When I went to university, study breaks were accompanied by gloriously gooey cinnamon buns and endless cups of tea. UBC (the University of British Columbia) is very well known for its excellent cinnamon buns.
My son Greg is passionate about making sourdough bread and he was delighted to discover from an aunt that it’s possible to use a sourdough starter to make cinnamon buns too! This is Greg’s recipe which is a combination of hers and mine – the sourdough adds extra flavour and makes the cinnamon buns lighter.
In our experience, the best way to obtain some sourdough starter is from a friend who already has some, or you could try making your own. See tips and a useful link below the recipe to learn how to feed and nurture your sourdough starter.
Mixing up the dough should be done the day before (it only takes 5-10 minutes), then you can finish and bake your superb sourdough cinnamon buns in the morning. If your house is anything like mine, you’ll be met with rapturous smiles of appreciation.
This recipe is suitable for Thermomix TM5 and TM31.
Sourdough Cinnamon Buns
- Grease a large bowl with 1 tsp butter and set it aside; mix flour and 130 g butter 10 sec/speed 5.
- Add active sourdough starter, maple syrup and milk, knead 1 min/dough setting, transfer dough to greased bowl, cover with a tea towel or cling film and allow to rest and rise for 10 hours or overnight – the dough may rise only a little in a cold kitchen or it may double in size in warm kitchens.
- Measure sea salt, baking powder and soda bicarbonate into a small bowl, stir to mix, then sprinkle over risen dough; gently mix in by kneading dough lightly by hand just until incorporated.
- Mix brown sugar, cinnamon and remaining 60 g butter 20 sec/37°C/speed 5.
- Scrape down sides of TM bowl with spatula and mix 20 sec/37°C/speed 2 to create a soft, almost liquid, spreadable paste. Lightly flour a smooth work surface and rolling pin, roll dough into a 1.5-2 cm thick rectangle measuring approx. 35 x 45 cm, spread cinnamon butter evenly across dough with a spatula, then sprinkle evenly with raisins/sultanas. Starting from short side, roll dough up (just tightly enough to keep its rolled shape and hold onto the raisins) and finish with seam underneath, then cut in eight slices approx. 5 cm thick.
- Grease with remaining 2 tsp butter either a deep sided 23 x 33 cm rectangular cake tin or a deep sided, 26 cm diameter cast iron frying pan (cast iron bakes the buns beautifully because of its even heat distribution). Place rolls in tin/pan with cut side up, press raisins into the cinnamon butter so they’re not sitting on top loosely, then cover and set aside in a warm place to rise until doubled in size approx. 1-2 hours; towards the end of this time, preheat oven to 180°C/350°F/gas 4/Aga roasting oven.
- Bake 25-30 minutes (Aga: 20-25 minutes on rack set on floor of roasting oven) or until golden; meanwhile make honey caramel glaze.
Honey Caramel Glaze
- Heat all ingredients 10 min/Varoma/speed 3 so the glaze is ready when the buns are baked. On removing buns from oven, turn pan upside down onto a serving plate to release cinnamon buns. Pour glaze evenly over hot buns then enjoy them fresh and fragrant while still warm!