There are many weeks when I do not want to bake my usual bread, but I still need to feed the sourdough. So I was very happy to find this recipe on YouTube that makes cinnamon buns with the sourdough I would otherwise need to discard. It takes some effort, but it is delicious!
Sourdough cinnamon buns
Servings: 9
Kneading time: 12 min
Proofing time dough: 4 hours
Proofing time buns: 3 hours
Total time: 9 hours
Baking temperature: 180 C
Baking time: 30 min
Difficulty: medium
Ingredients
- 150 g of milk
- 1 egg
- 50 g of brown suggar
- 75 g of room temperature butter
- 6 g of salt
- 200 g of sourdough
- 400 g of normal flour
- a few more grams of flour for kneading
- optional 1-2 teaspoons cardamom seeds freshly crushed
For the filling:
- 35 g of soft butter (the original recipe uses 100 g which seems way too much for me)
- 50 g of brown sugar (the original recipe uses again 100 g, if you want it sweater, use 70 g)
- 2 teaspoons of cinnamon
Directions
- Mix in the 150 g of milk, 1 egg, 50 g of brown sugar, 75 g of soft butter, 6 g of salt and 200 g of sourdough and the optional cardamom until well combined.
- Add the 400 g of normal flour.
- Combine as much as you can and place your dough on the table. It will need 12 min of kneading until it gets more elastic. It will be very sticky, so use a bit more flour and a dough scraper to knead it until it is elastic.
- Add it back to the bowl and cover it with a plastic wrap to rise for 4 hours.
- Roll the dough into a 45 x 30 cm rectangular shape.
- In the original recipe he combines the butter with sugar and cinnamon. But since I use less butter, I spread to soft butter first by itself.
- Then I add the sugar mixed with cinnamon.
- Slowly and carefully roll the dough from the shorter end.
- I cut it in 3 equal parts then each part in another 3 equal parts with a thread.
- Add the buns to a square form of a size 22×22 baking tray. I do not have one, so I eyeball it and add aluminum foil around the edges.
- Cover fully the tray with a plastic wrap. Make sure it doesn’t touch the buns and wait for 2-3 hours.
- Bake in a preheated oven at 180 C for 30 min. I use conventional method here, heat up and down.
- Eat them hot, cold, with or without frosting. If you want frosting, add a teaspoon of milk and add powdered sugar until the desired consistency and pour it over your bun.
You can check out my classical cinnamon buns recipe here.