Why You’ll Love This Recipe
These cinnamon rolls combine the richness of brioche dough with the depth of sourdough flavor, creating a truly special bake. They’re incredibly soft and pillowy, with a melt-in-your-mouth texture. The sourdough adds complexity without being overpowering, while the cinnamon filling brings classic warmth and sweetness. They’re perfect for make-ahead baking and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
sourdough starter
flour
granulated sugar
salt
eggs
milk
butter
For the filling:
brown sugar
ground cinnamon
butter
For the glaze or frosting:
powdered sugar
milk or cream
vanilla extract
Directions
In a large bowl, mix the sourdough starter, flour, sugar, salt, eggs, and milk until a dough forms.
Gradually add softened butter, kneading until the dough becomes smooth, elastic, and slightly glossy. This may take time, as brioche dough is rich and soft.
Cover the dough and let it rise until doubled in size. This may take longer than regular yeast dough due to the sourdough.
Once risen, roll the dough out into a large rectangle.
Spread softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
Roll the dough tightly into a log and slice into even portions.
Place the rolls into a greased baking dish, leaving space between each.
Cover and let rise again until puffy.
Bake in a preheated oven until golden brown and cooked through.
Prepare the glaze or frosting by mixing powdered sugar, milk or cream, and vanilla until smooth.
Spread or drizzle over the warm rolls before serving.
Servings and timing
This recipe makes about 10 to 12 rolls.
Prep time: 30 minutes
First rise: 4 to 8 hours (or overnight)
Second rise: 1 to 2 hours
Bake time: 25 to 30 minutes
Total time: about 6 to 10 hours depending on fermentation
Variations
You can enhance these rolls by adding chopped nuts or raisins to the filling. For a citrus twist, include orange or lemon zest in the dough or glaze. A cream cheese frosting can replace the glaze for a richer topping. You can also add a touch of cardamom or nutmeg for extra warmth and spice.
Storage/Reheating
Store the rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in the microwave for 10 to 15 seconds or in a low oven until soft.
You can freeze the rolls (without frosting) for up to 2 months. Thaw and reheat before adding glaze.
FAQs
Can I use sourdough discard?
Yes, but active starter gives better rise and texture.
Why is my dough sticky?
Brioche dough is naturally soft due to the butter and eggs.
Can I make these overnight?
Yes, let the dough rise slowly in the refrigerator overnight.
How do I know when the rolls are done?
They should be golden brown and fully baked in the center.
Can I use instant yeast instead?
Yes, but it will change the flavor and reduce fermentation time.
Can I add frosting instead of glaze?
Yes, cream cheese frosting is a popular option.
Why didn’t my rolls rise enough?
The starter may not be active, or the room may be too cold.
Can I make them dairy-free?
Yes, substitute milk and butter with plant-based alternatives.
How do I keep them soft?
Store them properly and avoid overbaking.
Are they very tangy?
No, the sourdough adds subtle depth rather than strong sourness.
Conclusion
Sourdough brioche cinnamon rolls are a luxurious and flavorful twist on a classic favorite. With their soft texture, rich dough, and warm cinnamon filling, they’re perfect for special mornings or whenever you want to bake something truly comforting and memorable.
PrintSourdough Brioche Cinnamon Rolls
Ultra-soft and fluffy sourdough brioche cinnamon rolls with a rich, buttery dough and a warm cinnamon sugar filling, finished with a sweet vanilla glaze. Perfect for an indulgent breakfast or brunch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours
- Yield: 12 rolls
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup sourdough starter
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup milk
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/4 cup butter, softened (for filling)
- 1 1/2 cups powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix sourdough starter, flour, sugar, salt, eggs, and milk until a dough forms.
- Gradually add softened butter, kneading until the dough is smooth, elastic, and slightly glossy.
- Cover and let the dough rise until doubled in size, about 4–8 hours or overnight.
- Roll the dough into a large rectangle on a floured surface.
- Spread softened butter over the dough and sprinkle evenly with brown sugar and cinnamon.
- Roll tightly into a log and slice into 10–12 rolls.
- Place rolls in a greased baking dish and let rise again for 1–2 hours until puffy.
- Bake at 350°F (175°C) for 25–30 minutes until golden brown.
- Mix powdered sugar, milk or cream, and vanilla to make the glaze.
- Drizzle glaze over warm rolls before serving.
Notes
- Use active sourdough starter for best rise and texture.
- Brioche dough is naturally soft and slightly sticky.
- Let dough rise overnight in the refrigerator for convenience.
- Add nuts or raisins for extra texture.
- Freeze unglazed rolls for up to 2 months.
Nutrition
- Serving Size: 1 roll
- Calories: 360 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
