Sourdough cinnamon rolls: the new every-weekend tradition? I began work on this recipe with the intention that these would be a wonderful Christmas morning indulgence, the birth of a new holiday baking custom. But after making them several times for testing, I’m convinced they should perilously be a weekend indulgence. Why limit ourselves and declare these only for special events and holidays? Seriously, let’s make them every weekend.
Cinnamon rolls fit so perfectly with the cold weather. They’re like that warm blanket you left on the radiator, that puffy wool sweater you wear around the house, or that cup of hot chocolate that breaks through the cold. Layers of tender dough segregated by ribbons of gooey cinnamon sugar and topped with a creamy, white sugar glaze—it’s enough to make you completely forget it’s cold outside or perhaps stop caring about winter altogether.
Brioche dough is the base for these sourdough cinnamon rolls, which is dough enriched with butter, sugar, and eggs. These ingredients make for an incredibly tender and mouth-melting crumb when added to a deep yellow dough. When pulled, these rolls shred apart almost like cotton candy, the only resistance provided by the melted brown sugar cinnamon near the bottom—they’re like a warm, gooey cloud of pure enjoyment. When presented with the opportunity, there’s nary a chance anyone will decline one of these on a plate.
These sourdough cinnamon rolls require a little extra effort, but once you get the hang of the process, it’s pretty straightforward—and, of course, totally worth it. The dough is also very versatile: you can adjust the mixing and baking schedule so they’re finished in a single day or spread out over three. The dough can be retarded in the refrigerator after bulk fermentation, shaping, and cutting, or both. I prefer a two-day process where I place the dough in the fridge after bulk fermentation. The next day I wake and get to work on the rolls, and I bake them fresh for breakfast (or brunch if late to rise).
Brown Sugar Cinnamon Spread
This spread has the right level of delicate sweetness and a comforting bite from the cinnamon. The mixture is more crunchy and thick than it is spreadable, which is my preference. When baked, swaths of the spread caramelize and other smaller areas stay crunchy, providing a subtle contrast of textures.
- 215g light brown sugar
- 40g all-purpose flour
- 2 tablespoons unsalted butter, melted
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
Mix or whisk everything together in a bowl, so there are only a few clumps remaining. Keep covered until used (brown sugar dries out very fast).
Cream Cheese Glaze
The cream cheese added not only makes this glaze extremely velvety, but it also pairs wonderfully with vanilla. I’ve also tested various iterations, swapping out the cream cheese for maple syrup, adding orange blossom water, a dash or two of Angostura bitters… The options are endless.
- 114g cream cheese softened to room temp (4 oz, half a standard block)
- 62g (1/2 cup) powdered sugar
- 37g (3 tablespoons) whole milk
- 1 teaspoon vanilla extract
Add everything to a mixer fitted with the whisk attachment and whisk until creamy and soft. It’s best and easiest to use a mixer or handheld beater for this, but a handheld whisk will work if you want a workout. The mixer will ensure there are no stray clumps of cream cheese lingering about.
Sourdough Cinnamon Roll Recipe
It’s best to make this brioche-style dough in a stand mixer (like the one I have) due to the dough’s soft nature and relatively long mix time required. Most of the strength in this dough will be developed upfront at mix time with just a few more stretch and folds during the bulk to finish it off.
This recipe yields 12 sourdough cinnamon rolls but you can halve all the ingredients to make half a dozen (in this case, you’ll want to use a smaller pan). I’m using a USA Pan 9” x 13” rectangular pan to hold these 12 buns and because the pan is coated in silicone there’s no need for any parchment paper (it’s magic, really). If you don’t have this pan I’d recommend using parchment under the buns for easy removal.
You will need a rolling pin for this recipe (in a pinch, you could use an empty wine bottle). I am very partial to my rolling pin: it’s a non-tapered solid block of maple wood that’s functional, used in countless tasks around my kitchen, and just a beautiful tool (and made in the U.S.A.).
Sourdough Starter Notes
I know when some read this recipe title and see the word “sourdough,” thoughts of sharp sourdough cinnamon rolls might enter the mind, but this is definitely not the case. I maintain my sourdough starter with frequent refreshments to ensure acidity is kept low. Additionally, when I call for a mature starter in the ingredient list, “mature” means when my starter is just about to its peak height and has not yet fallen. If the starter is used at a state that is overly ripe (perhaps it’s fallen and has been that way for an hour or more) then the resulting rolls might be a touch sourer.
