough should be double in size. If it is not double in size.. it was either too cold, or you don't actually have an active starter.
- Turn the dough onto a floured counter surface. Stretch it and fold it over a few times to help soften it and aerate it. Let it sit on the counter ~15 minutes.
- After 15 minutes, use a rolling pin dusted with flour and roll it to a large rectangle. The larger the rectangle, the thinner the dough of your cinnamon rolls will be. You can eyeball it, but if you want to grab the measuring tape mine was ~18" x 12"
- Melt the 2 tablespoon butter in the microwave (or over the stove). Mix the ½ cup of sugar and 4 teaspoon cinnamon together in a separate bowl.
- Using a pastry brush, brush the melted butter evenly over the top of the dough. Leave ~¼" at the edges. You don't want the mixture to squeeze out while baking and burn on the bottom of your pan!
- Sprinkle the cinnamon evenly over the top of the butter.
- Roll the dough up lengthwise. You should end up with a very long skinny log.
- Tuck and seal the ends under. Use a knife to score the dough before you cut it. I did it by dividing in half, and then each of the sections in half and half again!
- Slice the dough. It helps to wipe off the knife each time you cut a slice. Some bakers like to use a thin piece of string to cut their dough.
- Place the pieces spaced evenly apart into your parchment paper lined pan.
- Let the dough rest ~1-2 hours. It will be double in size.
- Preheat the oven to 350 degrees.
- Bake for ~35 minutes or until the tops are a nice golden brown.
- Allow them to cool completely before you frost them. (Or if you are like me, grab one out and frost it immediately hehe!)
For the frosting:
- Soften your butter to room temperature or in the microwave. Don't melt it though!
- Beat the butter with the cream cheese until fully incorporated. Add the powdered sugar, milk, and vanilla extract. Beat again until it is smooth and creamy.
- If you like thicker fluffier frosting, simply add more powdered sugar.
- I hope you enjoy these as much as we did! If you loved them, please leave a comment below and let me know how your baking experience went!
Notes
Nutrition
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Josiah - DIY Thrill
These cinnamon rolls look yummy!
Christie
Wow Rosemary they look absolutely marvelous! I love how perfectly they came together and that frosting is such a must!!! It looks so thick and creamy. MMM!
Anna
This looks mouthwatering Rosemary! I bet they were delicious.
Have a great week 🙂
Heidi | The Frugal Girls
These look so so so good! Talk about the perfect way to start our Saturday mornings!! ?
[email protected]
Thank you so much!! I was so happy that they came out perfectly!! Cinnamon rolls and coffee for a slow morning hehe
Stephanie
If I were wanting to do a long ferment in the fridge using this recipe, where in the recipe would you suggest I do so?
Rosemary
Sourdough needs to be at room temperature in order to ferment properly and rise (because of the live bacteria, which slow down a lot in the fridge). But, you could roll & fill the dough (after the 8-12 hour room temp ferment) and then leave your pan of cinnamon rolls in the fridge until you are ready to bake them. Then, make sure to warm them up to room temp again before baking.
Tammy
This sourdough cinnamon roll recipe was soooo light and fluffy it was incredible!! I want to try making it healthier next time, does white wheat flour work? And what can I use in the cinnamon filling to make it more healthy?