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These sourdough cinnamon buns have a soft, fluffy, and tender texture with a sweet and gooey cinnamon-sugar filling. They are made with an enriched, brioche-style dough and are naturally leavened with a sweet sourdough starter. A delicious choice for breakfast or a sweet afternoon treat.
- Sourdough starter - Flour - Eggs - Milk - Butter - Sugar - Salt - Ground cinnamon
- Digital kitchen scale - Baking dish - Parchment paper - Stand mixer with paddle attachment and dough hook - Pastry brush
Make the sweet leaven and let it rest until doubled in size. Combine the active leaven, milk, egg and sugar in the bowl of a stand mixer. Add the flour and knead briefly until fully incorporated. Let the dough rest 30 minutes.
Next, add the salt and the softened butter cubes. Knead on medium speed until the dough is smooth and elastic, about 10 - 15 minutes. Let it rise in a warm spot for 4 hours. Then transfer it to the fridge overnight.
The next day, take the dough out of the fridge and let it come to room temperature. Prepare the ingredients for the filling. Roll the dough out into an even rectangle.
Spread the softened butter over the dough.
Sprinkle the cinnamon-sugar mixture over the dough.
Starting from one short side, roll the dough into a tight log.
Using a thin thread, or a very sharp knife, cut the roll into 10 cinnamon rolls.
Place the cinnamon rolls into a baking dish lined with parchment paper.
Let the rolls proof in a warm spot for about 2 hours, or until they look airy and have visibly increased in size.
Pre-heat the oven to 180 °C and bake the rolls for 30 minutes until golden brown.
Let them cool in the pan for about 30 minutes and sprinkle them with powdered sugar before serving.