Gooey Sourdough Cinnamon Buns (with Hazelnut & Honey)
These gooey sourdough cinnamon buns are the kind that instantly slow everything down. Soft, pillowy, and baked in a rich honey-caramel base, they pull apart in layers and melt into that classic cinnamon bun texture everyone loves.
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These gooey sourdough cinnamon buns are the kind that instantly slow everything down. Soft, pillowy, and baked in a rich honey caramel base, they pull apart in layers and melt into that classic cinnamon bun texture everyone loves.
This recipe started as a way to use sourdough discard, but quickly became something I now make just for the texture alone. The cream poured over the buns before baking creates that signature softness – what you’d expect from the very best gooey cinnamon rolls.
While cinnamon buns aren’t traditionally Swiss, this version leans gently in that direction. A subtle layer of hazelnuts and a touch of honey bring in that quiet warmth you find in so many Swiss bakes – similar to the flavors in my hazelnut croissants or a classic Engadiner Nusstorte.
They’re soft, balanced, and just indulgent enough – the kind of homemade cinnamon buns that disappear quickly from the pan.
What you’ll love about these gooey cinnamon buns
- Ultra-soft, pull-apart texture
- Rich, gooey caramel base
- Made with sourdough discard
- Subtle hazelnut twist (Swiss-inspired)
- Not overly sweet – warm and balanced
What makes these homemade cinnamon buns so gooey?
The combination of a soft dough, a caramel-style base, and a cream pour creates that signature texture.
As they bake, the cream soaks into the dough while the sugar and butter underneath melt into a rich, glossy layer – similar to what you’d expect from classic gooey cinnamon rolls, but even softer.
Ingredients Explained
For the full list of ingredients and their measurements, please refer to the recipe card below
Sourdough discard → adds flavor + softness
Milk + butter → richness and tender dough
Flour → soft, slightly tacky dough is key
Cinnamon + brown sugar → classic warm, gooey filling
Hazelnuts (or almonds) → subtle Swiss-inspired depth
Honey or maple → richer, more caramel-like base
Heavy cream → melts in for that soft, gooey texture
Other Nutty Bakes You May Like
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A Note on Nuts in Swiss Baking
Hazelnuts and almonds show up often in Swiss baking, usually in quiet, subtle ways rather than bold ones.
You’ll see them in simple cakes, cookies, and classics like Engadiner Nusstorte, where nuts are folded into a rich caramel filling.
Here, they’re used lightly – just enough to add warmth, a bit of texture, and that familiar Swiss bakery feel without overpowering the cinnamon.
Step-by-Step Instructions
How to make these Gooey Sourdough Cinnamon Buns:
1. Make the dough
In a large bowl, combine milk, butter, sugar, vanilla, and sourdough discard (or yeast mixture).
Add flour, baking powder, baking soda (if using), and salt. Mix until a soft dough forms.
Knead for 5–8 minutes until smooth.
The dough should feel soft and slightly tacky – this is key for soft homemade cinnamon buns.
2. First rise
Cover and let rise:
- 1–1½ hours (yeast)
- 2–3 hours (sourdough discard)
Until slightly puffy.
3. Roll and fill
Roll into a rectangle (about 10 x 16 inches).
Spread butter, then sprinkle with brown sugar, cinnamon, and hazelnuts. (I often like to make the butter, cinnamon and sugar into a paste and then sprinkle with finely ground hazelnuts).
Roll tightly and slice into buns.
Tip: Try using a piece of thread to cut your rounds- it helps to make a clean cut and won’t squish the rolls as you cut.
4. Prepare the pan
Mix the gooey base ingredients directly in your baking dish.
Place buns on top.
This base is what gives you that sticky cinnamon buns effect as they bake.
5. Second rise
Let rise 30–45 minutes until soft and slightly puffed.
6. Cream pour
Pour warm cream over the buns just before baking.
This step is what transforms them into ultra-soft gooey cinnamon buns.
7. Bake
Bake at 350°F (175°C) for 25–30 minutes until golden.
Slightly underbake for the softest center.
8. Finish
Drizzle lightly with icing and a sprinkle of nuts or leave as-is.
They’re rich enough without much added.
