Sourdough cinnamon rolls: the new every-weekend tradition? I began work on this recipe with the intention that these would be a wonderful Christmas morning indulgence, the birth of a new holiday baking custom. But after making them several times for testing, I’m convinced they should perilously be a weekend indulgence. Why limit ourselves and declare these only for special events and holidays? Seriously, let’s make them every weekend.
Cinnamon rolls fit so perfectly with the cold weather. They’re like that warm blanket you left on the radiator, that puffy wool sweater you wear around the house, or that cup of hot chocolate that breaks through the cold. Layers of tender dough segregated by ribbons of gooey cinnamon sugar and topped with a creamy, white sugar glaze—it’s enough to make you completely forget it’s cold outside or perhaps stop caring about winter altogether.
Brioche dough is the base for these sourdough cinnamon rolls, which is dough enriched with butter, sugar, and eggs. These ingredients make for an incredibly tender and mouth-melting crumb when added to a deep yellow dough. When pulled, these rolls shred apart almost like cotton candy, the only resistance provided by the melted brown sugar cinnamon near the bottom—they’re like a warm, gooey cloud of pure enjoyment. When presented with the opportunity, there’s nary a chance anyone will decline one of these on a plate.
These sourdough cinnamon rolls require a little extra effort, but once you get the hang of the process, it’s pretty straightforward—and, of course, totally worth it. The dough is also very versatile: you can adjust the mixing and baking schedule so they’re finished in a single day or spread out over three. The dough can be retarded in the refrigerator after bulk fermentation, shaping, and cutting, or both. I prefer a two-day process where I place the dough in the fridge after bulk fermentation. The next day I wake and get to work on the rolls, and I bake them fresh for breakfast (or brunch if late to rise).
Brown Sugar Cinnamon Spread
This spread has the right level of delicate sweetness and a comforting bite from the cinnamon. The mixture is more crunchy and thick than it is spreadable, which is my preference. When baked, swaths of the spread caramelize and other smaller areas stay crunchy, providing a subtle contrast of textures.
- 215g light brown sugar
- 40g all-purpose flour
- 2 tablespoons unsalted butter, melted
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
Mix or whisk everything together in a bowl, so there are only a few clumps remaining. Keep covered until used (brown sugar dries out very fast).
Cream Cheese Glaze
The cream cheese added not only makes this glaze extremely velvety, but it also pairs wonderfully with vanilla. I’ve also tested various iterations, swapping out the cream cheese for maple syrup, adding orange blossom water, a dash or two of Angostura bitters… The options are endless.
- 114g cream cheese softened to room temp (4 oz, half a standard block)
- 62g (1/2 cup) powdered sugar
- 37g (3 tablespoons) whole milk
- 1 teaspoon vanilla extract
Add everything to a mixer fitted with the whisk attachment and whisk until creamy and soft. It’s best and easiest to use a mixer or handheld beater for this, but a handheld whisk will work if you want a workout. The mixer will ensure there are no stray clumps of cream cheese lingering about.
Sourdough Cinnamon Roll Recipe
It’s best to make this brioche-style dough in a stand mixer (like the one I have) due to the dough’s soft nature and relatively long mix time required. Most of the strength in this dough will be developed upfront at mix time with just a few more stretch and folds during the bulk to finish it off.
This recipe yields 12 sourdough cinnamon rolls but you can halve all the ingredients to make half a dozen (in this case, you’ll want to use a smaller pan). I’m using a USA Pan 9” x 13” rectangular pan to hold these 12 buns and because the pan is coated in silicone there’s no need for any parchment paper (it’s magic, really). If you don’t have this pan I’d recommend using parchment under the buns for easy removal.
You will need a rolling pin for this recipe (in a pinch, you could use an empty wine bottle). I am very partial to my rolling pin: it’s a non-tapered solid block of maple wood that’s functional, used in countless tasks around my kitchen, and just a beautiful tool (and made in the U.S.A.).
Sourdough Starter Notes
I know when some read this recipe title and see the word “sourdough,” thoughts of sharp sourdough cinnamon rolls might enter the mind, but this is definitely not the case. I maintain my sourdough starter with frequent refreshments to ensure acidity is kept low. Additionally, when I call for a mature starter in the ingredient list, “mature” means when my starter is just about to its peak height and has not yet fallen. If the starter is used at a state that is overly ripe (perhaps it’s fallen and has been that way for an hour or more) then the resulting rolls might be a touch sourer.
