If the idea of baking with yeast or sourdough scares you, then these easy Vegan Sourdough Cinnamon Rolls are here to change your mind! These Cinnamon Rolls are made with Red Star Yeast’s NEW Platinum Instant Sourdough Yeast which has all the flavor of sourdough without the hassle of maintaining a sourdough starter.
Keep on reading for the most delicious ooey-gooey vegan sourdough cinnamon roll recipe, tips on how to bake with platinum instant sourdough yeast, and more ways you can #SourdoughItUp.
This is a sponsored post in partnership with Red Star Yeast and I was compensated to attend this event. The opinions and text are all my own. Thank you for your support!
What Is Platinum Instant Sourdough Yeast?
To put it simply, Platinum Instant Sourdough Yeast is the flavor of an authentic sourdough culture – with the convenience of yeast! It is made by combining Red Star’s Platinum Yeast with a deactivated sourdough starter. You have the rising power of yeast with the flavor of real sourdough.
It’s sourdough made simple!
How Do I Bake With Platinum Instant Sourdough?
Though the packet is bigger (18g), it contains the same amount of active yeast as a 7g packet of normal yeast. The deactivated sourdough rye culture is what makes up the rest of the packet. It’s simply a 1:1 substitution for a normal packet of yeast in any recipe and each packet can rise up to 4 cups of flour. It’s not meant to replace a normal sourdough starter though, so only use it in recipes where yeast is required!
Photo By Red Star Yeast
How to Make Vegan Sourdough Cinnamon Rolls
Now that you know more about Platinum Instant Sourdough, it’s time bake some unbelievable melt-in-your-mouth cinnamon rolls! I know cinnamon rolls can seem intimidating, but this yeast really makes them fail-proof.
Jump to RecipeStep 1: Make & Knead the Dough
A standing mixer with a bread hook is my preferred way to knead bread, however, you can knead any dough by hand. If kneading by hand, mix the dough in a bowl to form a thick dough, then remove and knead by hand.
How Do I know the Dough is Ready for The First Rise?
One: The dough will be stretchy and will no longer be sticking to the sides of a mixing bowl.
Two: The dough will spring back when you press into it.
Three: The Gluten Window aka the dough will not tear easily when stretched. This is a trick I learned from the Red Star Yeast team!
Step 2: The First Rise
Red Star Yeast says it best. For the best flavor, let your dough rise in a warm place. Make sure to oil the dough and cover it to avoid it drying out. While I recommend 1-2 hours for the first rise, the time it takes totally depends on your environment. You will know the first rise is complete when the dough has doubled in size. Also, if pressing into the dough leaves an indent without the dough springing back, your dough has proofed.
Step 3: Roll Out The Dough
For Cinnamon Rolls, I prefer to use a wooden rolling pin. I roll my dough out into a 1/4-1/2 inch thick rectangle.
Step 4: Load on the Filling, Roll, and Slice
Next comes the best part- cinnamon sugar filling! My best tip? Use room temperature vegan butter NOT melted butter. This will make your rolls much easier to roll up and slice as the filling won’t pour out. To slice the cinnamon rolls use a very sharp knife.
Step 5: The Second Rise
If you’re like me and can’t wait until the next morning to eat your cinnamon rolls, just let them rise in a warm place for 30 minutes-1 hour before baking. If you want to bake your rolls in the morning, simply place them into your desired pan (I love baking in a cast-iron skillet or cake pan covered in parchment paper), cover, and let the buns sit in the fridge overnight. After 6+ hours, you’ll be ready to bake!
Step 6: Baking Time
350F is my ideal bun baking temperature for any cinnamon roll recipe! I bake these buns for 30-35 minutes but make sure they are cooked through before removing as oven temperatures may vary.
Step 7: Glaze & Enjoy!
We all know cinnamon rolls are not complete without the vanilla bean glaze. After glazing, there’s only one step left. EAT!
#SourDoughItUp Sweepstakes
Now that you are equipped with sourdough yeast knowledge and a recipe, it’s time to start baking to win some epic prizes!
From now through October 31, 2019, you can sourdough up any recipe for a chance to win one of five $500 baking prize packages. Here are the deets:
- Use Platinum Instant Sourdough from Red Star to “sourdough up” your favorite yeast recipe
- Take a photo of your final baked product that includes the packet of Platinum Instant Sourdough Yeast in the photo
- Share your photo on Instagram using the hashtags #SourdoughItUp and tag @RedStarYeast in the picture. (Must be a public Instagram account)
A maximum of 5 entries per person and each entry must be a unique photo meeting the above requirements. US residents only. Find a store near you here , shop at online grocery outlet, or request a free sample today!
