Sourdough Brioche Cinnamon Rolls
These overnight sourdough brioche cinnamon rolls are naturally fermented (no added yeast here!). They are fluffy, packed with flavor, and seriously, the best cinnamon rolls I have ever had. I don't say that lightly. Top with a lovely cream cheese frosting, and you've got yourself a nice little weekend breakfast!
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Servings: 12 rolls
Ingredients
For the Levain
- 30 grams sourdough starter
- 60 grams flour
- 60 grams filtered water
For the Brioche Dough
- 2/3 cup active sourdough starter 150g
- 1/2 cup whole milk warm (100-110℉) (122g)
- 2 3/4 cups all-purpose flour 390g
- 2 large eggs room temperature (105g)
- 1/4 teaspoon salt 2g
- 1/4 cup granulated sugar 53g
- 1 teaspoon vanilla extract 5g
- 8 tablespoons salted butter softened (113g)
For the Cinnamon Sugar Filling
- 1/3 cup salted butter softened
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
To Pour Over Cinnamon Roll Dough
- 1/4 cup heavy cream
For the Cream Cheese Frosting
- 4 tablespoons salted butter softened
- 4 oz cream cheese softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Make the Levain
- In a small bowl or jar, combine the active sourdough starter, flour, and water.Mix until fully combined and no dry flour remains.Cover loosely and let rest at room temperature for 6–10 hours, or until doubled, bubbly, and at peak activity.Use 150g levain in your recipe once it has risen and just begins to dome or slightly recede in the center.
Make the Brioche Dough
- Add the sourdough starter, milk, flour, eggs, salt, sugar, and vanilla to the bowl of a stand mixer fitted with the dough hook.
- Mix on low to medium speed until a shaggy dough forms.
- With the mixer running, add the softened butter one tablespoon at a time, scraping down the bowl as needed.
- Increase the speed to medium and knead for 7–10 minutes, until the dough pulls away from the sides of the bowl and clings to the dough hook. *Brioche dough is known for being a wet dough. You're going to want to add more flour, and I urge you not to!
- Cover the bowl and let the dough rest at room temperature for 6-10 hours, or until risen about 30–50%.
- Note: Brioche dough rises slowly. In a cooler home (around 68°F), this can take closer to 12 hours. Watch the dough, not the clock!
Assemble the Cinnamon Rolls
- Once risen, turn the dough out onto a lightly floured surface.
- Roll the dough into a 12 x 18–inch rectangle about 1/4 inch thick.
- Spread the softened butter evenly over the surface.
- Sprinkle the brown sugar evenly over the butter, followed by the ground cinnamon.
- Use a pizza cutter or pastry wheel to cut the dough into 12 even strips (about 1½ inches wide). I do this by first slicing the rectangle in half, then cutting each half in half, and finally dividing each section into thirds.
- Place the rolls into a greased 9x13-inch baking dish.
Second Rise
- Cover and let the rolls rise at room temperature for 1–2 hours, until puffy and lightly touching.
Bake
- Preheat the oven to 350°F (175°C). Pour the 1/4 cup of heavy cream evenly over the rolls.
- Bake for 25–30 minutes, or until lightly golden and baked through (looking for an internal temperature of 190 degrees Fahrenheit).
Make the Cream Cheese Frosting
- In a medium bowl, beat together the softened butter and cream cheese until smooth.
- Add powdered sugar and vanilla extract.
- Mix until creamy and spreadable.
- Spread frosting over warm (or slightly cooled) cinnamon rolls and serve.
Notes
Storage and Make Ahead Instructions
Store leftover baked cinnamon rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 5 days. Assemble the rolls the day ahead of baking: Assemble the cinnamon rolls the day before you plan to bake them. Cover the pan tightly and refrigerate overnight. The next day, remove the rolls from the fridge and let them sit at room temperature until they’re puffy and touching, then bake as directed. Freeze: You can also freeze the assembled, unbaked rolls. Place them in an airtight container and freeze for up to one month. When you’re ready to bake, thaw them at room temperature until they’ve fully thawed and risen, then bake as instructed.Nutrition
Serving: 1roll | Calories: 414kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 245mg | Potassium: 98mg | Fiber: 2g | Sugar: 26g | Vitamin A: 694IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 2mg
Calories: 414kcal
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