These yummy, super soft, and fluffy brioche sourdough cinnamon rolls are made with the dough of my favorite sourdough brioche bread recipe. The dough is enriched with plenty of eggs, milk, and coupled with butter makes these cinnamon rolls very delicious.
Why you'll love this recipe?
Brioche dough is enriched with lots of eggs, milk, and butter giving it a soft, fluffy, and butterry rich flavor that melts in your mouth.
The long-fermented sourdough is easy to digest moreover it also gives the rolls a very nice tanginess in the taste.
The cream cheese frosting adds more zesty, sweet; therefore, a creamy texture to the brioche cinnamon rolls.
Cinnamon brings this recipe a burst of flavor with a hint of spice harmonizing this scrumptious roll that uniquely melts in your mouth.
What are the Ingredients needed to make this recipe?
The ingredients for this sourdough cinnamon roll recipe are listed on the recipe card below.
Sourdough Starter- Active and bubbly.
Flour - Bread flour has a higher protein content than all-purpose flour. In addition, it gives the dough more structure and helps it hold its shape during baking. Additionally, it gives these rolls a chewy texture.
Milk- Whole milk, full fat, room temperature to make the rolls richer.
Butter- Salted or unsalted (your choice), room-temperature.
Sugar- Granulated sugar for the dough, brown sugar for the filling.
Salt- Omit if you are using salted butter.
Eggs- Large eggs.
Ground Cinnamon powder
Cream cheese- Room temperature, for frosting.
Equipment needed
Below is my list of recommendations for making these delicious cinnamon rolls.
Stand mixer with dough hook attachment. The brioche dough is very sticky. It will take a long time for the dough to come together. If you do not have a stand mixer or if you prefer, you can knead the dough by hand.
Dough Scraper
Rolling Pin
Thread- Optional, My preference is using thread because it makes a very clean cut; in addition, it will not squish the rolls when cutting them like with a dough scraper or knife.
Baking Pan or 12-inch round Cast iron pan
Baking Scale or measuring cups and measuring spoons
How to make Sourdough Brioche Cinnamon Rolls
- Feed the sourdough starter the night before.
2. The next day, add all the ingredients in a mixer with the dough hook attached. Mix the dough on low speed for around 3 minutes or until the dough comes together. Increase the speed to medium, and continue mixing for about 8 to 15 minutes until the dough pulls away from the sides of the bowl or when the dough becomes smooth and glossy.
3. Check for a window pane. Pull a piece of dough and stretch it out. If it tears easily, it has not developed enough gluten; therefore, keep kneading it for a few more minutes. If you can stretch the dough without tearing it and you can see light shining through it, it is ready for proofing.
4. Transfer the dough into an oiled bowl, and cover it with plastic wrap or a tight lid. Place it in a warm place for 6 to 8 hours or until it has doubled in size depending on the room temperature. Place the dough inside the refrigerator for at least 2 hours or overnight before baking.
5. On a lightly floured surface, roll the dough into a large rectangular shape. Spread the softened butter over the dough. Then, sprinkle the cinnamon-sugar combination over the butter.
6. Roll the dough starting at the long sides to form a log. Pinch the edge to create a seam. Place it seam-side down. Use a thread, knife, or a bench scraper to slice and divide the dough into equal parts.
7. Arrange the rolls in the baking pan or seasoned cast iron pan.
8. Cover with plastic wrap and place it in a warm location until it is doubled in size. It will take about 3 to 6 hours. Because it is an enriched dough; therefore, it will take a lot longer to rise.
9. Preheat oven to 375 deg. F. Bake the rolls for 30 to 35 minutes or until the rolls are golden in color. Remove from the oven place it on a wire rack, and let it cool before frosting.
10. Add all the frosting ingredients and mix it until smooth. If you desire a runny frosting add heavy cream a teaspoon at a time until desired consistency. Pour the frosting over the sourdough brioche cinnamon rolls. My family prefers to spread the frosting themselves because some like it sweeter than others therefore, I serve the sauce in a bowl then they help themselves. In fact, my husband likes the brioche cinnamon rolls plain because the recipe tastes good as is.
Some questions and tips for making this sourdough brioche cinnamon roll recipe
Can I substitute bread flour for all-purpose flour?
You absolutely can. The texture of the rolls will not be as soft, but it is identically as delicious.
Why is the dough so wet and sticky?
This is a wet dough, but I promise it will come together at the end. Do not be tempted to add more flour. It will take a little longer for the dough to come together. Be sure to perform a window pane test as shown above.
Check out my other sourdough recipes
- Easy Sourdough Sandwich Bread
- easy sourdough raisin chocolate chip cookies
- Easy Homemade Sourdough Discard Rosemary Crackers
- The Best Easy Homemade Sourdough Brioche Rolls
- The Best Easy Sourdough Cinnamon Chocolate Babka
If you make this recipe and love it, please let me know and leave me a comment down below. Also please rate this recipe 5 stars!
The Best Easy Sourdough Brioche Cinnamon Rolls
Ingredients
Equipment
Method
- First, feed your starter before you start the dough. It generally takes 4 to 8 hours for the starter after feeding.
- Then, add all the dough ingredients in a mixer with a dough hook attached. Start mixing the dough on low speed for around 3 minutes or until the dough comes together. Increase the speed to medium and continue mixing for about 8 to 15 minutes until the dough pulls away from the sides of the bowl or when the dough becomes smooth and glossy. Check for window pane. Pull a piece of dough and stretch it out. If it tears easily, it has not developed enough gluten. Keep kneading it for a few more minutes. If you can stretch the dough without tearing it, and you can see light shining through then it is ready for proofing.Transfer the dough into an oiled bowl, and cover it with plastic wrap or a tight lid. Place it in a warm place for 6 to 8 hours, or until it doubles depending on the room temperature. Place the dough inside the refrigerator for at least 2 hours or overnight before baking.
- In a separate bowl. Combine the cinnamon filling ( ground cinnamon and sugar).Stir until well combined.Grease or line the baking pan or cast iron pan with parchment paper.
- On a lightly floured surface, roll the dough into a large rectangular shape. Spread the softened butter over the dough then, sprinkle the cinnamon-sugar combination over the butter.Roll the dough starting at the long sides to form a log, and pinch the edge to create a seam. Place it seam side down.Use a thread, knife, or a bench scraper to slice and divide the dough into equal parts. Arrange the rolls in the baking pan or seasoned cast iron pan.
- Cover with plastic wrap and place in a warm location until doubled - It will take about 3 to 6 hours - because it is an enriched dough it will take a lot longer to rise.
- Preheat oven to 375 deg. F. Bake the rolls for 30 to 35 minutes or until the rolls are golden in color. Remove from the oven and place it on a wire rack, let it cool before frosting.
- Add all the frosting ingredients and mix it until smooth. If you desire a runny frosting add heavy cream a teaspoon at a time until desired consistency.
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