Sourdough Cinnamon Buns: A Baker’s Delight

BY :

Natalie

Posted On :

September 9, 2025

Indulge in the irresistible aroma and taste of homemade sourdough cinnamon buns! This recipe elevates the classic cinnamon bun to new heights with the tangy depth of sourdough starter. Forget dry, dense pastries; these buns boast a soft, fluffy interior, a perfectly spiced cinnamon swirl, and a luscious glaze that’ll leave you craving more. Whether you’re a seasoned sourdough baker or a curious beginner, this recipe is designed for success, guiding you through each step with clarity and helpful tips. Prepare to be amazed by the incredible flavor and texture that only a slow-fermented sourdough dough can deliver. Get ready to experience the ultimate baking satisfaction with these heavenly Sourdough Cinnamon Buns.

Why You’ll Love This Sourdough Cinnamon Bun Recipe

These aren’t your average cinnamon rolls. The magic lies in the sourdough starter, which adds a unique complexity of flavor. The tangy notes of the sourdough beautifully complement the sweetness of the brown sugar and cinnamon, creating a harmonious balance that’s simply irresistible. The long fermentation process, a hallmark of sourdough baking, develops incredible depth of flavor and a wonderfully soft, airy crumb. You’ll notice a noticeable difference in texture compared to yeast-based cinnamon buns – these are lighter, fluffier, and incredibly moist. Forget those dense, dry pastries; these sourdough cinnamon buns are a revelation!

Beyond the flavor, this recipe offers several practical advantages. The long, slow fermentation means you can prepare the dough in advance, making it perfect for weekend baking. The result is a beautifully risen dough with a superior flavor profile. The recipe itself is surprisingly straightforward, guiding you through each step with clear instructions and helpful tips. Even if you’re new to sourdough, you’ll find this recipe easy to follow and rewarding to make. The end result? A stunning tray of golden-brown, perfectly risen sourdough cinnamon buns, guaranteed to impress your family and friends.

Furthermore, the recipe is versatile. You can easily adjust the sweetness level to your liking, add nuts or other spices to the filling for extra flavor, or even experiment with different types of glaze. It’s a recipe that encourages creativity and experimentation. This means you can tailor it perfectly to your taste preferences and dietary needs. Imagine the possibilities: cranberry-orange sourdough cinnamon buns, pecan-streusel sourdough cinnamon buns, or even a sophisticated cardamom-raisin version. The options are endless!

Why You Should Try This Sourdough Cinnamon Bun Recipe

In a world of quick, convenience-based baking, this recipe offers a return to the artisanal, the handcrafted, the truly satisfying. The process is therapeutic, allowing you to connect with the ancient art of sourdough baking. The long fermentation time allows the flavors to develop fully, resulting in a depth of taste unavailable in quickly-made pastries. You’ll not only enjoy the superior taste but also the pride of creating something truly special from scratch.

Sourdough cinnamon buns also offer a healthier alternative to traditional yeast-based cinnamon rolls. The sourdough fermentation process pre-digests some of the carbohydrates, making them easier to digest. Furthermore, the use of whole wheat flour adds fiber and nutrients, boosting the nutritional value of your treats. It’s a delicious way to indulge without the guilt of consuming overly processed or refined ingredients. Making these sourdough cinnamon buns also allows you to control the ingredients you’re using, ensuring that they are high-quality and free from unwanted additives or preservatives.

Beyond the health benefits, consider the impressive factor. These sourdough cinnamon buns are visually stunning. Their golden-brown crust, perfectly formed swirls, and glistening glaze make them the perfect centerpiece for any brunch, breakfast gathering, or even an afternoon treat. They’re not just delicious, they’re beautiful, a true testament to your baking skills. This recipe is an investment in time and effort, certainly, but the reward is a culinary experience that far surpasses any store-bought alternative.

Ingredients and Necessary Utensils for Sourdough Cinnamon Buns

This section details the ingredients and tools you’ll need for your sourdough cinnamon bun adventure. Accurate measurements are key to baking success, so please use a kitchen scale for best results.

