Cinnamon buns are one of those treats that takes me right back to my childhood. The ever so amazing combination of sugar, butter, cinnamon and light fluffy dough – what could be better?!


I set out to create a recipe that was dare I say “almost” healthy so that my kids could also enjoy this treat and I didn’t have to spend the next 24 hours peeling them off the ceiling from the sugar high.

Now – before we go any further I have a confession…I am NOT a baker and this is the very first time I have made cinnamon buns. They turned out AMAZING! Even with me completely butchering and combining about 5 recipes I found online. So if you are a newbie – feel confident that you also can create this masterpiece!



  • 1 cup sourdough starter
  • 1/4 warm water
  • 1 tsp salt
  • 1/3 cup butter or coconut oil
  • 2 eggs
  • 1 cup sprouted whole wheat flour
  • 1-2 cups red fife flour (low in gluten)


  • 1/2 cup butter (softened)
  • 1 tbsp cinnamon
  • 1/3 cup palm sugar
  • 1 tbsp brown sugar
  • 1 tbsp cane sugar (optional)


Measure the sourdough starter into a large mixing bowl.  Add the warm water, salt, melted butter or coconut oil, and eggs. Mix well.

Gradually add the flour until the dough forms a ball and is soft, not sticky.

Turn out onto lightly floured surface and need until smooth and elastic, place the dough into a lightly oiled (coconut oil)  bowl, turning to coat. Allow to rise until double. The length of rise will depend upon how active your starter is. I let mine raise about 7 hours.

Punch dough down and roll out on a lightly floured surface into approx 18 x 20 inch rectangle.

Prepare the filing. Mix all the ingredients in a small bowl. Spread the dough with the filling.

Starting on the long side, gently roll the dough into a log. Using a piece of string, slide it under the roll, wrap around and cross the strings cutting off approx 1 inch pieces.

Place in oiled 9×13″ baking dish and let sit covered with towel for approx 1 hour.

Preheat the oven to 350 degrees and bake for 30 minutes.

Remove from oven and ENJOY!

image_pdfOpen as PDFimage_printPrint Post