My passion for baking has led me to create these wholesome and flavorful sourdough cinnamon rolls. Made with naturally fermented sourdough instead of traditional yeast, they’re topped with a delicious coconut sugar glaze that adds a caramel-like sweetness. Soft, vegan-friendly, and entirely free of refined sugar, this recipe offers a healthier twist on a classic favorite—perfect for indulging without compromise
These irresistible sourdough cinnamon rolls are made entirely from scratch and topped with a rich, caramel-like coconut sugar glaze. Crafted with lower-glycemic ingredients, they offer a healthier twist on the classic recipe—so good, my family couldn’t resist them!
Why These Cinnamon Rolls?
Sourdough Based: Naturally leavened, enhancing flavor, texture, and digestibility compared to traditional instant yeast.
Coconut Sugar Glaze: A caramel-like rich topping made with coconut sugar and almond milk offers a healthier alternative to traditional glazes.
Refined Sugar-Free: Made with unrefined coconut sugar or any unrefined sugar your desire.
Here’s how to make them
- Step 1: Heat the plant-based butter and almond milk in the microwave until the butter is melted. Allow it to cool to lukewarm but not too hot.
- Step 2: In a mixing bowl, combine your starter and warm water (80–87°F) with a fork. Add the flour, melted butter, almond milk, coconut sugar, and sea salt. Mix until incorporated.
- Step 3: Let the mixture rest for 30 minutes to hydrate the flour.
- Step 4: Perform 4 sets of stretch-and-folds, spacing them 30 minutes apart. This step builds gluten strength for a richer dough. This step is optional.
- Step 5: Lightly grease a new mixing bowl with melted butter. Transfer the dough into the greased bowl after resting.
- Step 6: Bulk fermentation – proof the dough overnight in the fridge or for 4–6 hours at room temperature, depending on your kitchen’s warmth. The dough should increase in size by about 50%.
After Bulk Fermentation
- Line a baking pan with parchment paper.
- Melt butter in one bowl, and in another, mix coconut sugar and cinnamon.
- Lightly flour your countertop, then place the doubled dough onto it. Let it rest for 30 minutes.
- Roll the dough with a lightly floured rolling pin.
- Brush the rolled dough with melted butter using a pastry brush, then sprinkle the coconut sugar-cinnamon mixture evenly.
- Roll the dough tightly, then cut it into 10 even pieces using a string or dough scraper.
- Allow the rolls to rest for 10 minutes before proofing.
Proofing Stage
Transfer the cinnamon rolls into the prepared baking pan and let them proof for 2–3 hours, depending on your kitchen’s temperature.
Bake and Enjoy!
Preheat the oven to 430°F. Bake the cinnamon rolls for 35–40 minutes, or until golden brown.
While baking, prepare the glaze by blending 1/4 cup of powdered coconut sugar (blend regular coconut sugar in a high-speed blender for 20 seconds) with 1 tbsp of almond milk. Whisk until smooth.
Let the rolls cool for 15 minutes before adding the glaze. For an extra touch, sprinkle a pinch of coconut sugar on top for a delightful crunch. Enjoy!
Coconut Sugar Glazed Sourdough Cinnamon Rolls
Equipment
- Stand Mixter
Ingredients
Dough
- 100 g active sourdough starter
- 160 g almond milk, unsweetened
- 3 cups all-purpose flour
- 2 tbsp coconut sugar or any unrefined sugar
- 1 tsp sea salt
- 60 g vegan butter
Cinnamon Fillings
- 3 tbsp vegan butter
- 1/2 cups coconut sugar
- 1 tbsp ground cinnamon
Coconut Sugar Glazed
- 1/2 cups powdered coconut sugar
- 1 tbsp almond milk, unsweetened
Instructions
Dough
- Warm the almond milk and the vegan butter on the stovetop for 5 minutes or in the microwave for 1 minute. Combine the two until the butter is melted and dissolve. Set aside.
- In a mixing bowl or stand mixer using a paddle attachment, combine the active sourdough starter, and the coconut sugar and set it to low speed.
- Combine the all-purpose flour, sea salt, and the milk and butter mixture. Mix until a rough dough forms,
- Change the paddle attachment to the dough hook attachment then knead for 8–10 minutes (by hand if not using a stand mixer) until the dough becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 4–6 hours, until it expands (but doesn’t double in size).
- Optional for overnight rising, transfer the dough to the refrigerator and let it chill overnight for slow fermentation and easier handling.
Cinnamon Fillings
- Melt the vegan butter in a small bowl. In another bowl, mix the coconut sugar and ground cinnamon until evenly combined.
Shaping the Rolls
- Lightly flour your countertop and roll out the chilled dough into a large rectangle, about 12×18 inches.
- Brush the entire surface with the melted vegan butter, then sprinkle the cinnamon-sugar mixture evenly over the dough.
- Starting from one long edge, tightly roll the dough into a log. Use a sharp knife or string to cut the log into 10–12 even rolls.
Proof the Rolls
- Place the rolls in a parchment-lined baking pan, leaving a little space between each roll for expansion.
- Cover and let the rolls proof at room temperature for 2–3 hours, or until they are puffed and slightly jiggly.
- Alternatively, you can proof them in the refrigerator overnight and bake them in the morning.
Bake the Rolls:
- Preheat your oven to 400°F (190°C).
- Bake the rolls for 35-38 minutes, or until golden brown and fragrant.
- Once baked, transfer the rolls to a cooling rack and let them cool for about 15 minutes.
Make the Glaze:
- In a small bowl, whisk together the powdered coconut sugar and almond milk until smooth and pourable.
- Drizzle the glaze generously over the warm rolls before serving.
