Soft Sourdough Cinnamon Buns

Soft.Cinnamon.Rolls. These were a treat to have with a cup of tea or coffee. They were not too sweet (some may find it not sweet enough as compared to the store bought ones) as they were filled with only dark brown sugar. The higher content of molasses in the dark brown sugar gave the sweetness a more complex flavour. I really liked these rolls and made another batch the following weekend. 

 
Soft Sourdough Cinnamon Buns  [Click to Print Recipe]

Adapted from cooktildelicious

(Makes 6 large buns)

Ingredients

Building the levain

18g mature sourdough starter (100% hydration)

30g full fat milk

56g bread flour

Mix the ingredient to form a uniform dough and let levain mature for at least 3 hours or until double in volume.

Final dough

184g all purpose flour

92g bread flour

34g sugar

34g butter, softened

1 large egg (~ 50g)

6g salt

134g full fat milk

All of the above levain

Filling

75g dark brown sugar (deeper flavour but less sweet)/light brown sugar (sweeter in flavour)

30g butter, softened

1/4 tsp salt

2 tsp ground cinnamon

Steps to cinnamon buns

• Mix well all the ingredients except butter and salt in a mixing bowl fitted with a dough hook. Cover and leave the dough to sit at room temperature for 30 minutes.
• Add salt after 30 minutes and mix until the surface of the dough is smooth. Add butter in 2 additions. Mix until the butter is absorbed into the dough after each addition.
• Continue to knead the dough with the dough hook for at least 5 more minutes after all the butter is being absorbed by the dough until the dough reach windowpane stage (gluten in the dough is fully developed). 
• Cover and let dough sit at room temperature for 2 hours then refrigerate overnight or 6 - 8 hours.
• Next day: 
• Mix the dark sugar, salt and cinnamon in a small bowl.
• Heavily butter the muffin tins. I used a muffin tin that have 6 inserts (each insert is 9 cm in diameter and 4 cm deep) which is much bigger in volume compared to the regular 8 inserts muffin tins. 
• On a lightly floured surface with a rolling pin, flatten the dough into a rough square of 15 cm by 15 cm and roll the dough like a jelly roll and pinch the seam to seal and let the dough rest with seam side down for 10 minutes.
• Turn the dough over with the seam facing up and  perpendicular to you, Using the rolling pin flatten the dough into 15 cm by 15 cm and roll into jelly roll starting with the side parallel to you.
• Let dough rest for 10 minutes.
• Using the rolling pin, flatten the dough out to a rectangle of 30 cm by 25 cm. 
• Spread the softened butter on the dough but leave a 3 cm border on one of the length side so that the jelly roll formed can be sealed.
• Spread the brown sugar mixture evenly over the butter. 
• Roll the dough to form a jelly roll, starting on the length side which does not have a border. Pinch the seam to seal the jelly roll. 
• Cut the roll into 6 equal pieces (~ 5 cm) and place the rolls cut side up into the muffin tin. Press down the dough so that they fit tightly to the bottom of the each muffin tin.
• Cover and let the dough rise in a warm environment until it double in size. In my kitchen, that takes around 4 hours. 
• Preheat oven to 190 ℃ with oven rack placed on the lower third, bake for 30 to 35 minutes until top of the buns are lightly golden brown or the internal temperature of the dough reaches 90 ℃.
• Let buns cool for 5 minutes before removing them from the tin. BE CAREFUL as the molten sugar are very hot.

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