Sourdough cinnamon buns this week whisk

amother

↑ OP

Mon, Sep 09 2024, 5:29 pm

mom of 8 wrote:

Is there any way that you can post the recipe. Sounds amazing

MAIN DOUGH

1 1/4 cups milk, dairy or non dairy
2 cups (400g) active sourdough starter
2/3 cup butter softened
1/2 cup sugar
2 eggs
6 2/3 cups (800g) flour (bread flour or all purpose flour yields a fluffier result but spelt absolutely works too)
2 tsp salt

CINNAMON FILLING

1 1/3 cups butter softened
1 1/3 cups brown sugar
6 tsp cinnamon sugar

VANILLA GLAZE

1/2 cup milk, any type
3 cups confection sugar
1 tsp pure vanilla extract or paste

using a stand or hand mixer, mix together all the dough ingredients in order listed and knead on low medium speed for 8-10 min until a smooth dough forms.

place dough into a bowl. cover and let rise on the counter for 4 hrs then transfer to fridge overnight
for easier handling.

prepare cinnamon filling before rolling out dough : in a mixing bowl, simply mix all ingredients
together with a spoon until homogenous.

divide dough in 2 and roll out into a rectangle to about a 1/8 inch thickness. spread filling evenly,
leaving a 1/2 inch border at the edges. working with the long side roll the dough into a log, pressing down as you go. when you finish arrange the log seam side down.

using a thread mark dough at intervals of 1 1/2 inches. then use the thread to cut the log into pieces: slide the thread underneath the dough log below the first mark at one end, hold one end of the thread in each hand and cross them over each other to slice through the dough. repeat at each marked line.
place the buns in a greased baking dish/skillet or in a greased muffin tin for individual buns.
let rest in warm kitchen about 3-4 hrs.

bake at 350f for about 30 min until golden brown.

while buns are baking, mix together the ingredients for the glaze. pour half of the glaze over
buns while they are still hot. repeat with the second half once they are almost cooled off