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Sourdough Cinnamon Buns

Sourdough Cinnamon Buns

Fluffy sourdough cinnamon buns with a tangy sourdough flavor and a sweet, cinnamon-sugar filling. Perfect for breakfast or brunch!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 buns
Course: Breads, Breakfast, Dessert
Cuisine: American
Calories: 400
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
  • Measuring cups and spoons
  • Stand mixer or hand mixer (optional)
  • Rolling Pin

Method
 

Instructions
  1. Make the Levain: Combine starter, flour, and water in a bowl. Cover and let rise 4-6 hours until doubled.
  2. Make the Dough: In a large bowl, combine water, flours, sugar, and salt. Add levain and eggs, mix until shaggy. Knead for 8-10 minutes, adding softened butter during the last 5 minutes.
  3. Bulk Fermentation: Place dough in an oiled bowl, cover, and let rise in a warm place for 4-6 hours until almost doubled.
  4. Make the Filling: Cream together softened butter, brown sugar, and cinnamon.
  5. Shape the Buns: Punch down dough. Roll into a 12x18 inch rectangle. Spread filling evenly. Roll into a log, cut into 12 slices.
  6. Proofing: Place buns in a greased 9x13 inch pan. Cover and let rise for 1-2 hours until almost doubled.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
  8. Make the Glaze: Whisk together powdered sugar, milk, and vanilla extract. Add more milk if needed.
  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 sweetness of the filling and glaze to your preference. Store leftover buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.