The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

King Arthur sourdough cinnamon buns

BreadLee's picture
BreadLee

King Arthur sourdough cinnamon buns

An out of town family member visited overnight, and asked if I could make sourdough cinnamon buns with icing. Overloaded with starter,  I knew I had seen it somewhere and found what I was looking for on the king arthur website.

https://www.kingarthurflour.com/recipes/sourdough-cinnamon-buns-recipe

They turned out fantastic at first glance though they're still fresh from the oven.  The one solid bun is full of hershey's chocolate. Breakfast of champions! 

Maybe these will compliment the pizza bake?  Hahaha. Ahem.

With icing

BreadLee's picture
BreadLee

It's beautiful. 

bbeirnes's picture
bbeirnes

I'm planning to make these tomorrow - your's look so good!  I've printed out the KAF recipe.  Does it matter if the starter is stiff or runny?

BreadLee's picture
BreadLee

Hey,  I'm not sure.  But my starter is pretty stiff.  I call it Frankenstarter because it's got some rye, wheat, white. 

Btw, I've been doing this for years and I'm still a newbie and I'll stay a newbie.  Which is fine with me!

That recipe was a huge hit.  It may possibly be better if you keep it a bit stiff.  

Let me know how they turn out.  Fantastic recipe!  You've got this. Good luck! 

 

bbeirnes's picture
bbeirnes

took your advice and made a stiffer starter.  Probably a good thing, since I wet my hands a lot during the hands-on process.  I didn't use my rye starter, though.  Used my white starter, but built-up, using a new organic, unbleached white AP (also listed as bread flour) that I picked up last week.  That alone made my build double, triple faster than ever before.  We ended up having to go out for a couple hours after I did the 2nd stretch/fold.  I left the dough in the oven, no light on, until we got back, 3 hrs later.  Dough had more than doubled by the time I got back.  Worried that I over-extended the gluten-ability (newbie term, here), but continued on as per recipe.  After being filled, rolled, cut, covered and rested 3 hrs in the oven (light-on), it's now retarding in the fridge.  All gaps in the baking pan have been more than filled in at this point.  I'm already drooling on what we'll be having for breakfast tomorrow.  Such a sin-ful breakfast LOL!  Oh, and I did ad the extra IDY to the recipe.  Can't remember the last time I had cinnamon buns but am hoping for soft, mouth-melting, crumb rather than chewy.  From all the reviews I've read, the IDY could be the ticket to achieve that.  Also have a pizza dough retarding in the fridge.  That'll be dinner tomorrow night (hopefully).  Had planned on that for tonight, but last minute plans killed that idea.  Good thing the recipe said it could fridge-retard for 24-72 hours.   No worries - steak more than made up for that!  Stay tuned, and thank you for weighing in with your advice!

From one newbie to another newbie! 

~Bernadette

 

BreadLee's picture
BreadLee

Sounds like you're rockin & rollin there! Let me know how they turn out.  I'll bet they're gonna be good.  

bbeirnes's picture
bbeirnes

My plating leaves a lot to be desired LOL but taste was amazing!!!  I can't remember when I last had a cinnamon bun (or 2)!  Hubby more than loved them!   The filling carmelized on the bottom, which worried me at first but it really added a bit of chewy, flavorable crunch.   I think, next time, I'll use a smaller pan so they rise up rather than out.  Also, I know they really would have benefited from the extra folds that I wasn't able to give them, due to circumstances out of my control.  Lunch time is going to be pretty boring after that breakfast!  Thank you for all your encouragement :)

BreadLee's picture
BreadLee

That looks fantastic.  Mine also carmelized on the bottom and was crunchy.  It just adds character imho. 

I'm glad they worked out for you!