Go Back Email Link
–+ servings

Sourdough Morning Buns

These flaky, sourdough pastries are a labor of love that is absolutely worth the wait. Made with a laminated dough similar to a croissant, they are rolled up with an orange-cinnamon filling and tossed in sugar while warm. They are crisp on the outside, tender on the inside, and perfect for a slow weekend breakfast.
Prep Time:1 hour 45 minutes
Cook Time:20 minutes
Total Time:20 hours

Equipment

  • 1 Stand Mixer (recommended)
  • 1 Rolling Pin
  • 1 Muffin Tin (12-cup standard or 6-cup large)

Ingredients

For the Dough

  • ¾ cup sourdough starter active and bubbly
  • ½ cup water warm
  • ¾ cup milk warm
  • ⅓ cup granulated sugar
  • 1 ½ teaspoon salt
  • 1 cup bread flour
  • 3 ½ cups all-purpose flour
  • 2 tablespoon unsalted butter room temperature
  • 2 tablespoons vegetable or avocado oil (or other neutral oil)

For the Butter Block

  • 1 cup unsalted butter softened
  • ½ teaspoon salt
  • 2 tablespoon all-purpose flour

For the Filling

  • 2/3 cup granulated sugar
  • 1 tbsp cinnamon
  • 1 medium orange zest only
  • 6 tablespoons unsalted butter softened

For the Coating and the Pan

  • 3 tablespoons melted butter for brushing pan and buns
  • ½ cup sugar
  • 1 medium orange zest only
  • 2 teaspoons cinnamon
US Customary - Metric

Instructions

Day 1: Make the Dough

  • Mix dough ingredients. In a stand mixer with the whisk attachment, mix sourdough starter and warm water. Add milk and sugar; whisk until smooth. Add bread flour, 1 cup of AP flour, and salt.
  • Finish and knead. Switch to the dough hook. Add the 2 tbsp butter and avocado oil. Slowly add remaining AP flour until the dough comes together but is still slightly tacky. Knead on medium speed for 6-8 minutes until shiny and smooth.
  • First Rise. Place dough in an oiled bowl, cover, and let rise until doubled (8-12 hours).

Day 2: Laminate, Fill and Shape.

  • Make butter block. Mix 1 cup softened butter with ½ teaspoon salt and 2 tablespoons flour. Shape into a 13x18 inch rectangle between parchment paper. Chill until firm but flexible.
  • Enclose and seal. Roll the dough into a large 18x26 inch rectangle. Place the butter block on the lower half, fold the dough over to enclose it, and pinch seams to seal.
  • Fold and roll. Roll out gently and perform a letter fold (fold into thirds). Chill for 30 minutes. Repeat this fold 2 more times (chilling 30 mins between each). Chill for 1 hour after the final fold.
  • Make the filling. Mix the filling sugar, cinnamon, salt, and zest of 1 orange. Roll the dough into a large rectangle. Spread with 6 tablespoons softened butter and sprinkle with the sugar mixture.
  • Shape. Cut into 12 strips (for standard tin) or 6 strips (for jumbo). Roll into spirals. Place in a buttered muffin tin. Proof for 2-4 hours until puffy.
  • Bake Preheat oven to 375°F (190°C). Bake 18-20 minutes (standard) or 22-24 minutes (jumbo) until golden. Zest the remaining orange while they bake.
  • Toss in coating. Cool in pan for 5 minutes only. While warm, brush with melted butter and toss in a mixture of the coating sugar, cinnamon, and remaining orange zest.

Notes

The Golden Rule: If the dough ever fights you or the butter starts to melt, stop immediately and put it in the fridge for 20 minutes. Cold dough is happy dough!
Storage: These are best eaten fresh. Store leftovers at room temperature for 2 days. To reheat, bake at 350°F for 6-8 minutes. Do not microwave.

Nutrition

Calories: 535kcal | Carbohydrates: 68g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 432mg | Potassium: 126mg | Fiber: 2g | Sugar: 28g | Vitamin A: 908IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg
Servings: 12 buns
Calories: 535kcal
Author: Katie Shaw