Cinnamon rolls have always been an absolute favourite of mine. But lately, I’ve really been enjoying switching up the flavours from your basic cinnamon rolls. These Vegan Sourdough Pecan Rolls not only use bubbly sourdough starter instead of dry yeast, but they’re also filled with a deliciously sticky maple pecan filling. Topped with delicately sweet maple cream cheese frosting, these Sourdough Pecan Cinnamon Rolls are going to be your go-to all day long! And the best part… they’re 100% vegan! Cinnamon rolls do not get better than this! Super simple, super delicious, you can’t go wrong with these beauties.
For the sourdough dough
- 115g vegan cooking butter
- 125ml unsweetened plant milk
- 1 tbsp granulated sugar
- pinch of salt
- 150g bubbly, active sourdough starter
- 375g plain flour
For the filling
- 3 tbsp vegan cooking butter, melted
- 3 tbsp maple syrup
- 100g soft light brown sugar
- 1 tbsp ground cinnamon
- 110g pecans
For the icing
- 120g vegan cream cheese
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
To make the sourdough dough (in the evening)
- In a small saucepan combined the butter, plant milk, sugar, and salt. Heat the ingredients over a medium-low heat until the butter has melted, the sugar and salt have dissolved, and everything is well combined. Remove the mixture from the heat, stirring continuously, until the mixture has cooled to 27-32˚C (80-90˚F).
- In a large mixing bowl, whisk together the sourdough starter and the butter mixture until everything is combined (be careful not to overmix). Add the flour to the bowl and stir everything together using a wooden spoon until everything is only just combined. The dough will be a little dry and flaky. Scrape down the sides of the bowl.
- Cover the bowl with a damp tea towel and leave in a warm place for 30 minutes. After 30 minutes, turn the dough out onto a clean work surface. Take the top of the dough, stretch it away from you, and then fold it over the top of the rest of the dough. Turn the dough 90˚ and repeat this process 3 more times until you have gone all the way around.
- Repeat this process (step 3) 3 more times until the process has been done 4 times in total. After doing this 4 times in total, cover the bowl with the damp tea towel once again and leave the dough in a warm place to rise for 8-12 hours, or overnight.
To make the pecan rolls (in the morning)
- On a clean, well-floured work surface, turn out the dough. Stretch-and-fold the dough all the way around one more time, then turn the dough over so it is fold-side-down and leave it to rest for 15 minutes.
- Whilst the dough is resting, line the bottom and sides of a brownie tin with parchment paper.
- To make the filling, combine the melted vegan butter and maple syrup in a small bowl. In a separate bowl, combine the brown sugar and cinnamon. Chop the pecans into small pieces.
- After 15 minutes, roll the dough out into a large rectangle until it is about 1 cm thick. Brush the maple-butter mixture over the entire surface of the dough, until all the maple-butter has been used up. Sprinkle the cinnamon sugar over the dough until the entire surface is evenly overed. Evenly distribute the chopped pecans over the dough.
- Starting from the lengthways edge, carefully roll the dough into a log shape, making sure the roll is not too tight, as it needs room to prove. Cut the dough-log into 12 individual rolls and place them cut-side-up inside the lined brownie tin. Leave some space between the rolls (this will fill as the rolls prove).
- Cover the rolls with a tea towel and leave them in a warm place to prove for 2 hours.
- Towards the end of the 2 hours, preheat the oven to 180˚C (350˚F). Once the oven is up to temperature, remove the towel from the top of the rolls, and place the tin in the centre of the oven. Bake the cinnamon rolls for 20-30 minutes until they are golden brown on the top and hot in the middle.
- Once baked, remove the rolls from the oven and leave them to cool completely.
To make the maple cream cheese icing
- In a small bowl, whisk together the vegan cream cheese, maple syrup, and vanilla extract until everything is well combined. Place the frosting in the fridge to thicken until the cinnamon rolls are completely cooled.
- Once cooled, spread the frosting evenly over the top of the cinnamon rolls, until all the rolls are covered. Serve with a hot mug of chai tea and enjoy!
Keep these cinnamon rolls stored in an airtight container in the fridge and consume within 3 days.
If you make these Vegan Sourdough Pecan Rolls with Maple Cream Cheese Icing make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful day and stay safe and warm this winter! I look forward to hearing from you soon!