Sourdough cinnamon rolls: the new every-weekend tradition? I originally 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 seriously be a weekend indulgence. Why limit ourselves and declare these only for special events and holidays? Seriously, let’s just 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 rolls, which is dough enriched by butter and eggs. When added to a dough these ingredients make for an incredibly tender and mouth-melting crumb that’s a deep yellow color. 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 the opportunity, there’s nary a chance anyone will decline one of these on a plate.