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Sourdough Bread Recipe: Cinnamon Buns
These are most decadent and rich sourdough cinnamon buns you’ll ever have! The dough is made of a very rich sourdough brioche bread that smells like cookie dough! And the cinnamon filling is even elevated with extra *secret* spices, check it out…
- Prep Time: 8hrs for the sweet stiff sourdough starter to come to peak
- Fermentation Time: 4hr room temp proof + 8hr cold proof + 2-4hr final proofing
- Cook Time: 20-25 min
- Total Time: 24hrs
- Yield: 8 large sourdough cinnamon buns 1x
- Category: Sourdough
Ingredients
Scale
Sweet Stiff Sourdough Starter
- 120g sourdough starter
- 120g flour
- 40g water
- 20g sugar
Sourdough Bread Dough
- 100g milk
- 300g sweet stiff sourdough starter
- 70g sugar
- 8g salt
- 3 eggs (165g)
- 400g high protein flour (can be bread flour or AP flour above 11% protein)
- 140g unsalted butter
Filling
- 1 Tbsp Pumpkin Spice
- 1.5 Tbsp Water
- 100g Butter (I used salted, it’s better I think)
- 100g Powdered Sugar
Pumpkin Spice (if making your own)
- 1.5 Tbsp Cinnamon
- 1 tsp Ginger
- 3/4 tsp Nutmeg
- 1/2 tsp Cloves
- 1/2 tsp Allspice
- 3/4 tsp Cardamom
Instructions
Step 1 – FEED STARTER/MAKE THE LEVAIN
- Take 120g of your sourdough starter and feed it 120g bread flour + 40g water + 20g sugar
- Wait for it to 3x in size –it will be ready when the top stops doming and starts to crater a little
Step 2 – MIXING
- In your stand mixer, mix ingredients (except the butter) just until you get a windowpane
- Then add in the butter. Mix until you get a windowpane (mixer at speed 2 for around 10-16 min)
Step 3 – BULK FERMENTATION/1st RISE
- Roughly shape the dough into a taut ball and put it in a greased bowl
- Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)
Step 4 – COLD PROOFING/2nd RISE
- Degas and cold proof in your fridge overnight (~8hrs)
Step 5 – SOURDOUGH SHAPING
- Prepare your filling
- Shape your dough by rolling it out into a rectangle, ½ inch thick
- Spread your filling evenly, leaving a ½ inch border on the sides
- Gently roll into a log from the bottom up
- Slice the roll in 1-2″ segments (however tall you like!)
Step 6 – FINAL PROOFING/3rd RISE
- Put the sourdough cinnamon rolls on baking pan lined with parchment paper,
- Final proof this for 4-6hrs at room temp (74F),
Step 7 – SOURDOUGH BAKING
- Time to bake when it’s risen and jiggly, *almost* doubled in size
- Egg-wash and bake in a pre-heated 350F oven for 20-35 min (meaning, check on it every 5-10 min at the 20 min mark)
Hi. Might be a sully question—I’m a beginner baker—but what is a window pane when mixing?
Hi Connie,
Windowpane is when you stretch the dough really thin and can see light pass through it. More about that here: https://howtomakesourdough.com/sourdough-bread-baking-term-windowpane/
Hello. I am eager and excited to try this stiff sweet starter method. Been using 100% hydration starter for years. . . .and only recently discovered stiff starter. I am a newbie at using these stiff starters.
Question: I always like to add a bit (33%) of whole wheat to my bakes for added nutrition. Or wheat germ at least. Have you any suggestions?