If you’re interested in how I maintain my sourdough starter head over to my Sourdough Starter Maintenance Routine post for in-depth details.
Dough Formula
The target final dough temperature (FDT) for this dough is 70-73°F (21-22°C).
| Total Dough Weight | 1,250 grams |
| Pre-fermented Flour | 42.00% |
| Yield | One dozen rolls |
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 477g | All-purpose or bread flour (King Arthur All-Purpose Flour) | 100.00% |
| 133g | Whole milk, cold from the fridge | 28.00% |
| 191g | Unsalted butter (Kerrygold) | 40.00% |
| 191g | Whole eggs (about 4 large) | 40.00% |
| 48g | Fine white sugar (caster sugar) | 10.00% |
| 11g | Salt | 2.3% |
| 200g | Ripe, 100% hydration liquid sourdough starter | 42.00% |
Method
1. Mix – 9:00 a.m.
First, take out the butter and cut it into 1/4” to 1/2” squares; let them sit in a bowl to warm to room temperature while gathering and mixing other ingredients.
Mixing will occur in three stages (clockwise starting in the upper-left in the image above, the last image is the final dough). The first stage involves the initial incorporation of all the ingredients, followed by a 10-minute rest. The second stage will be strengthening the gluten in the dough before adding butter. The third and final stage will be adding the room-temperature butter blocks to the strengthened dough.
Initial Incorporation
In a medium bowl, add the cold eggs, cold whole milk, sugar, and mature sourdough starter. Whisk together until incorporated.
Add the flour and salt to the bowl of a stand mixer fitted with the hook attachment. Set the mixer to low (level “1” on my machine, one notch above “STIR”), and slowly start to pour the liquid into the mixer bowl. Add a little at a time over the course of 3 minutes. Once finished the dough will look very wet and have clumps, let it rest for 10 minutes before further strengthening.
Strengthen Dough
After the 10-minute rest, turn the mixer to medium speed (number “4” on my machine) and mix for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. The dough should start to pull away from the sides of the bowl, but it will not completely detach from the bottom. If the dough doesn’t want to come together and it’s overly wet, add a little flour, a tablespoon at a time, until it comes together.
Incorporate Butter
Butter temperature is important. It should be slightly cold to the touch but easily pliable. If the butter is too cold, it won’t incorporate easily into the dough; if it’s too warm (almost melted), it will result in a greasy dough. Don’t fret if the temperature is off. Pop the bowl with butter in the microwave for 10 seconds to warm slowly, or place it into the freezer for a minute or two to firm up. Adjust as necessary.
Add the butter to the dough one square at a time, waiting until the previous block is absorbed before adding the next. It is easiest to place it right where the hook meets the dough. Continue until all the butter is added and there are no visible butter patches; this may take 8-10 minutes at a low to medium mix speed.
2. Bulk Fermentation – 9:30 a.m. to 11:30 a.m.
Transfer the mixed dough to a bulk container and let it ferment for 2 hours at 75ºF (23°C). Just as when baking sourdough bread, perform 3 to 4 sets of stretch and folds during the bulk fermentation stage, spaced 30 minutes apart. To perform a set, grab one side of the dough, stretch it upward, and fold it over to the other side. Fold once at each side, North, South, East, and West. If the dough is firm after the third set, skip the last set but let the dough rest for a full 2 hours.
3. Chill Dough – 11:30 a.m. to 2:00 p.m.
Place the covered bulk container into the fridge for at least 2 hours (I like 3-4 hours).
Overnight option: The timing is very flexible at this point. Once the dough is covered and refrigerated, it can rest overnight, and the rest of the process can be completed in the morning for fresh rolls early in the day or for brunch.
Roll the dough out to a rectangle only when it’s completely chilled.
The dough needs to be completely cold and firm to the touch before rolling out; do not skip this step.
4. Shape Rolls – 2:00 p.m.
Before rolling out the dough, make the Brown Sugar Cinnamon mixture (see recipe, above).
Flour your work surface. Then, remove the chilled dough from the fridge and turn it out onto the floured surface. Flour the top of the dough and the rolling pin, and begin rolling the dough. Roll it out to an 11” x 21” rectangle that is oriented so one of the long sides is near your body and the squat ends are to the sides. Use a bench knife and dust the surface with flour wherever the dough sticks.
Try to keep your warm hands off the dough as much as possible to avoid heating it. Sprinkle the dry Brown Sugar Cinnamon mixture evenly over the dough, but leave a small margin at the very top bare. When the dough is rolled up, that small margin will help seal the roll.
