Sourdough Cinnamon Buns

A cozy favourite made with active sourdough starter and simple pantry ingredients, these cinnamon buns are soft, fluffy, and full of warm cinnamon flavour. Prepared the night before and baked fresh in the morning, they make a beautiful slow breakfast, brunch, or holiday treat.

Ingredients

For the dough

• 1 cup active sourdough starter

• 1/4 cup warm water

• 1 cup milk, warmed and cooled slightly

• 4 cups all-purpose flour

• 1/3 cup sugar

• 1/4 cup butter, melted

• 1 egg

• 1 tsp salt

For the filling

• 1/4 cup butter, melted

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1 tbsp cinnamon

• 1 egg, beaten

For the icing

• 1/4 cup butter, softened

• 3/4 cup powdered sugar

• 1/4 cup cream cheese, softened

• 1/2 tsp vanilla

• 1/2 tsp lemon juice, optional

Recipe:

1. In a large bowl, combine the sourdough starter, warm water, milk, and 2 cups of the flour. Mix until smooth. Cover and let rest for 30 minutes.

2. Add the sugar, melted butter, egg, and salt. Mix to combine. Gradually add the remaining flour until a soft dough forms.

3. Knead for about 5 minutes, until smooth and elastic.

4. Transfer the dough to a lightly greased bowl. Cover and let rise at room temperature for about 3 hours, giving it a few gentle stretch-and-folds during that time to build strength.

5. Grease a 9 x 13-inch baking dish.

6. In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon.

7. Turn the dough onto a lightly floured surface and roll into a rectangle, about 18 x 16 inches.

8. Brush the surface with the beaten egg, then sprinkle evenly with the cinnamon sugar mixture.

9. Roll the dough up tightly from the long side into a log. Cut into 12 even buns and place them in the prepared baking dish.

10. Brush the tops with melted butter. Cover and refrigerate overnight.

11. In the morning, remove the buns from the fridge and let them rise at room temperature for 1 1/2 to 2 hours, until puffy.

12. Preheat the oven to 375°F.

13. Bake for 25 to 30 minutes, until golden.

14. To make the icing, beat together the butter and powdered sugar until smooth. Add the cream cheese, vanilla, and lemon juice if using, and beat until light and creamy.

15. Spread over the warm buns and serve.

Notes

• These are best enjoyed warm, fresh from the oven.

• For same-day baking, let the shaped buns rise at room temperature until puffy, then bake as directed.

• Makes 12 cinnamon buns.