If you’re interested in how I maintain my sourdough starter head over to my Sourdough Starter Maintenance Routine post for in-depth details.
Dough Formula
The target final dough temperature (FDT) for this dough is 70-73°F (21-22°C).
| Total Dough Weight | 1,250 grams |
| Pre-fermented Flour | 42.00% |
| Yield | One dozen rolls |
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 477g | All-purpose or bread flour (King Arthur All-Purpose Flour) | 100.00% |
| 133g | Whole milk, cold from the fridge | 28.00% |
| 191g | Unsalted butter (Kerrygold) | 40.00% |
| 191g | Whole eggs (about 4 large) | 40.00% |
| 48g | Fine white sugar (caster sugar) | 10.00% |
| 11g | Salt | 2.3% |
| 200g | Ripe, 100% hydration liquid sourdough starter | 42.00% |
Method
1. Mix – 9:00 a.m.
First, take out the butter and cut it into 1/4” to 1/2” squares; let them sit in a bowl to warm to room temperature while gathering and mixing other ingredients.
Mixing will occur in three stages (clockwise starting in the upper-left in the image above, the last image is the final dough). The first stage involves the initial incorporation of all the ingredients, followed by a 10-minute rest. The second stage will be strengthening the gluten in the dough before adding butter. The third and final stage will be adding the room-temperature butter blocks to the strengthened dough.
Initial Incorporation
In a medium bowl, add the cold eggs, cold whole milk, sugar, and mature sourdough starter. Whisk together until incorporated.
Add the flour and salt to the bowl of a stand mixer fitted with the hook attachment. Set the mixer to low (level “1” on my machine, one notch above “STIR”), and slowly start to pour the liquid into the mixer bowl. Add a little at a time over the course of 3 minutes. Once finished the dough will look very wet and have clumps, let it rest for 10 minutes before further strengthening.
Strengthen Dough
After the 10-minute rest, turn the mixer to medium speed (number “4” on my machine) and mix for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. The dough should start to pull away from the sides of the bowl, but it will not completely detach from the bottom. If the dough doesn’t want to come together and it’s overly wet, add a little flour, a tablespoon at a time, until it comes together.
Incorporate Butter
Butter temperature is important. It should be slightly cold to the touch but easily pliable. If the butter is too cold, it won’t incorporate easily into the dough; if it’s too warm (almost melted), it will result in a greasy dough. Don’t fret if the temperature is off. Pop the bowl with butter in the microwave for 10 seconds to warm slowly, or place it into the freezer for a minute or two to firm up. Adjust as necessary.
Add the butter to the dough one square at a time, waiting until the previous block is absorbed before adding the next. It is easiest to place it right where the hook meets the dough. Continue until all the butter is added and there are no visible butter patches; this may take 8-10 minutes at a low to medium mix speed.
2. Bulk Fermentation – 9:30 a.m. to 11:30 a.m.
Transfer the mixed dough to a bulk container and let it ferment for 2 hours at 75ºF (23°C). Just as when baking sourdough bread, perform 3 to 4 sets of stretch and folds during the bulk fermentation stage, spaced 30 minutes apart. To perform a set, grab one side of the dough, stretch it upward, and fold it over to the other side. Fold once at each side, North, South, East, and West. If the dough is firm after the third set, skip the last set but let the dough rest for a full 2 hours.
3. Chill Dough – 11:30 a.m. to 2:00 p.m.
Place the covered bulk container into the fridge for at least 2 hours (I like 3-4 hours).
Overnight option: The timing is very flexible at this point. Once the dough is covered and refrigerated, it can rest overnight, and the rest of the process can be completed in the morning for fresh rolls early in the day or for brunch.
Roll the dough out to a rectangle only when it’s completely chilled.
The dough needs to be completely cold and firm to the touch before rolling out; do not skip this step.
4. Shape Rolls – 2:00 p.m.
Before rolling out the dough, make the Brown Sugar Cinnamon mixture (see recipe, above).
Flour your work surface. Then, remove the chilled dough from the fridge and turn it out onto the floured surface. Flour the top of the dough and the rolling pin, and begin rolling the dough. Roll it out to an 11” x 21” rectangle that is oriented so one of the long sides is near your body and the squat ends are to the sides. Use a bench knife and dust the surface with flour wherever the dough sticks.
