Name: Vegan Refined Sugar-Free Sourdough Discard Cinnamon Rolls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan American
Ingredients: 560 grams light spelt flour (add more if dough is too wet); 1 tsp baking soda; 2 tsps baking powder (aluminum free); 1 tsp salt; 1 cup sourdough discard; 3/4 cup water; 1/2 cup plant-based butter (melted); 1/4 cup honey; 1/2 cup plant-based butter (softened); 1/2 cup monk fruit sweetener; 1/2 cup maple syrup (100% pure); 2 tbsps cinnamon; 6 oz plant-based cream cheese; 1/2 cup coconut milk/cream (canned); 1/2 cup honey; 2 tsps vanilla extract (pure)

Jump to Recipe· 4.4 from 15 reviews

I am so excited to share with you my absolute favorite indulgence that’s both kind to the planet and gentle on the body: this Vegan Refined Sugar-Free Sourdough Discard Cinnamon Rolls Recipe. These rolls have all the ooey-gooey, warmly spiced goodness I crave, made entirely without refined sugar or dairy. What’s more, I love that they cleverly use sourdough discard, turning what might be waste into a delightfully tender dough. Whether you’re a sourdough enthusiast or just looking for a healthier cinnamon roll option, this recipe will quickly become your go-to for cozy mornings and special treat moments.

Why You’ll Love This Vegan Refined Sugar-Free Sourdough Discard Cinnamon Rolls Recipe

When I first tried making these cinnamon rolls, I was blown away by the depth of flavor the sourdough discard adds. It gives the dough this subtly tangy note that complements the sweet cinnamon filling perfectly. The richness from the plant-based butter and cream cheese icing rounds everything out without feeling heavy or cloying. Honestly, these rolls strike just the right balance between sweet and wholesome, which I find utterly addictive.

Another thing I appreciate is how straightforward the process is—despite the fancy-sounding ingredients, you’ll find the steps quite approachable, even if you’re new to sourdough baking. Plus, these rolls are perfect for any occasion, whether it’s a weekend brunch with friends, holiday breakfasts, or just a cozy treat after a long day. What really makes this recipe stand out for me is the combination of sustainability and indulgence: using sourdough discard means less waste, and no refined sugar means you can feel good about every bite.

Ingredients You’ll Need

A clear glass baking dish holding six cinnamon rolls, with one roll missing, showing a soft, light tan dough spiraled with dark brown cinnamon filling, all covered with a thick, creamy white icing that looks smooth and slightly melted. A white spoon with a floral design rests inside the dish, coated in some icing and cinnamon. Next to the dish, on a white plate with a silver fork, there is a separated piece of a cinnamon roll showing soft layered dough and cinnamon in the middle, with some icing smeared on the plate. The setting is on a white marbled surface with a greenish dish towel partially visible. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe are simple yet essential to crafting the perfect texture, flavor, and appearance of these vegan refined sugar-free cinnamon rolls. Each component plays a key role — from the flour that builds the dough’s structure to the natural sweeteners that enrich the filling and icing without any refined sugars.

Light spelt flour: I love how it gives the dough a tender crumb and slightly nutty flavor compared to plain wheat flour.
Baking soda and baking powder: These work together to give the rolls a lovely rise and fluffiness without heaviness.

Salt: Just a touch enhances all the other flavors, making them pop.
Sourdough discard: This is the star for adding subtle tanginess and complexity to the dough.
Water: Hydrates the dough, making it easier to knead and shape.

Plant-based butter (melted and softened): Provides richness and moisture in both the dough and filling.
Honey: A natural sweetener that contributes a floral sweetness without overpowering the spices.
Monk fruit sweetener: Adds sweetness to the filling with zero refined sugar.

Maple syrup (100% pure): Gives a touch of earthiness that perfectly complements the cinnamon.
Cinnamon: The unmistakable warm spice that defines these rolls.
Plant-based cream cheese: Makes the icing creamy and decadent while keeping it vegan.
Coconut milk/cream (canned): Adds velvety texture to the icing and a subtle tropical note.

Vanilla extract (pure): Brightens the icing with a sweet aromatic finish.

Directions

Step 1: Preheat your oven to 375 degrees Fahrenheit. This is the perfect temperature for baking the rolls evenly and achieving that golden-brown finish.

