Making cinnamon buns from scratch is one of the most satisfying processes in baking. In this rendition of my take on cinnamon buns, I take my time in making it the most perfect, gooey, bready, fluffy cinnamon buns I can. That means starting with an active sourdough starter, no commercial yeast, the perfect amount of hydration and time. It really is worth every minute spent proofing. The sourdough starter adds so much flavor layering and aids in the pull-apart texture we love in a cinnamon bun. I used an individual brownie square pan for mine. It gave me some browner edges and fluffier inside! The shape and pan made it so it felt like a chic little bakery somewhere abroad.
This dough comes together in the stand mixer in 6 minutes, and then is ready to sit and double in size (in anywhere from 6-8 hours). My best advice/plan to enjoy these, is planning to have them the following morning. So form the dough the night before, set the dough to rise on the counter overnight to be baked in the morning. Nice and fresh for your breakfast/ brunch spread!
What You'll Need:
**makes 12 medium cinnamon buns
260g warm milk (90˚F)
185g active sourdough starter
60g white sugar
2 eggs
1 tbsp vanilla
5 cups bread flour
4 tb softened butter
The Filling:
4 tb softened butter
2/3 cup brown sugar
2 tb cinnamon
1 tsp salt
The Glaze:
1 cup powdered sugar
1/4 cup milk
1 tsp vanilla
Let's Make It:
In a large mixing bowl add 200g of warm milk.
In the same bowl as your milk, add 185-195g active sourdough starter, 60g sugar, vanilla and your eggs. Mix together and attach your dough hook to your stand mixer.
To your bowl, add your bread flour 1 cup at a time. Knead on low for 5-6 minutes. The dough will be pulling away from the sides and not sticky.
Flour your counter and hands. Knead your dough and add your softened butter one tablespoon at a time. Knead for about 1 minute
Place your dough into your bowl and cover with plastic wrap. Let rise on the counter for 6-8 hours or until doubled in size.
In a small bowl add your brown sugar, cinnamon and salt and mix together with a whisk or fork.
Roll out your dough into a large uniform rectangle. The dough should be about an inch thick.
Spread your softened butter all over the middle area of the dough. This will allow the filling to bind to it.
Evenly coat/spread your filling onto your cinnamon bun dough. Roll inward tightly and form a long cylinder. Cut off the edges. Using a bread knife or kitchen twine, cut your dough about every 2 inches.
Pre-heat the oven to 375˚F (even if not using square pan)
Grease your pan well with butter and allow your cinnamon buns to have one final 30 minute proof.
Bake for 22 minutes and check. Should be a light golden color.
Cool completely and whisk together your ingredients to make your Vanilla Glaze.
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