Just a Story About Lazy Saturdays and Sweet Rolls
You know those lazy Saturday mornings where you shuffle into the kitchen, hair wild, still in mismatched pajamas? That’s the exact setting for these Sourdough Cinnamon Rolls with Maple Vanilla Glaze (vegan). Seriously, had a moment last winter—snow everywhere, nowhere to be—and I just decided, “Why not let the sourdough starter do most of the work?” (Okay, and maybe I wanted to use up that half-full maple syrup bottle glaring at me from the fridge.) My house still smells like cinnamon on cold weekends; can’t ever get the scent totally out, not that I’d want to.
Honestly, there was one time I tried to convince my family that these count as a health food because, you know, fermentation and all that jazz. Didn’t really fly, but everyone still devoured them. Anyway, if you mess up the rolling, just pretend they’re “rustic.” Works for me!
Why Even Bother With These Rolls?
I make these when I want something a bit more “wow” for brunch than toast, but not so fiddly that I’m scrubbing pans for hours. My family goes nuts for the gooey centers—especially after I started doubling the glaze (they caught on quickly and now demand extra glaze on the side, so proceed with caution). Oh, one more thing: I’ve fumbled with regular yeasted cinnamon rolls before, the kind that require patience I rarely have, but with sourdough? I swear, it’s both forgiving and more flavorful. Unless you forget to set an alarm and let them proof for basically your entire morning. Not that I’ve done that… more than once.
What You’ll Need (And How I Sometimes Cheat)
- 120g (1/2 cup) bubbly sourdough starter – if mine looks lazy, I use the discard; gets a bit less tangy, but it works
- 240ml (1 cup) plant milk – oat or almond, honestly any non-dairy, but my friend swears by coconut milk for extra richness
- 60g (1/4 cup) melted vegan butter – or just coconut oil if I’m out of butter, but only if it’s not rock hard
- 50g (1/4 cup) granulated sugar – if you only have brown sugar, I say go for it, adds more depth
- 400g (about 3 cups) all-purpose flour – my grandmother used bread flour once, couldn’t really tell the difference, so don’t stress it
- 1/2 tsp fine sea salt
- For the filling: 60g (1/4 cup) vegan butter, softened; 90g (about 1/2 cup) brown sugar; 1.5 tbsp ground cinnamon; pinch of salt
- For the maple vanilla glaze: 120g (1 cup) powdered sugar; 2 tbsp pure maple syrup (use the good stuff, unless you’re out, then pancake syrup works… barely); 2–4 tbsp plant milk; 1 tsp vanilla extract
How This All Comes Together
- Mix together the sourdough starter, warm plant milk, melted vegan butter, and sugar in a big bowl. It’ll look like a bit of a mess—that’s about right.
- Dump in the flour and salt. I usually grab a wooden spoon but once I just used my clean hands (makes you feel rustic, though you get dough everywhere). Mix until you’ve got a shaggy dough. Cover with a tea towel—honestly any towel—and let it hang out for 45 minutes.
- Knead the dough for a couple minutes in the bowl, just to bring it together. It shouldn’t look perfectly smooth, and don’t overthink it. Cover and let it rise somewhere warm for 4–6 hours, or even overnight in the fridge if you’re not in a hurry.
- Once your dough has doubled, turn it out onto a lightly-floured countertop. Roll it out into a rough rectangle, about the length of your forearm and maybe 1/2 inch thick—yeah, it doesn’t need to be perfect.
- Spread that softened vegan butter all over (I use the back of a spoon, but fingers work—just wash up after). Sprinkle on brown sugar, cinnamon, and a pinch of salt. Don’t worry if it looks a bit messy, the rolls will hide your crimes.
- Roll up from the long edge. I try for a tight log but, full confession, it usually squishes a little. Slice into 8–10 pieces. If the ends are wonky, I just tuck them into the middle so no one sees.
- Arrange in a greased baking dish. Cover and let rise again for an hour or until puffy. It’s okay if they’re touching, they’ll bake up soft that way.
- Meanwhile, preheat your oven to 180°C (350°F). This is where I usually make the glaze—combine powdered sugar, maple syrup, 2 tbsp plant milk, and vanilla. Add more milk, splashes at a time, till it’s pourable but not soupy.
- Bake rolls for 27–32 minutes, until golden and the smell makes you hover a bit too close to the oven. If tops get too brown, sometimes I lay a bit of foil on top for the last 5 min.
- Drizzle with the glaze while warm—my favorite part. I save a little extra for those rare leftovers (ha, as if there are any!).
Stuff I Learned the Hard Way
- If your dough feels too sticky, it probably needs a touch more flour—not a ton, maybe a sprinkle
- Letting the dough rise overnight in the fridge = even more flavor, but sometimes I’m just too impatient. Both ways work.
- Glaze will thicken as it sits, so if you want it pourable later, keep back a bit more milk
Variations I’ve Messed Around With
- Tried throwing some chopped pecans in the filling—came out lovely! Walnuts work, too, if that’s what you’ve got
- Did a chai spice blend once instead of just cinnamon. Actually, too intense for my taste, but maybe you’ll dig it.
- If you’re a raisin person (I’m not, but no shade), about 1/3 cup sprinkled over the sugar layer won’t hurt
The Few Bits of Gear You Need (or Not)
- Mixing bowls
- Rolling pin – or, honestly, use a clean wine bottle (I have with zero shame!)
