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Sourdough Cinnamon Buns #Breadbakers

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Does anything in the world smell as good as freshly baked Cinnamon Buns? A long, slow rise gives these Sourdough Cinnamon Buns an extra special flavor & texture. Top them with cream cheese frosting for an indulgent breakfast/brunch treat. The buns have a bonus “sticky bun” layer at the bottom.

Two things set this recipe apart from other Cinnamon Bun recipes.

First and foremost, the dough is made with sourdough starter instead of commercial yeast. If you love to bake bread but haven’t delved into the world of sourdough yet, I encourage you to dive-in head first. You cannot imagine how a little sourdough starter enhances the taste and texture of any bread recipe. That’s a long-winded way of saying that these Sourdough Cinnamon Buns are extra yummy because of the starter.

Click through the slideshow to see how to assemble Sourdough Cinnamon Buns:

The other thing that sets this recipe apart is the result of a happy-mistake. Because I wanted lots of cinnamon sugar in the buns, I sprinkled a whole cup of sugar over the dough before rolling it up to form the buns.

This is an “overnight” recipe, so the assembled buns spend a night in the refrigerator. That’s great because you can do most of the work the day before and then bake the buns in the morning.

The first time I tested the recipe I found that during the overnight rest in the refrigerator some of the sugar “melted” and formed a syrup at the bottom of the pan.

But, hey, you know what? That syrup bakes up to form a sticky, gooey bottom layer on the buns, which is really quite nice. So I embraced the “mistake” and it’s now part of the recipe.

sourdough cinnamon bun
The syrup that forms in the pan overnight bakes into a sticky, gooey layer on the bottom of the buns.
Sourdough Cinnamon Bun

So it’s kind of a twofer recipe; sticky bun on the bottom and iced cinnamon bun on top. Who’s going to complain about that? Not me!

Sourdough Cinnamon Bun with cream cheese icing
Overnight Sourdough Cinnamon Buns

Overnight Sourdough Cinnamon Buns

Yield: 12 Buns
Prep Time: 45 minutes
Rising Time: 12 hours
Baking Time: 25 minutes
Total Time: 13 hours 10 minutes
Does anything in the world smell as good as freshly baked Cinnamon Rolls? A long slow rise gives these Sourdough Cinnamon Buns an extra special flavor & texture. The warm buns are topped with cream cheese frosting for an indulgent breakfast or brunch treat, and there's a bonus "sticky bun" layer at the bottom of the buns.

Ingredients

For the Dough

  • 1 cup active sourdough starter
  • 1/4 cup warm water
  • 1 cup (8 oz, 236 ml) warm milk (110°F)
  • 4 cups (18 oz, 504g) unbleached all purpose flour
  • 1/3 cup (3oz 74g) sugar
  • ¼ cup (2oz 55g) unsalted butter, melted
  • 1 egg
  • 1 teaspoon salt

For Assembly:

  • 1/2 cup (4 oz, 112g) granulated sugar
  • 1/2 cup (4 oz, 112g) brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (2 oz, 56g) unsalted butter, melted
  • 1 egg for egg wash

For the Icing

  • 1/4 cup (2 oz, 60g) cream cheese, room temperature
  • 1/2 stick (2 oz, 60g) softened butter, room temperature
  • 3 oz Confectioner's sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice (optional)

Instructions

  1. In a mixer bowl combine the starter, water, milk and 2 cups of the flour. Mix to form a thick batter. Cover the bowl and set aside to rise for 30 minutes.
  2. Add the sugar, melted butter and egg then mix to combine. Change to the dough hook if using a stand mixer. With mixer on low add the remaining flour, 1/2 cup at a time. The dough should be soft and elastic, will clear the sides of the bowl and gather on the hook. Knead for 2-3 minutes. If mixing by hand continue mixing and then kneading in the flour by hand. Dump the dough onto a lightly floured surface. Knead into a smooth ball.
  3. Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time (total ferment time is 3 hours).
  4. Generously brush a 9” x 13” baking pan with some of the melted butter, reserve the rest. In a small bowl, combine the granulated sugar, brown sugar and cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough to a 18" x 16" rectangle. Generously brush the surface of the dough with egg wash. You should use almost 1/2 the egg wash to get a good coating so the cinnamon sugar will stick. Sprinkle the cinnamon sugar over the egg washed dough. Use your hands to smooth out the cinnamon sugar to an even layer all the way to the edge of the dough.
  5. Working from the long side, tightly roll the dough into a log, pinch the seam to seal. Straighten out the log so it's of even thickness and is 18" long (see note 1).
  6. Use a serrated knife to cut the log into twelve 1.5" wide buns. Place the buns in the prepared pan. Generously brush the tops of the buns with the melted butter. Cover the buns with plastic wrap and refrigerate overnight (see note 2).
  7. In the morning take the pan out of the refrigerator. You'll see some melted sugar in the bottom of the pan, this will form a sticky bottom as the buns bake. Allow the buns to proof at room temperature until they’re puffy and almost filling the pan, about 1.5 - 2 hours. The exact time needed for proofing will vary depending how active your starter was and the temperature of your kitchen. (see note 3)
  8.  Preheat the oven to 375°F. Bake the buns until they're until golden brown and set in the center, 25-30 minutes. 
  9. While the buns are baking, make the icing. Combine the butter and sugar in a mixing bowl and cream until well combined. Add the cream cheese and whip until well aerated. Add the vanilla and optional lemon juice. The lemon juice will spark the flavor of the icing but it's ok to go without.
  10. Remove the buns from the pan to a serving plate while they are still warm. Spread cream cheese icing generously over the buns and indulge.

Notes

  1. To work ahead the logs can be wrapped tightly in two layers of plastic wrap. Freeze for up to 3 months. Defrost the dough overnight in the refrigerator, then proceed with the recipe as listed.
  2. To bake the buns the same day instead of putting the pan in the refrigerator, let the the buns rise at room temperature until they almost fill the pan. Bake as directed.
  3. To get the chilled buns active I like to warm them up a bit. Turn on the oven for just a minute or two to get it just a little warm. Turn off the oven then place the pan with the buns in the barely warm oven. Once they're starting to rise remove the pan from the oven. You can then preheat the oven while the buns finish rising.

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© Eileen Gray
Cuisine: baked goods / Category: Breads

This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook’s Hideout. Check out what the Bread Bakers have baked up.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers
Does anything in the world smell as good as freshly baked Cinnamon Buns? A long slow rise gives these Sourdough Cinnamon Buns an extra special flavor & texture. The warm buns are topped with cream cheese frosting for an indulgent breakfast or brunch treat, and there's a bonus "sticky bun" layer at the bottom. #sourdough #cinnamon buns #recipe #overnight #homemade #scratch #cream cheese frosting

Reader Interactions

Comments

  4. Nothing smells better than cinnamon buns baking! Nothing. Sadly, I just had to throw my sourdough starter out because it had been neglected for so long that it turned on me. But I am willingly to give it a go again, if only to try your gorgeous overnight buns, Eileen. That sticky bottom!

    Reply

    • I can’t tell you how many times I’ve brought my starter back from the brink. It’s hard to remember to revive it once it gets shoved to the back of the fridge.

      Reply

  7. Cinnamon bakes are so much my weakness I feel like a kid at the bakery / stall that sells these. the sourdough would have lent a deper flavour and texture, Elleen ! gorgeous looking rolls, and perfect with a hot cuppa !

    Reply

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