Guys, this is a winner! Make it a day ahead of time, and give them the time they need to really come into it in the fridge. Cold proofing is a key step when dealing with sourdough. Don’t skimp on it. I went for 24 hours myself. More time = more complex flavors, textures.
Whole Wheat Sourdough Almond Cinnamon Rolls
Ingredients
Dough
- 1 c Active Starter (mine was about 8 hours from last feeding)
- 2 t Instant yeast
- 1 t Sea salt
- 1/2 c Raw sugar
- 1 T Brown sugar
- 1/4 c Water
- 4 T Coconut or Canola Oil
- 2 Flax Eggs (mix flax meal 1T : 3T water for each "egg")
- 1 T Vital wheat gluten
- 1 1/2 c Whole Wheat Flour
- 1 c ap flour
- 1 t Cinammon
Filling
- 1/4 c Vegan Butter
- 2 t Cinammon
- 1/2 t Nutmeg
- 1/4 c Brown sugar
- 1/2 c Raisins
- 1/2 c Chopped Walnuts
Glaze
- 3/4 c Confectioner's Sugar
- 1/2 t Almond Extract
- 1 t Almond Milk
Instructions
- Mix everything together and allow to rise at room temp. Depending on your kitchen's temperature, this could be anywhere from 2-8 hours. The instant yeast helps with this a lot.
- When the dough has nearly doubled in bulk (approximately), punch it down and roll it out on a floured board. Make a rectangle of 16x20".
- Then spread out the filling, covering the entire shape. Roll it up like sushi (a flexible board really helps) until you have a 20" roll.
- Keep it seam side down and slice it carefully into 8 equal pieces. Lay these out onto a piece of parchment inside a baking dish. I use my 8" cast iron, and it's the perfect size, but you could use an 8x8" brownie pan, too.
- Bake 40-45 minutes at 350 F. Cover them with foil for the last 15 minutes to prevent burning.
- Hit them with the glaze after they've been out of the oven for about 10 minutes or so. Serve directly! They also keep well in the fridge for a day-after cold breakfast treat. I should know: I'm eating one as I type this... 🙂