Cinnamon Sourdough Honey Buns

Cinnamon Sourdough Honey Buns


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!


Cinnamon Sourdough Honey Buns



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.


Cinnamon Sourdough Honey Buns


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!


Cinnamon Sourdough Honey Buns


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.


Cinnamon Sourdough Honey Buns


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.


Cinnamon Sourdough Honey Buns


Serve the buns warm from the oven or reheat them in a low temperature oven when needed.




    • Hi Ashley!
      I’m so happy to hear that! Thank you. I live for this kind of feedback! If you haven’t already, come join me community over at Facebook. We have lots of fun discussions over there about food and sustainability. Hope to “see” you soon!

    • Hi Elaine,
      I’m so glad you used this recipe. It is a favorite around here also! I unfortunately can’t tell you anything about the pans, except that they are stoneware. I got them from an estate and although they have a mark I’m not familiar with it. If I ever get any more info on them I will let you know!
      Thanks for visiting,

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