More Recipes to #SourDoughItUp
In addition to making vegan sourdough cinnamon rolls, I’d also suggest trying out these blog favorites. Simply substitute any 7 gram (2 1/4 tsp) packet of yeast with one entire packet of Platinum Instant Sourdough Yeast in any of these recipes:
Caramelized Onion & Spinach Pizza Buns
Outside of SGTO recipes, definitely make sure to check out Red Star Yeast’s Best Recipes for more ideas!
Don’t forget to get your free sample and join the #SourDoughItUp movement today!
-TSG
| Prep Time | 60 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2-3 hours |
| Servings |
cinnamon rolls
|
- 3/4 cup warm oat milk *or any milk alternative (almond, soy, etc)
- 1 18 g packet Red Star Platinum Instant Sourdough Yeast *can be substituted with 7g of normal yeast
- 1/2 cup vegan butter *113g melted
- 2 tsp vanilla extra/ vanilla bean paste
- 1/4 cup organic sugar
- 2 3/4 cups all purpose flour
- 1 tsp salt
- 1/2 cup vegan butter *113g room temperature
- 3/4 cup brown sugar
- 1 Tbsp ground cinnamon
- 1 1/3 cup organic powdered sugar
- 2 tsp vanilla bean paste
- 2 Tbsp oat milk *or any milk alternative (almond, soy, etc)
Ingredients
Vegan Sourdough
Cinnamon Sugar Filling
Vanilla Bean Glaze
|
|
- Begin by adding the warmed oat milk and platinum instant sourdough yeast packet to a large bowl & stir. Let sit 5-10 minutes until bubbles form to be sure the yeast is active and working.
- Next, add the sugar and melted butter to the mixing bowl and whisk to combine. Then, slowly add in the flour and salt until a dough forms. Once the dough has formed, use the dough hook to knead the dough for 5-10 minutes or take the dough from your bowl and knead by hand on a well-floured surface for 10+ minutes until stretchy and elastic. When the dough can be stretched without tearing easily, it is ready.
- Lightly coat a large bowl with oil, form your dough into a ball, and add to the bowl. Brush oil onto the top of the dough ball so it does not dry out. Cover and let rise 1-1.5 hours until the dough has doubled in size. You will know the dough is done when you can push your finger into the dough and the dough does not spring back immediately.
- Add the vegan butter (room temperature or cold), brown sugar, and ground cinnamon to a bowl and beat to combine into a thick paste. Set aside.
- Once your dough has doubled in size, turn the dough out onto a lightly floured surface. You will need to lightly flour the rolling pin too so the dough doesn't stick. Roll the dough into a rectangle that is 1/4-1/2 inch thick in height.
- After the dough is rolled out, use a spatula to spread the cinnamon sugar filling evenly across the dough. Make sure to leave a 1/4 inch border around the edges of the dough without filling.
- Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Make sure to seal the roll by pinching the edges together. Then, flip the dough over so the pinched seal is facing down.
- Once the dough is rolled into a log, trim the ends and discard. Cut the remaining dough into 10 evenly sized rolls using a very sharp knife. Place into an 11-inch skillet or cake pan lined with parchment paper and cover with plastic wrap. Place the dough in a wam place to rise 1 hour. (You can also let the dough rise overnight in the fridge and bake in the morning).
- Preheat the Oven to 350F.
- Once the oven is preheated, bake the buns for 30-35 minutes or until cooked through. Remove the buns from the oven and let cool. While the buns are cooling, make your vanilla bean glaze!
- Add the oat milk and vanilla bean paste to a bowl and mix. Gradually add in the powdered sugar and whisk until a thick but smooth glaze has formed. If you want a thinner glaze, you can add more milk, however, a thick glaze works best.
- Pour the glaze over the warm buns and serve immediately. Enjoy!
*Please note the cooked buns will keep in the fridge up to 5 days and in the freezer up to 1 month but will need to be reheated for optimal taste. You can microwave them, but I recommend turning your oven to 200F and heating 10-15 minutes to warm the buns if you have time*
*If you are storing buns in the freezer or fridge, do not glaze until you are ready to eat or they will get soggy
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