CINNAMON SOURDOUGH HONEY BUNS

November 14, 2019
A traditionally hard and naturally sourdough sourdough cinnamon roll sugary with real honey.

The edges get a pleasant crisp texture that melts in your mouth. And also the honey caramelizes within the pan and on the lowest of the buns. 

CINNAMON SOURDOUGH HONEY BUNS
CINNAMON SOURDOUGH HONEY BUNS

A made dough or rich sourdough could be a dough created with butter, milk and typically eggs. Made doughs area unit a lot of tender and flaky. They're usually used for sweet breads and desserts. Consider all the fun you'll be able to have with this dough! Add conserves and pecans to celebrate fall or cranberries and walnuts for a winter celebration. The pleasant-tasting mixtures area unit endless!

CINNAMON SOURDOUGH HONEY BUNS

INGREDIENTS :
For the sourdough buns:

  • 200g or 1 1/2 Cups Bread Flour
  • 55g or 4 Tablespoons Melted Butter
  • 200g or 7/8 Cup Whole Milk (preferably raw)
  • 200g or 1 1/2 Cups Whole Wheat Flour
  • 150g or 1/2 Cup Sourdough Starter
  • 10g or 1 Teaspoon Salt
  • 80g or 1/4 Cup Honey

For the filling:

  • 160g or 1/2 Cup Honey
  • 115g  or 1/2 Cup Softened Butter
  • 20g or 3 Tablespoons Ground Cinnamon

INSTRUCTIONS :
The Night Before:

  1. Mix the sourdough bun ingredients together either by hand or in a stand mixer. Knead the dough in the bowl until it's smooth and supple. It will be fairly sticky. Cover the bowl and let the dough rest overnight at room temperature.

The Next Morning:

  1. Mix the filling ingredients together into a spreadable paste. Set the filling aside. Turn the dough out on to a floured surface and pat it into a circle. Roll the dough into a large rectangle about 1/3 inch thick. Use just enough flour so the dough won't stick to your work surface. Check the underside often to make sure it's not sticking. Spread the filling evenly over the dough, leaving about a 1/2 inch of space around the outside.
  2. Starting at the top, roll the dough into a tight cylinder. Use a sharp knife to cut 20 equal sections. Place the buns into a buttered baking dish.
  3. Cover the buns and let them rise in a warm spot (I use the oven with the light on) until they have doubled in size.
  4. Preheat your oven to 350°. Bake the buns uncovered for 25-30 minutes. They will be golden brown and puffy when done.
  5. Serve the buns warm from the oven or reheat them in a low temperature oven when needed.
A traditionally hard and naturally sourdough sourdough cinnamon roll sugary with real honey.

The edges get a pleasant crisp texture that melts in your mouth. And also the honey caramelizes within the pan and on the lowest of the buns. 

CINNAMON SOURDOUGH HONEY BUNS
CINNAMON SOURDOUGH HONEY BUNS

A made dough or rich sourdough could be a dough created with butter, milk and typically eggs. Made doughs area unit a lot of tender and flaky. They're usually used for sweet breads and desserts. Consider all the fun you'll be able to have with this dough! Add conserves and pecans to celebrate fall or cranberries and walnuts for a winter celebration. The pleasant-tasting mixtures area unit endless!

CINNAMON SOURDOUGH HONEY BUNS

INGREDIENTS :
For the sourdough buns:

  • 200g or 1 1/2 Cups Bread Flour
  • 55g or 4 Tablespoons Melted Butter
  • 200g or 7/8 Cup Whole Milk (preferably raw)
  • 200g or 1 1/2 Cups Whole Wheat Flour
  • 150g or 1/2 Cup Sourdough Starter
  • 10g or 1 Teaspoon Salt
  • 80g or 1/4 Cup Honey

For the filling:

  • 160g or 1/2 Cup Honey
  • 115g  or 1/2 Cup Softened Butter
  • 20g or 3 Tablespoons Ground Cinnamon

INSTRUCTIONS :
The Night Before:

  1. Mix the sourdough bun ingredients together either by hand or in a stand mixer. Knead the dough in the bowl until it's smooth and supple. It will be fairly sticky. Cover the bowl and let the dough rest overnight at room temperature.

The Next Morning:

  1. Mix the filling ingredients together into a spreadable paste. Set the filling aside. Turn the dough out on to a floured surface and pat it into a circle. Roll the dough into a large rectangle about 1/3 inch thick. Use just enough flour so the dough won't stick to your work surface. Check the underside often to make sure it's not sticking. Spread the filling evenly over the dough, leaving about a 1/2 inch of space around the outside.
  2. Starting at the top, roll the dough into a tight cylinder. Use a sharp knife to cut 20 equal sections. Place the buns into a buttered baking dish.
  3. Cover the buns and let them rise in a warm spot (I use the oven with the light on) until they have doubled in size.
  4. Preheat your oven to 350°. Bake the buns uncovered for 25-30 minutes. They will be golden brown and puffy when done.
  5. Serve the buns warm from the oven or reheat them in a low temperature oven when needed.
A traditionally hard and naturally sourdough sourdough cinnamon roll sugary with real honey.

The edges get a pleasant crisp texture that melts in your mouth. And also the honey caramelizes within the pan and on the lowest of the buns. 

CINNAMON SOURDOUGH HONEY BUNS
CINNAMON SOURDOUGH HONEY BUNS

A made dough or rich sourdough could be a dough created with butter, milk and typically eggs. Made doughs area unit a lot of tender and flaky. They're usually used for sweet breads and desserts. Consider all the fun you'll be able to have with this dough! Add conserves and pecans to celebrate fall or cranberries and walnuts for a winter celebration. The pleasant-tasting mixtures area unit endless!

CINNAMON SOURDOUGH HONEY BUNS

INGREDIENTS :
For the sourdough buns:

  • 200g or 1 1/2 Cups Bread Flour
  • 55g or 4 Tablespoons Melted Butter
  • 200g or 7/8 Cup Whole Milk (preferably raw)
  • 200g or 1 1/2 Cups Whole Wheat Flour
  • 150g or 1/2 Cup Sourdough Starter
  • 10g or 1 Teaspoon Salt
  • 80g or 1/4 Cup Honey

For the filling:

  • 160g or 1/2 Cup Honey
  • 115g  or 1/2 Cup Softened Butter
  • 20g or 3 Tablespoons Ground Cinnamon

INSTRUCTIONS :
The Night Before:

  1. Mix the sourdough bun ingredients together either by hand or in a stand mixer. Knead the dough in the bowl until it's smooth and supple. It will be fairly sticky. Cover the bowl and let the dough rest overnight at room temperature.

The Next Morning:

  1. Mix the filling ingredients together into a spreadable paste. Set the filling aside. Turn the dough out on to a floured surface and pat it into a circle. Roll the dough into a large rectangle about 1/3 inch thick. Use just enough flour so the dough won't stick to your work surface. Check the underside often to make sure it's not sticking. Spread the filling evenly over the dough, leaving about a 1/2 inch of space around the outside.
  2. Starting at the top, roll the dough into a tight cylinder. Use a sharp knife to cut 20 equal sections. Place the buns into a buttered baking dish.
  3. Cover the buns and let them rise in a warm spot (I use the oven with the light on) until they have doubled in size.
  4. Preheat your oven to 350°. Bake the buns uncovered for 25-30 minutes. They will be golden brown and puffy when done.
  5. Serve the buns warm from the oven or reheat them in a low temperature oven when needed.

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