• Choose your timing schedule: see timing note under the heading "Making the Sourdough Cinnamon Buns"

STARTER FEEDING

• Feed your sourdough starter by combining 25g starter, 100g water, and 100g bread flour. Cover and allow to rise until peaked, about 6–8 hours in summer or 8–12 hours in cooler months.

MAIN DOUGH & BULK RISE

• In the bowl of a stand mixer, combine warm milk, active sourdough starter, butter, brown sugar, egg, and salt. Give it a mix.
• Add the bread flour and cinnamon. Mix until a shaggy dough forms. Knead using a dough hook for 6–8 minutes on medium-low speed until smooth and elastic. Alternatively, knead by hand for 8–10 minutes. Transfer the dough to a oiled bowl, cover, and allow to rise until doubled in size, about 4–8 hours.

CINNAMON SUGAR PASTE & SHAPING

• Make the cinnamon sugar filling by mixing together the softened butter, brown sugar, cinnamon, and sea salt until smooth.
• Roll the dough into an 18 x 12-inch rectangle and spread the filling evenly over the surface. Cut into 9, 2" strips and roll each strip individually to form cinnamon buns.
• Place the rolls into a greased 9x9 baking dish. Cover and proof for 4–8 hours, or overnight according to your preferred baking schedule.

BAKING

• Preheat the oven to 350°F. Bake for approximately 35 minutes, or until lightly just golden brown. *DON'T OVER BAKE

CREAM CHEESE ICING & SERVING

• In a large mixing bowl, beat the softened cream cheese and butter together for 2–3 minutes until completely smooth, light, and fluffy. Add the sifted powdered sugar one cup at a time, mixing on low speed between each addition. Add the vanilla extract and sea salt, then increase the speed to medium-high and beat for another 1–2 minutes until silky, creamy, and spreadable. If desired, add 1–2 tablespoons of milk for a thinner consistency.
• Allow the cinnamon buns to cool for 10–15 minutes before generously spreading the cream cheese icing over top. Serve warm and enjoy. 🤍