Brioche Sourdough Cinnamon Rolls
Tina BevkThese Brioche Sourdough Cinnamon Rolls are the perfect blend of tangy sourdough flavor and sweet cinnamon goodness. The rich dough is soft and pillowy, filled with a gooey cinnamon sugar mixture, and topped with a classic cream cheese frosting. They’re my go-to for a special breakfast treat or when I want to impress family and friends. Bonus: you can prep them ahead with an overnight rise for easy morning baking!
This dough is incredibly versatile — once you master it, you’ll feel confident making all kinds of enriched sourdough treats like babkas, sweet rolls, or even doughnuts!
Printable Recipe
Brioche Sourdough Cinnamon Rolls
Jump to VideoIngredients
Dough:
- 500 g all-purpose flour
- 100 g active sourdough starter
- 240 g milk room temperature
- 80 g sugar
- 60 g butter room temperature
- 1 egg
- 6 g salt
- 120 g heavy whipping cream for drizzling before baking
Filling:
- 115 g butter room temperature (1 stick)
- 200 g brown sugar
- 1 tbsp cinnamon
Cream Cheese Frosting:
- 115 g butter room temperature (1 stick)
- 226 g cream cheese room temperature (1 block)
- 150 g powdered sugar
- 50 g heavy cream
- 1 tbsp vanilla extract
Instructions
- Mix the Dough: In the bowl of a stand mixer, combine all the dough ingredients except the butter. Mix on low speed until no dry flour remains.
- Incorporate the Butter: Gradually add the butter, one tablespoon at a time. Make sure each addition is mostly mixed in before adding more. Once all the butter is added, increase the mixer speed slightly and mix for about 20 minutes. The dough is ready when it becomes smooth, elastic, and pulls away cleanly from the bowl. Perform the windowpane test to check readiness.
- Stretch and Folds: Scrape down the sides of the bowl, cover with plastic wrap or a damp tea towel, and let the dough rest for 30 minutes. Perform 2–3 sets of stretch and folds, spaced 30 minutes apart.
- Bulk Fermentation: Allow the dough to bulk ferment at room temperature (around 72°F/22°C) until it rises about 50%. This takes approximately 6–8 hours but can vary based on room temperature.
- Prepare the Filling: In a bowl, mix softened butter, brown sugar, and cinnamon until smooth.
- Shape the Rolls: Roll each strip tightly and place them in a greased 9"x13" pan. Lightly flour your work surface and turn out the dough. Roll the dough into a 12"x18" rectangle. Evenly spread the filling over the dough. Cut the dough into 12 strips along the long edge.
- Second Rise: Let the rolls rise at room temperature for 2–3 hours until slightly puffy.*For an overnight option, cover with plastic wrap and refrigerate. Let them sit at room temperature for 2–3 hours before baking.
- Bake the Rolls: Bake for 20–25 minutes or until golden brown. Preheat the oven to 400°F (200°C). Drizzle heavy cream over the rolls before baking.
- Frost and Serve: While the rolls bake, make the cream cheese frosting by beating together butter, cream cheese, powdered sugar, heavy cream, and vanilla. Let the rolls cool slightly, then spread the frosting over the warm rolls.
Video
Notes
- don’t rush the dough. Giving it time to ferment and proof properly results in better texture and flavor. But don’t wait for it to double in volume – it won’t, and it’s supposed to be this way! We’re looking for somewhere from 50% – 70% increase in volume.
- when rolling out the dough, try to keep it even. This ensures your rolls are of similar size and shape. Also, make sure the filling is spreadable — not too thick or too thin — so you won’t damage the dough when spreading it.
Nutrition
Ingredients
For the Dough:
- All-Purpose Flour – Provides a soft, fluffy structure.
- Active Sourdough Starter – primarily for natural leavening, also ads a slight tang.
- Milk – Adds moisture and richness.
- Sugar – Sweetens the dough just enough.
- Butter – Creates a rich, tender texture.
- Egg – Binds and enriches the dough.
- Salt – Balances the flavors.
- Heavy Whipping Cream – Drizzled before baking for extra gooeyness.
For the Filling:
- Butter – Softened for easy spreading.
- Brown Sugar – Creates a caramelized, deep brown filling.
- Cinnamon – We need that in cinnamon rolls, right?
For the Cream Cheese Frosting:
- Butter – Softened for a creamy texture.
- Cream Cheese – Adds the richness.
- Powdered Sugar – Sweetens the frosting.
- Heavy Cream – For extra creaminess.
- Vanilla Extract – Adds depth of flavor, but don’t worry, you can’t really taste it.
See recipe card for quantities.
How to Make Sourdough Cinnamon Rolls
Mix the Dough: In the bowl of a stand mixer, combine all the dough ingredients except the butter. Mix on low speed until no dry flour remains.