Starting at the long end nearest you, fold up a small portion of the dough all the way across. Then, roll the dough one revolution at a time, starting at the left side and moving to the right. During the first few rolls, it’s important to roll things up sufficiently tight to make cutting and transferring easier later.
Continue rolling from left to right, one revolution at a time, until the dough is completely rolled up into a “log.” Lay a ruler and using a sharp knife or bench scraper, cut the dough every 1 3/4” inches. You can go smaller if you want squatter rolls or up to 2” for taller rolls (if you cut smaller, you’ll have more rolls and taller you’ll have fewer).
Transfer the cut discs to a baking pan with some space around each one.
A few tips to help with this step:
- Place the rolling pin in the freezer while the dough is chilling to help keep it cold
- If the dough warms up excessively while rolling out, transfer to a baking sheet and place in the fridge for 15 minutes to cool
- If the dough is very pliable and warm after it’s completely rolled up, place the entire rolled “log” into the fridge on a baking sheet before cutting
7. Proof – 2:30 p.m.
Place the baking pan with cut dough somewhere warm, around 77°F (25°C), to let proof for 2 hours. During proof, the rolls will relax out and start to puff up, eventually, they may touch each other but it depends on how much space you have between rolls.
Don’t be alarmed if you see any sugary liquid leaking out of the rolls, it’s totally normal. Additionally, if any of the layers develop gaps between them it only means when they rise in the oven they’ll be a little more interesting with pieces jutting up and out—beautiful.
8. Bake – Preheat oven at 4:00 p.m., Bake at 4:40 p.m.
Preheat oven to 400°F (200°C) during the last 30 minutes of proof. Place the baking pan in the oven and bake for 20-25 minutes until the rolls are well colored.
Spread the glaze over the rolls once cooled. These sourdough cinnamon rolls stay great for a few days in the fridge, and I always reheat them (without glaze) in the oven or microwave to warm back up before eating. They fill the kitchen with that intoxicating aroma once again and always seem to come out as if they were freshly baked.
Conclusion
Whatever the distraction, whatever the work being done—even if a bath is drawn—the kitchen’s aroma when these are baked is sure to draw out all. It reminds me of those old cartoons where they put out a piece of cheese, and you see everyone floating toward it in a trance—just like that.
These sourdough cinnamon rolls are addicting. The brioche interior is extremely tender and silky, interrupted only by warm, gooey brown sugar cinnamon. As I alluded to earlier, the cream cheese glaze is tremendous, but the possibilities here are endless, each change bringing on a whole new dimension to these sourdough cinnamon rolls.
Well, I know I’ll be making these sourdough cinnamon rolls for Christmas morning! But now that the word is out and everyone knows what I’m baking every other weekend after that I might be expecting a few more surprise visits from friends and family. I’m completely fine with it, though, because I’m happy to share with any and all who stop by—it may just mean I sneak off with one or two before they do. Buon appetito!
Now that you have experience working with enriched dough, the next step is my naturally leavened bomboloni (doughnut) recipe! They’re based on a similar dough with just a few changes—they’re absolutely incredible. Or, if you’re looking for more rolls, have a look at my ultra-tender sourdough cardamom rolls for a different take.
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Sourdough Cinnamon Rolls Recipe
- Prep Time: 7 hours 30 minutes
- Cook Time: 25 minutes
- Total Time: 7 hours 55 minutes
- Yield: 12 cinnamon rolls
- Cuisine: American
Description
These sourdough cinnamon rolls are addicting. The brioche dough is extremely tender and silky, interrupted only by warm, gooey brown sugar cinnamon. If you’re looking for the perfect weekend treat, these cinnamon rolls are the ticket.
Ingredients
Dough
- 477g all-purpose or bread flour
- 133g milk, whole
- 191g butter, unsalted
- 191g eggs (about 4 large)
- 48g sugar, caster
- 11g salt
- 200g sourdough starter
Filling
- 215g light brown sugar
- 40g all-purpose flour
- 2 tablespoons butter, unsalted and melted
- 2 teaspoons cinnamon, ground
- 1/4 teaspoon salt
Cream Cheese Glaze
- 114g (4oz, half a block) cream cheese softened to room temperature
- 62g powdered sugar
- 37g milk, whole
- 1 teaspoon vanilla extract
Instructions
- Mix (9:00 a.m.)
