The Best Sourdough Cinnamon Rolls

The Best Sourdough Cinnamon Rolls

Sweet Levain:

• 45 g active whole wheat sourdough starter
• 45 g cold plant based milk ( I used oat )
• 45 g whole wheat flour
• 10 g coconut sugar

Dough:

• 550 g unbleached all purpose flour
• 80 g coconut sugar
• 10 g Himalayan pink salt
• 1 tbsp ground cinnamon
• 250 g cold plant based milk ( I used oat )
• 100 g almond butter
• Sweet levain
• 110 g vegan butter, softened

Frosting:

• 1 cup vegan yogurt
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 2 cups powdered sugar, sifted

Sweet levain

Mix all the ingredients in a bowl and stir to combine. Cover and rest in a warm spot for 4 hours.

Main Dough

Start by gathering all your ingredients. Add them all, except the butter, to a large bowl. Mix with a spoon until the dough comes together, then use your hands to knead until dough Cover, and autolyse/rest for 30 minutes.

• Start your mixer again and knead on medium speed for about 10 minutes.
  
• After 10 minutes, you want to slowly add cubed, softened butter, one cube at a time.
  
• When all the butter is added, continue kneading at medium speed for 15-25 minutes until your dough passes the window-pane test.
  
• Place the dough in a clean bowl and proof in a warm spot, ideally at around 78°F/26°C, for two hours.
  
• After two hours, transfer the dough to the fridge to cold-proof for a minimum of six hours.
  

Cinnamon Filling

• Add softened butter, sugars, and cinnamon to a bowl. Mix with a fork until you have a spreadable paste. Leave at room temperature until you're ready to shape.
  

Shape

• Transfer the dough to a lightly floured work surface. You might want to leave it at room temperature for 10-15 minutes if it's really cold and hard to roll out.
  
• With a rolling pin, roll the dough into a 19x12in/50x30cm rectangle.
  
• Evenly spread out the cinnamon filling.
  
• Roll the dough up as tightly as you can, starting from the longest side of the rectangle. Cut half an inch or so off the edges of the roll. Use a sharp knife or floss to cut the dough into 1,5-inch/4 cm pieces. You should get 12 cinnamon rolls.
  
• Place the cinnamon rolls in a 10×13-inch/25x34cm baking pan lined with parchment paper. Cover and proof at around 78°F/26°C for about 10-12 hours until they've doubled in size. Please don't focus too much on the time, but more on how they look and feel.
  

Bake

• Preheat the oven to 355°F/180°C.
  
• Lightly brush the cinnamon rolls with egg wash and bake for 18-20 minutes until golden brown.
  

Cream Cheese Frosting

• In a bowl, whisk together cream cheese and butter until smooth and light in color. I find it easiest to use a hand mixer since it's such a small amount of frosting.
  
• Add in half of the powdered sugar and mix for about two minutes.
  
• Add in the rest of the powdered sugar and mix until light and fluffy.
  
• Lastly, mix in the vanilla extract.
  
• Generously spread frosting over the baked cinnamon rolls, and enjoy!