I made sourdough cinnamon rolls!

I had some extra starter and decided to try making vegan cinnamon rolls. The recipe originally called for soy milk, but I didn’t have any, so I substituted it with water.

Recipe for a small batch:

• 175 ml water or milk
• 325 g flour
• 70 g starter
• 40 ml oil
• 50 g sugar
• 2 g salt
• 3 g vanilla powder

1.  Mix all ingredients and let rest for 30 minutes.
2.  Shape the dough and let it rise until it doubles in size (about 1.5-2 hours).

I started making these at night, so I put them in the fridge for about 10 hours.

For the filling:

• Roll out the dough and add non-dairy butter, cinnamon, and sugar (I didn’t measure exactly; just enough to cover the dough).
• Roll it up and cut it into pieces, then let them rise again until doubled.
• Pour some heavy cream on top and bake at 175°C (about 35 minutes).

I let them cool and then covered them with foil to keep them moist.

Vegan icing:

• 140 g vegan cream cheese
• 50 g vegan butter (softened)
• 150 g icing sugar
• 5 g vanilla

In the picture, I messed up the icing (oops!) because my butter melted too much, and I didn’t have enough cream cheese. I made the icing again the next day, and it came out perfect!