Soft and Fluffy Sourdough Discard Cinnamon Buns

Soft sourdough discard cinnamon buns topped with vanilla icing in a baking dish.

No ratings yet

Soft and Fluffy Sourdough Discard Cinnamon Buns

Soft, fluffy sourdough discard cinnamon buns filled with buttery brown sugar and cinnamon and topped with a simple vanilla icing. Made with sourdough discard and active dry yeast, these beginner-friendly same-day cinnamon buns are ready in about 2½ hours.

Prep Time30

Cook Time20

Rise Time1 45

Total Time2 35

Course: Bread

Cuisine: American

Servings: servings

Calories: 273kcal

Author: Jeri Walker

Ingredients

Yeast Mixture

¼ cup warm water (90°F)
2¼ teaspoons active dry yeast (1 packet)
1 teaspoon granulated sugar

Cinnamon Bun Dough

¾ cup sourdough discard room temperature
½ cup milk
¼ cup granulated sugar
¼ cup unsalted butter
1 teaspoon salt
2 large eggs
3½-4 cups all-purpose flour as needed

Cinnamon Filling

¾ cup packed brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter slightly cooled

Vanilla Icing

1½ cups powdered sugar
3 tablespoons milk or heavy cream
½ teaspoon vanilla extract

Instructions

Activate the yeast. Combine the warm water, active dry yeast, and 1 teaspoon sugar in a small bowl. Let stand for 5-10 minutes, until foamy. If it doesn't foam, start over with fresh yeast.
Warm the milk mixture. Add the milk, sugar, butter, and salt to a small saucepan. Heat over low to medium-low heat until the butter melts, then cool until lukewarm.
Make the dough. Combine the sourdough discard, yeast mixture, and eggs in a large bowl. Whisk until combined, then add the lukewarm milk mixture.
Add the flour. Add 1½ cups flour and mix well. Gradually add more, about ½ cup at a time, until a soft, slightly tacky dough forms and begins to pull away from the bowl. You'll likely need 3½ to 4 cups total.
Knead. Knead by hand for 4-5 minutes, or in a stand mixer fitted with a dough hook for 2-3 minutes, until smooth, elastic, and slightly tacky. If the dough is very sticky, add extra flour 1 tablespoon at a time. Avoid adding too much flour or the buns may turn out dense.
First rise. Place the dough in a greased bowl, turn to coat, and cover. Let rise in a warm place for about 1 hour, or until doubled in size.
Prepare the pan. Grease a 9×13-inch baking dish.
Make the filling. Combine the brown sugar and cinnamon. Melt the butter and let it cool slightly.
Shape the dough. Gently press down the risen dough, then turn it out onto a lightly floured work surface. Press and pull it by hand into roughly an 18×14-inch rectangle. No rolling pin needed.
Add the filling. Brush the dough with melted butter, leaving a ½-inch border along one long edge. Sprinkle evenly with the cinnamon sugar and press it gently into the dough.
Roll and cut. Starting from the filled long edge, roll the dough into a snug log without stretching it. Pinch the seam to seal. Cut into 12 equal pieces with a sharp knife or unflavored dental floss. Arrange cut-side up in the prepared dish, leaving a little space between each roll.
Second rise. Cover loosely and let it rise in a warm place for 45-60 minutes, until puffy and beginning to touch.
Preheat. Preheat the oven to 375°F near the end of the second rise.
Bake. Bake for 15 minutes, until golden brown. Tent loosely with foil and continue baking for another 3-10 minutes, until a center bun reaches about 190°F on an instant-read thermometer. Insert the thermometer into the dough rather than the cinnamon filling.
Cool. Transfer the pan to a wire rack and cool for 10-15 minutes.
Make the icing. Whisk together the powdered sugar, milk or cream, and vanilla until smooth.
Ice and serve. Drizzle or spread the icing over the warm cinnamon buns and serve.

Notes

Don't add too much flour: The dough should be soft and slightly tacky. Adding too much flour can make the cinnamon buns dense and dry.
Use a thermometer: Check a bun near the center of the pan. The dough should reach about 190°F.
Make ahead: Cover the shaped, unrisen rolls tightly and refrigerate for up to 24 hours. Let them sit at room temperature for about 45-90 minutes, or until puffy and beginning to touch, then bake as directed.
Storage: Store cooled cinnamon buns in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Reheat: Microwave an individual bun for about 10-15 seconds, or until warm.

Nutrition