Sourdough Cinnamon Buns: A Baker’s Delight

Name: Sourdough Cinnamon Buns
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 50 g Mature Sourdough Starter ((fed 4-6 hours prior)); 50 g Bread Flour; 50 g Lukewarm Water; 150 g Levain (from above); 300 g Lukewarm Water; 500 g Bread Flour ((plus extra for dusting)); 100 g Whole Wheat Flour; 75 g Granulated Sugar; 10 g Salt; 50 g Unsalted Butter, softened; 2 Large Eggs; 100 g Unsalted Butter, softened; 150 g Packed Light Brown Sugar; 4 tbsp Ground Cinnamon; 1 cup Powdered Sugar; 2 tbsp Milk ((add more as needed)); 1 tsp Vanilla Extract

BY :

Amaya

Posted On :

September 8, 2025

DESSERT

Indulge in the irresistible aroma and exquisite taste of homemade sourdough cinnamon buns! This recipe elevates the classic cinnamon roll to new heights with the tangy depth of sourdough starter. Forget those bland, store-bought imitations; these sourdough cinnamon buns are soft, fluffy, and bursting with warm cinnamon-sugar goodness. From the initial sourdough levain to the final, luscious glaze, each step is meticulously crafted to create a truly unforgettable baking experience. Whether you’re a seasoned sourdough baker or a curious novice, this recipe will guide you through the process with clear instructions and helpful tips, ensuring a perfect batch of these delightful treats. Prepare to be amazed by the incredible flavor and texture that only sourdough can provide. Get ready to share these heavenly buns with friends and family – they’ll be begging for more!

Why You’ll Love This Sourdough Cinnamon Bun Recipe

These sourdough cinnamon buns are not your average cinnamon rolls. They offer a unique combination of flavors and textures that will leave you utterly smitten. The sourdough starter adds a delightful tanginess that perfectly complements the sweetness of the brown sugar and cinnamon filling. This tanginess prevents the buns from being overly sweet, creating a more balanced and sophisticated flavor profile. Imagine biting into a soft, pillowy bun, the subtle sourness mingling with the warm spice of cinnamon and the richness of brown sugar. It’s a symphony of flavors that will tantalize your taste buds. Beyond the flavor, the texture of these buns is extraordinary. The sourdough fermentation process produces a wonderfully light and airy crumb, giving the buns an exceptional softness and chewiness. They’re not too dense, nor are they overly light; they achieve that perfect balance that makes them incredibly satisfying. Moreover, the process of making sourdough cinnamon buns is deeply rewarding. The slow fermentation gives you time to connect with the process, feeling a sense of accomplishment as you watch your dough rise and transform. The aroma alone during baking is enough to fill your kitchen with warmth and comfort, creating a truly enjoyable baking experience. This recipe is a perfect weekend project, allowing you to relax, unwind, and enjoy the artistry of baking. Finally, these buns are incredibly versatile. They’re perfect for breakfast, brunch, an afternoon treat, or even a delightful dessert. You can customize them with various glazes and toppings, further enhancing their appeal. They make a wonderful addition to any gathering and are sure to impress your guests. For a truly unforgettable baking experience, look no further than these sourdough cinnamon buns.

Why You Should Try This Sourdough Cinnamon Bun Recipe

This recipe isn’t just about baking delicious sourdough cinnamon buns; it’s about embracing the journey and the rewarding outcome. If you’re looking to elevate your baking game and create something truly special, this recipe is your perfect starting point. The use of sourdough starter provides a unique depth of flavor that you won’t find in traditional cinnamon rolls. This results in a more complex and interesting taste, with the subtle tang of the sourdough complementing the sweetness of the cinnamon filling. Furthermore, the recipe offers a fantastic opportunity to learn more about sourdough baking. While it may seem intimidating at first, the detailed instructions and tips make the process surprisingly manageable. This is a great way to expand your baking skills and improve your understanding of sourdough fermentation. Beyond the skill-building aspect, this recipe ensures success. The detailed instructions, tips, and troubleshooting advice minimize the risk of common baking errors, improving your confidence in the kitchen. Even if you’re a beginner, you’ll be able to confidently create beautiful and delicious sourdough cinnamon buns. Lastly, these buns are simply irresistible! Their soft, fluffy texture, combined with the aromatic cinnamon-sugar filling, creates a sensory experience that’s both comforting and indulgent. This recipe is an investment in a delicious treat that will impress your friends, family, and most importantly, yourself. It’s the perfect choice for sharing the joy of homemade baking.

