vegan sourdough cinnamon roll pull-apart loaf

You heard it right folks, we’re back and with the PERFECT recipe for these frosty November days! This Vegan Sourdough Cinnamon Roll Pull-Apart Loaf is the definition of a cosy day in the autumn – warming cinnamon, traditionally fermented (and fluffy) dough, and just a cheeky maple drizzle to make it that little bit more sticky (and delicious)! Grab the flour and let’s make the house smell like heaven – I’m already drooling!

First things first…

This recipe uses our signature sourdough starter, meaning that it takes a couple of days to make! We love using sourdough here at Amongst The Flour, not only because it deepens the flavour of our bakes, but because its better for your gut! That’s right folks, you can eat cinnamon rolls and kind of consider them healthy (much better for you than quick action yeast anyway)! By incorporating a fermentation process into your cooking and baking, you’re developing beneficial bacteria and good yeasts that will help aid the microbiome in your gut when you eat them, helping to ease digestion and improve overall gut health!

These benefits do come at a time consuming cost but its completely worth the wait! For the best fermentation, you ideally want to let your dough prove OVERNIGHT so prepare yourself for a couple days of baking! Don’t worry though! We’ll provide you with a baking schedule and simple to follow method, so that every step is super easy and you won’t get lost in the flour! Without further ado, let’s get feeding our starters!

Baker’s Schedule

DAY ONE

First thing in the morning, take your sourdough starter out of the fridge and give it a good feed. For this recipe, you want your starter to be about the same consistency as pancake batter. Leave your starter to come to room temperature and double in size throughout the day. Once your starter has risen to at least double the height and is thoroughly bubbly, it’s ready to use (this should be around mid-late afternoon).

Once your starter is ready to use, go ahead and make the cinnamon roll dough. Once the dough has been made, shape it into a ball and place in a bowl. Cover with a damp cloth and leave in a warm place to ferment overnight. Throughout the fermentation process, complete a series of stretch-and-folds every 30 minutes or so. This will help the dough to become more elastic and give us beautifully long gluten strands later on. After you’ve completed the stretch-and-fold 2-3 times, shape the dough back into a ball and leave that baby to sleep for the night.

DAY TWO

The next morning, your dough should have doubled in size and have long gluten strands. Turn the dough out onto a lightly floured surface and let sit for a few minutes. This is called the autolyse process and helps the dough knead and roll more easily. After a few minutes, use your fingers to push the dough out into a flat rectangle. DO NOT USE A ROLLING PIN – you’ll flatten out all the lovely air bubbles in the dough and make it all tough and chewy to eat. We want super fluffy rolls!

Once you’ve rolled out the dough, go ahead and spread the melted butter over the surface and sprinkle with a hearty serving of cinnamon sugar. Roll the dough up lengthways (from the long edge so you end up with a long log-shape) and cut into 12 individual cinnamon rolls. Place the cinnamon rolls in a lined loaf tin (don’t pack them in too tightly because we want them to puff up a bit more – you might want to use two tins). Cover the tin(s) with a damp tea towel and let the rolls proof for 2 hours.

At the end of the 2 hours, preheat the oven to 180˚C (350˚F). Remove the tea towel and let the loaf(s) bake in the oven for 30-40 minutes until golden brown on the top and thoroughly risen. Remove from the oven and let cool for 5 minutes before removing from the tin. Drizzle over that delicious maple icing (the more the merrier, or should that be the more the stickier) and enjoy!

And there you have it!

Super easy, super simple, super yummy sourdough cinnamon rolls (but in loaf form)! This recipe is perfect for weekends or coffee mornings with your friends – an easy peasy show stopper perfect for sharing! I love serving this pull-apart loaf for Sunday brunch with my family. Serve with a fresh hot cup of coffee (I recommend a good dunk or two) and enjoy all that sweet cinnamon goodness. Is there any better way to celebrate these cold and cosy baking days that with a little treat?

If you make this Vegan Sourdough Cinnamon Roll Pull-Apart Loaf 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 autumn and a safe and warm November! I look forward to hearing from you soon!

Katherine x

vegan sourdough cinnamon roll pull-apart loaf

  • preparation time: 20 minutes
  • fermentation time: 12 hours
  • cook time: 30-40 minutes
  • total time: 12+ hours
  • servings: 12

Ingredients

For the dough:

  • 115g vegan unsalted cooking butter
  • 125ml unsweetened plant milk
  • 1 tbsp granulated sugar
  • Pinch of salt
  • 150g bubbly sourdough starter
  • 375g strong bread flour

For the filling:

  • 4 tbsp vegan unsalted cooking butter, melted
  • 110g brown sugar
  • 2-3 tbsp ground cinnamon

For the icing:

  • 150g icing sugar
  • 1 tsp vanilla extract
  • maple syrup, as needed

Method

In the morning:

First thing in the morning, take your sourdough starter out of the fridge and give it a good feed. For this recipe, you want your starter to be about the same consistency as pancake batter. Leave your starter to come to room temperature and double in size throughout the day. Once your starter has risen to at least double the height and is thoroughly bubbly, it’s ready to use (this should be around mid-late afternoon).

In the afternoon:

  1. In a small saucepan combine 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 it has cooled to 27-32˚C (80-90˚F).
  2. In a large mixing bowl, whisk together the bubbly sourdough starter and butter mixture until everything is combined (being careful not to overmix). Add in the flour and stir everything together with a wooden spoon until just combined. The dough should be a little dry and flaky.
  3. Scrap down the sides of the bowl, cover 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.
  4. 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’ve gone all the way round.
  5. Repeat this process (step 4) every 30 minutes, 2 more times until the process has been done 3 times in total over the course of about 2 hours. After doing this 3 times, cover the bowl with a damp tea towel once again and leave in a warm place to prove for 8-12 hours (preferably overnight).

The next morning:

  1. On a clean and well-floured surface, turn out the dough. Stretch and fold the dough all the way around one more time, then turn over so its fold-side down and leave to rest for 15 minutes.
  2. Whilst the dough is resting, line the bottom and sides of a loaf tin with parchment paper. After 15 minutes, push and gently press the dough outwards using your fingers into a large rectangle (DO NOT USE A ROLLING PIN – this will toughen up the dough).
  3. Once the dough is around 1-inch thick, spread the melted butter over the entire surface of the dough. Sprinkle on the brown sugar and cinnamon so they are evenly distributed.
  4. Starting from the lengthways edge, carefully roll the dough into a log shape, making sure the roll isn’t too loose or too tight (the dough needs room to grow again). Cut the dough log into 12 individual sections.
  5. Place each of the sections into the prepared loaf tin so they fit in nicely but are not too cramped. You may need to distribute the sections between two loaf tins. Once all the dough has been placed in the tins, cover and leave in a warm place to prove for 2 hours.
  6. Towards the end of the 2 hours, preheat the oven to 180˚C (350˚F). Once the oven is up to temperature, and the dough has risen slightly, remove any coverings, and bake in the oven for 30-40 minutes until golden brown on the top.
  7. Remove from the oven and leave to cool slightly. Whilst the dough is cooling, combine the icing sugar, vanilla extract, and as much maple syrup as needed in a small bowl until a smooth and drizzly icing is achieved. Remove the bread from the loaf tin, drizzle with the icing, and serve warm. Enjoy!

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