Step 2: In a large bowl, whisk together the light spelt flour, baking soda, baking powder, and salt until well combined. This dry mix sets the foundation for your dough’s texture.

Step 3: In a separate bowl, mix the sourdough discard, water, melted plant-based butter, and honey together until smooth. This wet mixture provides flavor and moisture to your dough.

Step 4: Gradually combine the wet ingredients into the dry ingredients. Then knead the dough gently for a few minutes until it forms a smooth ball. If it feels too sticky, sprinkle in a little extra flour.

Step 5: Lightly flour your surface and roll out the dough into a rectangular shape about 1/4 inch thick. Getting the thickness just right makes the rolls fluffy but substantial.

Step 6: For the cinnamon filling, mix the softened plant-based butter, monk fruit sweetener, maple syrup, and cinnamon in a medium bowl until fully blended. This spicy-sweet filling is what you’ll spread generously over the dough.

Step 7: Evenly spread the cinnamon filling over the rolled-out dough, making sure to reach all edges.

Step 8: Starting from the long edge, tightly roll the dough into a log. Seal the long seam by pinching the dough edges together so it doesn’t unravel during baking.

Step 9: Using a sharp knife, cut the log into 12 even sections. I like to use dental floss for a clean cut without squishing the dough.

Step 10: Place the rolls swirl-side-up into a greased 9×13 inch baking dish, leaving a little room between them to expand.

Step 11: Bake the rolls for 25 to 30 minutes or until they are lightly golden and fully cooked through. You’ll know they’re done when they spring back slightly to the touch.

Step 12: While the rolls bake, prepare the icing by combining the plant-based cream cheese, coconut milk/cream, honey, and vanilla extract in a medium saucepan. Stir continuously over medium heat until the mixture is smooth and uniformly blended.

Step 13: Allow the icing to cool slightly before pouring it generously over the warm cinnamon rolls just out of the oven. This helps it melt into all the nooks and crannies beautifully.

Servings and Timing

This Vegan Refined Sugar-Free Sourdough Discard Cinnamon Rolls Recipe yields 12 delightful servings, perfect for sharing or savoring throughout the week. Prep time is roughly 15 minutes to mix and knead the dough and filling, with another 10 minutes to roll and slice the rolls. Baking takes 25 to 30 minutes. The icing comes together in about 5 minutes, cooled slightly before serving. Altogether, you’re looking at about 45 to 50 minutes from start to finish, making this recipe a fantastic option for a weekend treat or special breakfast.

How to Serve This Vegan Refined Sugar-Free Sourdough Discard Cinnamon Rolls Recipe

A glass baking dish filled with twelve cinnamon rolls arranged in a 4 by 3 grid, each roll showing a clear swirl pattern of brown cinnamon filling wrapped in soft, light beige dough with a slightly rough texture. The rolls are close together, touching each other, with some cinnamon filling slightly spilling between them, giving a sticky look on the sides. The background is a white marbled texture, and the photo is taken at a close angle, highlighting the spirals and the soft, fluffy dough. photo taken with an iphone --ar 4:5 --v 7

I love serving these cinnamon rolls warm, straight from the oven, where the icing is luxuriously melty and the dough is soft and inviting. For a casual weekend brunch, they pair beautifully with fresh fruit like sliced berries or warmed apple slices, which add a juicy contrast to the sweet and spiced rolls. I also enjoy topping them with a sprinkle of chopped toasted nuts—pecans or walnuts—to add a charming crunch and extra depth of flavor.

Presentation matters to me, so I usually arrange these on a rustic wooden platter with a dusting of cinnamon on top of the icing for that inviting, bakery-style look. These cinnamon rolls are such a crowd-pleaser; they’re perfect for holiday mornings or weekend gatherings, where you want to impress but not stress. Plus, I find they go wonderfully with warm drinks like spiced chai, oat milk lattes, or a fresh-pressed apple cider. For a fun twist at parties, serve alongside a vegan sparkling wine or a lightly spiced mulled punch.

If you want to enjoy these later, I recommend serving them warm or at room temperature to retain their soft, tender crumb. While chilled rolls are fine, I personally find reheating brings back their melt-in-your-mouth appeal best. Portions of one roll per person work well, but I rarely find anyone stopping at one!

