Sourdough Cinnamon Buns
Naturally Sweet, Fluffy + Totally Irresistible
There’s something about the smell of cinnamon buns baking that turns a regular day into a cozy, memory-making kind of day. These sourdough cinnamon buns are made with slow-fermented dough, real ingredients, and a naturally sweet twist using raw turbinado sugar.
They’re soft, fluffy, gently sweet, and full of that rich cinnamon flavor you crave—but without the processed sugar crash. My boys devour these, and I won’t lie—I have to freeze half the batch to keep from eating them all in one go.
Why Turbinado Sugar?
I use raw turbinado sugar instead of conventional white sugar because it’s minimally processed and retains some of the natural molasses from the sugar cane. That means:
Lower glycemic impact 🙌
More trace minerals (like calcium and potassium)
A richer, caramel-like flavor that’s perfect for cinnamon buns
Holistic baking doesn’t mean compromising on flavor—it means upgrading the ingredients so your body actually loves what you’re eating.
Recipe
Sourdough Cinnamon Buns
Fluffy, naturally sweet sourdough cinnamon buns with a caramel-like filling and slow-fermented goodness.
Ingredients
Dough:
280g filtered water (room temperature)
140g bubbly, active sourdough starter
475g organic all-purpose flour
2 Tbsp honey
¼ cup salted butter, softened
1 tsp salt
Filling:
Melted butter (for brushing)
⅓ cup raw turbinado sugar
1 Tbsp cinnamon
Instructions
Mix all dough ingredients in a bowl until a shaggy dough forms.
Perform 4 stretch-and-folds over 2–3 hours.
Cover and bulk ferment on the counter for 24 hours.
Roll dough into a rectangle. Brush with melted butter, leaving ½” at the end.
Mix cinnamon and turbinado sugar. Sprinkle evenly over dough.
Roll up tightly and slice into 8–10 buns.
Place in a buttered glass baking dish. Cover with a towel and let rise for 2 hours.
Brush with melted butter or whisked egg.
Bake at 375°F for about 25 minutes, until golden.
Cool slightly before enjoying
Tips:
✨ For extra gooeyness, top with frosting or a maple glaze.
🧊 Freeze leftovers to avoid eating them all in one sitting.
These buns are one of those recipes I’ll keep forever—because they feel like home, taste like joy, and remind me why I love slow, nourishing food.
Let me know if you make them! Tag me on IG so I can see your beautiful buns (and maybe drool a little): @wellness.with.juanita
