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

Sourdough cinnamon buns

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(11 ratings)

Prep: 1 hr Cook: 40 mins 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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal452
  • fat16g
  • saturates10g
  • carbs69g
  • sugars32g
  • fibre2g
  • protein8g
  • salt0.8g

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
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 50g golden caster sugar
    • 200ml warm milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 1 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 50g butter, softened, plus extra for the tin
      Butter

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    For the filling

    • 150g light brown sugar
    • 125g butter, softened
      Butter

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 tbsp ground cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    For the topping

    • 2 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 100g soft cheese
    • 150g icing sugar
    • ¼ tsp vanilla paste or extract

    Method

    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. 

    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. 

    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. 

    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.

    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. 

    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. 

    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. 

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    Comments, questions and tips

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    nats1234w
    24th May, 2020
    Good recipe. We kept ours in the oven for 5 minutes longer than It said and found the sauce way too sweet and overpowering so we’re glad we didn’t cover the buns!
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