Cut the butter into 1/4″ pats and let warm to room temperature while mixing the rest of the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, add the eggs, milk, sugar, and sourdough starter. Whisk together until incorporated. Add the flour and salt and mix on speed 1 for 3 minutes until incorporated. Let the dough rest for 10 minutes. After the 10-minute rest turn the mixer to speed 2 and mix for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. The dough should start to pull from the sides of the bowl but it will not completely remove from the bottom. If the dough just doesn’t want to come together and it’s overly wet add a little flour, a tablespoon at a time until it comes together. With the mixer set to speed 1, add the butter one pat at a time, waiting to add each until the previous is absorbed. Continue until all the butter is added and the dough is shiny and smooth, this could take around 8-10 minutes. - Bulk fermentation (9:30 a.m. to 11:30 a.m.)
Transfer the mixed dough to a bulk container and let ferment for 2 hours at 75ºF (23°C). Perform 3 to 4 sets of stretch and folds at 30-minute intervals. - Chill dough (11:30 a.m. to 2:00 p.m.)
Place the covered bulk fermentation container into the fridge for at least 2 hours to thoroughly chill. - Shape rolls (2:00 p.m.)
First, make the filling. In a bowl mix together the filling ingredients and set aside. Next, take out your dough from the fridge, lightly flour your work surface and the dough, and roll out to an 11×21″ rectangle with a long side closest to your body. Spread the filling evenly over the dough. roll the dough up away from you into a tight log. Cut the log into pieces every 1 3/4″. Transfer the cut pieces to a baking pan with space around each one. - Proof (2:30 p.m. to 4:30 p.m.)
Cover the pan and proof somewhere warm, around 77°F (25°C), for 2 to 3 hours. The dough will relax and puff up during this time. They’re ready to bake when the dough feels very soft and light—give the dough additional time to proof if necessary. - Bake (4:30 p.m.)
Preheat your oven to 400°F (200°C). Slide the rolls into the oven once preheated and bake for 20-25 minutes. Spread the glaze over the rolls once cooled.
Notes
These sourdough cinnamon rolls are best the day they’re made, but can be reheated the next day (without glaze) and then topped with freshly mixed glaze.
If you use this recipe, tag @maurizio on Instagram and use the hashtag #theperfectloaf so I can take a look! Thanks so much to USA Pan for sponsoring this sourdough post! As always, all opinions and thoughts here are my own.
673 Comments
Maybe a dumb question, but if I’m making a Tartine loaf, can I just use the other 200 grams of levain left over from that recipe?
That’ll work!
hi Maurizio thanks for all the recipes, these have just come out of the oven and are over done on the exterior, seem ok inside. ( my fault, i got caught on a call and couldn’t check progress) these were in for 20 minutes at 180 fan so when i do them again ( soon ) ill try the same time but 165 perhaps, what do you think? also halved the recipe but found that there was perhaps a little too much filling ( can you have too much 🙂 ) obvously your using size to determine the thickness of the rolled dough but would you have a rough thickness that it should be rolled out to ?
Yes, I’d drop the temperature so they color less before baking all the way through. You could also tent the pan with foil if you notice it moving too quickly!
This dough is amazing! (singing from the rooftops) I made your dough but then used apple butter, shredded marzipan, and a shredded apple for the filling. I used almond paste cut with coconut milk for the glaze. I couldn’t believe how fast they were eaten. Thank you, thank you, thank you for an amazing dough recipe.
Hi Maurizio. Wondering if the 400 start temp on the cinnamon buns is fan assist or not.
No, didn’t use convection with these. I think you could, though, just drop the temp a bit (usually 25°F or so).
So my dough is super super slack after the 2 hrs bulk fermentation. Any one know how to fix this, or is this actually ok???
It’ll firm up once you refrigerate the dough in the fridge!
I wish I’d read this comment yesterday! lol I was very worried about my very slack, sticky dough. (I’m used to no-knead sourdough bread with stretch & folds.) But like you said refrigerating made a huge difference and working with that cold dough was a breeze. They came out very nice. Thanks for this recipe.
p.s. You mentioned in another comment that you might reduce the amount of butter, so I’m curious, how much reduction are you considering?
Hello, I was wondering what’s the maximum amount of time I can proof the dough in the fridge for it’s bulk fermentation?
I’d say around 24 hours — the longer it’s in there the more sourness you’ll likely see in the end.
Hey Maurizio, thanks for replying so soon. Good to know, as I’m relatively new to baking and dealing with sourdough my only concern was it being over-proofed and I’d end up with a dough that’s either dense or crumbles apart. This recipe has been a hit among friends and I’d like to thank you for it!