Try to keep your warm hands off the dough as much as possible to avoid heating it. Sprinkle the dry Brown Sugar Cinnamon mixture evenly over the dough, but leave a small margin at the very top bare. When the dough is rolled up, that small margin will help seal the roll.
Starting at the long end nearest you, fold up a small portion of the dough all the way across. Then, roll the dough one revolution at a time, starting at the left side and moving to the right. During the first few rolls, it’s important to roll things up sufficiently tight to make cutting and transferring easier later.
Continue rolling from left to right, one revolution at a time, until the dough is completely rolled up into a “log.” Lay a ruler and using a sharp knife or bench scraper, cut the dough every 1 3/4” inches. You can go smaller if you want squatter rolls or up to 2” for taller rolls (if you cut smaller, you’ll have more rolls and taller you’ll have fewer).
Transfer the cut discs to a baking pan with some space around each one.
A few tips to help with this step:
- Place the rolling pin in the freezer while the dough is chilling to help keep it cold
- If the dough warms up excessively while rolling out, transfer to a baking sheet and place in the fridge for 15 minutes to cool
- If the dough is very pliable and warm after it’s completely rolled up, place the entire rolled “log” into the fridge on a baking sheet before cutting
7. Proof – 2:30 p.m.
Place the baking pan with cut dough somewhere warm, around 77°F (25°C), to let proof for 2 hours. During proof, the rolls will relax out and start to puff up, eventually, they may touch each other but it depends on how much space you have between rolls.
Don’t be alarmed if you see any sugary liquid leaking out of the rolls, it’s totally normal. Additionally, if any of the layers develop gaps between them it only means when they rise in the oven they’ll be a little more interesting with pieces jutting up and out—beautiful.
8. Bake – Preheat oven at 4:00 p.m., Bake at 4:40 p.m.
Preheat oven to 400°F (200°C) during the last 30 minutes of proof. Place the baking pan in the oven and bake for 20-25 minutes until the rolls are well colored.
Spread the glaze over the rolls once cooled. These sourdough cinnamon rolls stay great for a few days in the fridge, and I always reheat them (without glaze) in the oven or microwave to warm back up before eating. They fill the kitchen with that intoxicating aroma once again and always seem to come out as if they were freshly baked.
Conclusion
Whatever the distraction, whatever the work being done—even if a bath is drawn—the kitchen’s aroma when these are baked is sure to draw out all. It reminds me of those old cartoons where they put out a piece of cheese, and you see everyone floating toward it in a trance—just like that.
These sourdough cinnamon rolls are addicting. The brioche interior is extremely tender and silky, interrupted only by warm, gooey brown sugar cinnamon. As I alluded to earlier, the cream cheese glaze is tremendous, but the possibilities here are endless, each change bringing on a whole new dimension to these sourdough cinnamon rolls.
Well, I know I’ll be making these sourdough cinnamon rolls for Christmas morning! But now that the word is out and everyone knows what I’m baking every other weekend after that I might be expecting a few more surprise visits from friends and family. I’m completely fine with it, though, because I’m happy to share with any and all who stop by—it may just mean I sneak off with one or two before they do. Buon appetito!
Now that you have experience working with enriched dough, the next step is my naturally leavened bomboloni (doughnut) recipe! They’re based on a similar dough with just a few changes—they’re absolutely incredible. Or, if you’re looking for more rolls, have a look at my ultra-tender sourdough cardamom rolls for a different take.
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Sourdough Cinnamon Rolls Recipe
- Prep Time: 7 hours 30 minutes
- Cook Time: 25 minutes
- Total Time: 7 hours 55 minutes
- Yield: 12 cinnamon rolls
- Cuisine: American
Description
These sourdough cinnamon rolls are addicting. The brioche dough is extremely tender and silky, interrupted only by warm, gooey brown sugar cinnamon. If you’re looking for the perfect weekend treat, these cinnamon rolls are the ticket.
Ingredients
Dough
- 477g all-purpose or bread flour
- 133g milk, whole
- 191g butter, unsalted
- 191g eggs (about 4 large)
- 48g sugar, caster
- 11g salt
- 200g sourdough starter
Filling
- 215g light brown sugar
- 40g all-purpose flour
- 2 tablespoons butter, unsalted and melted
- 2 teaspoons cinnamon, ground
- 1/4 teaspoon salt
Cream Cheese Glaze
- 114g (4oz, half a block) cream cheese softened to room temperature
- 62g powdered sugar
- 37g milk, whole
- 1 teaspoon vanilla extract
Instructions
- Mix (9:00 a.m.)
