Welcome to my new kitchen! Its definitely been a while, but I hope you thoroughly enjoy this recipe for sourdough buttermilk cinnamon buns. Ive recently revamped my sourdough starter for more regular use and its always great to put in that little extra effort to use it for all sorts of baking purposes.
Most sweet buns are made with yeast and take a couple of hours to expand and proof, sourdough usually takes overnight so it just requires a little bit of forward planning. In keeping with my revamp of traditions I’ve also been making cultured butter pretty regularly so have lots of creamy, tangy buttermilk to use up! Plenty of different cakes and breads can only benefit from the addition of buttermilk, replacing water or regular milk.
If you have all those things on hand then this is the recipe for you, however we do have another recipe for super delicious Spelt Fruit Scrolls that uses yeast instead. Thanks for stopping by, let me know if you give this recipe a go and if its completely delicious (if not, then maybe keep that to yourself haha).
Sourdough Buttermilk Cinnamon Buns
adapted from this recipe
115g butter, cold and cubed
2 1/2 cups wholemeal spelt flour
1/2 cup coconut flour (optional)
1/2 cup active sourdough starter
1 tbs raw honey
1 cup buttermilk (cultured if possible) or use 1 cup any kind of milk with 1 tbs lemon juice added
3/4 tsp sea salt
1/2 tsp baking soda
1/4 rapadura sugar
1 tsp ground allspice or cinnamon
90g butter, soft
Mix the flours and butter by hand until evenly combined but crumbly with small chunks of butter. In a separate bowl mix the sourdough starter, honey, buttermilk, salt and baking soda then add to the flour mixture and mix until completely combined and soft dough forms. If this mixture is too wet you may need a little bit more flour.
Cover with a tea towel and leave to sit overnight (at least 8 hours) at room temperature.
Combine all of the ingredients for the filling in a bowl, mix until smooth and spreadable.
In the morning take the dough from the bowl and use your hands to form it into a flat square on a floured work bench. I find that the dough can be quit sticky so using my hands works best but you have to move quickly, lifting it up off the bench occasionally so that it doesn’t stick. Spread the dough with your fingertips until it is approx 1-2 cm thick in a rectangular shape. Gently spread the filling mixture as evenly as possible over the dough. From the top of the rectangle roll the dough over itself all the way towards you tightly. Then using a sharp knife slice rounds 3cm thick and place them into a greased baking dish so that they are sitting close (they can be touching).
Optional extra- spread a small amount of buttermilk over the surface and top with raw buckwheat before baking.
Preheat the oven to 180C and bake for 40 minutes or until golden and cooked through.