Sourdough Cinnamon Brains Buns featuring Cinnamon PLUCK

We had a delicious time crafting this special recipe with J the Nutritionist and sourdough maven, Jess aka head baker/ owner of Ashie’s Bread Co. and Lauren’s big sis.

Re-watch the episode for all the details!

You can follow Jess’ baking journeys on Instagram @ashiesbreadco

Make sure you visit eatpluck.com/discount/FRANKLY (or eatpluck.com and use code FRANKLY for 15% off) for all your PLUCK seasonings!

Ingredients for the dough:

  • 200g whole milk room temp

  • 120g sourdough starter, active and bubbly

  • 70g granulated sugar

  • 1 large egg

  • 430g all purpose flour

  • 5g salt

  • 113g soft unsalted butter

Ingredients for the filling:

  • 113g unsalted butter

  • 3/4cup brown sugar

  • 2T cinnamon brains

Ingredients for the frosting:

  • 4oz cream cheese

  • 113g soft butter

  • 1t cinnamon brains 

  • 2t vanilla

  • 2-3T heavy cream or milk 

  • 3 cups powdered sugar

  • Pinch of salt (optional but amazing) 

Mix the dough:

  • Mix the starter and milk until combined

  • Add the granulated sugar and egg mix well

  • Add flour, and salt to bowl and mix until a shaggy dough forms. 

  • Then add the butter until fully incorporated. This can be done by hand but is a lot easier with a stand mixer. Do not attempt this with cold butter. It must be room temp soft to the point that your finger will go through it when pressed on it, that soft.

  • Cover and let rest right in the mixer for 20 mins.

  • After 20 mins knead the dough in the stand mixer with the dough hook for about 12 minutes. The dough is ready when it is smooth and pulls away from the sides of the bowl.

  • Cover the dough with either a damp cloth or plastic wrap and let it sit for 9-10 hours or overnight at around 72 degrees, warmest spot in your house. 

Shape the dough:

  • Dust your surface with flour and pat the dough out into a rectangular shape. You want it approximately 12x18” with the longest edge closest to you. 

  • Mix together the filling ingredients. You can mix the cinnamon brains and brown sugar together with the soft butter or you can spread the soft butter on the dough first and then sprinkle the sugar mixture on top.

  • Leave a small margin at the top of the dough without the cinnamon sugar so when you roll it up you can get a good seal. You do want to cover the other three sides though with the sugar mixture. Start from the edge closest to you and roll up in a tight roll. 

  • Take a non-serrated chef knife or a pastry cutter or unflavored non-waxy dental floss and cut the rolls into 12 equally sized rolls. I like to cut mine in half, then thirds then cut each third in half.

  • Arrange the rolls evenly spaced to allow for rising into a 9x13 pan. I used a similar sized baking sheet and it worked great (just put foil under the pan to prevent dripping all over your oven).

  • Cover for a second rise until the rolls are nice and puffy, about an hour or two- times vary based on the temp of your home and cinnamon can slow down the rise in sourdough also. 

  • Preheat your oven with the rack in the center of the oven to 350. Bake for 25-30 minutes until the rolls are golden brown.

  • Allow to cool for 15 mins before you ice them.

Make the Frosting:

  • While the rolls cool mix the butter and cream cheese in stand mixer until light and fluffy. You can use a whisk attachment or paddle attachment for this. Scrape the sides of the bowl.

  • Add in the vanilla and cream or milk. Scrape down the sides of the bowl as needed. 

  • Add in the powdered sugar and cinnamon brains with the mixer off.

  • Turn mixer on low and increase the speed once the powdered sugar is mostly mixed in. Mix until all of the ingredients are combined well. 

  • Dollop with your desired amount of frosting and enjoy! 

Frankie ValComment