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Sourdough cinnamon buns, half of the tray iced, the other half un-iced

Sourdough cinnamon buns

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight proving
  • More effort
  • Makes 9-12

Use a sourdough starter to make these moreish cinnamon buns. It adds a contrasting tang to the classic sweet and sticky flavours. Top with a soft cheese icing, if you like

  • Vegetarian
Nutrition: Per serving (12)
NutrientUnit
kcal452
fat16g
saturates10g
carbs69g
sugars32g
fibre2g
protein8g
salt0.8g
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Ingredients

For the dough

  • 200g active white sourdough starter
  • 350g strong white bread flour , plus extra for dusting
  • 50g wholemeal flour
  • 1 tsp ground cinnamon
  • 50g golden caster sugar
  • 200ml warm milk
  • 1 egg
  • 50g butter , softened, plus extra for the tin

For the filling

  • 150g light brown sugar
  • 125g butter , softened
  • 2 tbsp ground cinnamon

For the topping

  • 2 tbsp golden syrup
  • 100g soft cheese
  • 150g icing sugar
  • ¼ tsp vanilla paste or extract

Method

  • STEP 1

    Make sure your starter is active – it should be nice and bubbly. If it isn’t, feed it and wait until a tsp of the starter floats in warm water. 

  • STEP 2

    Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough – make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins. 

  • STEP 3

    Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size. 

  • STEP 4

    Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.

  • STEP 5

    Butter and line a square baking tin –  smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it’s completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight. 

  • STEP 6

    Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly. 

  • STEP 7

    Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool. 

Goes well with

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A star rating of 4.5 out of 5.20 ratings
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