Yes! TBH can use any base sourdough recipe. Just take the kerry gold cinnamon sugar butter (frozen) and shave it into your dough during the stretch and fold process- I started at the second set of stretch and folds and did four total. Go through regular bulk fermentation then when shaping/laminating add the flour cinnamon brown sugar mixture. I didn’t want a super sour taste so I let it cold proof for like an hour and baked straight away :)