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Sourdough Brioche Cinnamon Rolls

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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.

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

  1. In a large bowl, mix sourdough starter, flour, sugar, salt, eggs, and milk until a dough forms.
  2. Gradually add softened butter, kneading until the dough is smooth, elastic, and slightly glossy.
  3. Cover and let the dough rise until doubled in size, about 4–8 hours or overnight.
  4. Roll the dough into a large rectangle on a floured surface.
  5. Spread softened butter over the dough and sprinkle evenly with brown sugar and cinnamon.
  6. Roll tightly into a log and slice into 10–12 rolls.
  7. Place rolls in a greased baking dish and let rise again for 1–2 hours until puffy.
  8. Bake at 350°F (175°C) for 25–30 minutes until golden brown.
  9. Mix powdered sugar, milk or cream, and vanilla to make the glaze.
  10. 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

Find it online: https://thefamilycooking.com/sourdough-brioche-cinnamon-rolls/