Sourdough Cinnamon Knots with Buttermilk
Soft and fluffy sourdough cinnamon knots made with buttermilk and filled with sweet cinnamon sugar—perfect for breakfast, brunch, or a cozy treat.
Servings 12 knots
Ingredients
For the dough:
- 150 g active sourdough starter fed and bubbly
- 250 g buttermilk room temperature
- 50 g sugar
- 1 egg
- 450 g all-purpose flour
- 5 g salt
- 60 g butter softened
For the filling:
- 50 g butter softened
- 60 g brown sugar
- 1½ tsp ground cinnamon
Optional glaze:
- ½ cup powdered sugar
- 1 –2 tbsp lemon juice
Instructions
- In a large bowl, whisk together sourdough starter, buttermilk, sugar, and egg.150 g active sourdough starter, 250 g buttermilk, 50 g sugar, 1 egg
- Add flour and salt. Mix into a shaggy dough.450 g all-purpose flour, 5 g salt
- Knead in the softened butter until the dough is smooth and elastic (about 5–8 minutes).60 g butter
- Cover and let rise at room temperature for 4–6 hours, or until doubled. Refrigerate overnight if desired.
- Roll the dough into a rectangle (about 12x16 inches). Spread softened butter over the surface.50 g butter
- Sprinkle with brown sugar and cinnamon. Fold the dough in half lengthwise.60 g brown sugar, 1½ tsp ground cinnamon
- Cut into 1-inch strips, twist each strip, and tie into a knot.
- Place knots on a parchment-lined baking sheet. Cover and let rise for 1–2 hours until puffy.
- Preheat oven to 375°F (190°C). Bake knots for 15–18 minutes, or until golden.
- Optional: Mix powdered sugar and lemon juice for a glaze and drizzle over cooled knots.½ cup powdered sugar, 1 –2 tbsp lemon juice
Notes
- You can freeze shaped knots before baking—just thaw, rise, and bake when ready.