Maple Cream Cinnamon Buns

Maple Cream Cinnamon Buns

Maple cream cinnamon buns are a delicious way of using up extra sourdough starter.  I've based this recipe off King Arthur Flour's Buttery Sourdough Buns.  I use the same base, but my method diverges when it's time to fill and finish it. 

Dough

• 120g sourdough starter, fed 
• 361g All Purpose Flour
• 2 1/2 teaspoons instant yeast 
• 14g sugar
• 1 1/4 teaspoons salt
• 1 large egg
• 71g soft butter
• 152g lukewarm water

Combine all of the ingredients in a mixer and mix until the dough forms a ball. Then take the dough out of the bowl and stretch and fold it a few times before adding it to a well greased bowl.  Let it rise for about an hour to hour and a half -- until it doubles in size.  Alternately - you can put the dough in the fridge for about 12-15 hours, then let it warm up for an hour before rolling. 

Now it's time to roll out the dough.  You want to roll it into a wide rectangle approximately 12 x 16 inches and about 1/4 inch thick. The shorter side should be closest to you.

Filling
1/2 cup Real Maple Cream
2 tablespoons ground cinnamon

Let your maple cream warm up a bit, so it's easier to spread.  Once you have your dough rolled out, carefully spread the maple cream in an even layer, leaving a 1/4 inch border around all sides.  Liberally sprinkle the cinnamon on top of the cream. 

Then roll the cinnamon buns into a log. Cut the buns approximately 2 inches thick and place swirl-side up in your pan.   I like to bake these in mini loaf pans, so each person can get two buns (much easier for portion control), but you can also add them all to a 9 inch baking pan - either round or square.  Leave about an inch or so between each bun as you layer them into the pan because they are going to rise and spread. 

Sprinkle a little more cinnamon on top and loosely cover with a towel for about a 1/2 hour until they finish rising.  In the meantime, preheat your oven to 375F degrees.  

When the buns are ready, bake them for 15-20 minutes (they won't brown much). 

Glaze
2 cups powdered sugar
2-3 tablespoons milk (I use coconut milk) or lemon Juice

Whisk the milk or juice into the sugar vigorously until well combined.  Start with one tablespoon of liquid and add more as needed until it forms thick ribbons.  Then gently drizzle the glaze over the cooled buns. (If you put the glaze on while it's warm, it will melt). 

Then you can dive in!