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Recipe by My Kosher Recipe Contest

Sourdough Cinnamon Buns with Cream Cheese Chocolate Truffle Frosting

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Sourdough Cinnamon Buns with Cream Cheese Chocolate Truffle Frosting
Dairy Dairy
Medium Medium
24 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts - Egg - Dairy
18 Hours
Diets

No Diets specified

Submitted by Chani Kadin

 

There’s nothing as yummy as warm cinnamon buns with cream cheese frosting. This recipe is a bit of a twist on the classic, and with the authentic sourdough element at least I feel like it has a healthy element to it. Enjoy them straight out of the oven and they are just heavenly!

Ingredients

Dough

  • 1 cup active sourdough starter

  • 1/4 cup warm water

  • 1 cup warm milk or almond milk (30 seconds in the microwave)

  • 4 cups all purpose flour

  • 1/3 cup sugar

  • 1/4 cup oil

  • 1 egg

  • 1 teaspoon salt

Filling

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 tablespoon ground cinnamon

  • 1/4 cup oil

Frosting

  • 8 oz cream cheese, room temperature

  • 1/2 stick butter, room temperature

  • 2 cups confectioner’s sugar

  • 1 teaspoon vanilla extract

  • 1/2 cup Gefen Dairy Choconut Spread

  • Red and White Mint Candies (optional)

Directions

Prepare the Cinnamon Buns

1.

In a mixing bowl with a dough hook, combine the starter, water, milk and 2 cups of the flour. Mix to form a thick batter. Cover the bowl and let rise for 30 minutes.

2.

Add the remaining dough ingredients (the flour last). The dough should be elastic and clear the sides of the bowl. Knead for 2-3 minutes.

3.

Transfer the dough to a bowl sprayed with cooking spray, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 60 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and repeat 60 minutes later, and then another 60 minutes later. (Total ferment time is 3 hours).

4.

In a small bowl, combine the granulated sugar, brown sugar and cinnamon. Place the dough onto a floured surface without kneading out the air. Roll the dough to 2- 16″ x 10″ rectangle. Generously brush the surface of the dough with oil. Sprinkle the cinnamon sugar over the entire rolled out dough.

5.

Working from the long side, tightly roll the dough into a log. Use a serrated knife to cut the log into 1.5″-wide buns. Place the buns in 2- 9×13 pans leaving a little bit of space between each bun to rise. Generously brush the tops of the buns with the oil. Cover the buns with plastic wrap and refrigerate overnight.

6.

In the morning, take the pan out of the refrigerator. Allow the buns to rise at room temperature until they’re puffy and almost filling the pan, about 2 hours. (I usually place them on top of the stove while oven is on 200ºF.)

7.

Preheat the oven to 375°F. Bake the buns until they’re until golden brown and set in the center, about 30 minutes.

8.

While the buns are baking, make the frosting. Place butter and cream cheese in microwave for 20 seconds. Mix until smooth. Add the confectioner’s sugar and vanilla. Then add Choconut Spread.

9.

Take a few mint candies and crush with a rolling pin.

10.

Spread cream cheese icing generously over the buns and sprinkle crushed up mint candies. Serve warm! Yum!

Recipe tags

Chani Kadin choconut cinnamon buns my kosher mykosher mykosher.com overnight sourdough twist on the original
Sourdough Cinnamon Buns with Cream Cheese Chocolate Truffle Frosting

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