Ingredients For the Filling 150 g Light Brown Sugar 1 Pinch Sea Salt 125 g Unsalted Butter (Cubed) 3 tbsp Ground Cinnamon For the Topping 2 tbsp Golden Syrup 1 tbsp Water (Boiled) For the Dough 50 g Caster Sugar 1 Pinch Sea Salt 50 g Unsalted Butter (Cubed) 350 g Strong White Bread Flour 200 g Sourdough Starter Discard 1 Egg 50 g Wholemeal Flour 1 tsp Ground Cinnamon 200 ml Full Fat Milk * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Sourdough Cinnamon Buns by Dan Serves 10 Total 1 hour 15 minutes Oven Temp 180 °C - 45 minutes Difficulty Not too Tricky Chef BBC Good Food Bread Method Add all the dough ingredients, except the butter, to a large bowl and mix together. Leave the dough in the bowl and cover with a damp tea towel for 30 mins. Work the butter into the dough with a pinch of salt. Once fully combined, knead in the bowl until smooth and springy, form into a ball and cover and leave somewhere warmish for 3-4 hours until the dough has doubled in size. To make the filling, cream together the butter, salt, cinnamon and brown sugar, set aside at room temperature to keep soft. Once the dough is ready tip on a floured work surface and roll a rectangle roughly 50 x 25 cm. Spread the filling over the rectangle so it is completely covered. Rol the dough along the long edge into a tight swiss-roll type sausage. Cut the dough into pieces and arrange them spiral side up in a lined baked tray. Leave for 1 hour at room temperature, then cover and leave in the fridge overnight. Cover the tin with foil and bake for 30 minutes, then remove the foil and bake for another 10-15 minutes. To make the topping, mix the golden syrup with 1 tbsp of boiling water, as soon as the buns come out of the over, brush them generously with the syrup, then leave to cool on a wire rack.