Re-ignited My Love For Sourdough Baking
As the weather is finally cooling down (a bit) here in Hong Kong, I started to bake more sourdough bread. This sourdough pumpkin cinnamon rolls is one of your all-time-favorite recipes on my blog. Since I always love experimenting with different recipe, I recently discovered a new way to make these vegan sourdough cinnamon rolls fluffier and soft.
These sourdough cinnamon rolls have the texture that resemble most Japanese bread – super soft and fluffy. As I learned more about sourdough baking over the past year, I came across the Yudane Method. Yudane method is the secret to make a soft and fluffy Japanese style bread. In order to bake using this method, you simply mix an equal portion of flour and boiling water. The effect of adding boiling water to flour is that it gelatinises the starch. The gelatinised starch will allow the starch to absorb more water, and thus enhancing the sweetness of the bread.
Yudane method is in fact similar to the Tangzhong method I used in my sourdough milk bread recipe. Unlike the 1:1 flour-to-water ratio in Yudane method, the Tangzhong mixture is made by heating up a mixture of flour and water in the ratio of 1:5 to 65°C.
This recipe is inspired by the no sour sourdough recipe by the amazing Autumn Kitchen. If you are want to naturally leaven your bread without the sourness, this recipe is perfect you.
Nothing beats the smell of homemade pumpkin butter infused with lots of pumpkin spice and maple syrup! 🍁When it comes to fall, there is no such thing as too much pumpkins right? Also, as pumpkin has a hint of sweetness, using pumpkin butter as the filling can greatly reduce the amount of sugar when compared with traditional filling. It means that we got to eat more cinnamon rolls without feeling guilty. 🤣
If you don’t have access to pumpkin butter, simply use your normal cinnamon roll fillings. I personally love how the pumpkin butter gives me a warm and cozy feeling. 😌 Plus you can use the leftover pumpkin butter on all sort of things, such as spread on toasts or make my pumpkin baked oats and pumpkin sourdough pancakes with it.
Ancient Grains In Sweet Dough
For almost every sourdough I bake, I will usually add 10-30% of ancient grains in my recipes. And spelt and kamut are my two favorite grains to use. 🌾 Some people might be reluctant to use whole grain flour in sweet bread, as whole grain bread are usually tough and dry. Fortunately, as I use both Yudane and sourdough in this recipe, these sourdough cinnamon rolls are not only moist and fluffy, but it also has a hint of nuttiness and earthy flavor. The ancient grains provided a more varied and complex flavor profile, hence greatly improved the depth of flavor of these rolls.
As the dough itself is already sweet enough, these rolls need no frosting. However, I do enjoy drizzling some chocolate tahini on top. This chocolate tahini is my recent favorite spread. I love it so much that I use it on literally everything sweet, toasts, smoothie bowls, overnight oats etc.
New & Improved – Vegan Sourdough Cinnamon RollsCourse: BakeryCuisine: American, JapaneseDifficulty: Medium
These Vegan Sourdough Cinnamon Rolls filled with pumpkin butter are perfect as a cozy Fall breakfast!
- Sweet Levain
50g bread flour
122g bread flour
78g spelt flour
80g plant milk
150g sweet levain from above
25g vegan butter
1/2 cup pumpkin butter
2 Tbsp ceylon cinnamon
1 tsp pumpkin pie spice
2 Tbsp vegan butter
- Egg Wash
2 Tbsp sugar
3 Tbsp water
60g boiling water
60g bread flour
- Build Your Levain
- First build the levain and leave it to rise to peak (tripled in size).
- Mix 60g of boiling water with 60g of bread flour and leave it aside until cooled.
- Once the levain has risen to peak. Add the levain to all the ingredients (except butter) into the bowl of a stand mixer. Mix until everything is incorporated and gluten has slightly developed (around 5-6 mins).
- Add the butter gradually and slowly. Continue kneading the dough until it reaches the window pane stage (around 10-12 mins).
- Let the dough rise at room temperature for around 2.5 hours.
- Using floured fingertips, flip the dough over, give it a nice pat to degas it a bit. Gently roll into a rectangle (around 16″ x 12″). If you find it hard to roll, let it rest for 5-10 minutes before trying to roll again.
Gently spread the filling evenly on the dough, leaving a 1/2-inch border around the edges.
- Again, using floured fingertips, carefully roll the long side of the dough. I find pressing it down while rolling makes it easier. Once you get to the end, roll the dough so that the seam side is facing down.
- Line a baking tray or in this case, I’m using a cast iron pan. Cut the dough into 8-10 rolls using a dental floss.
- Place the rolls on the pan, cover and let it rise for 3 more hours until almost doubled in size.
- Mix 2 tablespoons of sugar dissolved in 3 tablespoons of water to make the “egg” wash.
- Preheat your oven to 180°C. Brush the rolls with “egg” wash. Bake them for around 25-30 minutes or until the top is golden brown.