Sourdough Cinnamon Buns
You're about to embark on a culinary journey with a twist! Ditch the store-bought yeast and learn how to create your own sourdough starter.
Prep Time 1 hour hr
Cook Time 40 minutes mins
- 200 g active white sourdough starter
- 350 g strong white bread flour plus extra for dusting
- 50 g wholemeal flour
- 1 tsp ground cinnamon
- 50 g golden caster sugar
- 200 ml warm milk
- 1 egg
- 50 g butter softened, plus extra for the tin
- For the filling
- 150 g light brown sugar
- 125 g butter softened
- 2 tbsp ground cinnamon
- For the topping
- 2 tbsp golden syrup
- 100 g soft cheese
- 150 g icing sugar
- ¼ tsp vanilla paste or extract
STEP 2
Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough – make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.
STEP 4
Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.
STEP 5
Butter and line a square baking tin – smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it’s completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.
STEP 7
Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.