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