We've written the steps for this recipe with rough times so that you can have fresh cinnamon buns for 9 AM the day after prepping.

What could be better than that? Simply adjust your timing as needed to ensure fresh and gooey cinnamon buns that are ready when you want them. 

Sourdough Cinnamon Buns

For the dough:
165g buttermilk
30g butter 
1 egg
110g sourdough starter
24g sugar
300g Flourist Sifted Red Fife Flour
4g salt

For the cinnamon sugar filling:
105g brown sugar
6g cinnamon
25g butter, melted and cooled slightly

For the cream cheese frosting:
30g butter
80g cream cheese
70g icing sugar

To have cinnamon buns ready for 9am

6pm the night before begin prepping the dough
Warm the buttermilk and butter just until the butter is melted. Allow to cool slightly. In a mixing bowl combine the egg, sourdough starter, and sugar and mix with the paddle attachment. Slowly steam in the buttermilk and butter mixture with the mixer on low. After the liquids are combined, add the flour and mix just until it comes together. Let rest for 30 minutes.

6:45pm
Add the salt and switch to a dough hook. Knead for 5-6 minutes until the dough is smooth and elastic. Cover with a tea towel and let sit for 30 minutes.

7:15pm
Fold dough as you would sourdough. Cover again and let sit for 30 minutes.

7:45pm
Fold dough again and let sit for another 30 minutes. 

8:15pm 
Fold dough again and let sit for another 30 minutes

8:45pm
Fold dough again for a total of 4 folds with 30 minute rests in between. After this last fold, cover with tea towel and set aside in a place that stays relatively at room temperature without too many fluctuations. Let rest overnight for at least 10 hours and up to 12 hours.

6:45am - 7am
Deflate the dough (it should have risen considerably overnight) and invert onto a floured counter. Roll out the dough into a rectangle that is about 8 inches high and 16 inches long. Melt the butter for the topping and allow to cool slightly before brushing onto the entire surface. Combine the brown sugar and cinnamon and sprinkle onto the top of the dough, leaving a 3/4" strip along the length of the dough to seal up the spiral when you roll it up. Press down the sugar/cinnamon mixture slightly before rolling up the dough beginning at the opposite side of the exposed strip. Press into the exposed strip slightly (the butter will help it to adhere to itself). Cut into 2 inch pieces (this will yield 8 cinnamon buns) and transfer, spiral side up, into an 8" square cake pan. Cover with a tea towel and let rise until they are almost touching, about 1 hour to 1 hour and a half. 

8am (or 8:30 depending on how quickly your buns rise) 
Preheat oven to 350°F. Bake the cinnamon buns for 25-30 minutes until nice and golden, rotating the pan halfway through your bake. Remove from the oven and let cool slightly. While your cinnamon buns are cooling slightly cream together the frosting ingredients. 

9am
Top your cinnamon buns and enjoy!