Week 11 – Sourdough Cinnamon Buns

My mum’s bakery is famous for her cinnamon buns, but this week I’m going to try to make sourdough cinnamon buns.

I love cinnamon buns, and I (maybe controversially) think they do not need icing if the bun itself is good. I’m going to make them with the same method as my mum, but instead of a yeast recipe I’ll use a starter recipe.

I think the key part is that you bake them close together, and as soon as they come out of the oven you flip them upside down so that all that sugary caramel sauce drips through them again – it’s like icing in and of itself! Here’s a picture of some vegan cinnamon buns (regular yeasted dough) I made a few years ago, just to show what I mean when I say you flip them upside down to serve.