Today we are ultra excited because we will show you how to make sourdough cinnamon rolls from scratch. This recipe uses two of our favourite ingredients: sourdough and cinnamon!
Sourdough bakes are incredibly flavourful thanks to the slightly acidic taste given by the yeast fermentation. They are also easier to digest than those made with instant yeasts, as the fermentation process partly breaks down the gluten. Gluten is a protein that can cause digestive problems for some people.
Cinnamon is... Well, cinnamon is cinnamon! It's awesome, and we sprinkle it copiously in our bakes.
Our cinnamon buns are a real delight. They are fluffy, sweet, and slightly spicy, perfect for an indulgent breakfast, brunch, or as a dessert.
But indulgent doesn't have to mean unhealthy. We worked hard to make this recipe more wholesome than the original one. By carefully replacing some nasty ingredients, we made our sourdough cinnamon rolls vegan, low-fat, high-fibre, and refined-sugar-free.
The dough is prepared with wholemeal flour, sourdough starter, almond milk, and a little maple. And instead of the classic butter and sugar filling, we made a paste blending soft dates with a little water and cinnamon.
The result is a delicious plant-based spread, naturally sweet and with zero fats. Compared to a traditional cinnamon bun, our vegan swirls have ten times fewer fats, four times more fibres, and half of the sugars. All in just 200 calories per bun. Awesome!
So what are we waiting for? Time to start baking!