Overnight Sourdough Cinnamon Buns
A long slow rise gives these Sourdough Cinnamon Buns an extra special flavor & texture. The warm buns are topped with cream cheese frosting for an indulgent breakfast or brunch treat.
Buns
Ingredients
For the Dough
- 8 oz active sourdough starter (1 cup, 100% hydration)
- 2 oz warm water (¼ cup)
- 8 oz whole milk (1 cup, scalded and cooled)
- 20 oz unbleached all purpose flour (4 cups, see note)
- 3 oz sugar (⅓ cup)
- 2 oz unsalted butter (¼ cup, melted)
- 1 large egg
- 1 teaspoon table salt
For Assembly:
- 2 oz unsalted butter (¼ cup, melted)
- 4 oz granulated sugar (½ cup)
- 4 oz brown sugar (½ cup)
- 1 tablespoon ground cinnamon
- 1 egg for egg wash
For the Icing
- 2 oz unsalted butter (room temperature)
- 3 oz confectioner's sugar (¾ cup)
- 2 oz cream cheese (room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice (optional)
Instructions
- In a mixer bowl combine 8 oz active sourdough starter, 2 oz warm water, 8 oz whole milk and 2 cups (10 oz) of the flour. Mix to form a thick batter. Cover the bowl and set aside to rise for 30 minutes.
- Add 3 oz sugar, melted 2 oz unsalted butter, 1 large egg and 1 teaspoon table salt then mix to combine. Change to the dough hook if using a stand mixer. With mixer on low add the remaining flour, 1/2 cup at a time. The dough should be soft and elastic, will clear the sides of the bowl and gather on the hook. Knead for 5 minutes. If mixing by hand continue mixing and then kneading in the flour by hand. Dump the dough onto a lightly floured surface. Knead into a smooth ball.
- Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and every 60 minutes repeat the procedure for a total of 3 hours fermentation time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
- Generously brush a 9” x 13” baking pan with some of the melted butter, reserve the rest. In a small bowl, combine 4 oz granulated sugar, 4 oz brown sugar and 1 tablespoon ground cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough to a 18" x 16" (46cmx41cm) rectangle. Generously brush the surface of the dough with egg wash. You should use almost 1/2 the egg wash to get a good coating so the cinnamon sugar will stick. Sprinkle the cinnamon sugar over the egg washed dough. Use your hands to smooth out the cinnamon sugar to an even layer all the way to the edge of the dough.
- Working from the long side, tightly roll the dough into a log, pinch the seam to seal. Straighten out the log so it's of even thickness and is 18" 46cm) long (see note).
- Use a serrated knife to cut the log into twelve 1.5" (3.5cm) wide buns. Place the buns in the prepared pan. Generously brush the tops of the buns with the melted butter. Cover the buns with plastic wrap and refrigerate overnight (see note).
- In the morning take the pan out of the refrigerator. You'll see some melted sugar in the bottom of the pan, this will form a sticky bottom as the buns bake. Allow the buns to proof at room temperature until they’re puffy and almost filling the pan, about 1.5 - 2 hours. The exact time needed for proofing will vary depending how active your starter was and the temperature of your kitchen.
- Preheat the oven to 375°F (190°c) Bake the buns until they're until golden brown and set in the center, 25-30 minutes.
- While the buns are baking, make the icing. Combine 2 oz unsalted butter and 3 oz confectioner's sugar in a mixing bowl and cream until well combined. Add the 2 oz cream cheese and whip until well aerated. Add 1/2 teaspoon vanilla extract and optional 1/2 teaspoon lemon juice. The lemon juice will spark the flavor of the icing but it's ok to go without.
- Remove the buns from the pan to a serving plate while they are still warm. Spread cream cheese icing generously over the buns and indulge.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
At this point you can wrap the log and freeze for up to 2 months. Defrost and then continue the recipe.
If you want to bake the buns the same day you can leave them at room temperature to rise at this point.
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