October 21, 2022

Sourdough Cinnamon Buns

Sourdough Cinnamon Buns
PREP: 10m
COOK: 25-35m

NOTES:  Sourdough cinnamon buns are best eaten same day, and will easily last 2 days on the counter.  Use this dough modified, without the sugar to make a savory roll such as a Sourdough Pizza Roll or Ham and Cheese Roll.


  • 1/4 cup Warm Water
  • 1 cup Active Sourdough Starter (225g)
  • 1 cup of Milk
  • 4 cups of Flour
  • 1 Egg
  • 1/3 cup Sugar
  • 1/4 cup room temperature butter
  • 1 tsp. salt


  • approximately 1/2 cup room temperature butter
  • approximately 1.5 cups brown sugar
  • approximately 2 tablespoons cinnamon


  1. In the bowl of your stand mixer add the water, milk and sourdough starter.  Lightly break up the starter with your dough hook or a spatula.
  2. Add the remaining ingredients:  flour, egg, sugar, butter and salt.  
  3. Mix with the dough hook on low to medium until the dough forms a ball and cleans the edges of the bowl.  (5 to 6 minutes)  ** if the dough looks a little dry, or too sticky its ok to adjust accordingly with a splash of water or a few tablespoons of flour. 
  4. Stretch and fold your dough twice (each 30 minutes) over the first hour after mixing.
  5. Allow your dough to rest, 2-4 hours to get airy and puffy.  Your dough will not double.
  6. roll your dough out to be approximately 24" long and 16-18" wide ( it should be approximately 1/4" thick)
  7. Smear with room temperature butter (approximately 1/2 cup).  Sprinkle the brown sugar over the butter and lightly press into the layer to ensure it sticks.   Add the cinnamon, approximately 2 tablespoons and lightly press down again.  
  8. Once the surface is covered, begin to roll your dough into a log shape.  Ensure you pull and tighten the roll as you go.  The tight roll will prevent the filling from falling out once the rolls are moved to the pan.
  9. Slice your rolls into 12 equal pieces.  I suggest using dental floss to make a seamless cut, and it's easier than trying to cut with a knife!
  10. Place your rolls into a 9x13 pan and cover with plastic wrap and allow to sit and proof on the counter 1-2 hours. 
  11. Your cinnamon buns should then be placed into the fridge over night to cold proof.  This will deepen the amazing flavour and help for them to be light and airy when they bake off.


  1.  1 hour before baking, pull your cinnamon buns out of the fridge to warm up.
  2. Preheat your oven to 375F.  Bake your cinnamon buns for approximately 25-35 minutes until lightly golden brown.
  3. Optional:   Invert your cinnamon buns once they are done baking to allow the goo at the bottom of the pan you run back down the inside, keeping your cinnamon buns moist and gooey.
  4. Once cooled top with your favorite cream cheese icing.   
Posted in overnight recipe


  • Deb on February 13, 2024

    I make 2 batches and bake them in a large pan for Christmas. Always a big hit.

  • Sarah on February 10, 2024

    Can’t get enough of these sourdough cinnamon buns! Love baking them up in the morning and enjoying them fresh and warm! My husband (who eats cinnamon buns everywhere he goes) says they are perfect!

  • Rianna on February 10, 2024

    This is my go to recipe that is always a crowd pleaser! Using the dental floss was a game changer in making the perfect cut without squishing the dough. I have cold proofed in the fridge overnight and baked the next day, and also baked the same day when I needed them in a pinch. Either way they turn out amazing!

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