Einkorn Sourdough Chocolate Maple Cinnamon Rolls

These einkorn sourdough chocolate maple cinnamon rolls make an extra special breakfast. They are a refined sugar-free and dairy-free treat.

My mom makes cinnamon rolls that are pillowy soft and absolutely scrumptious. I haven’t been able to stop thinking about them since she made a batch over the holidays, so I decided to create my own vegan version using my trusty sourdough starter and my favorite heirloom grain, einkorn.

To take it up a notch, I added cacao, which adds a chocolately depth of flavor. This mood-boosting ingredient is packed with antioxidants, magnesium, and other nutrients.

I usually have lots of cacao butter on hand, since I use it to make natural diaper balm. It adds to the richness of this einkorn sourdough recipe, while raw cacao powder helps create the ribbons of filling that swirl through the dough.

These plant-based cinnamon rolls are long fermented, which makes them easier to digest. Plus, they are naturally sweetened with pure maple syrup.

Tips for Making Vegan Einkorn Sourdough Chocolate Maple Cinnamon Rolls

• Plan ahead. I like to let these plant-based sourdough cinnamon rolls ferment overnight and bake them the next day.
• Use fed sourdough starter discard that’s nice and bubbly.
• If you choose to use whole grain einkorn flour, you may want to add a little extra.
• After being in the refrigerator, the cacao butter will have solidified making the dough difficult to work with; however, adding an extra 1/8 cup of water should help make it easier to roll out.
• Make sure your cast iron skillet is well-seasoned. I like to use coconut oil for this.
• If you don’t have a cast iron skillet, you could try using a greased glass baking dish.

How to Make Sourdough Einkorn Chocolate Maple Cinnamon Rolls

In a bowl, combine fed sourdough starter, einkorn flour, salt, water, maple syrup, and cacao butter that has been melted and cooled. Combine with a spoon or clean hands, then form into a ball.

Cover (I like to use beeswax wrap) and allow dough to rest for 2-3 hours before putting it in the refrigerator for 8-12 hours. This will prevent it from getting too sour.

Bring dough to room temperature, and while you wait, begin preparing the filling by combining melted cacao butter, maple syrup, cacao powder, ceylon cinnamon, and vanilla extract in another bowl.

Add 1/8 cup of water to dough and roll out onto a lightly floured surface to about 1/4 inch thickness. This might take a little while, but it’s totally worth it. Aim for it to be rectangular in shape; however, an oval works, too.

Spread filling mixture evenly on top of the dough.

Tightly roll the dough into a log shape.

Slice into 1.5″ – 2″ segments using thread (my favorite way), unflavored dental floss, or a knife (a scalloped, serrated one is preferable).

Place the rolls in a seasoned cast iron skillet and allow to rest for about an hour.

Pour 1/2 cup of plant milk on top of rolls before putting them in an oven that has been preheated to 400 degrees.

Bake for about 20 minutes, or until the edges begin to turn golden. Here on the mountain, it takes closer to 30 minutes.

Allow the einkorn sourdough chocolate maple cinnamon rolls to cool slightly before enjoying.

Optionally, you can top them with a vegan cream cheese frosting. Simply combine:

• 3 tablespoons vegan cream cheese
• 1 tablespoon plant milk
• 1/4 cup maple syrup
• 1 teaspoon pure vanilla extract

Hope you enjoy this recipe! You can pin it for later.

More Einkorn Sourdough Recipes We Enjoy on the Mountain:

Einkorn Sourdough English Muffins

Lemon Poppy Seed Einkorn Sourdough Pancakes

Einkorn Sourdough Banana Oat Muffins

Einkorn Sourdough Bagels