Sourdough Cinnamon Honey Buns
Indulge in these Sourdough Cinnamon Honey Buns, featuring a soft and fluffy texture with a rich cinnamon sugar filling. These delightful buns are topped with a luscious honey glaze, creating a perfect balance of sweetness and spice. Ideal for breakfast or a sweet treat, these buns are sure to become a favorite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Bread flour
Honey
Salt
Cinnamon
Whole milk
Eggs
Levain (active sourdough starter)
Butter
Heavy cream
Vanilla extract
Sample Schedule for Sourdough Cinnamon Honey Buns:
Day 1:
8:00 AM - Mix the Dough: Combine all the ingredients for the dough and mix until well incorporated. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
8:30 AM - Knead and Bulk Ferment: Knead the dough briefly to develop the gluten. Cover and let it proof at room temperature for 2 hours.
10:30 AM - Cold-Proof: Transfer the dough to the refrigerator for a cold-proof. Let it rest in the fridge for 6-12 hours.
Day 2:
8:00 AM - Shape the Buns: Take the dough out of the refrigerator. Roll it out, spread the cinnamon sugar filling, and roll it up to shape the buns. Place the shaped buns on a baking sheet lined with parchment paper.
8:30 AM - Warm Proof: Cover the shaped buns and let them proof in a warm environment (ideally around 75°F) for 2-4 hours, until they have doubled in size.
10:30 AM - 12:30 PM - Check for Proofing: Keep an eye on the buns. They should be ready for baking when they have doubled in size and are soft and puffy to the touch.
12:30 PM - Preheat Oven: Preheat your oven to 350°F (175°C).
12:45 PM - Bake: Place the buns in the preheated oven and bake for 18-25 minutes, until they are golden brown and cooked through.
1:10 PM - Prepare the Honey Glaze: While the buns are baking, prepare the honey glaze by mixing honey with a bit of water or milk to achieve a pourable consistency.
1:15 PM - Glaze the Buns: Once the buns are baked, remove them from the oven and immediately brush them with the honey glaze.
1:30 PM - Cool and Serve: Allow the buns to cool slightly before serving. Enjoy them warm for the best texture and flavor.
Tips for making Sourdough Cinnamon Honey Buns:
Use Active Sourdough Starter: Ensure your sourdough starter is active and bubbly before using it in the dough. This helps with the rise and flavor development.
Room Temperature Ingredients: Use room temperature ingredients for the dough to ensure they mix well and create a smooth, elastic texture.
Proper Kneading: Knead the dough just enough to develop the gluten. Over-kneading can make the dough tough, while under-kneading can result in dense buns.
Rest After Mixing: Allow the dough to rest for 30 minutes after mixing. This autolyse period helps the flour absorb water, making the dough easier to handle.
Bulk Ferment: Let the dough proof at room temperature for 2 hours. This initial fermentation helps develop the dough's flavor and structure.
Cold-Proof: Cold-proof the dough in the refrigerator for 6-12 hours. This slow fermentation enhances the flavor and makes the dough easier to work with when shaping the buns.
Proper Shaping: Roll the dough out evenly and spread the cinnamon sugar filling uniformly. Roll tightly to ensure even layers and a consistent swirl in each bun.
Warm Proof: Allow the shaped buns to proof in a warm environment (around 75°F) for 2-4 hours. They should double in size and become soft and puffy.
Even Baking: Preheat the oven to 350°F (175°C) before baking. Bake the buns for 18-25 minutes until golden brown. Rotate the pan halfway through baking for even browning.
Honey Glaze: Apply the honey glaze immediately after baking while the buns are still warm. This helps the glaze soak into the buns, adding moisture and sweetness.
Don’t Overbake: Keep an eye on the buns towards the end of the baking time. Overbaking can make them dry. They should be golden brown and cooked through but still soft.
Serve Fresh: Sourdough cinnamon honey buns are best enjoyed fresh out of the oven. If storing, reheat slightly before serving to restore their soft and fluffy texture.
How to store Sourdough Cinnamon Honey Buns:
Room Temperature: Store the buns in an airtight container at room temperature for up to 2 days. This keeps them soft and fluffy while maintaining the cinnamon sugar filling and honey glaze.
Refrigeration: For longer storage, place the buns in an airtight container and refrigerate them. They can be kept in the refrigerator for up to 5 days. Allow the buns to come to room temperature or warm them slightly before serving for the best texture and flavor.
Freezing: To store the buns for an extended period, freeze them. Wrap each bun individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Individual Portions: Slice the buns into individual portions before storing. Wrap each portion in plastic wrap and place them in an airtight container or freezer-safe bag. This makes it easy to grab a single serving when desired.
Reheating: To enjoy the buns warm, reheat individual portions in a preheated oven at 350°F (175°C) for about 10-15 minutes. This helps restore their fresh-baked texture and keeps the honey glaze slightly melted. Avoid using the microwave, which can make the buns tough and the glaze sticky.
Avoid Direct Sunlight: When storing the buns at room temperature, keep them away from direct sunlight and heat sources. This helps maintain their freshness and prevents the glaze from melting too much.
Proper Wrapping: Ensure the buns are completely cooled before wrapping or storing them to prevent condensation, which can make them soggy. Use parchment paper or wax paper between layers if storing multiple buns in the same container.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sourdough cinnamon honey buns. Happy baking!
