Sourdough Discard Cinnamon Buns
These sweet, chewy scrolls use sourdough discard and smell amazing! Best warm from the oven, but can be stored for 3 days. Rest dough overnight.
Servings 12 serves
Calories 260kcal
Equipment
- Dutch oven
Ingredients
- ½ cup vegan butter or margarine; cold, cut into cubes; approx. 113g
- 2½ cups all-purpose flour spooned and leveled; approx. 300g
- ½ cup sourdough discard unfed sourdough starter; approx. 100g
- 1 cup vegan buttermilk see notes below; approx. 227g
- 1 tbsp agave syrup or maple syrup; approx. 21g
- 1 tsp salt approx. 6g
- 1 tsp baking powder approx. 4g
- ½ tsp baking soda approx. 3g
Cinnamon Sugar
- ¾ cup raw sugar or granulated sugar; approx. 149g
- 2 tsp ground cinnamon
- 4 tbsp vegan butter or margarine; melted for brushing; approx. 57g
Glaze
- 1 cup powdered sugar icing sugar; approx. 113g
- 1 tbsp melted vegan butter or margarine; melted for glaze; approx. 14g
- 1 tsp vanilla extract
- 2 tbsp plant-based milk soy or oat recommended; approx. 28g
Instructions
- In a large bowl, rub the cold vegan butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Add the sourdough discard, vegan buttermilk, syrup, and salt. Mix with a spoon until a sticky dough forms. Cover and let rest at room temperature for 12 hours (overnight).
- In a small bowl, stir together the sugar and cinnamon. Set aside. In another bowl, whisk together all glaze ingredients until smooth. Cover and set aside.
- The next morning, preheat the oven to 375°F (190°C). Lightly grease a 10-inch Dutch oven or deep baking dish.
- Sprinkle the baking powder and baking soda evenly over the dough. Gently knead them in with your hands until just incorporated.
- Lightly flour your surface and turn out the dough. Flour the top and roll into a rectangle about 20 x 12 inches (50 x 30 cm).
- Brush the dough with melted butter and sprinkle evenly with the cinnamon sugar mixture.
- Starting at one long edge, roll the dough tightly into a log. Use a sharp knife or bench scraper to cut into 12 even pieces.
- Place the rolls cut-side up in the greased baking dish. Bake for 35–40 minutes, or until golden and cooked through.
- While the buns are still warm, drizzle over the glaze. Serve fresh, or store in an airtight container for up to 3 days. Reheat in the microwave to soften.
Notes
To make vegan buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup (240 ml) of unsweetened soy milk. Let it sit for 5 minutes to curdle and thicken slightly—this gives it the same tang and consistency as traditional buttermilk. Soy milk works best for curdling, but oat or almond milk will also work.
Nutrition
Calories: 260kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 343mg | Potassium: 38mg | Fiber: 1g | Sugar: 24g | Vitamin A: 11IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1mg
Chantal says
This recipe is freaking amazing. I’ve made it with soy and oat, soy makes a fluffier softer dough I think.
I add an apple spice blend and/or cardamom, and use orange juice and zest in a glaze. They are the best cinnamon buns I’ve ever had in my life and I’m on my fourth batch. Love this recipe so much. Thank you!
Liz says
Chantal I’m so glad you like them!! The spice and glaze combo sounds incredible. Thanks again for sharing on Instagram and taking the time to leave a review here, you’re a gem!
Daniela Velez says
So, so good, trust me.
Sarah says
This looks absolutely mouth-watering.
Hong Nguyen says
Gonna try this, this was delicious!
Tine says
this turn out so fluffy!! i will make this again.