Sourdough Cinnamon Buns

I do believe sourdough cinnamon buns might be the main reason I keep a sourdough starter! They are so, so good. I love the flavor and the texture of these delicious breakfast treats. These are what everyone in my family asks for on their birthdays now and they’re becoming a tradition for our New Year’s Day breakfast as well! Be sure to add these into your upcoming holiday baking… or really give them a try anytime, no special occasion needed! 

While they do take quite a while to make, they are definitely worth it. The good news is most of the time it takes to make these is hands off; it’s a lot of waiting for the dough to rise and then again for the buns to plump back up after you form them.  Since they do take a large portion of the day to make, I usually feed my starter the night before and then first thing in the morning make the dough. Then, they’re ready to bake around dinner time. They store really well overnight in an airtight container on the counter and just require a short warm in the oven or microwave in the morning to be ready to eat.

Sourdough Cinnamon Buns Recipe

Ingredients

Dough: 

1 cup (227g) active sourdough starter (fed, and doubled in size)

¾ cup milk, warmed 

1 egg 

4 tablespoons butter, softened 

3 ¼ cups all-purpose flour 

1 teaspoon salt 

1 teaspoon instant yeast

Filling: 

¾ cup packed brown sugar 

2 tablespoons cinnamon 

2 tablespoons melted butter 

1 teaspoon vanilla extract 

Simple Icing: 

2 cups confectioners’ sugar 

⅓ – ½ cup heavy whipping cream

Instructions

1. Place all the ingredients in the bowl of your stand mixer, using the dough hook attachment, knead for about 5 minutes. You want the dough to be smooth and soft and a little tacky, but not sticky. (If it sticks to your hand without releasing when pulled up, add a little more flour and knead for an additional minute or two). 
2. Cover the dough and let it rise in a warm place for 4-5 hours. This is the time period where it will develop its flavor. 
3. When you’re about ready to proceed after the rise time, make the filling and lightly butter or oil a 9×13 inch baking dish.
4. To make the filling, combine all ingredients in a small mixing bowl, mix to combine well, set aside. 
5. After 4-5 hours, turn dough out onto a lightly floured work surface. Gently deflate the dough and either roll it or use your hands and gently pat it into a rectangle approx. 20 inches by 14 inches. It does not have to be exact. Be careful if you are patting it to not tear the dough. 
6. Now it’s time to add the filling. Sprinkle the filling evenly over the dough. 
7. Roll the dough as cleanly as possible, starting with a short edge. 
8. Using a serrated knife, cut the log into 12 even rolls and place them in the prepared baking dish. *Note if you roll on the long side instead you can get more rolls, if desired* 
9. Cover the pan and let the rolls rise in a warm place for about 3 hours, or until they’re nice and puffy. 
10. Preheat the oven to 400°F. 
11. Bake uncovered in a preheated oven for approximately 20 minutes. Use a thermometer in the center of one of the middle buns to check for doneness (190°F). 
12. Store them covered in an airtight container at room temperature, warm in the microwave or oven before serving. *Alternately, after the buns rise, you can place the covered pan in the refrigerator overnight and bake for approximately 25 minutes the next day*
13. To make the simple icing: combine 2 cups confectioners’ sugar with ⅓ cup of heavy whipping cream and mix with a whisk, adding additional heavy whipping cream in small amounts as needed, until desired consistency is reached.