Vegan Sourdough Cinnamon Rolls
Sweet, spiced, and enriched without dairy or eggs — these pillowy rolls deliver all the comfort of a bakery-style cinnamon bun, with a tangy sourdough edge.
At a Glance
Loaf Style: Enriched pull-apart rolls
Skill Level: Intermediate
Total Time: 18–24 hours (includes overnight fermentation)
Prep Time: ~30 minutes
Yield: 9 large rolls
Hydration: ~75%
Bake Temp: 375°F / 190°C
Baking Vessel: 9x9-inch square or round pan
Ingredients
For the Dough
150g active sourdough starter (100% hydration)
420g all-purpose flour
220g plant-based milk (lukewarm)
50g maple syrup or sugar
50g olive oil or melted coconut oil
1 tsp vanilla extract
6g fine sea salt
For the Filling
60g brown sugar or coconut sugar
2 tsp ground cinnamon
30g melted coconut oil or vegan butter
For the Glaze
80g powdered sugar
1–2 tbsp plant-based milk
½ tsp vanilla extract
Instructions
Mix the Dough
1. In a mixing bowl, whisk together starter, plant milk, maple syrup, oil, and vanilla.
2. Add flour and salt, mixing until a shaggy dough forms.
3. Knead by hand or dough hook for 8–10 minutes until smooth and elastic.
4. Cover and rest at room temperature for 1 hour.
Bulk Fermentation
5. Perform 1–2 stretch and folds over 2 hours to strengthen.
6. Cover and refrigerate overnight (8–12 hours) for slow fermentation and flavor development.
Shape & Fill
7. Remove dough from fridge and let it come to room temp (~1 hour).
8. Roll out on a lightly floured surface into a 12x16-inch rectangle.
9. Spread melted coconut oil evenly over the surface. Sprinkle with brown sugar and cinnamon.
10. Starting from the long edge, roll up tightly into a log. Trim ends and cut into 9 equal rolls.
Final Proof
11. Arrange rolls in a greased or parchment-lined pan.
12. Cover and let rise in a warm spot for 3–4 hours, or until puffed and touching.
Bake
13. Preheat oven to 375°F / 190°C.
14. Bake for 25–30 minutes, or until golden and set. Let cool for 10–15 minutes.
Glaze & Serve
15. Whisk together glaze ingredients until smooth and drizzle over warm rolls before serving.
Visual Cues
Spirals should be clean and well-defined.
Rolls should rise visibly before baking and spring back gently to the touch.
The glaze should settle into the crevices and slightly melt into the warm surface.
Why This Works
The sourdough starter gives the rolls structure and tang without the need for commercial yeast. Olive oil and plant milk keep the crumb soft and rich, while the overnight ferment deepens the flavor and keeps the dough easy to work with.
