“Baking with a Sourdough Twist: The Comforting Aroma of Cinnamon Buns
Ah, the smell of freshly baked cinnamon buns! There’s something truly comforting about it, isn’t there? Every time I smell it, I’m taken back to cozy moments spent with my family, surrounded by the warm, sweet scent of baked goods.
As a sourdough enthusiast, I’ve always loved experimenting with my starter, which I lovingly named Chaos, over the past decade. Over the years, I’ve baked countless delicious creations using this trusty ingredient, and the sourdough cinnamon buns recipe I’m sharing with you today is one of my absolute favorites.
Using my sourdough starter in place of commercial yeast, I’ve created a unique twist on the classic cinnamon bun recipe. The end result is a delicately balanced treat that is soft, fluffy, and perfectly infused with the warm and comforting flavor of cinnamon.
If you’re a fan of sourdough, or simply looking for a new twist on a classic recipe, I highly recommend giving this one a try. Trust me, once you’ve tried a sourdough cinnamon bun, you’ll never go back to a traditional version. So, fire up that oven, whip up a batch of these buns, and bask in the comforting aroma that only a warm, gooey cinnamon bun can provide.”
sourdough cinnamon buns
- 1 (optional)oven safe pan
- 200g active starter
- 500g all-purpose flour
- 50g honey
- 80g coconut oil (or oil of your choice)
- 185g warm milk or coconut milk
- 3 eggs
- 5g salt
- For the filling:
- 200g brown sugar
- 10g flour
- 35g melted butter
- 1 Tbsp cinnamon
- 1/8 tsp salt
- In a stand mixer, combine all the ingredients for the dough and knead for 5-8 minutes using the dough hook.
- 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 storing in the fridge, remove 2 hours before rolling the dough
- 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 for extra protection.
- Cover the pan with a towel 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. Enjoy your delicious sourdough cinnamon buns!
- In a large mixing bowl, mix together all the ingredients except for the salt until a dough forms. This should take 1-2 minutes using a mixer or by hand.
- Let the dough rest for 20 minutes, then add the salt and knead for 5-7 minutes.
- Leave the dough in the mixing bowl for 3-5 minutes to allow the gluten to relax. The dough may feel a little sticky, so let the gluten relax before handling. After 5 minutes, transfer the dough to a plastic or glass container.
- Store the dough in the fridge overnight or let it rise at room temperature for 4-5 hours. If storing in the fridge, remove 2 hours before rolling the dough.
- Prepare a half-size sheet pan with parchment paper. Roll out the dough.
- Mix together the filling ingredients and spread on top of the rolled-out dough. Roll the dough into a log, pressing as you roll.
- Cut the log into slices and place on the prepared sheet pan. Leave it at room temperature for 1-2 hours before baking.
- Bake at 350°F for 35-40 minutes.
- Optional Cream Cheese Frosting:4 oz cream cheese3/4 cup powdered sugar1 Tbsp milk
- Mix all ingredients together and frost your sourdough cinnamon buns for an extra burst of flavor!
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