Ingredients:

For the Levain (Sourdough Starter Build):
- 50g mature sourdough starter (fed 4-6 hours prior) – The lifeblood of our sourdough cinnamon buns! Ensure your starter is active and bubbly before starting.
- 50g bread flour – Provides structure and strength to the levain.
- 50g lukewarm water – Activates the yeast in your starter.
For the Dough:
- All of the Levain – The levain provides the natural leavening for our dough.
- 300g lukewarm water – Hydrates the flour and activates the yeast.
- 500g bread flour (plus extra for dusting) – The primary flour, providing structure and texture.
- 100g whole wheat flour – Adds depth of flavor and nutrients.
- 75g granulated sugar – Sweetens the dough and feeds the yeast.
- 10g salt – Controls yeast activity and adds flavor.
- 50g unsalted butter, softened – Adds richness and tenderness.
- 2 large eggs – Bind the ingredients and add richness.
For the Cinnamon Filling:
- 100g unsalted butter, softened – Creates a creamy, flavorful base for the filling.
- 150g packed light brown sugar – Provides sweetness and moisture to the filling.
- 4 tbsp ground cinnamon – The star of the show! Use high-quality cinnamon for the best flavor.
For the Glaze:
- 1 cup powdered sugar – The foundation for a sweet and delicate glaze.
- 2-4 tbsp milk – Adjusts the consistency of the glaze.
- 1 tsp vanilla extract – Adds a touch of aromatic sweetness.

Utensils:

Medium bowl – For making the levain.
Large bowl – For mixing the dough.
Stand mixer with dough hook (or strong arms!) – For kneading the dough. A stand mixer makes this process much easier.
Measuring cups and spoons – Accurate measurements are vital. A kitchen scale is highly recommended.
Lightly oiled bowl – For the first rise.
Rolling pin – For rolling out the dough.
Baking sheet or 9×13 inch baking pan – For baking the buns.
Parchment paper (optional) – Prevents sticking and makes cleanup easier.
Whisk – For mixing the glaze.
Sharp knife or pizza cutter – For cutting the dough into buns.

Detailed Recipe Steps for Sourdough Cinnamon Buns

Follow these steps to create perfect sourdough cinnamon buns. Remember, patience is key in sourdough baking!

Step 1: Making the Levain

In a medium bowl, combine the mature sourdough starter, bread flour, and lukewarm water. Mix thoroughly until a smooth paste forms. Ensure there are no dry flour pockets.
Cover the bowl with plastic wrap and let it rest at room temperature (ideally around 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This indicates the starter is active and ready for the next step. The time it takes will depend on the temperature and the activity of your starter.

Step 2: Making the Dough

In a large bowl, combine the lukewarm water, bread flour, whole wheat flour, sugar, and salt. Mix until just combined. Avoid overmixing at this stage.
Add the levain and eggs. Mix with a wooden spoon or your hands until a shaggy dough forms. Don’t worry if the dough is sticky at this point.
If using a stand mixer, attach the dough hook and knead on low speed for 5 minutes. Then increase to medium speed and knead for another 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 8-10 minutes, until the dough becomes smooth and elastic. Gradually incorporate the softened butter during the last 5 minutes of kneading, whether by hand or with a mixer.

Step 3: First Rise (Bulk Fermentation)

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 4-6 hours, or until almost doubled in size. The rise time will depend on the temperature of your environment. A warmer room will result in a faster rise.

Step 4: Making the Filling

In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until well combined. Ensure the mixture is smooth and creamy for even spreading.

Step 5: Shaping the Buns

Gently punch down the dough to release the air. Be gentle to avoid deflating the dough too much.
On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Ensure the rectangle is relatively even in thickness.
Spread the cinnamon filling evenly over the dough. Don’t be shy with the filling!
Tightly roll the dough up from the long side into a log. Roll tightly to ensure the filling stays contained.
Cut the log into 12 equal slices using a sharp knife or pizza cutter. Make sure your slices are even for consistent baking.

Step 6: Second Rise (Proofing)

Place the buns in a greased 9×13 inch baking pan. Ensure the buns are not overcrowded in the pan.
Cover the pan loosely with plastic wrap and let the buns rise for another 1-2 hours, or until almost doubled in size. Again, the proofing time depends on the temperature and your environment.

