This is a simple and delicious (but not quick) recipe for sourdough cinnamon rolls, it’s naturally vegan, but ingredients are sub-able depending on how you eat at home.

Makes: 10-12 portions

Prep time: 1 hour

Rising time: 15-20 hours

Cooking time: 30 minutes

Ingredients:

• 200ml milk (I tested with soy and oat and both worked well)
• 100g margarine (I used Vitalite)
• 150g active and bubbly sourdough starter
• 80g brown sugar
• 500g white bread flour
• 1 tsp salt

To spread in the middle:

• 1 tbsp cinnamon
• 50 g margarine
• 50g brown sugar

+ Icing sugar to serve

Method:

1. Melt the milk and margarine together, cool until lukewarm and then whisk in your sourdough starter
2. Combine the rest of the ingredients in a bowl until it makes a soft dough
3. Cover the bowl with a damp tea towel and leave for an initial rise at room temperature for 2 hours
4. Then bulk rise in the fridge- 12-16 hours (this gives a more controlled rise, the longer you leave it the more sour it will be)
5. After the bulk rise remove from the fridge and leave until the dough has returned to room temperature or thereabouts.
6. On a floured surface gently stretch and roll the dough into a rectangle with the dough about 1.5cm thick
7. Combine the cinnamon spread ingredients and spread thickly over the layer of dough.
8. Roll on the long side
9. Cut into 10-12 rolls
10. Fit the rolls into a greased baking dish and rise in a warm place for 1 hour
11. Bake for 30 mins at 200C
12. Once cooled drizzle over some liquid icing made from icing sugar and water.