I know, you’re over the sourdough trend – but I was out of yeast and have been trying to come up with other uses of my starter. I settled on sourdough cinnamon buns and they were delicious. If you’ve mastered the starter I highly recommend this recipe.
If you have a cast iron skillet I highly suggest you use it for this. otherwise use a spring form pan or pyrex.
For the dough:
2/3 cup milk (skim, 1% or 2%)
2 tbsp/28g unsalted butter (+ 2 tbsp/28 g additional)
1 large egg
1/2 cup/100 g bubbly active starter (fed the night before)
2 tbsp sugar
2 1/2 cup/300g all purpose flour
1/2 tsp fine sea salt
For the filling:
1/2 cup sugar
3 tsp cinnamon
For the icing:
1/2 cup/4 oz cream cheese, softened
3 tbsp butter, softened
1 tsp vanilla extract
1 1/2 cups powdered sugar
Melt butter. Add milk.
Put egg, starter and sugar in stand mixer. Add milk mixture and mix wiht paddle.
Add flour and salt and continue mixing until combined. Cover with towel and let rest for 30 minutes.
Use dough hook and mix for 5 minutes. Add more flour if dough is sticking to sides.
Transfer dough to bowl coated in oil or butter and cover with towel.
Allow to rest for 30 minutes, perform a single stretch and fold. Cover and let rise overnight (8-12 hours).
Stretch and fold edges toward the centre to deflate dough. turn over and allow to rest for 15 minutes
Melt 2 tbsp butter. Combine sugar and cinnamon in bowl.
Roll out dough out to approx. 16 x 12 inches on a floured surface. Brush with melted butter and sprinkle cinnamon sugar mixture overtop.
Roll tightly along the long end. I chose to cut them into smaller buns, approximately 1 inch each. I used a serrated knife. You can also use unflavoured floss.
Place dough in greased or sprayed pan. Allow to rise for 2 hours.
Bake for 25 minutes at 350˚F.
Allow to cool.
Mix all icing ingredients in mixmaster with paddle attachment.
Transfer icing to a ziplock and piped onto the cinnamon buns once cooled.