Sourdough Cinnamon Buns
RECIPE BY CHARLOTTE RUTLEDGE PREP 35 mins
T O TA L 9 hrs 30 mins YIELD 1 dozen large
buns
Ingredients
Dough
1 cup (227g) ripe (fed) sourdough
starter
3/4 cup (170g) milk, lukewarm
1 large egg
4 tablespoons (57g) butter, softened
2 3/4 cups (330g) King Arthur
Unbleached All-Purpose Flour
1/2 cup (57g) King Arthur White
Whole Wheat Flour
1/4 cup (50g) granulated sugar
1 1/2 teaspoons (9g) table salt
1 teaspoon instant yeast, optional*
*See "tips," below.
Filling
3/4 cup (159g) light brown sugar or
dark brown sugar, packed
1/4 cup (30g) King Arthur
Unbleached All-Purpose Flour
1 tablespoon cinnamon
1/8 teaspoon table salt
1 tablespoon (14g) butter, melted
Icing
1 1/2 cups (170g) confectioners' sugar
pinch (1/16 teaspoon) salt, optional
1 1/2 tablespoons (21g) butter
1/2 teaspoon King Arthur Pure Vanilla
:
BAKE 18 to 22 mins
Instructions
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1 To make the dough: Weigh your flour; or measure it by
gently spooning it into a cup, then sweeping off any excess.
Mix together all the dough ingredients except the salt (and
yeast) until the flour is evenly moistened and the dough has
formed a cohesive, sticky mass, 2 to 3 minutes on low
speed of a stand mixer.
2 Add the salt (and yeast) on top of the dough (without
mixing it in), then cover and let the dough rest for 20
minutes. This rest is period is known as an autolyse.
3 After the autolyse, mix in the salt (and yeast) until fully
incorporated, about 1 minute on low speed. Turn the mixer
up one speed and knead the dough until it’s smooth and
supple though still somewhat soft and tacky, about 2 to 3
minutes.
4 Cover the dough and let it rest in a warm (75°F) place for 4
hours. To develop strength in the dough, stretch and fold it
in the bowl three to four times during the rest. You can be
fairly flexible in your timing of these. One stretch and fold
per hour is ideal. The goal is to end up with a strong dough
with good elasticity.
5 To make the filling: Meanwhile, combine all the filling
ingredients in a medium bowl. The texture will be somewhat
like wet sand.
6 Turn the dough out onto a lightly greased or floured work
surface and gently deflate it, patting or rolling it into a 14”
x 20” rectangle.
Spread the filling evenly over the surface of the dough,
 1/2 teaspoon King Arthur Pure Vanilla
Extract
1 to 2 tablespoons (14g to 28g) milk or
heavy cream
7 Spread the filling evenly over the surface of the dough,
leaving 1/2” of exposed dough along one short edge.
8 Starting with the filling-coated short edge, roll the dough
into a log. As you roll, the log will lengthen to around 18".
9 Cut the log into twelve 1 1/2” slices and place them in a
lightly greased 9” x 13” pan. Cover the pan and let the buns
rise until they’re puffy, 2 to 3 hours.
10 At this point, you can let the buns rise for another hour or
so and then bake them; or you can place the pan in the
refrigerator overnight, covered, and bake the buns the next
day (up to 24 hours later).
11 To bake the same day: Bake the buns in a preheated 400°F
oven for 18 to 22 minutes, until golden. A digital
thermometer inserted into the center of a middle bun
should read 190°F.
12 To make the icing: While the buns are baking, stir together
all the ingredients in a medium bowl until smooth.
13 Remove the buns from the oven and cool for 5 to 10
minutes before icing. Alternatively, allow the buns to cool
to room temperature. Cover the buns and leave them at
room temperature overnight, then reheat in a 325°F oven
for 10 to 15 minutes before icing and serving.
14 To bake the buns after being refrigerated overnight:
Remove the pan from the refrigerator and leave the buns
covered at room temperature while you preheat the oven
to 400°F.
15 Bake the buns for 20 to 25 minutes, until golden. A digital
thermometer inserted into the center of a middle bun
should read 190°F. Remove the buns from the oven and
cool for 5 to 10 minutes before icing.
16 Wrap the buns in plastic and store at room temperature for
a day or so; freeze unfrosted buns for longer storage.

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