Sourdough Cinnamon Buns

There’s something about the scent of warm cinnamon and butter drifting from the oven that instantly softens the edges of a long day.

These sourdough cinnamon buns are the very definition of a cozy dessert—soft, pillowy swirls with caramelized edges, creamy icing, and that subtle tang from the starter that makes each bite more complex and satisfying.

They’re slow-food in spirit, but surprisingly manageable, especially if you prep the dough the night before.

Perfect for comfort seekers, sweet-tooth fans, and anyone who loves baking for people they care about.

I still remember a snowy Sunday when a tray of these buns turned a restless morning with grumpy kids into a quiet, happy breakfast around the table.

They shine for lazy weekend brunches, holiday mornings, or any time you need something special for guests without a fussy process.

Ready to bring this batch of comfort to life?

Why You’ll Love It

• Delivers deep, tangy flavor you can’t get from store‑bought buns
• Creates feather‑soft, fluffy layers with rich buttery cinnamon swirls
• Makes overnight prep easy, so breakfast baking is stress‑free
• Uses active sourdough starter, no commercial yeast required
• Reheats and freezes beautifully for make‑ahead treats any time

Ingredients

• 240 g active sourdough starter, 100% hydration — use recently fed and bubbly for best rise
• 240 ml whole milk, warm — gently warmed to just above room temperature
• 75 g granulated sugar — standard white sugar works well
• 115 g unsalted butter, melted and cooled — avoid adding while piping hot
• 2 large eggs, room temperature — let sit out 30 minutes before using
• 8 g fine sea salt — helps balance sweetness and strengthen gluten
• 540 g all-purpose flour — choose medium-protein flour for soft buns
• 115 g unsalted butter, softened — should be easily spreadable
• 150 g light brown sugar, packed — press firmly into measuring cup
• 12 g ground cinnamon — use fresh, fragrant cinnamon for best flavor
• 2 g fine sea salt — sharpens the cinnamon-sugar taste
• 115 g cream cheese, softened — full-fat for richest icing
• 60 g unsalted butter, softened — at cool room temperature
• 180 g powdered sugar, sifted — sifting prevents lumpy icing
• 3 ml vanilla extract — real vanilla gives better flavor than imitation
• 15–30 ml milk — add slowly until icing is thick but spreadable

Step-by-Step Method

Mix the Wet Ingredients

Whisk the warm milk, granulated sugar, melted cooled butter, eggs, and active sourdough starter in a large mixing bowl.

Combine until the mixture looks smooth and uniform, with no streaks of egg or starter.

Make certain the milk is warm, not hot, so it doesn’t kill the natural yeast in the sourdough starter.

Form a Shaggy Dough

Add the all-purpose flour and fine sea salt to the wet mixture.

Stir with a rubber spatula until a rough, shaggy dough forms and most dry patches disappear.

Scrape down the sides and bottom of the bowl. Don’t worry about smoothness yet.

The dough will look uneven and slightly sticky at this stage.

Knead Until Smooth and Tacky

Transfer the dough to a lightly floured surface or use a stand mixer with a dough hook.

Knead for 8–10 minutes until the dough becomes smooth, stretchy, and slightly tacky but not sticky.

Add only minimal extra flour if needed.

Proper kneading develops gluten, which helps the buns rise and stay soft.

Let the Dough Rise Until Puffed

Shape the kneaded dough into a smooth ball. Lightly grease a large bowl and place the dough inside, seam side down.

Cover the bowl with plastic wrap or a clean kitchen towel.

Let it rise at room temperature for 4–6 hours until noticeably puffed and about doubled in size, adjusting time for cooler kitchens.

Make the Cinnamon Filling

While the dough rises, prepare the filling.

In a medium bowl, combine softened butter, packed light brown sugar, ground cinnamon, and fine sea salt.

Mix with a spatula or spoon until you have a smooth, spreadable paste.

Make certain there are no lumps of butter or sugar. Set the filling aside at room temperature.

Roll the Dough into a Rectangle

Once the dough has risen, gently deflate it and turn it out onto a lightly floured surface.

Use a rolling pin to roll the dough into a 40 x 30 cm (16 x 12 inch) rectangle.

Keep the thickness even for consistent baking. Lift and rotate the dough occasionally to prevent sticking.

Spread the Cinnamon Filling

Spread the prepared cinnamon filling evenly over the rolled dough.

Use an offset spatula or the back of a spoon.

Leave a 1 cm (½ inch) clean border along one long edge to help seal the roll.

Make sure the filling reaches right to the other edges for even flavor in every bite.

Roll and Slice the Log

Start rolling from the long edge opposite the clean border. Roll the dough tightly into a log, keeping the ends even.

Pinch the seam along the clean edge to seal. Trim the ends if they’re uneven.

Use a bench scraper or sharp knife to slice the log into 12 equal pieces.

Arrange and Chill Overnight

Grease a 9×13-inch baking pan.

Arrange the slices cut-side up, leaving a little space between each bun for expansion.

Cover the pan tightly with plastic wrap or a lid. Refrigerate the shaped buns for 8–12 hours or overnight.

This slow proof builds flavor and helps the buns hold their shape.

Proof at Room Temperature

In the morning, remove the pan from the refrigerator. Uncover and let the buns sit at room temperature for 60–90 minutes.

Allow them to become puffy and expanded, nearly touching each other.

