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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 flaky. 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

 


 

 

 

Cinnamon Sourdough Honey Buns

 

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Cinnamon Sourdough Honey Buns
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. 217 Garms (1 1/2 Cups) Bread Flour

  2. 210 Grams (1 1/2 Cups) Whole Wheat Flour

  3. 125 Grams (1/2 Cup) Sourdough Starter at 100% Hydration

  4. 56 Grams (1/4 Cup) Melted Butter

  5. 200 Grams (7/8 Cup) Whole Milk (preferably raw)

  6. 10 Grams (1 1/2 Teaspoon) Salt

  7. 80 Grams (1/4 Cup) Honey

For the filling:
  1. 113 Grams (1/2 Cup) Softened Butter

  2. 160 Grams (1/2 Cup) Honey

  3. 20 Grams (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. 

  2. Turn the dough out on to a floured surface and pat it into a circle.

    Cinnamon Sourdough Honey Buns
  3.  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.

    Cinnamon Sourdough Honey Buns
  4. Spread the filling evenly over the dough, leaving about a 1/2 inch of space around the outside.

    Cinnamon Sourdough Honey Buns
  5. Starting at the top, roll the dough into a tight cylinder. Use a sharp knife to cut 20 equal sections. 

    Cinnamon Sourdough Honey Buns
  6. Place the buns into a buttered baking dish.

    Cinnamon Sourdough Honey Buns
  7. 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
  8. 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
  9. 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!

 

 



 

 

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Diane McClelland

Wednesday 3rd of June 2020

Can I make the dough at noon, let it rise until around 8pm, put together the cinnamon rolls and put them in the frig - then let them rise in a warm spot in the am? Thank you.

Butter For All

Sunday 7th of June 2020

Hi Diane,

Yes, that should work!

Katelyn

Tuesday 12th of May 2020

Hi there! This looks delicious! Just wondering if I could substitute almond or oat milk for the whole milk? Thoughts? Thank you!

Butter For All

Wednesday 13th of May 2020

Hi Katelyn,

Absolutely, either of those should work! Enjoy!

Courtney

Nikki Evans

Thursday 19th of December 2019

These turned out amazing! I didn't have wheat flour so I doubled bread flour and still, wow. I did have them rise for several hours which I think really helped since the weather is freezing. But wow!

Butter For All

Thursday 19th of December 2019

Hi Nikki,

I'm so happy you liked them! Yay! Thanks for the nice feedback :)

Courtney

Mava

Tuesday 17th of December 2019

Hi :) I made these buns, but they came out quite sour... I was keeping it during the night at room temperature (about 30) - maybe I should keep it at the fridge? Or should I use wheat sourdough? I used a rye sourdough. Thank you for your advice!

Anyway, I ate them and I want to try one more time :))

Butter For All

Wednesday 18th of December 2019

Hi Mava!

Does your sourdough usually come out sour or was this an exception?

It could be over fermented, but I doubt it if they rose well. You could make a white wheat preferment and then use that to start them, or you could refrigerate. Could your starter be extra hungry? That is my guess without more info. I would try feeding it several times before making the recipe again. Hope this helps! Let me know!

Courtney

Lauren

Saturday 8th of December 2018

Could I put theses together at night and let them rise in the fridge overnight? So they are ready to bake in the morning?

Butter For All

Saturday 8th of December 2018

Hi Lauren,

Absolutely!!! They may need further proofing in the morning but that should work really well!

Enjoy

- Courtney

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