Indulge in our unique Sourdough Cinnamon Buns with a zesty twist – Citrus-Infused Cream Cheese Frosting.
These buns are a blend of sourdough's tanginess and classic cinnamon sweetness. Each bite is a cozy, flavorful delight. Topped with creamy frosting infused with citrus, these buns offer a refreshing and indulgent contrast. They're perfect fresh from the oven or with a warm cup of coffee, making them a delightful treat for your taste buds. These cinnamon buns are a great little morning pick-me-up and will be savored with every single bite!
Ingredients:
Sweet Leavin :
40 g Active starter
40 g breadflour
30 water
10 g sugar
Alternatively you can use the leavin as it is without adding sugar. I have tried both ways and it has given me amazing results each time.
Main dough:
250 g bread flour
250 g All purpose flour ( i have used 50-50 both flours over here.You can use either all purpose or bread flour also)
All of the above sweet leavin
250 g Whole milk
100g sugar
1 whole egg
½ tsp cinnamon
Zest of ½ lemon
Zest of ½ orange
3.5 g salt
100 g unsalted butter
For the filling:
125 g brown sugar
125 g unsalted butter
20 g cinnamon
For the citrus infused cream cheese frosting:
125 g cream cheese
75-100 g butter
125 g powdered sugar
½ tsp vanilla extract
Juice of ½ lemon
Juice of ½ orange
Process:
For the sweet leaven: Mix all the ingredients in a jar and let it rise for 4-5 hours.
Main dough:
Step 1:
Mix all the ingredients in a stand mixer, except the butter. Mix on medium speed until the dough comes together.
Step 2: Then add softened butter slowly. Mix on medium speed again for 20-25 minutes. The dough will become smooth at the end and must pass a windowpane test (where you can stretch the dough as thin as possible without tearing, and you can see your fingers through).
Step 3: Place the dough in a cleaned bowl. Cover it and let it rest for 3-4 hours. Then transfer the dough to the fridge for overnight proofing.
Step 4:
The next morning, prepare the filling. Soften the butter and add it to the cinnamon and brown sugar in a bowl. Mix it all into a smooth paste.
Step 5: Lightly flour your surface. Punch down the dough and dump it on the floured surface. Start rolling the dough using a rolling pin to approximately (18x11 inches). Then spread out the filling all over.
Step 6: Roll the dough from the top/longest side of the rectangle as tightly as possible into a log. Slice the log into 1-1.5 inch pieces using a sharp knife or floss. You should get around 12 pieces.
Step 7: Line a 10x13 inch baking tray with parchment paper. Lightly grease it with butter. Place the cinnamon rolls in them, leaving a little space between them so that when they proof, they will expand and touch each other. Cover and let them proof for 3-4 hours at room temperature at 75°F-78°F.
Step 8: Preheat the oven to 375°F. Bake the cinnamon rolls for 20-25 minutes until they are golden brown.
Cream Cheese Frosting:
Step 1:
Combine the butter and cream cheese in a stand mixer until smooth and fully incorporated. Mix in the vanilla extract, orange juice, and lemon juice until just fully combined. Then with the mixer on low, gradually add the powdered sugar until smooth.
Step 4:
Spread the frosting over the fresh baked cinnamon rolls and enjoy!
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