Ingredients and Utensils for Perfect Sourdough Cinnamon Buns

Gathering the right ingredients and tools is crucial for baking the perfect sourdough cinnamon buns. The quality of your ingredients will directly impact the final flavor and texture, so selecting high-quality options is highly recommended. Here’s a detailed list:

For the Levain (Sourdough Starter Build):

50g mature sourdough starter (fed 4-6 hours prior) – *Essential for the sourdough flavor*
50g bread flour – *Provides structure and texture*
50g lukewarm water – *Activates the starter*

For the Dough:

All of the Levain – *The foundation of the dough*
300g lukewarm water – *Hydrates the flour*
500g bread flour (plus extra for dusting) – *Gives strength and elasticity to the dough. Look for high-protein flour for best results*
100g whole wheat flour – *Adds a nutty flavor and improves the texture*
75g granulated sugar – *Provides sweetness and feeds the yeast*
10g salt – *Develops flavor and controls yeast activity*
50g unsalted butter, softened – *Adds richness and tenderness. Ensure it’s softened to room temperature for easy incorporation*
2 large eggs – *Bind the ingredients and enrich the flavor*

For the Cinnamon Filling:

100g unsalted butter, softened – *Creates a creamy, flavorful base for the filling*
150g packed light brown sugar – *Adds moisture and deep caramel notes*
4 tbsp ground cinnamon – *Provides the signature warm spice*

For the Glaze:

1 cup powdered sugar – *Creates a sweet and delicate coating*
2-4 tbsp milk – *Adjusts the glaze consistency*
1 tsp vanilla extract – *Enhances the flavor of the glaze*

Necessary Utensils:

Medium bowl – *For making the levain*
Large bowl – *For mixing the dough*
Measuring cups and spoons – *For precise ingredient measurements*
Mixing spoon or spatula – *For combining ingredients*
Lightly floured surface – *For kneading the dough*
Dough scraper – *Optional, but helpful for scraping down the sides of the bowl and handling the dough*
Lightly oiled bowl – *For the first rise*
Plastic wrap or damp kitchen towel – *For covering the dough during rising*
Rolling pin – *For rolling out the dough*
9×13 inch baking pan – *For baking the buns*
Baking parchment paper (optional) – *Makes removing buns easier*
Whisk – *For making the glaze*

Detailed Recipe Steps for Sourdough Cinnamon Buns

Follow these steps for perfect results. Remember, patience is key in sourdough baking.

1. Make the Levain:

In a medium bowl, combine the mature sourdough starter, bread flour, and lukewarm water. Mix thoroughly until a smooth, homogenous mixture is formed. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 4-6 hours, or until doubled in size and bubbly. This process activates the starter, preparing it for the main dough.

2. Make the Dough:

In a large bowl, combine the lukewarm water, bread flour, whole wheat flour, sugar, and salt. Mix with a wooden spoon or your hands until just combined. There will be lumps; don’t worry about making it perfectly smooth at this stage. Add the levain and eggs. Mix again until a shaggy, somewhat sticky dough forms.

3. Knead the Dough:

Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding more flour only as needed to prevent sticking. The dough should become smooth and elastic. **During the last 5 minutes of kneading, gradually incorporate the softened butter, a little at a time.** This adds richness and tenderness to the final product.

4. First Rise (Bulk Fermentation):

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

5. Make the Filling:

In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until a smooth, well-combined paste forms. **Ensure the butter is softened but not melted to prevent the filling from becoming too runny.**

6. Shape the Buns:

Gently punch down the dough to release any air. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. **Make sure the rectangle is even in thickness for consistent buns.** Spread the cinnamon filling evenly over the dough, leaving a small border on one of the longer sides.

7. Roll and Cut:

Tightly roll the dough up from the long side into a log. **Ensure the roll is tight to prevent the filling from leaking out during baking.** Using a sharp knife, cut the log into 12 equal slices.

