Delicious Sourdough Cinnamon Buns soft,buttery buns with cinnamon sugar glazed with cream cheese glaze great breakfast treat any day. I love to put my sourdough to work, and when they work, they end up giving delicious bread. This time as schools are closed and kids are at home, they requested cinnamon buns for their breakfast. I decide to try this Sourdough Cinnamon buns. My daughter said this is the best cinnamon buns she had eaten. If you have active starter in hand, you can try this Sourdough cinnamon buns.
Sourdough Cinnamon buns have added boost in flavor and the subtle chewy texture from a ripe sourdough starter, especially when there is no addition of commercial yeast. It takes these soft, buttery, cinnamon sugar-laced buns over the top — with just slightly longer proofing times. Trust me they make best Cinnamon buns in the end.
What are Cinnamon Buns?
When you go to any bakery you will see cinnamon buns or rolls served during breakfast. If you want to know the history cinnamon buns, here it is. In the mid-1700’s, Northern European bakers started mastering super-rich, butter-infused brioche doughs. The French shaped them into buns, followed by the Dutch frying them in oil. During this time, the British invented the Chelsea bun, a type of currant bun; all while the Germans developed the schnecken, a bun rolled with sugar and currants. These buns laid the groundwork for the Swedish to add cinnamon creating the very first cinnamon rolls.
Thus Kanelbullar - cinnamon bun in Swedish are predicted to have originated from Sweden. Cinnamon came from Sri Lanka over 2,000 years ago, and the Romans became responsible for the spreading of the spice, using it to accent incense and wine.
I remember during my stay in Stockholm, Sweden, where Cinnamon buns are often enjoyed during fika, a Swedish word for taking a pause in your day to sit down with people and share pastries and coffee.
Eating cinnamon buns is like a romance, as the oozing icing courts the sweet cinnamon dough, creating a marriage of sweetness that leaves one swooning over the goodness of it all.
Traditional Cinnamon buns or kanelbullar doesn’t have any icing. In Norway normal granulated sugar is sprinkled on top, in Sweden Pearl Sugar is sprinkled. Here is the various cinnamon buns from different countries: Cinnamon Buns/ rolls – Cinnamon Swirls – Kanelbulle ( Sweden) – Kanelsnegle( Denmark) – Skillingsbolle from Norway.
How to make Sourdough Cinnamon Buns
- You can mix everything around evening and let it bulk ferment at room temperature through the night, morning you can shape and bake.
- If you want to speed up the process add pinch of commercial yeast, then it won’t be pure sourdough it become a hybrid. I prefer sourdough only.
- Filling you can just add cinnamon and sugar or use a combo of cinnamon, all purpose flour, and brown sugar.
- You can use both granulated sugar and brown sugar, later gives molasses flavor.
- If you want, you can add a pinch of cardamom along with cinnamon just like Nordic fare.
- Try to bake a higher temperature (400°F) rather than 350°F for long time. A longer time can tend to make drier cinnamon buns.
- You can glaze them with or without cream cheese. I used as I like tanginess of cream cheese.
Once your starter is active and bubbling, start making the dough and ferment, shape and bake it. During the difficult time of year, a warm homemade cinnamon bun will be not only be a stressbuster but also excellent gifts to your kids and family.
Sourdough Cinnamon Buns
- 85 g ripe fed sourdough starter
- ⅔ cup 160g lukewarm milk
- 1 large egg
- ¼ cup 4 tablespoons, 57g butter, softened
- 2 ½ cups 300g King Arthur Unbleached All-Purpose Flour
- ⅛ cup 25g granulated sugar
- 3 g salt
- ⅓ cup 88g brown sugar, packed
- 2 tablespoon 24g King Arthur Unbleached All-Purpose Flour
- 3 teaspoon cinnamon
- ⅛ teaspoon salt
- 1 tablespoon 14g melted butter
- 2 oz 57g cream cheese
- ½ cup 62g confectioners' sugar
- ½ teaspoon vanilla extract
- 3 tablespoons 37g milk
- To make the dough: Mix all the ingredients except the butter in a kitchen aid stand mixer with paddle attachment until the flour is evenly moistened and the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
- Gradually add butter and incorporate about 1 minute on low speed. Once all the butter is incorporated, turn the mixer up one speed and knead the dough until it’s smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
- Cover the dough and let it rest in a warm (75°F) place for 8 to 12 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.
- To make the filling:
- In a medium bowl combine brown sugar, all-purpose flour, melted butter, cinnamon and salt . The texture of the mixture will be somewhat like wet sand.
- Turn the dough out onto a lightly greased or floured work surface and gently deflate it, patting or rolling it into a 14” x 20” rectangle.
- Spread the filling evenly over the surface of the dough, leaving ½” of exposed dough along one short edge.
- Starting with the filling-coated short edge, roll the dough into a log. As you roll, the log will lengthen to around 18".
- Cut the log into twelve 2” slices and place them in a lightly greased 8-inch cast iron skillet. Cover the pan and let the buns rise until they’re puffy, 2 to 3 hours.
- If you want, you can store the buns in refrigerator for overnight or up to 24 hours and bake next day.
- To bake the same day: Bake the buns in a preheated 400°F oven for 22 minutes, until golden. A digital thermometer inserted into the center of a middle bun should read 190°F.
- To make the icing: While the buns are baking, stir together all the ingredients in a medium bowl until smooth.
- Remove the buns from the oven and cool for 5 to 10 minutes before icing. Alternatively, allow the buns to cool to room temperature
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.