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Sourdough Cinnamon Buns

Sourdough Cinnamon Buns

These sourdough cinnamon buns boast a delightful tang from the sourdough starter and a warm, comforting cinnamon swirl. Perfect for breakfast or a weekend treat!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 buns
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Levain (Sourdough Starter Build)
  • 50 g Mature sourdough starter (fed 4-6 hours prior)
  • 50 g Bread flour
  • 50 g Lukewarm water
Dough
  • 150 g Levain (from above)
  • 300 g Lukewarm water
  • 500 g Bread flour
  • 100 g Whole wheat flour
  • 75 g Granulated sugar
  • 10 g Salt
  • 50 g Unsalted butter, softened
  • 2 Large eggs
Cinnamon Filling
  • 100 g Unsalted butter, softened
  • 150 g Packed light brown sugar
  • 4 tbsp Ground cinnamon
Glaze
  • 1 cup Powdered sugar
  • 2 tbsp Milk (add more as needed)
  • 1 tsp Vanilla extract

Equipment

  • Mixing Bowls
  • 9x13 inch baking pan
  • Stand Mixer (optional)
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Make the Levain: Combine starter, flour, and water; cover and let rise 4-6 hours.
  2. Make the Dough: Combine water, flours, sugar, and salt. Add levain and eggs, mix until shaggy. Knead for 8-10 minutes, incorporating butter during the last 5 minutes.
  3. Bulk Fermentation: Place dough in an oiled bowl, cover, and let rise for 4-6 hours in a warm place.
  4. Make the Filling: Cream together butter, brown sugar, and cinnamon.
  5. Shape the Buns: Roll dough into a 12x18 inch rectangle. Spread filling evenly, roll into a log, and cut into 12 slices.
  6. Proofing: Place buns in a greased 9x13 inch pan. Cover and let rise for 1-2 hours.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
  8. Make the Glaze: Whisk together powdered sugar, milk, and vanilla extract. Adjust milk for consistency.
  9. Glaze and Cool: Glaze warm buns and let cool completely before serving.

Notes

For best results, use a high-quality bread flour. You can adjust the amount of sugar in the filling and glaze to your preference. Store leftover buns in an airtight container at room temperature for up to 3 days.