8. Second Rise (Proofing):

Place the buns in a greased 9×13 inch baking pan. Cover and let rise for another 1-2 hours, or until almost doubled in size. This final rise will give the buns their signature fluffy texture.

9. Bake:

Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until the buns are golden brown. **Keep an eye on them to prevent over-baking.**

10. Make the Glaze:

While the buns are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. **Start with less milk and add more gradually until you achieve the desired consistency.**

11. Glaze and Cool:

Once the buns are out of the oven, let them cool slightly in the pan before glazing. Pour the glaze over the warm buns and let them cool completely before serving. Enjoy!

Tips and Variations for Your Sourdough Cinnamon Buns

Here are a few tips and variations to make your sourdough cinnamon buns even better:

Starter Activity: Ensure your starter is active and bubbly before beginning. A weak starter will result in less flavorful and less risen buns.
Water Temperature: Use lukewarm water for both the levain and the dough. Too hot will kill the yeast, too cold will slow down the fermentation.
Kneading: Proper kneading is crucial for developing gluten and achieving a soft texture. Don’t rush this step.
Rising Time: Rising times will vary depending on the temperature of your environment. A warmer environment will lead to faster rising.
Filling Variations: Experiment with different fillings, such as apple cinnamon, pecan, or even a cream cheese filling. You can find a delicious cream cheese filling recipe on Recipesamaya.
Glaze Variations: Try different glazes, such as a cream cheese frosting or a brown butter glaze. A simple brown sugar glaze is also a delicious option.
Freezing: Baked buns can be frozen for up to 3 months. Reheat them in the oven or microwave before serving.
Gluten-Free Adaptation: You can use a gluten-free bread flour blend to make gluten-free sourdough cinnamon buns, but you may need to adjust the hydration slightly. For inspiration check out this recipe for adapting to gluten-free flour.

Nutritional Values and Health Benefits of Sourdough Cinnamon Buns

While sourdough cinnamon buns are undeniably indulgent, understanding their nutritional profile can help you enjoy them mindfully. A single bun (approximately 1/12 of the recipe) will contain approximately:

Calories: Approximately 350-400 (depending on ingredient variations)
Protein: Approximately 6-8g
Fat: Approximately 15-20g
Carbohydrates: Approximately 50-60g

Note: These are approximate values and may vary based on specific ingredients and portion sizes. It’s recommended to use a nutrition calculator for a more precise analysis.

Benefits of Ingredients:

Sourdough Starter: May improve digestion due to increased prebiotic content and lower phytate levels compared to regular yeast.
Whole Wheat Flour: Offers more fiber than refined white flour, promoting gut health and aiding digestion.
Cinnamon: Possesses antioxidant properties and may help regulate blood sugar levels.

FAQs

Can I use active dry yeast instead of sourdough starter?

While possible, using active dry yeast will significantly alter the flavor profile of the Sourdough Cinnamon Buns. You’ll lose the signature tangy flavor of sourdough. A traditional yeast-based cinnamon roll recipe would be a better alternative in that case.

How long can I store leftover Sourdough Cinnamon Buns?

Store leftover Sourdough Cinnamon Buns in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week. For longer storage, freeze them.

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

If your sourdough starter doesn’t double, it might be inactive or too cold. Ensure your starter is fed and active before starting the recipe. Try a warmer location for rising.

Can I make these Sourdough Cinnamon Buns ahead of time?

Yes, you can prepare the dough ahead of time and let it rise in the refrigerator overnight. Allow it to come to room temperature before shaping and baking the next day. This method improves the flavor.

Are these Sourdough Cinnamon Buns veganizable?

While this recipe uses eggs and butter, you can adapt it to be vegan by substituting flax eggs for the chicken eggs and using vegan butter. Vegan alternatives for both exist.

These Sourdough Cinnamon Buns are a true testament to the magic of sourdough baking. The delightful tanginess of the starter combines beautifully with the comforting warmth of cinnamon and the sweetness of brown sugar, creating a truly unforgettable treat. I invite you to try this recipe and share your experience in the comments below! Don’t forget to share your beautiful creations on social media using #SourdoughCinnamonBuns and tag me! You can also find more delicious recipes on my website, Recipesamaya. For more baking inspiration, check out my Pinterest board: Recipesamaya’s Baking Delights. Happy Baking!