Sourdough Cinnamon Buns

Soft & Fluffy Sourdough Cinnamon Buns | The Perfect Cosy Autumn Bake

Did someone say Autumn?

The cosy season is fast approaching, and you know what that means—it's officially time for warm spices, comforting bakes, and filling the house with the irresistible smell of cinnamon. And what better way to welcome the season than with these incredibly soft and fluffy sourdough cinnamon buns?

If you've followed me over on TikTok (@fooddivine), you'll know that I have PCOS and I'm currently being investigated for adenomyosis and endometriosis. Bloating has become something I deal with regularly, but since switching to sourdough baking I've personally noticed a huge difference. I experience far less bloating than I used to, and it even seems to have helped with my lactose intolerance.

I can't say for certain whether that's due to the natural fermentation process or the lactic acid bacteria making lactose easier to digest, but it's been a welcome change for me. Of course, everyone's body is different, so your experience may vary.

What I do know is that these sourdough cinnamon buns are everything you could want in an autumn bake. They're pillowy soft, lightly sweet, packed with buttery cinnamon sugar, and finished with a smooth cream cheese frosting with just the right amount of tang. Honestly... what's not to love?

Whether you're looking for the perfect weekend bake, a cosy breakfast, or an impressive treat to share, this easy overnight sourdough cinnamon bun recipe is one you'll come back to again and again.

Ingredients

For the Dough

• 600g bread flour

• 150g active sourdough starter

• 50g caster sugar

• 1 egg

• 60g melted salted butter

• 400g warm whole milk

For the Cinnamon Filling

• 100g softened salted butter

• 75g caster sugar

• 75g soft light brown sugar

• 1½ tbsp ground cinnamon

For the Cream Cheese Frosting

• 75g softened salted butter

• 200g icing sugar

• 1 tsp vanilla extract

• 150g full-fat cream cheese

How to Make Sourdough Cinnamon Buns

1. Mix the Dough

In a large bowl, whisk together the warm milk, active sourdough starter, caster sugar, egg, and melted butter until well combined.

Add the bread flour and mix until a shaggy dough forms. Knead for around 10 minutes by hand, or use a stand mixer fitted with a dough hook until smooth and elastic.

2. First Rest

Cover the bowl and allow the dough to rest for 1 hour.

3. Strengthen the Dough

Perform your first set of coil folds by gently lifting the dough with damp fingertips and allowing it to fold underneath itself.

Cover and rest for 30 minutes.

Repeat this process every 30 minutes for a total of four sets of coil folds.

4. Bulk Fermentation

Leave the dough to bulk ferment until it has almost doubled in size.

Depending on your dough temperature, this can take anywhere between 1–4 hours.

The most accurate way to judge fermentation is by measuring your dough temperature immediately after mixing and using a sourdough bulk fermentation chart as a guide.

Dough Temperature	Estimated Bulk Fermentation Time
20°C (68°F)	4–5 hours
21°C (70°F)	3½–4½ hours
22°C (72°F)	3–4 hours
23°C (73°F)	2½–3½ hours
24°C (75°F)	2–3 hours
25°C (77°F)	1½–2½ hours
26°C (79°F)	1–2 hours
27°C (81°F)	45–90 minutes

Make the Cinnamon Filling

Mix together:

• softened butter

• caster sugar

• light brown sugar

• cinnamon

until smooth and spreadable.

Shape the Cinnamon Buns

Lightly flour your work surface and roll the dough into roughly a 15 x 9-inch rectangle.

Spread the softened butter evenly across the dough.

Sprinkle the cinnamon sugar mixture evenly over the butter.

Using a sharp knife or pizza cutter, cut into 14–16 equal strips.

Roll each strip into a swirl and place into a lined 9 x 13-inch baking tin.

Second Proof

Cover the tray with plastic wrap.

You have two options:

• Refrigerate overnight for the best flavour and bake the next morning.

• Leave at room temperature for another 1–3 hours until lightly puffed.

Bake

Preheat your oven to 180°C (160°C fan).

Bake for 20–25 minutes, or until the tops are lightly golden.

Allow the buns to cool for a couple of hours before frosting.

Make the Cream Cheese Frosting

Beat together the softened butter, icing sugar, and vanilla extract until pale and fluffy.

Add the cream cheese and mix until smooth.

Spread generously over the cooled sourdough cinnamon buns.

Tips for the Best Sourdough Cinnamon Buns

• Use an active, bubbly sourdough starter for the best rise.

• Don't rush the bulk fermentation—temperature is far more important than the clock.

• Overnight proofing develops an even deeper flavour.

• Frost only once the buns have cooled to stop the cream cheese icing from melting.

• These buns freeze beautifully before or after frosting.

Frequently Asked Questions

Can I make these sourdough cinnamon buns overnight?

Absolutely! In fact, I recommend it. An overnight proof in the fridge develops more flavour and makes them perfect for baking fresh the next morning.

Why use sourdough instead of commercial yeast?

Natural sourdough fermentation creates a richer flavour, softer texture, and many people find it gentler on digestion compared to yeasted doughs.

How should I store them?

Keep them in an airtight container for up to three days. They can also be frozen for up to three months.

There's something incredibly comforting about baking with sourdough as the weather turns cooler. These soft, fluffy sourdough cinnamon buns are packed with warming cinnamon, buttery sweetness, and a silky cream cheese frosting that makes every bite feel like autumn in a bun.

If you give this recipe a try, I'd love to see your creations! Tag me over on TikTok @fooddivine so I can share your beautiful bakes.