Cut the butter into 1/4″ pats and let warm to room temperature while mixing the rest of the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, add the eggs, milk, sugar, and sourdough starter. Whisk together until incorporated. Add the flour and salt and mix on speed 1 for 3 minutes until incorporated. Let the dough rest for 10 minutes. After the 10-minute rest turn the mixer to speed 2 and mix for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. The dough should start to pull from the sides of the bowl but it will not completely remove from the bottom. If the dough just doesn’t want to come together and it’s overly wet add a little flour, a tablespoon at a time until it comes together. With the mixer set to speed 1, add the butter one pat at a time, waiting to add each until the previous is absorbed. Continue until all the butter is added and the dough is shiny and smooth, this could take around 8-10 minutes. - Bulk fermentation (9:30 a.m. to 11:30 a.m.)
Transfer the mixed dough to a bulk container and let ferment for 2 hours at 75ºF (23°C). Perform 3 to 4 sets of stretch and folds at 30-minute intervals. - Chill dough (11:30 a.m. to 2:00 p.m.)
Place the covered bulk fermentation container into the fridge for at least 2 hours to thoroughly chill. - Shape rolls (2:00 p.m.)
First, make the filling. In a bowl mix together the filling ingredients and set aside. Next, take out your dough from the fridge, lightly flour your work surface and the dough, and roll out to an 11×21″ rectangle with a long side closest to your body. Spread the filling evenly over the dough. roll the dough up away from you into a tight log. Cut the log into pieces every 1 3/4″. Transfer the cut pieces to a baking pan with space around each one. - Proof (2:30 p.m. to 4:30 p.m.)
Cover the pan and proof somewhere warm, around 77°F (25°C), for 2 to 3 hours. The dough will relax and puff up during this time. They’re ready to bake when the dough feels very soft and light—give the dough additional time to proof if necessary. - Bake (4:30 p.m.)
Preheat your oven to 400°F (200°C). Slide the rolls into the oven once preheated and bake for 20-25 minutes. Spread the glaze over the rolls once cooled.
Notes
These sourdough cinnamon rolls are best the day they’re made, but can be reheated the next day (without glaze) and then topped with freshly mixed glaze.
If you use this recipe, tag @maurizio on Instagram and use the hashtag #theperfectloaf so I can take a look! Thanks so much to USA Pan for sponsoring this sourdough post! As always, all opinions and thoughts here are my own.
673 Comments
For the proofing stage, do you cover them with plastic wrap or a towel or anything?
Yes, I cover them with the reusable plastic covers I have listed on my baking tools page! The round covers fit over the rectangular pan I have linked in this post perfectly.
Are you using cassia cinnamon or
Ceylon cinnamon? Cassia has a much stronger taste, so I was wondering about the amount of cinnamon to use when grounding Ceylon cinnamon sticks
Eventually went with a 3″ stick of Ceylon cinnamon per 1 tsp in the recipe. Went wonderfully well.
Right on, good choice. The cinnamon I have states “Vietnamese ground cinnamon.”
If you have the means to grind on your own (I use a Vitamix), and can get your hands on whole Ceylon cinnamon sticks – the taste is more complex and sublime!
Adding that to my to-do list 🙂
mind blown! I had not thought of this. Thank you
Hi! What is the difference in outcome between this recipe and your recipe on King Arthur Flour’s website (https://www.kingarthurflour.com/blog/2019/12/02/sourdough-cinnamon-buns)? The ingredients look very different ratio-wise so wondering how differently they come out. Thanks!
That post on KAF is their recipe that I baked and did a writeup for them. It’s also very good! The dough is firmer and a bit easier to work with and has fewer enrichments (fat and sugar) included in the dough. They’re both awesome, I’d say mine are definitely more tender and melt-in-your-mouth but a bit more challenging to work with. Choose your own adventure 🙂
Hi! If I wanted to make this as a sourdough brioche loaf what would I tweak?
I’d say this would work well that way, don’t roll it out and instead shape it into a cylinder and place in a loaf pan. Proof in the pan till super well fermented and ready to bake.
