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.

 

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.

 

Cinnamon Sourdough Honey Buns

 

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.

 

Cinnamon Sourdough Honey Buns

A traditionally fermented and naturally leavened sourdough cinnamon bun sweetened with real honey.

Servings: 20
Author: Butter For All
Instructions
For the sourdough buns:
  1. 200g or 1 1/2 Cups Bread Flour
  2. 200g or 1 1/2 Cups Whole Wheat Flour
  3. 150g or 1/2 Cup Sourdough Starter
  4. 55g or 4 Tablespoons Melted Butter
  5. 200g or 7/8 Cup Whole Milk (preferably raw)
  6. 10g or 1 Teaspoon Salt
  7. 80g or 1/4 Cup Honey
For the filling:
  1. 115g  or 1/2 Cup Softened Butter
  2. 160g or 1/2 Cup Honey
  3. 20g or 3 Tablespoons Ground Cinnamon
The Night Before
  1. 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
  1. 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.

  2. 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.

  3. 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.

  4. Preheat your oven to 350°. Bake the buns uncovered for 25-30 minutes. They will be golden brown and puffy when done.

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

A reader recently commented that she tried to bake these buns on a sheet pan and that they spread out and became flat and crunchy. Please make sure you use an appropriate size pan so the buns will be touching each other after rising. This way they will stay soft and chewy!

 



 

 

15 Comments

    • 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!
      -Courtney

    • 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,
      Courtney

    • Hi Sharon,
      You can use whatever kind of flour you prefer. Just note that different flours have different outcomes. For instance, whole wheat flour might require a little extra water and might not get as much loft. Hope you enjoy the recipe!
      -Courtney

    • Hi Erin,
      In my experience sourdough won’t continue to rise after being frozen. Most wild yeast strains in sourdough starters can’t survive extreme low temperature. Your starter may be different than mine though. If you want to try it, you could freeze them after being assembled and at the peak rise, that might work. I’m sorry I can’t tell you for sure or not. If you do experiment with it please come back and let me know how it goes!!!
      Thanks for visiting,
      Courtney

    • Hi Tilly,
      I would try coconut oil, avocado oil or lard (if you eat it) in the dough and a 50/50 coconut butter/coconut oil mix for the filling. I avoid all highly processed vegetable oils and hydrogenated oils.
      I hope this helps and please let me know how they turn out!
      Courtney

  1. Karen

    About how long will these take to double in size? I’m wondering if I make them in the early morning if they will be ready to bake in time for breakfast or if they will be more like a mid-morning snack.

    • Hi Karen,
      This is such a hard question to answer! It really depends on your starter. How active it is and how fast your dough ferments. My personal sourdough takes about 2-3 hours to double after shaping. This could be sped up a little in a warm oven! But honestly, I’d say plan on brunch to be on the safe side!
      Hope that is helpful,
      Courtney

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