Do you ever add pecans to the mix? How would I do that and how much would you suggest?
I’d probably used ground pecan for the filling!
Wow. These are amazingly good! They don’t even need the cream cheese glaze. I had to add about 4 tbsp of extra flour since my 4 large eggs weighed more than the four eggs you used. I backed off some milk to compensate as well but It was still quite wet. But in the end, they rose beautifully and are so light and delicious. But you can’t have too many of these if you are watching your weight 😀
Glad to hear that Nina! And your adjustments sound right on to compensate for the extra liquid. You’re right, they are dangerous.
Just made these and they came out absolutely delicious! Family loved them! My search for the perfect sourdough cinnamon roll is over. This recipe is a definite keeper!
Happy to hear that, Darcy!
So I am trying to possibly make a challah with the sourdough starter, which of your recipe would you think be best suited? I have made the babka – twice the same week – it’s out of this world. I am fairly new to this sourdough thing but am thinking if I use this dough and just braid it instead of rolling? Typically challah wouldn’t have milk but It doesn’t really matter to me…what do you think?
Awesome, Flo! Yea, should be great that way. This is a much softer dough than the babka, so you’ll have to refrigerate this dough first so you can handle the rolling/braiding.
I would be so happy if you were able to develop a sourdough recipe for traditional challah ( it is enriched with egg and oil but never any dairy product). Thank you.
I do not advise making these if you want to be able to appreciate diner, coffee shop, or store bought cinnamon rolls ever again. This recipe has ruined my household for other cinnamon rolls. Thank you, Maurizio, for giving us the first and last cinnamon roll recipe we will ever need. The brioche is delicious. They turn out fluffy and rich. They pull apart perfectly in your fingers. Love.
Process notes: I did my mixing with dough hooks fitted to a hand mixer. I added a few g of flour during the mixing step to get the dough to pull away from the sides, probably because I’m baking in the swampy summer in Missouri and not the desert of New Mexico. I did drop the dough into an oiled bowl and cover it for the bulk and chill (my German fiancée got a little nervous about this deviation from Maurizio’s explicit steps above. “He’s outlined everything else so specifically. Surely he would have said if he meant for us to change bowls!”). I did a dusting of flour on the dough before rolling it out. Maybe this was penance for the oil, but it definitely rolled out very nicely. ~22min in the 400º oven gave these rolls the perfect golden top. Used closer to 2 tbsp milk in the icing, maybe again due to humidity? In the end, the hardest step was waiting until we could eat another one.
Haha, you said it, Brian! Glad to hear you like them.
Thanks for sharing your process notes and feedback!
I’ve made this several times and it’s always good. What happens if I skip refrigerating the dough before shaping
Glad to hear that, Donna! It’s possible to shape but the dough is very soft. If you’re confident and quick you can do it 🙂
Just made this recipe. The flavor was great but fairly dense without the light/fluffy texture that I was expecting. Any thoughts as to common reasons for that? Could it be a need for a longer proof?
I’ve made these 3-4 times and they always turn out incredibly good. It’s amazing how easy this recipe is and how good is the result!
I’ve also made the Bombolini and Babka, which share a “similar” dough. All of them turned out sooo good.
Now I wanted to do my own sourdough recipe for a brioche type of dough I have found only yeasted versions. It’s quite similar to any of the 3 recipes I mentioned before, but I’m in doubt when it comes to final proofing time.
How come the rolls only proof for 2h, the babka for about 4 and the bomboloni 12?
I initially planned for 2h final rise, but at this point it doesn’t look very puffy.
Thank you!
Sorry, follow up question..
I ended up doing around 4.5h for the final rise.
I think the poke test suggested it was not fully ready (for sure wasn’t overproofed as the dough didn’t collapse) but 4.5h seemed a long time and I was afraid I was overproofing it.
The crumb showed big holes on top and more dense, albeit soft, crumb on the bottom.
Does that sound like underproofed to you?
Thanks again!
I copied and pasted this recipe in an email to myself putting the directions in order. Thanks for the tips!
This recipe is great, but I have to comment that the layout of the recipe and the page is SO hard to navigate. I had to scroll up and down about 60 times to find the correct order of operations. You’ll be trucking along with the dough, and then realize you need to go all the way to the top to find the next step or ingredient list. Same with the shaping / filling / glaze — why do those steps come BEFORE the dough creation parts? I love this site and my rolls were great, but someone PLEASE make these instructions easier to navigate, especially for when we have dough-hands and can’t be touching screens/computers.
