How to Make Vegan Refined Sugar-Free Sourdough Discard Cinnamon Rolls
Transform your sourdough discard into a fluffy, gooey batch of naturally sweetened cinnamon rolls! This recipe combines light spelt flour and plant-based ingredients to create a phenomenal treat that's perfect for breakfast, dessert, or holiday entertaining!
Equipment
- Stand mixer optional
- Rolling Pin
- 9x13 inch baking dish
Ingredients
Dough
- 560 grams light spelt flour add more if dough is too wet
- 1 tsp baking soda
- 2 tsps baking powder aluminum free
- 1 tsp salt
- 1 cup sourdough discard
- ¾ cup water
- ½ cup plant-based butter melted
- ¼ cup honey
Cinnamon Filling
- ½ cup plant-based butter softened
- ½ cup monk fruit sweetener
- ½ cup maple syrup 100% pure
- 2 tbsps cinnamon
Icing
- 6 oz plant-based cream cheese
- ½ cup coconut milk/cream canned
- ½ cup honey
- 2 tsps vanilla extract pure
Instructions
Make the dough
- Preheat oven to 375 F.
- Whisk together flour, baking soda, baking powder, and salt in a large bowl.
- Mix sourdough discard, water, melted butter, and honey with the dry ingredients.
- Knead for a few minutes and form a ball.
- Roll the dough out on a lightly floured surface into a rectangular shape until it's 1/4 inch thick.
Cinnamon Filling
- Mix all the cinnamon filling ingredients in a medium bowl until well combined.
- Spread the dough with the filling.
Make the Rolls
- Begin rolling the dough tightly, beginning at the long edge of the rectangle. Seal the long edge once the roll is complete.
- Use a sharp knife to evenly divide the roll into 12 sections.
- Place the rolls in the greased 9x13 inch baking dish, swirl-side-up. Leave a bit of room between the rolls.
Baking
- Bake for 25-30 minutes until the rolls are lightly golden and fully cooked.
Make the Icing
- To a medium saucepan, combine all icing ingredients.
- Stir continually over medium heat until you have a uniform consistency.
- Allow to cool slightly before pouring over warm cinnamon rolls.
Notes
- All-purpose flour can be substituted for spelt flour. Use 1/4 - 1/2 cup less all-purpose.
- If you find the dough soft and hard to work with, chill it in the fridge for 30 minutes before rolling it out.
- For fluffier rolls, leave the covered dough at room temperature for 1 to 2 hours before rolling it out.
- Rolls are best served warm with a drizzle of icing.
- Storage
- Room Temperature: if rolls are unfrosted, they can be stored in an airtight container at room temperature for up to 2 days.
- Refrigerator: can be kept for up to 5 days. Warm before serving.
- Freezer: freeze unfrosted rolls for up to 3 months. Thaw and frost before serving.