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Sourdough Cinnamon Buns

Sourdough Cinnamon Buns

These sourdough cinnamon buns are soft, fluffy, and bursting with cinnamon flavor. A delicious treat perfect for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 buns
Course: 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 (plus extra for dusting)
  • 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
  • Stand Mixer or Hand Mixer
  • Measuring Cups and Spoons

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: Combine water, flours, sugar, and salt. Add levain and eggs; mix until shaggy. Knead 8-10 minutes, adding butter during the last 5 minutes.
  3. Bulk Fermentation: Place dough in an oiled bowl, cover, and let rise 4-6 hours until almost doubled.
  4. Make the Filling: Cream together butter, brown sugar, and cinnamon.
  5. Shape the Buns: Roll dough into a rectangle, spread filling, roll up tightly, and slice into 12 buns.
  6. Proofing: Place buns in a greased pan, cover, and let rise 1-2 hours until almost doubled.
  7. Bake: Preheat oven to 350°F (175°C). Bake 25-30 minutes until golden brown.
  8. Make the Glaze: Whisk together powdered sugar, milk, and vanilla. Glaze warm buns and let cool.

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.