Dutch Oven Cinnamon Rolls

Directions

1. To prepare the dough, incorporate the vegan butter or margarine into the flour with your fingertips until it resembles breadcrumbs. Add the sourdough discard, vegan buttermilk (see notes), syrup and salt. Mix with a spoon until combined. Cover and leave it to rest on the bench overnight for about 12 hours.
2. While the dough is resting, make the cinnamon sugar and glaze.
3. Mix the cinnamon and sugar together until evenly combined, and set aside.
4. To make the glaze, combine all ingredients and mix until smooth. Set aside.
5. The next morning, once the dough has finished resting, preheat oven to 190C and
6. lightly grease dutch oven. Combine the baking powder and soda together, then sprinkle over the top of the dough. Gently knead this into the dough with your hands.

7. Generously flour your work surgace and turn the dough onto it. Flour the top of the dough and roll it into a large rectangle approx. 50cm x 30cm.

8. Brush the top of the dough with melted butter and sprinkle the cinnamon sugar evenly across the top. Using a bench scraper, gently pry one of the long edges up and roll it back onto itself. Continue rolling the dough onto itself to form a log shape, then use the bench-scraper to cut the log into 12 pieces.

9. Place each piece into the greased dutch oven and bake for 35-40 minutes until golden. Spread the glaze over the rolls while still in the dutch oven, then serve immediately. Rolls can be stored in an airtight container for up to 3 days.