Variations

I find this recipe wonderfully adaptable to suit different tastes and dietary preferences. For instance, if you want to make it gluten-free, swapping the spelt flour for a gluten-free all-purpose blend with xanthan gum works well, though the texture will be a bit different—still delicious, just a little denser. For the sweeteners, if honey isn’t your thing or you’re strictly vegan, maple syrup or agave nectar serve as excellent alternatives, just adjust amounts slightly to taste since their sweetness varies.

Flavor-wise, I love experimenting by adding chopped pecans or raisins to the cinnamon filling for extra bite and natural sweetness. You could even swirl in some cocoa powder for a mocha twist or use pumpkin pie spice instead of plain cinnamon for a cozy autumn vibe. Baking-wise, while I usually bake these in a 9×13 inch dish, you could also try making mini rolls in a muffin tin or even baking them as a pull-apart loaf for sharing at parties. Each method offers a slight variation in crustiness and presentation but keeps the core deliciousness intact.

For the icing, swapping the coconut milk/cream with almond or cashew cream provides different creamy undertones if you want to experiment. The plant-based cream cheese can also be substituted with a homemade cashew-based frosting for a nutty twist. I think customizations make this recipe really fun and personal, so don’t hesitate to try what feels exciting for you.

Storage and Reheating

Storing Leftovers

Leftover cinnamon rolls keep beautifully stored in an airtight container at room temperature for 1 to 2 days. For longer storage, I recommend refrigerating them, tightly wrapped or in a sealed container, where they’ll stay fresh for up to 4 days. Keeping them sealed well prevents drying out, which helps maintain their soft texture. You can also separate the rolls with parchment paper to avoid sticking if stacking them.

Freezing

These rolls freeze wonderfully, making them perfect for batch baking. To freeze, I let the rolls cool completely after baking and then wrap each roll individually in plastic wrap followed by placing them in a freezer-safe bag or container. Alternatively, freeze the entire unbaked roll log or cut rolls on a tray first, then transfer to a bag once solid. Frozen, they keep for up to 3 months without losing flavor or texture. When ready to enjoy, thaw overnight in the fridge or at room temperature.

Reheating

To reheat, I warm individual rolls in a microwave for about 20 to 30 seconds to bring back softness, though be careful not to overheat or they may dry out. For a better texture, reheating in a preheated oven at 350 degrees Fahrenheit for 10 minutes wrapped loosely in foil works beautifully to restore that just-baked warmth and slight crispness at the edges. Avoid reheating in the toaster oven without foil as it can dry the rolls quickly. Pour a little extra icing on top after warming if you like, for that fresh-from-the-oven feel.

FAQs

Can I use regular sugar instead of monk fruit sweetener and honey?

Yes, you absolutely can substitute granulated sugar or coconut sugar if you prefer, though this will no longer be a refined sugar-free recipe. Use the same amount but keep in mind the sweetness and moisture levels might shift slightly, so adjust to taste.

What can I do if I don’t have sourdough discard on hand?

If you don’t have sourdough discard, you can try replacing it with an equal amount of plain plant-based yogurt or a mix of plant-based milk with a teaspoon of vinegar to mimic the acidity. However, the unique tangy flavor and texture from the discard will be missing, so it’s worth saving discard especially for this recipe.

Is it possible to make these cinnamon rolls nut-free?

Definitely! This recipe is naturally free from nuts unless you add nuts as mix-ins. Just be sure to use nut-free plant-based butter and cream cheese alternatives if you’re buying packaged products, and always double-check labels for cross-contamination if allergies are a concern.

Can I make the dough and filling ahead of time?

Yes, you can prepare the dough and cinnamon filling a day ahead and refrigerate them separately. When ready to bake, bring the dough to room temperature, roll, fill, slice, and bake as usual. This is a great way to save time in the morning or before a gathering.

How sticky should the dough be after kneading?

The dough will be slightly tacky but not overly sticky. If it sticks excessively to your hands or the work surface, dust it lightly with flour. The goal is a smooth, elastic dough that’s easy to roll out without tearing.

Conclusion

I truly hope you give this Vegan Refined Sugar-Free Sourdough Discard Cinnamon Rolls Recipe a try soon because it combines so many wonderful elements — from its warm, cozy flavor to its thoughtful use of ingredients and sustainable twist. Making these rolls feels like sharing a bit of love and care with yourself and the people you bake for. Once you taste that perfect balance of sweet spice and tender crumb, I’m sure they’ll become a beloved staple in your baking repertoire, just like they are in mine.