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Sourdough Cinnamon Rolls, Dairy-Free Option, Egg-Free

Author Sonja

Ingredients

  • 1/4 cup sourdough start which is the flour and water together: read here about how to make a sourdough start
  • two cups of flour + more I use white whole wheat flour from Trader Joe's; if you use white flour, use 3 cups of flour
  • 1 1/2 cups of water
  • 1 1/2 t salt
  • 1/2 cup + more to grease of melted coconut oil olive oil for vegan, or butter
  • cinnamon
  • organic sugar I use Costco's evaporated cane juice, could try honey
  • optional 1/3 cup walnuts, or pecans chopped)

Instructions

  1. Day 1 Combine 1/4 cup of your sourdough start with two cups of flour, 1 1/2 cups of water, and 1 1/2 teaspoons of salt.
  2. Leave in a glass bowl on your counter (if it's a cold winter's night, you may want to leave it close to a heat source) for 16-17 hours covered with plastic wrap. I have used the dough after about 12 hours, and I really don't notice a difference, but may be it's less sour. It will look similar to a sponge. It should feel really wet to the touch.
  3. Day 2 Add at least 1/2 cup of flour into your dough and work it in until it's not sticky to the touch. Use more flour if needed.
  4. Place dough on a well-floured surface, and roll out into a rectangle.
  5. Coat rectangle of dough with oil/butter.
  6. Drizzle organic sugar, cinnamon, and nuts if you are using them over the rectangle of dough.
  7. Roll the dough into a nice tube-like shape.
  8. Cut the rolls roughly 1 1/2 inches to 2 inches apart with a butter knife or using floss.
  9. Grease 9x13 pan, and sprinkle with additional sugar and cinnamon.
  10. Arrange the cinnamon rolls onto the pan.
  11. Cover the cinnamon rolls for 1 hour and let rise (by a warm heat source is best). If you will bake these a different day, refrigerate now.
  12. Day 2 after rising or Day 3 Bake at 350 degrees for 25-30 minutes (approximately 40 minutes if making 1 big roll).
  13. Cool for 15 minutes, frost if desired, and serve.