Jumbo Orange Coconut Sourdough Cinnamon Buns
These Orange Coconut Sourdough Cinnamon Buns are everything that is perfect with the world - they are pillowy, they are indulgent and they are filled with coconut almond cream. That is all, the decion now is yours ~
Ingredients
Dough
- 4 cups ap flour or bread flour (477g)
- 1/2 cup coconut milk (133g)
- 13 tbsp unsalted butter , cut in ¼" pieces (191g)
- 4 large eggs
- 4 tbsp granulated sugar (48g)
- 2 tsp kosher salt (11g)
- 1 cup ripe sourdough starter (200g)
- 2 tsp orange zest (5g)
Coconut Almond Cream
- 1/2 cup granulated sugar (100g)
- 1/8 tsp kosher salt
- 1/2 cup almond flour ( or ground dry almonds) (48g)
- 8 tbsp unsalted butter, softened (1 stick)
- 1/2 cup coconut flour (or ground dry coconut flakes) (56g)
- 2 tbsp ground cinnamon (16g)
- 1/2 tsp almond extract (optional)
Glaze With Cream Cheese
- 8 tbsp unsalted butter softened (113g)
- 1 cup powdered sugar (125g)
- 5 tbs cream cheese (70g)
- 1 tsp vanilla extract
- 1/8 tsp kosher salt
- 2 tbsp coconut milk (plus more to taste, see notes)
- 1 tsp orange zest (plus more to taste)
Glaze With Heavy Cream
- 1 cup powdered sugar (125g)
- 1½ tsp vanilla extract
- 1/2 cup heavy cream
- 2½ tbsp coconut milk (plus more to taste, see notes)
- 1 tsp orange zest (plus more to taste)
Instructions
The Evening Before
- Either in a bowl or in a stand mixer fitted with the dough hook attachment, add the eggs, coconut milk, sugar, orange zest and sourdough starter. Stir until well incorporated.
- Add the flour and salt and mix until incorporated. Let the dough rest for 15 minutes.
- Mix/knead for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. If the dough just doesn’t want to come together and it’s overly wet, add a little flour, a tablespoon at a time until it comes together.
- Add the butter one piece at a time, mixing/kneading after each addition until the previous is absorbed. Continue until all the butter is added and the dough is shiny and smooth, this could take around 8-10 minutes.
- Transfer the mixed dough to a clean bowl and cover well. Let ferment for 2 hours in a warm area.
- After the two hours, place the dough in the fridge for a minumum of 2 hours or overnight * see my notes.
The Big Day
- First, make the coconut almond cream. In a bowl, add all ingredients and beat on medium and then high speed until fluffy and thoroughly combined, about 5 minutes. Set aside.
- Next, take out your dough from the fridge, lightly flour your work surface and the dough, and roll out to an 11×21″ rectangle with a long side closest to your body. Spread the filling evenly over the dough. Starting from the long side, roll the edge into a tight roll to get the pretty spriral and then roll up away from you into a tight log. Cover well with wax paper and chill in the fridge for 10-15 min until firm. This will make slicing cleaner without squishing.
- Using a knife with serrated teeth, cut the log into pieces every 2”. Transfer the cut pieces to a baking pan with even space around each one.
- Cover the pan and proof somewhere warm, around 2-3 hours. The dough will relax and puff up during this time. They're ready to bake when you give the dough a poke and the dimple doesnt puff back out—if not, give the dough additional time to proof * see notes.
- Preheat your oven to 400°F. Slide the buns into the oven once preheated and bake for 20-30 minutes.
Glaze With Heavy Cream
- Add sugar to bowl and whisk in heavy cream and vanilla until mixture resembles a thick batter. Next, add coconut milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. The mixture may look lumpy at first but just continue to stir and it will come together. Spread over the buns once cooled.
Glaze With Heavy Cream
- Combine cream cheese and butter in a medium bowl until smooth, add vanilla and salt and whisk again. Then, add powdered sugar until fully blended. 1 tablespoon at a time, add coconut milk until the mixture reaches a pourable, but still thick, consistency. Spread over the buns while they are still warm -not hot.
Notes
These sourdough cinnamon buns are best the day they're made, but can be reheated the next day. My favorite thing to do is to wrap leftover buns with wax paper and store them in the freezer. Once reheated in the microwave - they are just as gooey and perfect as the day you baked them!