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For the dough

For the filling

For the topping

Nutrition: Per serving (12)

  • kcal452
  • fat16g
  • saturates10g
  • carbs69g
  • sugars32g
  • fibre2g
  • protein8g
  • salt0.8g

Method

  • step 1

    Make sure your starter is active – it should be nice and bubbly. If it isn’t, feed it and wait until a tsp of the starter floats in warm water.

  • step 2

    Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough – make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.

  • step 3

    Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size.

  • step 4

    Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.

  • step 5

    Butter and line a square baking tin – smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it’s completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.

  • step 6

    Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly.

  • step 7

    Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.

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Comments, questions and tips (20)

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Overall rating

A star rating of 5 out of 5.2 ratings

rachelbrodier68879

question

Can you make it in a muffin tin? And do individual buns? How long would they cook for?

KazzyC

Only needed half the topping that was more than enough.

tomboleonard84659

I made these using my starter discard and they were a little sour so next time I would use a fresher starter. Also they can take twice as much filling. I reduced the amount of icing by a third but with the sourness that was a mistake!

Like others I had trouble rolling the dough due to stickiness -…

tomboleonard84659

I made them again this time with a fresh starter. I increased the filling by 50% and made the full amount of icing. They were much better.

JungleGirl

These were absolutely delicious! I only gave them 4 stars, as there was no way I could roll them out due to the dough being too sticky, so I patted them out into a vague rectangle of approx the measurements in the recipe. They take days to make, but they are worth it and were gobbled up by my family…

rod.webb90337

Can’t quite believe how easy this was, having never tried to make an enriched sourdough before, or how successful. Genuinely, I think these are the best cinnamon rolls I’ve ever eaten.

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