I LOVE cinnamon buns. No two ways about it. Right now our family can only do wheat that has been soured or we need to bake gluten free. Too many of us can’t handle unfermented/soured wheat so it’s not worth trying to bake multiple things to suit everyone’s needs. Most sourdough cinnamon buns are somewhat of a challah dough, meaning they have lots of eggs, oil/butter, and sugar. I don’t always have 6 eggs to make a batch of dough, and this results in me not having cinnamon buns as often as I need.
Enter my Soft Sourdough Master Dough Recipe…one recipe, many ways to bake it. So far I have used it for French bread, buns, sandwich loaves, and now cinnamon buns. I’ve got more experimenting up my sleeve as well!
There is so many ways to fancy up your cinnamon buns…
Cocoa in with the cinnamon sugar.
Raisins or nuts in with the cinnamon sugar.
Coffee as the liquid in your icing.
Thick cream cheese frosting.
A nice vanilla drizzle overtop.
I could go on, but we’re only making each other hungry here at this point.
Soft Sourdough Cinnamon Buns (Egg Free)
- 1 loaf batch Soft Sourdough Master Dough Recipe
Cinnamon bun filling
- 1/3 cup salted butter, very soft or melted
- 1 cup brown sugar
- 1 tbsp cinnamon
Cinnamon Bun Glaze
- 1 cup powdered sugar
- 1 tsp vanilla
- Milk mix in to your desired thickness of glaze
- Follow the Soft Sourdough Master Dough Recipe to the end of the second rising stage.
- Punch down dough, dump onto a lightly floured. Roll dough out into a 12"x18" rectangle.
- Spread or pour butter over the dough and evenly coat the rectangle. If the butter is melted, sometimes I let it sit a couple minutes on the cool dough to let it thicken up as it cools down.
- Mix your cinnamon and sugar together in a bowl.
- Sprinkle your cinnamon sugar mix over the butter.
- Gently roll your rectangle into an 18" log.
- Cut your log into 12-18 cinnamon buns, depending on how big you want them.
- Line or grease a half sheet pan (or cookie sheet with sides/a lip to it) and arrange the buns on the tray. Closer together if you want them 'pull apart' or spaced farther if you want them stand alone.
- Cover pan and let rise 2-3 hours. If your house is REALLY cold, like below 60F/15C, I like to tuck a cast iron pan in the oven to help it hold heat, turn oven on for a minute or two, then turn oven off. Tuck the covered pan in and let the buns rise in there.
- When they are doubled and looking fluffy, (don't forget to take the pan out of the oven if it's in there!) and preheat oven to 375F.
- Bake for 15 minutes, flip around then bake another 10 minutes. Take their internal temp with an instant read thermometer – because everyone's ovens cooks different, your buns are probably different sizes than mine…sourdough takes longer to bake than yeast dough…instant read is best way to know they are done and not have doughy buns. You want them to be 190F-200F
- When theyre out, this is the fun part! You can eat right away, glaze using the one above, or use your own frosting. If you're frosting them, they need to cool down for about half an hour or your frosting will all melt off.