Sourdough Cinnamon Buns
Fluffy sourdough cinnamon buns with a tangy sourdough flavor and a sweet, cinnamon-sugar filling. Perfect for breakfast or brunch!
Equipment
- Mixing bowls
- 9x13 inch baking pan
- Measuring cups and spoons
- Stand mixer or hand mixer (optional)
- Rolling Pin
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
Instructions
Instructions
- Make the Levain: Combine starter, flour, and water in a bowl. Cover and let rise 4-6 hours until doubled.
- 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.
- Bulk Fermentation: Place dough in an oiled bowl, cover, and let rise in a warm place for 4-6 hours until almost doubled.
- Make the Filling: Cream together softened butter, brown sugar, and cinnamon.
- Shape the Buns: Punch down dough. Roll into a 12x18 inch rectangle. Spread filling evenly. Roll into a log, cut into 12 slices.
- Proofing: Place buns in a greased 9x13 inch pan. Cover and let rise for 1-2 hours until almost doubled.
- Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
- Make the Glaze: Whisk together powdered sugar, milk, and vanilla extract. Add more milk if needed.
- 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.