Vegan Sourdough Cinnamon Rolls with Maple Vanilla Glaze Recipe
These vegan sourdough cinnamon rolls feature a soft, tangy dough made with active sourdough starter, filled with cinnamon sugar, and topped with a luscious maple vanilla glaze made from vegan cream cheese. Perfectly fluffy and sweet with a subtle sourdough depth, these rolls are an indulgent treat ideal for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Roll Dough
- 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
- 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 tablespoons (35g) packed brown sugar or coconut sugar
- 1 tablespoon ground cinnamon
Maple Vanilla Glaze
- 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
- Make the Cinnamon Roll Dough: Add all the roll dough ingredients to a stand mixer fitted with a dough hook or a large bowl. Mix until combined, then knead for about 3-5 minutes until the dough pulls away from the sides and forms a soft, smooth dough. Adjust by adding a little flour if too wet (try to avoid as it dries dough) or a dash of milk if too dry. Cover the bowl with a tea towel and set in a warm spot for at least 2 hours until doubled in size.
- Prepare the Cinnamon Filling: In a small bowl, combine the brown sugar and cinnamon, mixing thoroughly.
- Roll Out the Dough: Dust a clean surface with flour and transfer the risen dough onto it. Roll the dough into a large rectangular shape evenly.
- Assemble the Rolls: Using a pastry brush, spread melted vegan butter evenly over the rolled dough ensuring coverage to edges. Sprinkle the cinnamon sugar mixture liberally over the butter and gently rub it into the surface with your fingertips. If the dough feels too soft to roll, chill it in the refrigerator for at least 10 minutes before proceeding. Starting from the long side, tightly roll the dough into a log and slice it into evenly sized rolls using a sharp knife.
- Second Rise: Arrange the rolls spaced slightly apart on a baking tray. Cover with a tea towel and let them rise again for at least 1 hour or until they are puffy and increased by 50% in size. Alternatively, cover and refrigerate overnight for a slow rise.
- Bake the Rolls: Preheat the oven to 180°C (350°F). Bake the rolls for 15-20 minutes until golden brown and a skewer inserted into the center comes out clean without wet dough. Let the rolls cool slightly on the tray.
- Make the Maple Vanilla Glaze: Whisk vegan cream cheese, powdered sugar, maple syrup, and vanilla extract together in a small bowl until smooth and creamy with no lumps.
- Glaze the Rolls: Generously drizzle the maple vanilla glaze over the warm rolls. Serve immediately for best flavor and texture.
- Storage: Store leftover rolls in an airtight container at room temperature for 1-2 days or refrigerate for 3-4 days. Warm rolls gently before serving to refresh softness.
Notes
- The sourdough starter used had 100% hydration. Using between 75-150g of starter is fine; less starter results in a milder sourdough flavor, more starter increases the sourdough tang.
- If vegan cream cheese is unavailable, substitute the frosting with a simple maple sugar glaze by mixing 2 cups (200g) powdered sugar, a dash of plant-based milk, a dash of maple syrup, and vanilla extract until smooth.
Keywords: sourdough cinnamon rolls, vegan cinnamon rolls, maple vanilla glaze, sourdough baking, vegan dessert, breakfast rolls
