Sourdough Cinnamon Buns

Nothing beats the smell of freshly baked cinnamon buns. It’s the kind of comfort that makes any day better. Over the years, I’ve experimented with my sourdough starter, and these sourdough cinnamon buns have become a go-to recipe in our home.

Using sourdough instead of commercial yeast not only gives these buns a unique flavor but also adds some health benefits. Sourdough is easier to digest, and the natural fermentation process helps break down the gluten, making it a better option for those with gluten sensitivities.

The process of making sourdough cinnamon buns does take a little longer than using instant yeast, but the extra time is worth it. The slow rise allows the flavors to develop more fully, and the end result is a rich, satisfying bun that’s both wholesome and delicious.

If you’re new to sourdough or looking for a new way to use your starter, these cinnamon buns are a great place to start. They’re easy enough for beginners and rewarding enough for experienced bakers. And once you’ve tried them, regular cinnamon buns just won’t taste the same.

So, let’s get baking. Whether you’re making these for a special breakfast, a weekend treat, or just because, you’ll love the comforting aroma and the incredible taste of homemade sourdough cinnamon buns. Plus, you can feel good about serving a treat that’s a bit healthier.

Sourdough Cinnamon Buns

These sourdough cinnamon buns bring together the comforting sweetness of classic cinnamon rolls with the added depth of flavor and health benefits of a sourdough starter. Soft, naturally leavened, and topped with optional cream cheese frosting, they’re perfect for breakfast, brunch, or a cozy dessert. A delicious treat that everyone will love, with a wholesome twist.

Cook Time 40 minutes minutes

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Servings

9 buns

1x2x3x

Ingredients

For the Dough:

• 200 g active sourdough starter
• 500 g all-purpose flour
• 50 g honey
• 80 g coconut oil or oil of your choice
• 185 g warm milk or any milk alternative
• 3 eggs
• 5 g salt

For the Filling:

• 200 g brown sugar
• 35 g melted butter
• 1 Tbsp cinnamon

For the Cream Cheese Frosting (optional)

• 4 oz cream cheese
• 3/4 cup powdered sugar
• 1 Tbsp milk

Instructions

• In a stand mixer with a dough hook, combine all the ingredients for the dough. Knead the dough on medium speed for 5-8 minutes until smooth and elastic.
• Transfer the dough to a bowl, cover it, and let it rise at room temperature for 8-10 hours or in the fridge overnight.

  If you refrigerated the dough, let it sit at room temperature for about 2 hours before rolling.
• On a well-floured surface, roll out the risen dough into a 14×9 inch rectangle.
• Spread softened butter over the dough, leaving a ¼ inch margin at the far end.
• Mix together brown sugar and cinnamon in a bowl and sprinkle over the buttered dough.
• Roll up the dough tightly, starting from the 9-inch side, and place seam-side down, seal the edges.
• Cut the roll into 1 inch slices using a floss or sharp knife.
• Place the cinnamon buns in a greased 9×13 inch baking pan lined with parchment paper and let the buns rise for another 30-45 minutes
• Preheat oven to 350°F and bake for 20-25 minutes or until slightly golden brown at the edges.
• Allow to cool for 5-10 minutes before frosting.

Optional Cream Cheese Frosting:

• Mix together the cream cheese, powdered sugar, and milk until smooth. Spread the frosting over the warm buns

Notes

Sticky Dough: If the dough feels sticky after mixing, don’t worry. transfer it to a bowl and allow it to rise it will transform into a smooth and manageable dough.

 

Rolling the Dough: Be sure to flour your work surface generously. Lightly flour the top of the dough as well to prevent it from sticking to the rolling pin.

 

Handling Butter: If working with soft butter is challenging, feel free to melt the butter completely before spreading it on the dough.

 

Baking Time: Remove the cinnamon buns from the oven after 35 minutes. They may appear slightly underbaked, but leaving them in longer can cause them to overbake and become too crispy