Description
These Vegan Refined Sugar-Free Sourdough Discard Cinnamon Rolls are a delightful twist on a classic treat, using wholesome ingredients like spelt flour, plant-based butter, and natural sweeteners. Perfect for a cozy breakfast or dessert, these cinnamon rolls are soft, flavorful, and topped with a luscious dairy-free cream cheese icing. They are baked to golden perfection and are free from refined sugars, making them a healthier indulgence.
Ingredients
Dough 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
Cinnamon Filling
- 1/2 cup plant-based butter (softened)
- 1/2 cup monk fruit sweetener
- 1/2 cup maple syrup (100% pure)
- 2 tbsps cinnamon
Icing Ingredients
- 6 oz plant-based cream cheese
- 1/2 cup coconut milk/cream (canned)
- 1/2 cup honey
- 2 tsps vanilla extract (pure)
Instructions
- Make the dough: In a large bowl, whisk together the light spelt flour, baking soda, baking powder, and salt. In another bowl, mix the sourdough discard, water, melted plant-based butter, and honey. Combine the wet ingredients with the dry ingredients and knead the mixture for a few minutes until you have a smooth dough ball.
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the rolls.
- Roll out dough: On a lightly floured surface, roll the dough into a rectangular shape about 1/4 inch thick, making sure the surface is even for easy rolling later.
- Prepare cinnamon filling: In a medium bowl, mix together the softened plant-based butter, monk fruit sweetener, maple syrup, and cinnamon until well combined to make the cinnamon filling.
- Spread filling: Evenly spread the cinnamon filling over the rolled-out dough, covering the entire surface.
- Form rolls: Starting from the long edge, tightly roll the dough into a log shape. Seal the long edge to keep the roll intact.
- Slice rolls: Using a sharp knife, cut the log into 12 even sections to form individual cinnamon rolls.
- Arrange in baking dish: Grease a 9×13 inch baking dish and place the rolls swirl-side up, leaving some space between each roll to allow for expansion during baking.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the cinnamon rolls turn lightly golden and are fully cooked through.
- Make the icing: In a medium saucepan, combine the plant-based cream cheese, coconut milk/cream, honey, and vanilla extract. Stir continually over medium heat until the icing reaches a uniform consistency.
- Cool and drizzle icing: Allow the icing to cool slightly before pouring it generously over the warm cinnamon rolls for the perfect finishing touch.
Notes
- Use additional flour if the dough feels too sticky while kneading to achieve a smooth consistency.
- If you prefer a different sweetener, agave syrup can substitute for honey or maple syrup.
- Make sure the plant-based butter used for filling is softened to easily spread over the dough.
- Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days; reheat before serving.
- For a gluten-free version, substitute spelt flour with a gluten-free flour blend, but results may vary.
