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

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Servings

buns

Ingredients

For the Dough:

200 g active sourdough starter
600 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.
ransfer the dough to a bowl, cover it, and let it rise at room temperature for 8–10 hours (or up to 12 hours if you place it in a cooler spot and can’t tend to it sooner), 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 14x9 inch rectangle.
Spread softened butter over the dough.
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 9x13 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 25-30 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, cover, and let it rise; it will become smooth and manageable.
Rolling the Dough: Flour your work surface generously. Lightly flour the top of the dough, too, so it doesn’t stick to the rolling pin.
Handling Butter: If spreading soft butter is tricky, melt it completely and brush it on.
Baking Time: Bake for 25-30 minutes at 350°F until lightly golden at the edges. Ovens vary, avoid overbaking so the buns don't dry out and stay soft.

Timing Options (examples)

Evening mix → Morning bake:
Start dough at 7–8 pm → bulk rise overnight (8–10 hours; up to 12 hours in a cooler spot) → 7–9 am roll, shape → 30–45 min second rise → bake by 8:30–10 am.
Morning mix → Evening bake:
Start dough around 8 am → bulk rise 8–10 hours (up to 12 hours in a cooler spot) → 5–6 pm roll, shape → 30–45 min second rise → bake by 6–7 pm.

“Cooler spot” = away from direct sun/oven heat; a slightly cooler room helps slow the rise if you need the full 12 hours.