Step 7: Baking

Preheat your oven to 350°F (175°C).
Bake for 25-30 minutes, or until the buns are golden brown. Keep a close eye on your buns towards the end of baking.

Step 8: Making and Applying the Glaze

While the buns are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if necessary to achieve your desired consistency.
Once the buns are out of the oven, let them cool slightly in the pan before glazing. Glazing them while they’re still warm will help the glaze set.
Pour the glaze over the warm buns and let them cool completely before serving. Allow the glaze to set completely for best results.

Tips and Variations for Sourdough Cinnamon Buns

Experiment with different flavors and techniques to make these buns your own!

Ingredient Alternatives: Substitute maple syrup or honey for some of the granulated sugar for a deeper flavor. Try adding chopped pecans, walnuts, or raisins to the filling. Experiment with different spices like cardamom, nutmeg, or allspice.
Vegan Option: Replace the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) or applesauce. Use vegan butter in both the dough and filling.
Gluten-Free Option: Use a gluten-free bread flour blend specifically designed for yeast baking. You might need to adjust the liquid slightly. Gluten-free baking can be tricky, so it’s essential to follow the instructions of your specific flour blend.
Avoiding Common Mistakes: Don’t overmix the dough, as this can develop the gluten too much, resulting in tough buns. Make sure your starter is active and bubbly before beginning. Ensure the butter is softened but not melted for optimal incorporation into the dough. Don’t overcrowd the baking pan, as this will prevent proper rising.

Nutritional Values and Benefits of Sourdough Cinnamon Buns

While these are undeniably indulgent treats, there are some nutritional benefits to consider. Please note that the exact nutritional values will vary depending on the specific ingredients used and portion sizes.

Approximate Nutritional Information (per bun): (These are estimates and will vary). Calories: 350-400, Protein: 5-7g, Fat: 15-20g, Carbohydrates: 50-60g, Fiber: 3-5g. These values are estimates and depend on the specific ingredients and measuring techniques used. Always consult a nutrition calculator for more accurate results.

Benefits of Ingredients: Sourdough fermentation improves digestibility by breaking down some of the complex carbohydrates, making them easier on the stomach. Whole wheat flour adds fiber, promoting gut health and aiding in digestion. Cinnamon has anti-inflammatory properties and may help regulate blood sugar levels. However, remember these are treats, and moderation is key in maintaining a balanced diet.

FAQs

Can I use active dry yeast instead of sourdough starter?

While you can substitute active dry yeast, it will alter the flavor profile significantly. Sourdough starter contributes a unique tanginess that is absent in yeast-based recipes. The texture will also differ; sourdough produces a more open, airy crumb.

How long can I store leftover sourdough cinnamon buns?

Store leftover sourdough cinnamon buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They can also be frozen for longer storage; simply reheat gently before serving.

What if my sourdough starter doesn’t double in size?

If your starter doesn’t double, it might not be active enough. Ensure your starter is fed and at optimal temperature. If it’s still inactive, discard it and start with a fresh, active starter.

Can I make the dough ahead of time?

Yes, you can make the dough a day or two in advance. After the first rise, refrigerate the dough and allow it to come to room temperature before shaping and proofing the next day. This will often enhance the flavor.

Why did my Sourdough Cinnamon Buns turn out flat?

Flat sourdough cinnamon buns are often a result of insufficient proofing, weak starter activity, or not giving the dough enough time to rise. Ensure your starter is active and your dough has had sufficient time to rise in a warm environment.

Conclusion

Creating these Sourdough Cinnamon Buns is a rewarding culinary journey. The process, from the initial levain to the final glaze, offers a unique baking experience that connects you with traditional techniques while delivering exceptional flavor and texture. These aren’t just cinnamon buns; they’re a testament to patience, skill, and a love of baking. Don’t hesitate to share your baking experience with us – leave a comment below, share your photos on social media, and tag us! We can’t wait to see your delicious creations. Happy baking!

For more delicious recipes, check out our other posts on SeeMoreRecipes! For instance, you might enjoy our Creamy Tomato Spinach Chicken Pasta or our Christmas Thumbprint Cookies.