These Vegan Sourdough Squash Cinnamon Buns are so fun. There’s butternut squash in them! The cinnamon filling is to die for! They’re vegan! The dough rises overnight! These are simply a lovely treat in the morning.
Now, some of you may ask, “Can I make the dough during the day and let it sit in the fridge overnight?” to which I will answer: You can. However, the dough will have the strong taste of sourdough fermentation. It will not over proof but it will taste sour…like sourdough! Proceed with caution. Choose your own adventure. Wink.
A few others may ask, “Can I make this non-vegan?” to which I will respond: Yes. You can use normal butter in replacement of the vegan butter in the filling. It will come out much more caramel-y on the bottom.
My sweet dough, however, is always, always, always vegan. I am very proud of this. I brag about it to everyone I know. “Look, Mom, even my butternut squash sweet dough is vegan.” So, this is why my sweet recipes (that contain my sourdough sweet dough) tend to be vegan recipes.
Vegan Sourdough Squash Cinnamon Buns: Little details
If it’s really hot in your kitchen, the original rising time will take the minimal amount of time, which is 8 hours. If it’s cooler, then the time may be 10 hours. Sourdough has a mind of its own. We love it for that, so bear with it. Be patient with it. Be loving to it. It will give you love in return.
AND, if you’re up late at night and have nothing to do, give your dough a couple of folds and it’ll repay you with a bit more of a fluffy texture. Not necessary, but such a nice way to pamper your dough (such luxurious sourdough living).
A casual flour spiel:
If you want this to be the happiest bake ever, support local mills and farmers by using high quality local stone-ground bread flour & whole wheat flour. They will then be ground from whole grains and make your cinnamon rolls super divine.
Store-bought bread flour may be okay for now, but a high-quality flour that isn’t roller-milled and sifted into oblivion will change your bread life, your religion, your soul. Heavily manufactured flours in roller mills lose the bran and the germ (the most nutritious parts of the grain). Stone ground flours maintain nutrition and terroir. Be on the lookout for local stone ground flours in the natural foods store near you.
If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Vegan Sourdough Squash Cinnamon Buns
- 10-inch cast iron skillet or cake pan
for the squash
- 1 small butternut squash (or any other sweet squash, like kabocha)
- oil for roasting (I use avocado oil)
for the dough
- 310g mashed squash or squash puree
- 310g coconut milk (canned, shake well before opening!)
- 100g mature sourdough starter
- 85g sugar
- 100g whole wheat flour
- 520g bread flour
- 5g salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
for the cinnamon filling
- 86g (6 Tablespoons) melted vegan butter (I use Miyoko's Creamery vegan butter)
- 140g light brown sugar
- 2 Tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- To roast the squash, preheat the oven to 400F. Line a baking sheet with parchment paper. Holding the squash parallel to you, cut off the stem of the squash, halve and slice the squash into 2-3 large sections. Scoop out any seeds and pulp. Prick the skin (each section about 4-5 times) with a fork or knife.
- Place the squash pieces flesh side up on the prepared baking sheet. Drizzle the squash with oil and sprinkle lightly with salt. Turn over the squash pieces so the skin is facing up, then place the baking sheet in the oven for roasting. Bake for 35 minutes or until the flesh is soft and easily pierce-able with a fork or knife. Let cool completely, then scoop out the flesh with a spoon. Mash with a fork or the back of the spoon.
- In a large vessel, combine the squash, coconut milk, and starter. Add the whole wheat flour and bread flour. Squeeze with your hand to combine thoroughly, then cover and let autolyze for 1 hour.
- After autolyze, sprinkle the salt, cinnamon, and nutmeg over the dough. Squeeze and fold to combine completely into the dough, being careful not to break the dough as you combine. Allow to rise at room temperature overnight (8-10 hours).
- In the morning, mix the cinnamon filling ingredients thoroughly in a small bowl. Thoroughly grease a 10-inch cake tin or cast-iron skillet with coconut oil or vegan butter.
- Flour a surface and roll out the dough into a 11×14-inch rectangle. Evenly spread the filling over the dough with an offset spatula. With the wider side facing you, roll up the dough, but not too tightly so the buns have room to rise.
- Use a sharp serrated knife to slice the dough into 8 even parts. Place the buns face up in the pan (one in the center, and seven in the surrounding).
- Cover and let proof for 2 hours. 20 minutes from the end of the proof, preheat the oven to 375F.
- When the proof is finished, the buns should have filled the space and no bottom of the pan should show!
- Uncover and bake for 40-45 minutes, or until the internal temperature reads 200F. Serve warm and enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Let me know what you think of my recipe in the comments below!