Sourdough Salted Date Butter Cinnamon Rolls

Gloriously fluffy, rustic and perfectly tangy vegan sourdough with swirls of date caramel and warming cinnamon!

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Imagine taking salted caramel, combining it with a fluffy sourdough bun, adding warm cinnamon and finishing it with tangy coconut yoghurt maple frosting – as far as buns go, they can’t be much better than these!



Yes, this recipe calls for a sourdough starter, but I thoughts as #selfisolationsourdough is quickly becoming the most popular hashtag on Instagram, most of you will already have, or be in the process of making, a sourdough starter! To put it short, sourdough is a natural yeast which you can grow in your home with just two ingredients: flour and water. It has a distinct sour flavour and often results in very airy and crusty bread, but in this was the fluffiest buns ever!


Despite the deceiving name, this recipe has nothing to do with butter and calls for 5 simple ingredients which most of you will already have: dates, water, nut butter, salt and cinnamon. Combined together, these ingredients marry up to become the creamiest and silkiest refined sugar-free caramel. I love this not only in my rolls but on toast, pancakes, in my porridge and used as a sweetener in baking!


For this recipe, I used part white spelt flour and part wholemeal spelt flour which gives a rich flavour and slightly heavier texture, however, any glutenous bread flours will work in this recipe – strong white, strong wholemeal or even a malted flour.

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100g active and fed sourdough starter

3/4 cup plant milk

50g melted coconut oil

2 tbs coconut sugar

1 chia egg (1tbs chia seeds + 6 tbs water)

100g white spelt flour

200g wholemeal spelt flour

3g salt


Salted Date Butter

1/2 cup pitted dates

2 tbsp any nut butter

1 1/2 tsp cinnamon

3/4 tsp salt


Coconut Yogurt Frosting

1/2 cup Coyo coconut yoghurt

3 tbs maple syrup


The night before baking

  1. Gently melt the coconut oil then combine with the milk, sugar and chia egg, and allow to cool until its the same temperature s you finger.
  2. Stir in your starter then add to your sifted flour and salt and mix until a shaggy and tacky dough forms then cover with a damp tea towel and rest for 15 minutes.
  3. After it has rested bring it out onto a clean floured surface and knead for 5-8 minutes until the dough is smooth, if it is too tacky (it should be a little bit) and a tablespoon of flour at a time.
  4. Cover the dough with a damp towel and let it rest for 30 minutes after this time complete a 4 corner stretch and fold by grabbing part of the dough, stretching it and folding into the centre, repeat this 4 times rotating the bowl each time. 
  5. Cover the dough once again with the damp towel and rest in a warm place overnight until it had doubled in size (10-12 hours)
  6. Soak the dates in boiling water for at least 15 minutes, then transfer to a blender with 1/2 cup of the water and renaming date butter ingredients and blend until smooth, add more water if necessary but it should be thick and spreadable. Place in the fridge overnight.

The day of baking

  1. Scrape out your dough onto a floured surface and punch out the air. Using a floured rolling pin roll the dough into a large rectangle (roughly 30cm x 18cm).
  2. Spread out a thick layer of your chilled date butter filling leaving a 1/2cm gap at one long edge (reserve any leftover for your porridge or toast!)
  3. Starting at the long edge tightly roll the dough then cut into 8 (cut in half, then each half in half twice) and place spiral up into a lined baking dish leaving a space between each bun as they will rise and expand.
  4. Cover one finally time and leave in a warm place for 1-2 hours. The time will depend on the temperature of your room, but the buns should look puffy and close to doubled in size.
  5. Place into a preheated oven at 180℃ and bake for 30-40 minutes, or until golden. I like to brush mine with some oat milk whilst baking to achieve a sheen.
  6. Once baked, brush each bun with some jam or marmalade to make them extra glossy.
  7. finally, combine the coconut yoghurt and maple syrup, and once the buns have cooled top with the frosting.

Store in an airtight container and eat within 3 days, or freeze for up to 1 month!

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