Coconut Sugar Glazed Sourdough Cinnamon Rolls
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.
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.