Sourdough Cinnamon Buns
Equipment
- 1 stand mixer with dough hook (optional but recommended)
- 2 large mixing bowls
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Rolling Pin
- 1 bench scraper or sharp knife
- 1 9x13 inch baking pan
- 1 pastry brush
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 kitchen scale (optional but recommended)
- 1 plastic wrap or clean kitchen towel
- 1 wire cooling rack
Ingredients
- 240 gram active sourdough starter 100% hydration
- 240 milliliter whole milk warm
- 75 gram granulated sugar
- 115 gram unsalted butter melted and cooled
- 2 large eggs room temperature
- 8 gram fine sea salt
- 540 gram all-purpose flour plus more for dusting
- 115 gram unsalted butter softened
- 150 gram light brown sugar packed
- 12 gram ground cinnamon
- 2 gram fine sea salt
- 115 gram cream cheese softened
- 60 gram unsalted butter softened
- 180 gram powdered sugar sifted
- 3 milliliter vanilla extract
- 1 15–30 ml milk as needed
Instructions
- In a large mixing bowl whisk together warm milk, sugar, melted butter, eggs, and active sourdough starter until smooth.
- Add flour and salt to the wet mixture and stir with a spatula until a shaggy dough forms.
- Knead the dough by hand on a lightly floured surface or with a stand mixer and dough hook on medium-low speed for 8–10 minutes until smooth and slightly tacky but not sticky.
- Shape the dough into a ball, place it in a lightly greased large bowl, cover with plastic wrap or a towel, and let rise at room temperature for 4–6 hours until noticeably puffed and about doubled.
- While the dough is rising, combine softened butter, brown sugar, cinnamon, and salt in a medium bowl and mix into a smooth spreadable paste for the filling.
- Once risen, gently deflate the dough and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle about 40 x 30 cm (16 x 12 inches) with an even thickness.
- Spread the cinnamon filling evenly over the dough rectangle, leaving a 1 cm (1/2 inch) border along one long edge.
- Starting from the opposite long edge, tightly roll the dough into a log, sealing the seam by pinching gently.
- Trim the ends if needed, then slice the log into 12 equal pieces using a bench scraper or sharp knife.
- Arrange the buns cut-side up in a greased 9x13-inch baking pan, leaving a little space between each.
- Cover the pan tightly and refrigerate for 8–12 hours or overnight for a slow final proof.
- In the morning, remove the pan from the refrigerator and let the buns come to room temperature and rise until puffy, 60–90 minutes.
- Near the end of proofing, preheat the oven to 180°C (350°F).
- Bake the buns for 22–25 minutes until golden brown on top and the centers register about 93°C (200°F) if checked with a thermometer.
- While the buns bake, beat softened cream cheese and butter together until smooth, then gradually add powdered sugar, vanilla, and enough milk to make a thick yet spreadable icing.
- Let the baked buns cool in the pan on a wire rack for 10–15 minutes.
- Spread or drizzle the cream cheese icing over the warm buns before serving.
Notes
For the best flavor, use a bubbly, recently fed starter and avoid adding extra flour unless the dough is extremely sticky, as a slightly soft dough bakes into lighter buns. If your kitchen is cool, extend both the bulk rise and final proof until the dough looks well puffed, since sourdough timing is flexible and driven by temperature and starter strength. For cleaner cuts, chill the rolled log for 10–15 minutes before slicing, and if the tops brown too quickly in the oven, tent the pan loosely with foil. These buns are excellent the same day but reheat well covered at a low oven temperature, and you can also freeze the unbaked, shaped buns after the overnight chill and bake them from frozen with extra time.
Tried this recipe?Let us know how it was!