- Sharp knife or dental floss (the plain stuff) for slicing rolls
- Baking dish, roughly 9-inch round or square
How to Keep Them (If You Have More Willpower Than Me)
In a lidded container, these keep soft at room temperature for a day, maybe two. Over three days, I think they get a bit stale—though honestly, in my house it never lasts more than a day! You can freeze, defrost, and reheat gently (microwaved for 15 seconds, honestly works fine in a pinch).
How I Serve (Spoiler: With Coffee)
Fresh and warm, with extra glaze. Sometimes topped with a pinch of flaky salt if I’m feeling fancy. My partner loves them with cold oat milk. For birthdays, kiddo asks for a candle in one—tradition now, for better or worse.
Oops, Don’t Rush This Bit: Pro Tips
- I once tried to skip the second rise, and the rolls ended up like cinnamon hockey pucks—don’t do it.
- Be gentle rolling up; over-tightening can make them weirdly dense in the center
- Taste the glaze before drizzling—add a little lemon zest if you’re feeling adventurous (learned that by accident, actually, but it worked!)
Got Questions? Here’s the FAQ I Actually Get
- Can I use sourdough discard?
Yep! It’ll be less tangy, but no one complains in my house. It’s a good way to use up the extra. - What if I don’t have a sourdough starter?
Sneaky, but I’ve made this with instant yeast (about a packet), just let it rise until doubled like normal. Of course, it’s not really “sourdough” then, but I’ll never tell. - Help, my dough’s not rising!
It might just be cold in your kitchen. Stick the bowl in the oven with the light on (just the light, not heat!) and check back later. Or go take a walk, it’ll get there. - Maple syrup is expensive! Can I use agave or something else?
For sure—you’ll get a different, less “mapley” flavor, but it’s still yummy. I’ve even skipped it and just used powdered sugar with plant milk and vanilla before. - Do you need that much glaze, really?
Well, I do, but you could halve it if you want, I guess. But why would you?!
So go on, make these sourdough cinnamon rolls. Even if you’re a little distracted, or your glaze comes out lumpy, it’ll still taste better than most things you could buy. And, odd as it is, sometimes baking something messy and wonderful is the best way to enjoy a day at home. Good luck, mate!
Ingredients
- 120g (1/2 cup) bubbly sourdough starter – if mine looks lazy, I use the discard; gets a bit less tangy, but it works
- 240ml (1 cup) plant milk – oat or almond, honestly any non-dairy, but my friend swears by coconut milk for extra richness
- 60g (1/4 cup) melted vegan butter – or just coconut oil if I’m out of butter, but only if it’s not rock hard
- 50g (1/4 cup) granulated sugar – if you only have brown sugar, I say go for it, adds more depth
- 400g (about 3 cups) all-purpose flour – my grandmother used bread flour once, couldn’t really tell the difference, so don’t stress it
- 1/2 tsp fine sea salt
- For the filling: 60g (1/4 cup) vegan butter, softened; 90g (about 1/2 cup) brown sugar; 1.5 tbsp ground cinnamon; pinch of salt
- For the maple vanilla glaze: 120g (1 cup) powdered sugar; 2 tbsp pure maple syrup (use the good stuff, unless you’re out, then pancake syrup works… barely); 2–4 tbsp plant milk; 1 tsp vanilla extract
Instructions
-
1Mix together the sourdough starter, warm plant milk, melted vegan butter, and sugar in a big bowl. It’ll look like a bit of a mess—that’s about right.
-
2Dump in the flour and salt. I usually grab a wooden spoon but once I just used my clean hands (makes you feel rustic, though you get dough everywhere). Mix until you’ve got a shaggy dough. Cover with a tea towel—honestly any towel—and let it hang out for 45 minutes.
-
3Knead the dough for a couple minutes in the bowl, just to bring it together. It shouldn’t look perfectly smooth, and don’t overthink it. Cover and let it rise somewhere warm for 4–6 hours, or even overnight in the fridge if you’re not in a hurry.
-
4Once your dough has doubled, turn it out onto a lightly-floured countertop. Roll it out into a rough rectangle, about the length of your forearm and maybe 1/2 inch thick—yeah, it doesn’t need to be perfect.
-
5Spread that softened vegan butter all over (I use the back of a spoon, but fingers work—just wash up after). Sprinkle on brown sugar, cinnamon, and a pinch of salt. Don’t worry if it looks a bit messy, the rolls will hide your crimes.
-
6Roll up from the long edge. I try for a tight log but, full confession, it usually squishes a little. Slice into 8–10 pieces. If the ends are wonky, I just tuck them into the middle so no one sees.
-
7Arrange in a greased baking dish. Cover and let rise again for an hour or until puffy. It’s okay if they’re touching, they’ll bake up soft that way.
-
8Meanwhile, preheat your oven to 180°C (350°F). This is where I usually make the glaze—combine powdered sugar, maple syrup, 2 tbsp plant milk, and vanilla. Add more milk, splashes at a time, till it’s pourable but not soupy.
-
9Bake rolls for 27–32 minutes, until golden and the smell makes you hover a bit too close to the oven. If tops get too brown, sometimes I lay a bit of foil on top for the last 5 min.
-
10Drizzle with the glaze while warm—my favorite part. I save a little extra for those rare leftovers (ha, as if there are any!).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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