Sourdough Discard Cinnamon Buns
These sweet and fragrant scrolls are a delicious way to use up your sourdough discard! They're perfect for a morning or afternoon tea and as a bonus, they make your home smell incredible. They have a soft and slightly chewy texture, and although they definitely taste best when eaten straight out of the oven, you can store them for up to 3 days in an airtight container - just give them a quick zap in the microwave to refresh. Make sure to prepare the dough the night before as they need 12 hours to rest.
Servings 12 rolls
Cost $4
Equipment
- 26cm Dutch oven
- Bench scraper
- Pastry brush
- Digital kitchen scales
Ingredients
- 120 g vegan butter or margarine
- 300 g plain flour
- 100 g sourdough discard (unfed sourdough starter)
- 240 g vegan buttermilk (see notes)
- 1 tbsp agave or maple syrup
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Cinnamon Sugar
- 3/4 cup raw sugar
- 2 tsp cinnamon
- 4 tbsp melted butter or margarine
Glaze
- 1 cup icing sugar
- 1 tbsp melted vegan butter or margarine
- 1 tsp vanilla extract
- 2 tbsp plant based milk (soy or oat work well)
Instructions
- To prepare the dough, incorporate the vegan butter or margarine into the flour with your fingertips until it resembles breadcrumbs. Add the sourdough discard, vegan buttermilk (see notes), syrup and salt. Mix with a spoon until combined. Cover and leave it to rest on the bench overnight for about 12 hours.
- While the dough is resting, make the cinnamon sugar and glaze.
- Mix the cinnamon and sugar together until evenly combined, and set aside.
- To make the glaze, combine all ingredients and mix until smooth. Set aside.
- The next morning, once the dough has finished resting, preheat oven to 190C and lightly grease Dutch oven. Combine the baking powder and soda together, then sprinkle over the top of the dough. Gently knead this into the dough with your hands.
- Generously flour your work surface and turn the dough onto it. Flour the top of the dough and roll it into a large rectangle approx. 50cm x 30cm.
- Brush the top of the dough with melted butter and sprinkle the cinnamon sugar evenly across the top. Using a bench scraper, gently pry one of the long edges up and roll it back onto itself. Continue rolling the dough onto itself to form a log shape, then use the bench-scraper to cut the log into 12 pieces.
- Place each piece into the greased Dutch oven and bake for 35-40 minutes until golden. Spread the glaze over the rolls while still in the dutch oven, then serve immediately. Rolls can be stored in an airtight container for up to 3 days.
Notes
Vegan buttermilk is made by simply adding a one tablespoon of vinegar or lemon juice to a cup of soy milk. Stir and leave it to sit for a couple of minutes. The acidity of causes the milk to curdle slightly and thicken to the viscosity of buttermilk! I get the best results using soy milk but you could use oat, almond or another milk of choice.
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