Sourdough Cinnamon Buns

These cinnamon buns are way too tasty to even deal with rationally. The dough is incredibly soft and pillowy. The filling and icing have cinnamon and butter coming out of places we’re not even going to talk about. What’s the catch? It takes a whopping 36 hours to make. Yeeesh. If you want them ready for breakfast, start in the evening two days before you want to eat them.

Levain:
150g 100% hydration sourdough starter, just after it has doubled
340g Water
340g AP flour

Mix that up real good, and let it sit in a warm place overnight. Twelve hours, or until doubled. While that’s going down, wash, peel, dice, and boil one medium-largeish potato. Any will do, but a good mashed potato variety like Yukon Gold is ideal.

Dough:
1 stick butter
3 large eggs
1 1/2 tbsp honey
1 tsp vanilla
130g mashed potatoes
195g buttermilk
all the levain
700g AP flour
21g salt

In a bowl, cream the butter, then mix in the eggs, honey, and vanilla. Stir until smooth. Add the potatoes, buttermilk, and all the levain. Stir until smooth. Add the flour and salt, then knead until gluten starts to develop. The dough will be quite moist, but should be workable because of all the butter. Set that in a cool place and ask it to rise until doubled for about 8-12 hours. If it doesn’t want to, threaten to take away its toys. That’ll teach it.

While that’s rising, make the filling. To do that, take

1 stick butter
85g cream
300g dark brown sugar
1 1/2 tsp cinnamon

and place them in a pot on the stove. See if you can get them to do their Great American Melting Pot impression.

Once the dough is done doing its thang, divide it into two pieces. Label them Piece One and Piece Two with edible marker. This step is very important, don’t skip it. Roll Piece One into a large square on a very well floured counter top. Paint on a generous amount of the filling, and roll it up into a log. Cut up the log into 6 pieces and put the pieces in a baking pan. Do the same thing with Piece Two (here is where the labeling is handy). Put the baking pan in the fridge to double overnight.

In the morning, preheat your oven to 400˚F. Pop the buns right into the oven from the refrigerator, and cook for 25-35 minutes, depending on how thick you made them. When they’re done, drizzle on the extra filling. Eat.

If you’re interested in making these and don’t have a sourdough starter, email me for help in converting this to packaged yeast.

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