Sourdough cinnamon rolls

treats
Sourdough cinnamon rolls

Ingredients

makes 10
  • 150ml soy milk, lukewarm
  • 50g plant butter, melted and cooled
  • 4 tbsp aquafaba
  • 1 tbsp sugar
  • 100g active starter
  • 340g plain flour
  • ¼ tsp sea salt

  • Filling

  • 25g plant butter, melted
  • 30g caster sugar
  • 1 tbsp cinnamon
  • ½ tsp allspice

Directions

Cooking mode
  1. In the afternoon before baking, in a small bowl, whisk together the soy milk, melted butter, aquafaba and sugar.
  2. Stir in the starter, until well combined. Sift in the flour and salt and mix until a shaggy dough forms. Scrape down the sides of the bowl as needed. Cover and leave to rest for 15 minutes.
  3. Take a corner of the dough ball, pull it up to stretch it, and fold it inwards, towards the centre. Rotate the bowl by a quarter turn, and repeat the folding process for a total of four times. Now cover with a damp towel and rest for 30 minutes. Perform 3 more stretch and folds with 30 minutes rest. Place in the fridge overnight until it is doubled in size (8–12 hours).
  4. The next day, place the dough on a floured surface. Flour your rolling pin, and roll the dough out into a large rectangle, about 2cm thick. Roll it out with the longer edge of the rectangle closest to you.
  5. Melt the plant butter for the filling, and brush it over the rectangle of dough. Mix together the sugar and spices in a small bowl, and sprinkle evenly over the buttered dough.
  6. Flour your hands, and gently roll the dough up, starting with the long edge, into a tight roll.
  7. Cut the log into 4cm thick pieces with a large knife.
  8. Place the rolls in a lined with parchment cake pan. Leaving some space between them as they will puff up during the second prove. Cover and leave to rest for 1–2 hours until the rolls look puffier (no need for them to double in size). Bake at 180°C for 40 minutes, or until golden and fragrant.
Baker Beanie Author

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