Sourdough cinnamon bun

This sourdough cinnamon bun recipe makes the tastiest plant-based snacks. Start on time and plan ahead to make this recipe with your sourdough.

feed your starter at 10 am(starter recipe) 3 pm check starter and begin dough

• mix the dry goods
• mix with the liquid
• let it sit for 30 min
• than mix with 120 gr of sourdough starter 
• knead the dough in the kitchen aid for about 8 min until gluten structure develops 
• let the dough rise for about 5 hours 
• push the air out of the dough and roll into a squire 
• mix 150 soft butter with 1 tablespoon of cinnamon and 100 cane sugar 
• spread it out over the dough
• fold the dough from the top to the middle and fold the bottom over the whole dough
• slice in 18 thin slices and slice these also al the way in the middle 
• fold the buns and put them on baking trays
• cover them with a wet towel and put them in the warm fridge (9c)over night.
• bake in the morning 10 am, cover with egg yoke milk base. 190c 24 min   
• when there done glaze them with cinnamon sugar syrup about three times in 30 min 
• save at room temperature
• when transferring heat them above the fire