Brioche Sourdough Cinnamon Rolls
Jump to VideoThese Sourdough Cinnamon Rolls are 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!
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Ingredients
Dough:
- 500 grams all-purpose flour
- 100 grams active sourdough starter
- 240 grams milk room temperature
- 80 grams sugar
- 60 grams butter room temperature
- 1 egg
- 6 grams salt
- 120 grams heavy whipping cream for drizzling before baking
Filling:
- 115 grams butter room temperature (1 stick)
- 200 grams brown sugar
- 1 tablespoon cinnamon
Cream Cheese Frosting:
- 115 grams butter room temperature
- 226 grams cream cheese room temperature
- 150 grams powdered sugar
- 50 grams heavy cream
- 1 tablespoon 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.
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Nutrition
Serving: 1roll | Calories: 606kcal | Carbohydrates: 72g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 431mg | Potassium: 151mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1119IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 2mg