I saw “sourdough” and “cinnamon buns” together and knew I had to try the recipe. First time finding you and all your posts are so informative and beautifully guided and photographed!
I recently learned my friend can tolerate 4-day fermented pizza dough so I’m looking for recipes that can be fermented for longer periods of time. Can you tell me how long I’d be able to extend the bulking and maybe proofing time before the dough overbulks or overproofs? I saw your overnight option but I’m wondering if you can tell me the maximum amount of time you would push it to.
Thank you!
Thanks for the feedback, Chase! This dough can also be pushed pretty far but it’s also generally a slower moving dough thanks to the enrichments included (they stifle fermentation in a way). I’d say you could do overnight fermentation for the bulk step and also once they’re shaped. But I wouldn’t go too much past that, the dough will take on more sourness!
If you refrigerate overnight after they’re shaped, do you proof first? Thanks, can’t wait to try the recipe for mother’s day!
Hi Maurizio! I just found your website and have been diligently building up my first ever starter! I really wanted to try out this recipe but my partner is allergic to eggs 🙁 Would you say they have a feasible substitution?
Hey there! I personally haven’t tried substituting out the eggs, but if I recall some vegan bakers have had great success using “flax eggs” as a substitute. I’d go that route!
I just finished making these and my BF said they were “sooo good! The best yet, like you would get at a bakery.” Lol I was worried because the dough was really wet and wouldn’t come together and I ended up using abot 100g more flour. I added soaked golden raisins and did a flat icing on top. Thanks for a great recipe! I posted a picture on IG tagging TPL. This is a keeper, next I may do cinnamon apple rolls.
So, so glad to hear that! High praise from a loved one, doesn’t get much better than that. Next time you can withhold some of the liquid if you felt the dough was too wet, that’ll help bring some strength. Also know that if you added the soaked raisins to the dough, some of that liquid might have seeped out of them and into the dough! That’s totally fine, but it’ll make for a more loose dough as well.
Thanks for the comments and have fun with the modifications, sounds delicious!
I think it was the eggs I had 3 in at 150g and went for the 4th egg which pushed it past the 191g but still I wasn’t familiar to brioche dough and had to google a bit to ease my mind lol. I also did mixing by hand as I don’t have a stand mixer and that may be also part of why it wouldn’t come together. I added the soaked strained raisins on top of the brown sugar mixture before rolling ( next will be apples) . I was expecting a fail but instead a masterpiece! Or 12 lol thanks again!
Hi Maurizio! Your blog is my go-to for bread making. Seriously, all your recipes are trustworthy. With that, I’m afraid to tweak anything. So I’m reaching out to ask if it’s possible to do something different with the overnight option in order to minimize the early morning work of rolling and prepping. Instead of an overnight bulk, could I roll and prep them the night before, put the rolls in the fridge overnight to proof and then pull them out to bake in the morning? Sorry if you already answered this in previous comments. Thanks again for your time and help!
Thanks so much Rosella! Yes, you can roll the dough, place them in the pan, cover, and put them in the fridge. In the morning pull them out and let them finish proofing at warm temperature — once ready, bake away. Also, don’t be afraid to experiment, that’s half the fun 🙂 Enjoy!
Hi wondering if the finished rolls are proofed overnight in fridge how long would you recommend letting them warm up before baking in the morning?
It depends on how much fermentation they’re showing in the morning. I’d let them sit out until nice and puffy and very, very soft to the touch.
These turned out amazing! This recipe was super easy to follow and I appreciated the photos and tips along the way. New to sourdough and yeast is next to impossible to get right now so I love recipes like these using starter. Only real changes I made were using half whole wheat flour (flour is scarce too and that’s what they had at the grocery store), and I added some cinnamon to the glaze. Yum!
Super glad to hear that, Blair! Yes, it’s really awesome to have a sourdough starter right now — well, any time, really 🙂 Enjoy!