The dough should look airy and jiggly when gently nudged. Adjust proofing time based on your kitchen temperature.

Bake Until Golden and Cooked Through

Near the end of proofing, preheat the oven to 180°C (350°F). Place the pan in the center of the oven.

Bake for 22–25 minutes until the tops turn golden brown. If using a thermometer, check that the centers reach about 93°C (200°F).

Tent loosely with foil if the tops brown too quickly.

Mix the Cream Cheese Icing

While the buns bake, beat softened cream cheese and butter together in a bowl until smooth.

Gradually add sifted powdered sugar and vanilla extract. Mix until thick and creamy.

Add milk, a little at a time, until you reach a spreadable consistency. Adjust sweetness and thickness to your preference.

Cool Slightly and Ice the Buns

Remove the baked buns from the oven and place the pan on a wire cooling rack.

Let them cool for 10–15 minutes so the icing doesn’t melt completely. Spread or drizzle the cream cheese icing generously over the warm buns.

Serve while still slightly warm for the softest texture and best flavor.

Ingredient Swaps

• Milk: Use any unsweetened non-dairy milk (oat, soy, almond) in the same amount; full-fat options give richer buns.
• Butter: Swap with plant-based butter or margarine 1:1 if dairy-free; for budget, use a neutral oil in the dough (not in the filling or icing).
• Flour: Bread flour works (expect a chewier bun); for partial whole wheat, replace up to 1/3 of the flour and add 1–2 tsp extra milk if the dough feels stiff.
• Sugar: Brown sugar can replace granulated in the dough; dark brown can replace light brown in the filling for deeper molasses flavor.
• Cream cheese: Use dairy-free cream cheese for vegan, or make a simple glaze with powdered sugar, vanilla, and milk if cream cheese isn’t available.

You Must Know

– Flavor Boost – *To deepen flavor without more sweetness,* add 1–2 g extra salt to the filling and let the shaped buns sit chilled a full 12–24 hours.

The slow, cold fermentation develops a tangy, complex sourdough aroma that balances the brown sugar and cinnamon.

Serving Tips

• Serve warm with extra icing on the side for dipping or drizzling.
• Pair with hot coffee, chai, or cold brew for a cozy brunch spread.
• Plate individually with a dusting of powdered sugar and a few fresh berries.
• Turn into a dessert: top with vanilla ice cream and a caramel drizzle.
• Arrange buns on a wooden board with fresh fruit and yogurt for a breakfast buffet.

Storage & Make-Ahead

Sourdough cinnamon buns keep in the fridge, covered, for 3–4 days.

Rewarm gently in a low oven or briefly in the microwave.

They’re great make-ahead: chill overnight after shaping, then bake fresh.

You can also freeze shaped, unbaked buns up to 2 months.

Bake from frozen, adding extra time.

Reheating

Reheat buns gently.

Microwave 10–20 seconds under a damp towel.

Warm in a 150°C (300°F) oven wrapped in foil.

Or steam briefly in a covered skillet on low.

Sourdough Buns in Bakeries

Once you’ve warmed a leftover bun and the kitchen smells like butter and cinnamon again, it’s easy to imagine stepping into a bakery that offers that aroma all day long.

I always notice sourdough buns first—their gentle tang rides on the steam rising from the display, cutting through the sweetness and making the air feel alive.

When I spot that tight, swirled crumb and glossy icing, I know a baker let time do the work.

The dough’s slow rise gives a tender pull; the cinnamon-sugar seams stay distinctly layered instead of collapsing into a sugary smear.

If you find a bakery that bakes sourdough cinnamon buns, linger. Order one, sit down, and listen to your teeth crackle through the caramelized edges.

Final Thoughts

Give these sourdough cinnamon buns a try and see how tangy starter takes a classic treat to the next level.

Once you’ve made them once, have fun tweaking the filling, spices, or icing to make the recipe your own.

Frequently Asked Questions

Can I Make These Cinnamon Buns Vegan Without Losing the Soft Texture?

Yes, you can. I’d swap milk for rich oat milk, butter for vegan block, eggs for aquafaba. You’ll still pull apart tender, cloud‑soft spirals, smelling of warm spice and sugar, icing melting dreamily.

How Do I Adapt the Recipe for High-Altitude Baking Conditions?

You’ll tweak for altitude by slightly reducing yeastiness and moisture: I’d cut milk by 15 ml, flour up by 15–30 g, shorten bulk rise, and bake hotter, 190°C, watching for deep golden, fragrant swirls.

What’s the Best Way to Scale This Recipe for a Bakery-Sized Batch?

I’d scale by baker’s percentages, then test a 3× batch. As you mix, listen for the dough’s soft sigh, feel its silky pull, and adjust flour or hydration so every tray bakes tender and fragrant.

How Can I Fix Buns That Turned Out Dense or Gummy Inside?

You can’t fully fix dense, gummy centers, but you can gently rewarm them to 300°F, uncovered, until lighter. Next time, I’d proof longer, bake to 200°F inside, and keep the dough soft, not stiff.

Are There Kid-Friendly Activities to Involve Children in Making These Buns?

You can absolutely involve kids: I’d let them whisk the creamy starter, knead the soft dough, sprinkle cinnamon “snow,” roll the cozy log, and swirl icing over warm, fragrant spirals like painting sweet clouds.