Soft Sourdough Cinnamon Rolls Overnight

“Better than IKEA” is what my first test eater said when he tried a sourdough cinnamon roll. If you ask me (a big fan of IKEA cinnamon rolls), that’s the ultimate compliment. The sourdough version of the Swedish kanelbullar has everything a good cinnamon roll needs: a buttery, cinnamon-y filling in a soft, fluffy dough with a light cardamom flavor.

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Sourdough cinnamon rolls without yeast

Fluffy cinnamon rolls with no yeast? No problem! All you need for these sweet rolls is an active sourdough starter. It does not have to be freshly fed, but should not be more than two or three days old. Without the taste of industrial yeast, all the other flavors are enhanced. You can use real butter for the dough or (like me) use a vegan alternative. Happy baking!

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What you need for Swedish cinnamon rolls with sourdough

  • Wheat flour: Bread flour is best for your challah. If you want to replace some of the flour with wholemeal flour, you may need to increase the proportion of water.
  • Water: Cold in summer and lukewarm in winter.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have sourdough discard, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Sugar for sweetness.
  • Soft butter or a vegan alternative for the dough.
  • Salt for the flavour.
  • Cardamom for the dough.
  • Cinnamon for the filling.

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Here you can see how I baked my simple cinnamon buns with sourdough.

In three steps: How to make vegan sourdough cinnamon rolls

  1. Mix the dough and allow to rest overnight in the fridge.
  2. Roll out the dough into a rectangle, brush with softened butter and sprinkle with the sugar and cinnamon mixture. Carefully roll up the dough and cut into rolls. Place the rolls in an oven dish and allow to rest.
  3. Preheat the oven and bake the rolls for about 30 minutes until golden brown.

Helpful tools – My recommendations

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  • A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
  • A kitchen scale*.
  • You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
  • The round enamel cake tin* is scratch-resistant, durable and ideal for cakes and tarts.
  • A wooden rolling pin*.
  • A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
  • A cooling rack* for bread, rolls and waffles.
  • A sharp bread knife*.

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Die Schnecken für circa 30 Minuten goldbraun backen.

Soft Sourdough Cinnamon Rolls Overnight

You don’t need many ingredients for the Swedish cinnamon rolls, but you do need a little patience and an active sourdough starter. If you leave the dough to rest overnight, it won’t be long before you can take the fragrant cinnamon rolls out of the oven the next morning. The recipe is vegan and does not require yeast.
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 12 hours
Total Time 12 hours 55 minutes
Course cinnamon rolls, kanelbullar
Cuisine swedish
Servings 9 Cinnamon Rolls

Ingredients
  

tangzhong

  • 100 g water or milk (plant-based alternative)
  • 20 g wheat flour

Ingredients for the Dough

  • tangzhong cooled
  • 500 g wheat flour bread flour (or type 550)
  • 240 g water
  • 50 g sourdough starter
  • 60 g butter or vegan butter
  • 30 g sugar
  • ½ tsp. cardamom
  • 1 pinch salt

Ingredients for the Filling

  • 100 g brown sugar
  • 70 g soft butter or vegan butter
  • tsp. cinnamon
  • ½ tsp. cardamom
  • 1 pinch salt

Instructions
 

Day 1

  • For the tangzhong, mix 20 grams of flour with 100 grams of water in a pan and bring to the boil briefly until a firm paste forms. Leave the tangzhong to cool completely.
  • Then mix all the ingredients together to form a homogeneous dough. Cover the dough and leave to rest at room temperature for six hours. Stretch and fold once after 30 minutes.
  • Leave the dough to rest in a covered bowl overnight or for 12 hours in the fridge.

Day 2

  • For the filling, mix together the sugar, cinnamon, cardamom and salt.
  • Remove the dough from the fridge and roll out on a floured work surface to form a rectangle.
  • Brush the dough sheet with the soft butter and sprinkle with the cinnamon filling. Roll up the dough tightly.
    Teigplatte mit der weichen Butter bestreichen und der Zimt-Füllung bestreuen. Den Teig straff aufrollen.
  • Cut the roll of dough into nine equal-sized cinnamon rolls. This works best with a thin thread.
  • Place the cinnamon rolls with a little space in between in a greased oven dish and leave to rest for another one to two hours at room temperature.
    Die Zimtschnecken mit etwas Abstand zueinander in eine gefettete Ofenform legen und weitere ein bis zwei Stunden bei Zimmertemperatur ruhen lassen.
  • Preheat the oven to 180 degrees.
  • Brush the cinnamon buns with (oat) milk and sprinkle with coarse sugar.
  • Bake the rolls for about 30 minutes until golden brown.
    Die Schnecken für circa 30 Minuten goldbraun backen.

Notes

The sourdough cinnamon buns don’t really need any extras, but if you want a little IKEA experience, sprinkle the sweet buns with coarse sugar before baking.
If you like it extra sweet, you can also give the cinnamon buns a sugar glaze or a creamy cream cheese frosting.
Keyword easy, no yeast, overnight, vegan, with sourdough

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Swedish cinnamon rolls with sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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