This recipe looks divine and I hope to make it this week. I have made dozens of cinnamon rolls in the past. My question is this, is there a trick or something that cam make the outer layer of dough as soft and supple as the middle? The outside while tastes fine tends to be more hard or stiff. I want the ENTIRE roll to be soft and luscious! What am I doing wrong? Any ideas?? Thanks so much.
try baking at 190c (374f) for 15 minutes, i have another recipe that uses these temp and time (using yeast and not sourdough but at the baking stage i don’t think it matters), i actually prefer it crusty 🙂 also if your pour some of the cream while the rolls are still hot they will absorb the cream and become softer. (my usual cream is 100 gr sour cream mixed well with 150 gr icing sugar and a bit of salt and vanilla extract but it looks much like to the picture so i believe it will work the same way)
thank you so much. I made the dough earlier today, however I only had 165 gm of my gorgeous starter, so we’ll see! Fingers crossed. I do have another question, why do the center of the rolls sometimes pop up from the center while baking? This drives me crazy! But I don’t know what to do about it.
You’re funny 🙂 everything that is the trade mark of cinnamon roll annoys you hahaha. Maybe try to put on top another tray. But you might need to lower the temp since that tray will heat it might come out as toasts…or parchment paper with beans like you do with pies idk LOL
Thanks, Pam! All great advice from @ronaastelshacham:disqus below — I would suggest all the same things 🙂
Hi, I am planning on making these this week. Do you think they could potentially work with discard collected over a couple of days and brought back to room temp? Or no point even trying unless the starter is active and mature? Thank you, Carole
Hey, Carole! No, I’d say for this you’d need a strong and consistent starter for a 100% successful outcome. Using a starter from the fridge might be possible, but I wouldn’t chance it. Further, if you use your normal starter (or make a dedicated levain) you can control the maturity and ensure you’re using it at just the right time. Hope that helps!
Hi Maurizio – I’ve got to say I am a big fan of everything on this blog! Over the past year I’ve tried so many of your recipes, or have used them as a starting point in working on some of my own.
Excited to be baking these again tonight, the first time was amazing!
Going through it a second time I had one request I wanted to share. I love the pictures you provide, but it would be amazing if you did more videos (either instagram or full length on the site). Could help aspiring bakers like myself cut the learning curve!
Thanks so much Devin, really glad to hear that! Yes, videos are something I know I need to do more of. I’m working on it! Happy baking 🙂
Oh my, these are SO good!! Thank you thank you so much for the recipe! I did half cinnamon and half cardamom for a little Scandinavian flair! I think next time I might mix a little cardamom into the dough for some more spice. 🙂
Wonderful, Jessica! Glad to hear it. I’ve made them with cardamom as well, they were incredible. Thanks for the feedback and enjoy!
Oh, and adding raisins when rolling up the dough is also fantastic!
Is there a certain point in the recipe that I could freeze the rolls, so I could unfreeze and bake later on in the week?
I have not tried to freeze this dough but I’d likely do it when the dough was in bulk — instead of placing it in the fridge, I’d try straight to the freezer.
Made these yesterday, just delicious! Your instructions could not be any clearer. I added in some mixed dried fruit after the cinnamon sugar (soak in water overnight). Very pleased!
I love those additions, Sue! Sounds delicious. Thanks for reporting back and happy my post helped — enjoy!
BTW, after shaping the rolls, I put them in the fridge overnight. Next morning I left them warm up and baked. They rose beautifully and I was able to have cinnamon rolls for breakfast. Definitely a keeper!
Waiting for these beauties to prove! Mixed by hand, work out ha! And super finely diced some fresh apple… have made these a few times but first time with your recipe!!
So thought time to change it up a bit!
The dough is a dream to work with!
Thanks for a wicked recipe
Right on, glad to hear that. I hope they turned out well! Much respect for mixing this by hand 🙂
I made this dough this afternoon.I did S and F and bulk ferment.Its been over three and a half hours, and very little rise.My starter was fed and bubbly.Is this normal for a brioche type dough? I don’t want to under prove it, but also don’t want to over proof.
This is typical for this type of dough with this amount of sugar, especially if your kitchen is on the cold side (80°F would be ideal…) and/or you used your starter a little early. If your kitchen is very cold, you might be able to get away with placing the dough in the fridge now (covered), take it out tomorrow to finish bulk and the rest of the process.
I did have to let this dough BF for longer, but they turned out perfectly! Thank you for this delicious recipe
Made this recipe for the first time over the weekend and they were a hit. Followed the steps to overnight the dough in the fridge and boy was it hard when i started to roll it the next day but it softened very nicely. Added thompson raisins to half of the roll and probably should have done the whole thing to make it easier to roll…oh well…there’s always a next time. Thanks for this great recipe!