Incorporate the Butter: Gradually add the butter, one tablespoon at a time. Make sure each addition is mostly mixed in before adding more. Once all the butter is added, increase the mixer speed slightly and mix for about 20 minutes. The dough is ready when it becomes smooth, elastic, and pulls away cleanly from the bowl. Perform the windowpane test to check readiness.
Stretch and Folds: Scrape down the sides of the bowl, cover with plastic wrap or a damp tea towel, and let the dough rest for 30 minutes. Perform 2–3 sets of stretch and folds, spaced 30 minutes apart.
Bulk Fermentation: Allow the dough to bulk ferment at room temperature (around 72°F/22°C) until it rises about 50%. This takes approximately 6–8 hours but can vary based on room temperature.
Prepare the Filling: In a bowl, mix softened butter, brown sugar, and cinnamon until smooth.
Shape the Rolls: Roll each strip tightly and place them in a greased 9″x13″ pan. Lightly flour your work surface and turn out the dough. Roll the dough into a 12″x18″ rectangle. Evenly spread the filling over the dough. Cut the dough into 12 strips along the long edge.
Second Rise: Let the rolls rise at room temperature for 2–3 hours until slightly puffy.
*For an overnight option, cover with plastic wrap and refrigerate. Let them sit at room temperature for 2–3 hours before baking.
Bake the Rolls: Bake for 20–25 minutes or until golden brown. Preheat the oven to 400°F (200°C). Drizzle heavy cream over the rolls before baking.
Frost and Serve: While the rolls bake, make the cream cheese frosting by beating together butter, cream cheese, powdered sugar, heavy cream, and vanilla. Let the rolls cool slightly, then spread the frosting over the warm rolls.
Hint: don’t rush the dough. Giving it time to ferment and proof properly results in better texture and flavor. But don’t wait for it to double in volume – it won’t, and it’s supposed to be this way! We’re looking for somewhere from 50% – 70% increase in volume.
Baking Schedule
Same-Day Option
Start mixing the dough early in the morning, around 7:00 AM. After mixing, let the dough rest for 30 minutes, then do 2–3 sets of stretch and folds, spaced 30 minutes apart. Let the dough bulk ferment at room temperature (about 72°F/22°C) for 6–8 hours until it rises by 50%.
In the afternoon, around 3:00 PM, roll out the dough, spread the cinnamon sugar filling, and shape the rolls. Place the rolls in a greased baking pan and let them proof at room temperature for 2–3 hours until puffy.
In the early evening, around 6:30 PM, preheat the oven to 400°F (200°C). Drizzle the rolls with heavy cream and bake for 20–25 minutes until golden brown. Let them cool slightly, spread with cream cheese frosting, and enjoy warm!
Overnight Rise Option
Start mixing the dough in the early afternoon, around 1:00 PM. After mixing, let the dough rest for 30 minutes, then do 2–3 sets of stretch and folds, spaced 30 minutes apart. Allow the dough to bulk ferment at room temperature for 3–4 hours until it rises by 50%.
In the early evening, around 5:30 PM, roll out the dough, spread the cinnamon sugar filling, and shape the rolls. Place the rolls in a greased baking pan, cover them, and put them in the fridge for an overnight proof (8–12 hours).
The next morning, around 7:00 AM, take the rolls out of the fridge and let them sit at room temperature for 2–3 hours until they warm up and puff slightly. Around 9:30 AM, preheat the oven to 400°F (200°C). Drizzle the rolls with heavy cream and bake for 20–25 minutes until golden brown. Let them cool slightly, spread with cream cheese frosting, and enjoy for breakfast or brunch!
Substitutions & Variations
- Flour: If you want a slightly heartier texture, swap out half of the all-purpose flour for bread flour. They won’t be as fluffy, but they will puff up even more and have a stronger texture.
- Sugar: Instead of brown sugar in the filling, you can use coconut sugar or granulated white sugar. It changes the flavor slightly but still tastes amazing!
- Filling: Add extra flavor to your filling by mixing in chopped pecans, walnuts, or a handful of mini chocolate chips for a fun twist.
- Frosting: If cream cheese frosting isn’t your thing, try a simple mascarpone glaze (mascarpone + a splash of milk to make the frosting easily spreadable.
💭Crucial Success Tips
When rolling out the dough, try to keep it even. This ensures your rolls are of similar size and shape. Also, make sure the filling is spreadable — not too thick or too thin — so you won’t damage the dough when spreading it.
FAQ
Yes! Shape the rolls, freeze them, and thaw in the fridge before the second rise.
You can skip it, but the cream adds extra softness and gooeyness. Brushing them with milk will help too, but don’t try to pour milk over them – that’ll make them soggy and they won’t bake properly (believe me, I tried!)
No, you can knead by hand, but it will take longer and require more effort.
How To Store Sourdough Cinnamon Rolls
- At Room Temperature: Store in an airtight container for up to 2 days.
- In the Freezer: I recommend freezing before baking, but if you have some left and want to freeze them, you can do that and freeze baked rolls for up to 3 months. Thaw and warm before serving.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