For Heaven’s sake, he’s giving you the recipe for FREE. Copy paste into a word document – sheesh.
In the midst of the process… wondering how you get 12 rolls at 1.75” each when the short end that you’re rolling towards is only 11”?
Thank you and we love your recipes!!
You roll the long side facing you which is 21”
Absolutely LOVED these.
I don’t own a stand mixer, so I made the dough by hand and it was a bit tricky to work with, but I managed anyway.
I let the dough in the fridge overnight, then shaped and baked the next morning.
Best cinnamon roll recipe I’ve tried 🙂
I am impressed you made these by hand. I tried with a hand mixer and it was such a mess I ended up sending an SOS to my neighbor and borrowing her Kitchenaid stand mixer to finish!
Is it possible to do with our a stand mixer?
Hi! May I ask what is the purpose of adding flour in the brown sugar filling? Thank you so much, this looks beautiful and certainly delicious!
Another amazing recipe! I opted to keep in the fridge overnight after the shaping step to allow for quick enjoyment in the morning. They came out a little dense, and I have a sense of what I need to do differently next time.
One question, should I also be letting the shaped rolls sit out to prove before I refrigerate? Or does refrigeration accomplish the proof needed between shaping and baking? Thanks!
Proofing needs to be done after shaping. If you dont have somewhere warm enough set yo oven too 200 once warm turn it off and put the rolls in there they will rise considerably then bake. This step is needed because they will cook too quickly to rise properly if not proofed first
I had this question too. Could I form, refrigerate and then proof the next morning before baking? Or should I form, prove, refrigerate then bake?
I find it’s best to proof right before you bake them. Honestly I had issues with this recipe I think I overworked my dough I dont know but I do know you want to proof right before baking that way they cook more uniformly because they are not cold in the middle
In my experience proving continues in the fridge, maybe a bit slower but it doesn’t stop. When I’m making my bread I always form, fridge overnight, take out to room temp while the oven heats (an hour or two- i put the pan on the oven the heat helps the proving some more) and then bake. Comes out perfect.
This was awesome. It was such a pain to make and I made many mistakes along the way but even then, it still turned out as the best cinnamon rolls I’ve ever made. This will be my permanent recipe for now!
Hello, I tried this recipe but I am not sure if I did it correctly. Could you please elaborate on what you mean in the bulk fermentation section when you talk about the “dough being strong after the 3rd set of folds”. How do I check or know if it is strong? I did not so I just went on with the 4th one. What should I be looking for?
Thanks
Generally, the elasticity of the dough will tell you. You can use the “windowpane test”, however, it will not work exactly like with bread or pizza dough due to the high percentage of fat in this brioche dough. Basically, if you take a small piece of the dough and stretch it out between your fingers like a “window” until you can kind of see through it, it should not be streaky. It will likely still tear a bit due to the fat after a couple seconds but not immediately.
I have to say this is hands down the BEST EVER cinnamon rolls I’ve ever made – and I’ve tried many, many a recipe. I consider myself a cinnamon roll addict, my friends may go a step beyond and rightfully see me as a cinnamon roll snob. I judge every roll I taste. I’ve been vegan for two years now and it’s been more difficult to find a good vegan cinnamon roll. I’ve been disappointed with I’ve tasted on the market. The last couple of times I made cinnamon rolls I used the King Arthur Flour Sourdough Cinnamon Roll recipe and I thought it was good. It is, I’m not saying it isn’t. This one, however, is much richer and I personally think it is better. The butter enriched dough just does the trick!
Funny thing is that I completely forgot to fold every 30min during Bulk Fermentation. Therefore I just let it go an additional 2 hours and did my folds. The dough was incredibly forgiving and, even with my mistake, they turned out FANTASTIC.
VEGAN SUBS:
Country Crock Plant Based Butter Sticks -Avocado Oil
Flax Eggs
Soy Milk
Vegan butter is very soft, melts easily, and just doesn’t have the consistency of regular old fashioned butter. My dough was greasy and I was panicking a little internally wondering if it just wasn’t going to work. I added a couple tbsp of flour and just let the mixer keep going. The dough came together quite nicely and was not so oily anymore.
For anyone that is looking how to make this recipe plant based or wondering if it is possible, I am here to tell you it is and it is AMAZING.
Hi! These look wonderful, and I have heard they are delicious! I have some vegan-ish people coming this weekend (they eat eggs but not dairy milk) and am wondering if you have any idea if this would still work with non-dairy milk, such as Oatly, instead of whole milk?