Common Mistakes to Avoid (for Soft, Gooey Cinnamon Buns)
1. Adding too much flour
The issue: Dense, dry buns
What to do: Keep the dough slightly tacky – this is key for soft, pillowy cinnamon buns.
2. Skipping the cream pour
The issue: Less soft, less gooey texture
What to do: Pour the cream over just before baking – it soaks in and creates that signature softness.
3. Overbaking
The issue: Dry instead of gooey
What to do: Bake until lightly golden and just set in the center – they’ll finish in the pan.
4. Not letting them rise enough
The issue: Tight, dense texture
What to do: Let them get visibly puffy and soft before baking.
5. Skipping the gooey base
The issue: Missing that sticky, caramelized bottom
What to do: Don’t skip it – it’s what gives you that rich, glossy finish.
6. Rolling too loosely
The issue: Uneven layers, messy structure
What to do: Roll snugly to keep those beautiful swirls intact.
Pro Tip
Soft dough = soft buns.
If your dough feels just slightly too sticky, you’re probably right where you need to be.
Variations & Substitutions
- Nuts: hazelnuts for a Swiss feel, almonds for something lighter, or skip
- Sweetener: honey or maple for depth, or keep it classic with brown sugar
- Dough: use sourdough, yeast, or a mix of both depending on timing
- Cream: heavy cream for richness, half-and-half works just fine
- Finish: a light glaze, cream cheese frosting, or nothing at all
Keep in mind
Keeping it simple gives you the softest, gooey-est buns
Gooey Cinnamon Buns (Soft Sourdough Version)
Equipment
Ingredients
Method
- In a large bowl, combine milk, butter, sugar, vanilla, and sourdough discard (or yeast mixture). Add flour, baking powder, baking soda (if using), and salt. Mix into a soft dough and knead 5–8 minutes until smooth.
- Cover and let rise until slightly puffy:
- 1–1½ hours (yeast)
- 2–3 hours (sourdough discard)
- Roll into a rectangle (about 10 x 16 inches). Spread butter, then sprinkle with brown sugar, cinnamon, and hazelnuts. Roll tightly and slice.
- Mix gooey base ingredients in the baking dish. Place buns on top.
- Let rise 30–45 minutes until soft and slightly puffed.
- Pour warm cream over buns just before baking.
- Bake at 350°F (175°C) for 25–30 minutes until lightly golden and set.
- Let cool slightly, then glaze if desired.
Notes
- Dough should feel soft and slightly tacky – avoid adding too much flour
- Don’t skip the cream pour for the softest texture
- Slightly underbake for gooey centers
- Nuts are optional but add a subtle Swiss-inspired depth
Storage
- Store covered at room temperature for up to 2 days
- Reheat gently before serving
- Can be assembled ahead and baked fresh
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Chef’s Tips for Soft, Gooey Cinnamon Buns
- Keep the dough soft
Slightly tacky = perfectly soft buns. Avoid adding too much flour. - Let them rise properly
Look for dough that’s puffy and light, not tight or dense. - Don’t skip the cream pour
This is what gives you that ultra-soft, gooey texture. - Use a gooey base
Butter + brown sugar + honey = that rich, caramelized bottom. - Roll the dough tightly
Helps create clean layers and a better final texture. - Bake just until set
Lightly golden on top, soft in the center – don’t overbake. - Let them rest briefly
A short rest helps the base thicken into that glossy, sticky layer. - Add nuts for depth (optional)
Finely ground hazelnuts or almonds add a subtle Swiss-style warmth.
Storage & Make-Ahead
- Store covered at room temperature for up to 2 days
- Reheat gently to bring back softness
- Can be assembled the night before and baked fresh in the morning
Frequently Asked Questions
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These are the kind of cinnamon buns that don’t ask for much – just a quiet morning, a cup of coffee, and a little time to enjoy them while they’re still warm.
Soft, gooey, and just lightly layered with that hazelnut warmth, they sit somewhere between familiar and just a little special. The kind of recipe you make once, and then keep coming back to.
If you try them, I’d love to hear how you made them your own – hazelnuts or almonds, honey or maple, or kept simple. Leave me a comment, I read every single one.
And if you’re in the mood for more cozy, Swiss-inspired baking, there’s plenty more waiting for you here. Sign up for my newsletter below and you’ll receive recipes just like this one straight to your inbox.
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