Glad to hear that, Richard! I love the idea of adding raisins, kind of like a pain aux raisin — I’ll give this a shot next time! Happy New Year and happy baking.
oh my my, this dough is absolute divine, the butter stage gave me the chill but it came out exactly as your pics, although i wasn’t sure my blender would survive it (it took me 15 mins,i think my butter was too cold). then i spread it to a 50X60 cm rectangle and on the long side of the rectangle i spread rows of: salty hazelnut spread (homemade), hazelnut chocolate spread, and another chocolate spread (israeli Rosmarie chocolate) , then i rolled it while elongating, cut the roll to 2, and put each snake in a U form in an english cake (inspired by povitica cake). thank you for sharing, your recipe is as always accurate and delicious.
So glad to hear that, Rona! Yes, the dough is worrisome when adding butter (as are most enriched doughs), but it’ll come back together. Your modifications sound delicious! Happy holidays 🙂
Oh no! My Sourdough Starter has vanished!! I am making this recipe for Christmas and I can’t make more starter before then 🙁 Is there anything I can do??? Or do I have to go find another favorite recipe?? 🙁 🙁 🙁
Maybe you know a friend who bakes sourdough as well? You could always ask them for a bit of theirs! Or a bakery nearby? Many bakers don’t mind sharing a bit of their starter 🙂
Would like to see the recipe for the sourdough cinnamon rolls. I tried on this website but all I get are the comments. Frustrated.
When I click on other recipes it takes me right to the recipe and instructions. The sourdough cinnamon rolls does not. Any help would be appreciated.
Ellen — are you still having issues? If so, what browser are you using? Sorry about the trouble!
Chrome
Ellen, do you have an ad blocker on? Sometime that happens to me, but turning my ad blocker off fixes it.
Opened in Safari no problem. Thank you for your help.
Try Safari. Mine opened in Safari.
Victor, can you try again in Chrome? I just updated again and it looks like things are working here. Safari also works properly. Sorry about this issue!
Thanks so much for reporting back about the adblocker. I’ll look more into why that’s causing an issue! Happy baking, Victor.
Hello Maurizio! I’m planning on giving these a try, but I’d like to make them vegan. Do you think that would be (successfully) possible? Of course they probably won’t ever be as fluffy. But what would you do and how would you replace the eggs? Just omit them or add more plant milk? Thank you in advance!
I’ve heard people using “flax eggs” successfully with soy milk!
I can’t wait to try this recipe! I saw in your recipe for sourdough pretzels you said it’s possible to knead the dough by hand. Is it possible to go without a stand mixer with this recipe as well? Or would it be too intensive? Thanks!
Hey there! Yes, it’s definitely possible. The challenge here will be working in the butter when it’s at room temp — it’ll be sticky. People have reported doing this by hand, though!
Thanks so much! I will give it a shot!
How did it go Alexis? I want to try it without a stand mixer also, and worry about the warmth of my hands melting the butter and making it greasy.
I’ve made this recipe 3 times by hand with excellent results, although mixing in the butter takes some elbow grease, it can be done. Use the handle of a wooden spoon as a “dough hook” to mix in the butter one piece at a time and make sure it’s soft enough and you’ll be good to go!
Great suggestion, Drew!
I used the dough recipe and basic instructions to make pineapple upside down sticky rolls and they are just fantastic! Thanks for the recipe!
Oh that sounds great! Love that idea: added to my list of things to try 🙂
I would like to thank you for this amazingly delicious, tender, moist brioche recipe! And the very clear, well-photoed instructions so I knew just what to expect.
The problem now being all the different ways I want to try to incorporate it into baking, and all the potential weight gain!
One issue I encountered was it seemed like most of my cinnamon sugar filling seeped out the bottom of the rolls during baking. Is there a way to get more of it to stay IN the rolls? Also, once cooled, that seeped-out melted cinnamon sugar filling turns into sweet cement in the pan (even with cooking spray). I’m going to try to figure out a way to line the pan so they will come out easier, any suggestions?
You’re very welcome! Glad you enjoyed it. I do have a little leakage of the filling here and there, but not excessively. You could try reducing the liquid in the cinnamon spread, this might help keep it more firm through baking. I wouldn’t reduce it too much, perhaps 1/2 to 1 tbsp and see how that goes (if it’s too thick and firm it won’t spread).
You could certainly line the pan with parchment paper, that should help with cleanup!
I hope that helps and happy baking!