Sourdough Apple Cider Cinnabuns!
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • For the Dough:
  • 3 cups AP flour
  • ½ cup sourdough starter discard (what is left over after feeding starter. I used King Arthur starter)
  • 2 tbsp. sugar
  • ½ tsp. salt
  • ⅓/4 tsp. instant yeast
  • ½ tsp. baking powder
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ⅛ tsp. allspice
  • ⅓ cup King Arthur cinnamon bits (link above)
  • 1 egg room temp
  • ½ cup whole milk
  • ¼ cup boiled apple cider
  • ¼ cup water
  • 3 tbsp. unsalted butter
  • For the Filling:
  • ⅓ cup of King Arthur apple cinnamon jammys (link above, can use more or less, depending on taste)
  • 4 tbsp. melted unsalted butter
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ½ tsp. salt
  • 1 tbsp. cinnamon
  • pinch of all spice
  • Icing:
  • 1 cup powdered sugar
  • 2 to 3 tbsp. boiled apple cider
  • 2 to 3 tbsp. heavy cream
  • 2 tsp. vanilla paste or extract
  • ½ tsp. of salt
  • ⅛ tsp. ground mace (can sub nutmeg if you can't find)

Instructions
  1. For the Dough:
  2. Add all the dry ingredients together including the cinnamon chips in the bowl of a stand mixer fitted with the dough hook. Mix to combine.
  3. In a large heat proof measuring cup or bowl add the wet ingredients plus the butter but less the egg and sourdough discard. Stir to combine and microwave gently until warmed, about 110 degrees.
  4. Add the liquid mixture, sourdough discard and egg to bowl with the dry ingredients. Mix on low with the dough hook for about a minute or two, then increase speed to medium high until a smooth dough forms. For about 3- 5 minutes more. Dough will still be sticky to the touch. Remove bowl from stand and cover with plastic wrap and a clean kitchen towel. Set in a warm place at room temp for 1½ to two hours.
  5. In a small bowl mix the sugars, salt, cinnamon and allspice together and set aside. In another heat proof small bowl, melt the butter completely in the microwave. Set aside.
  6. Once the dough has proofed it will have almost doubled in size. Prepare your work surface with some flour. Turn the dough out onto the floured surface and kneed the dough for a few minutes until smooth and not sticky to the touch. Gently roll the dough out into a long rectangle about ¼ of inch or so thick. Roughly about 24 inches by 11.
  7. Next brush the butter over the dough, leaving just about an ½ inch around the edges. You can also use your hands. Leave a little bit of the melted butter for later.
  8. Sprinkle the sugar mixture over the buttered dough. Use your hands to evenly spread out. Pour the remaining butter over the sugar and spread into the sugar until evenly coated. Sprinkle the jammy bits over the sugar.
  9. Gently roll the dough in towards you, evenly until you have round log, seam side down. With a sharp large kitchen knife, cut the dough into rounds, about 2 to 2½ inches thick.
  10. Spray a large round cake pan or pie pan with non-stick spray. Gently place the rolls into the prepared pan. Depending on how thick you cut the rolls you may need two pans. You don't want to overcrowd because they will puff up again.
  11. Cover the rolls at room temp for about an hour until they have almost doubled in size.
  12. Pre-heat the oven to 375 degrees. Place the proofed rolls in the oven on the middle rack and back for 30 to 35 minutes until golden brown, puffed and the cinnamon and sugar is bubbling.
  13. Prepare the glaze while the rolls bake.
  14. For the Glaze:
  15. In a medium bowl, combine all the glaze ingredients together and whisk to combine until smooth. Should be thicker, but not too thick. Should be pourable. If too thick add more cream 1 tbsp. at time until desired consistency is reached. Set aside.
  16. Frost the Buns:
  17. When the rolls are done baking pour the glaze over the hot rolls evenly, letting it seep down into all the nooks and crannies. Allow to sit for about 10 minutes so the glaze can settle in.
  18. Serve warm.
  19. Can store leftovers in airtight container at room temp for up to 2 days. In the fridge for up to 5 and you can freeze wrapped securely in plastic wrap, foil and freezer bag for up to 2 months.
  20. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/09/05/sourdough-apple-cider-cinnabuns-check-out-my-buns/