These Cinnamon Sourdough Honey Buns are soft and buttery with a sticky sweet filling.
The edges get a nice crispy texture that melts in your mouth. And the honey caramelizes in the pan and on the bottom of the buns. Yummo!
My sourdough is about to turn 15 years old!
What better way to celebrate than with a new recipe. This is not a complicated recipe, my philosophy has always been “less is more”. It’s amazing what you can transform your sourdough starter into with just a few simple ingredients.
This recipe uses a “rich sourdough”.
A rich dough or rich sourdough is a dough made with butter, milk and sometimes eggs. Rich doughs are more tender and flakey. They are typically used for sweet breads and desserts. Think of all the fun you can have with this dough! Add apple butter and pecans to celebrate fall or cranberries and walnuts for a winter celebration. The yummy combinations are endless!
Recipe Yields 20 Buns
For the sourdough buns:
200g or 1 1/2 Cups Bread Flour
200g or 1 1/2 Cups Whole Wheat Flour
150g or 1/2 Cup Sourdough Starter
55g or 4 Tablespoons Melted Butter
200g or 7/8 Cup Whole Milk (preferably raw)
10g or 1 Teaspoon Salt
80g or 1/4 Cup Honey
For the filling:
115g or 1/2 Cup Softened Butter
160g or 1/2 Cup Honey
20g or 3 Tablespoons Ground Cinnamon
The night before:
Mix the sourdough bun ingredients together either by hand or in a stand mixer. Knead the dough in the bowl until it’s smooth and supple. It will be fairly sticky. Cover the bowl and let the dough rest overnight at room temperature.
The next morning:
Mix the filling ingredients together into a spreadable paste. Set the filling aside.
Turn the dough out on to a floured surface and pat it into a circle.
Roll the dough into a large rectangle about 1/3 inch thick. Use just enough flour so the dough won’t stick to your work surface. Check the underside often to make sure it’s not sticking.
Spread the filling evenly over the dough, leaving about a 1/2 inch of space around the outside.
Starting at the top, roll the dough into a tight cylinder.
Use a sharp knife to cut 20 equal sections.
Place the buns into a buttered baking dish.
Cover the buns and let them rise in a warm spot (I use the oven with the light on) until they have doubled in size.
Preheat your oven to 350°.
Bake the buns uncovered for 25-30 minutes. They will be golden brown and puffy when done.
Serve the buns warm from the oven or reheat them in a low temperature oven when needed.