Today is the day have been waiting for: homentaschen day! I already shared my sourdough adaptation of my grandma's recipe for homentaschen (https://www.thefreshloaf.com/node/66330/grandmas-poppy-seed-roll-sourdough), and this time I actually shaped them properly. As usual, I had more dough than poppy seed filling, and turned the extra dough into mini cinnamon buns.
I rolled the dough out thinner than I did previously when I made them with yeast ones, and pretty sure thinner than what my grandma does - and I quite like it! On top they get crispy, almost cookie-like, but still have a bit of softness on the bottom. The buns are very soft throughout.