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Sourdough Cinnamon Buns

These airy, soft, and buttery Sourdough Cinnamon buns are rolled with layers of cinnamon sugar and topped with cream cheese frosting delivering rich flavor and perfectly moist cinnamon buns.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 5 hours 38 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American, European
Calories: 492
Ingredients Equipment Method Notes

Ingredients
  

For the dough:
  • 125 g Active sourdough starter
  • 130 g Milk warm
  • 170 g Unsalted butter melted and cooled
  • 1 tsp Vanilla extract
  • 2 large Eggs room temperature
  • 500 g All-purpose flour or bread flour
  • 2 Tbsp Granulated sugar
  • 1 tsp Salt
For the Filling:
  • 85 g Unsalted butter softened
  • 142 g Brown sugar
  • 1 1/2 Tbsp Cinnamon
For the Frosting:
  • 54 g Unsalted butter softened
  • 4 oz Cream cheese softened
  • 1 1/2 tsp Vanilla extract
  • 120 g Powdered sugar

Equipment

  • 1 Stand mixer

Method
 

How to make the Sourdough Dough:
  1. Make the Dough - In the bowl of a stand mixer fitted with the whisk attachment, combine the active sourdough starter and warm milk, and whisk smoothly. Add the sugar, room temperature eggs, vanilla extract, cooled butter, salt and whisk until smooth.
  2. Knead - Using the dough hook attachment, slowly add flour portions at a time until well incorporated. Mixing on low/medium speed, then knead on speed 2 for 8-10 minutes. Or until smooth and elastic. The dough should be soft but not sticky.
  3. Place in a greased bowl, cover with cling and let rest in a warm area for at least 2 hours. I usually set it closer to my fireplace to speed up the process. Option: You can refrigerate the covered dough overnight for 8 to 15 hours and roll out the next day or refrigerate once the buns are rolled out in step 6.
  4. Roll out the Dough - Transfer the dough on a lightly floured surface and roll it into a 17x10 inch rectangle. Butter the bottom and sides of a 9X13 baking dish.
  5. Prepare the Cinnamon Filling - Spread softened butter all over the dough. In a bowl, combine the brown sugar and cinnamon and sprinkle it over the buttered dough.
  6. Shape the Buns - Using a pizza cutter or knife, slice the dough into 12 even strips. Roll up each strip tightly and place them in the prepared baking dish, evenly spaced out.
  7. Second Proofing - Cover with a cling and let rise for 2-3 hours in a warm area until they have puffy and touching.
  8. Bake - Preheat oven to 400F. Bake on the center rack for 18 to 20 minutes or until lightly golden. Mine turn out perfect at 18 minutes each time.
How to Make the Cinnamon Bun Frosting:
  1. Prepare the Frosting - In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese until smooth. Add the vanilla, powdered sugar and a pinch of salt if unsalted butter used. Beat on high speed for 2-3 minutes, scraping the bowl until creamy and spreadable.
  2. Spread the icing - over warm buns so it melts into every swirl.

Notes

  • Don't over-bake your cinnamon buns or they will be dry and hard. The center of the buns should reach 190-200F on an instant read thermometer.
  • Don't overproof the buns or use too much heat. Excess warmth can weaken the sourdough, cause the butter to seep out, and prevent the buns from rising properly in the oven.
  • Let the buns rise until soft and pillowy, with a marshmallow-like look. This stage helps them bake up light and tender.
  • Apply the frosting while the buns are still warm. It will melt slightly and seep into the swirls, keeping the cinnamon buns extra moist and flavorful.