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- About Sourdough Brioche Dough
- What is the Yudane method?
- Tools Needed:
- Ingredients Needed:
- How to Make Sourdough Cinnamon Rolls:
- How to Serve Sourdough Cinnamon Rolls:
- How to Store Sourdough Cinnamon Rolls:
- Sourdough Cinnamon Rolls FAQs:
- Sourdough Cinnamon Rolls with Brown Butter Cream Cheese Frosting
- Other Recipes You Might Like:
Last Updated on March 24, 2023
These Sourdough Cinnamon Rolls are the ultimate crowd-pleaser for family get-togethers, a sweet breakfast treat, or a cozy weekend project.
As they bake, your kitchen will take on a mouth-watering, buttery, cinnamon aroma. Topped with a brown butter cream cheese frosting, these rolls are decadent but balanced with a slight sourdough and cream cheese tang.
This sourdough cinnamon roll recipe is made with brioche dough which gives them a pull-apart, soft, and fluffy texture. Served straight from a cast-iron skillet, the texture and brown butter cream cheese frosting elevates these to the best sourdough cinnamon rolls!
Undoubtedly, you’ll impress anyone you bake them for (yourself included!).
About Sourdough Brioche Dough
Brioche is a French bread that is highly enriched with eggs and butter. With its high butter content, brioche is in the same family of yeasted baked goods like croissants and puff pastry- viennoiserie.
This sourdough cinnamon bun recipe uses the same brioche dough as my popular Sourdough Brioche Bread, Sourdough Dinner Rolls with Rosemary, and Maritozzi recipes because it results in a buttery, pull-apart texture.
Learning how to make brioche dough opens up an entire world of enriched baked goods. For example, you can use the same brioche dough recipe to make countless other sweet, yeasted desserts!
What is the Yudane method?
The Yudane method is a Japanese technique of mixing flour and boiling water together to create a paste.
This simple roux gelatinizes the flour into a paste and helps create an extremely soft bread.
In short, yudane allows the dough to absorb more water, helps the dough rise taller, and makes enriched breads more shelf-stable.
Lastly, yudane is similar to Tangzhong (a Chinese method of pre-cooking flour on a stovetop into a slurry) and both translate into “roux” in their respective languages.
Click on the toggles below for more information, recommendations, and possible substitutes.
I always list ingredients by weight in grams because it is the most accurate way to measure baking ingredients. Use a scale and your baking will immediately be better!
I love my Escali baking scale and use it every day. The batteries last a long time, it’s accurate, and it comes in many different colors.
Stand Mixer (recommended)
Invest in a high-quality stand mixer and it will last a very long time. I use my KitchenAid stand mixer all the time for baking projects.
To develop enough gluten and thoroughly mix in the softened butter for this recipe, a stand mixer fitted with a bread hook will be your best friend. I also use the stand mixer fitted with the paddle attachment for the brown butter cream cheese frosting but you can use a hand mixer for the frosting.
Making brioche dough by hand takes a long time to knead but it is possible with some elbow grease!
I love my tapered J.K. Adams rolling pin. It offers a lot of control, is made in Vermont, and is great for rolling out dough and pastry!
Cast Iron Skillet (or Cake Pan/Springform Pan)
I use my 10″ Lodge Cast Iron Skillet for these cinnamon rolls. The skillet is economical, perfectly holds the eight rolls in this recipe, and cooks evenly. Cast iron is virtually indestructible and easy to clean/care for with proper maintenance. I highly recommend having at least one cast iron skillet in your kitchen arsenal.
Optional but helpful: Brød & Taylor Folding Proofer
This folding proofing box by Brød & Taylor is a game changer to keep your sourdough starter and doughs at the perfect temperature while proofing.
My sourdough baking immediately improved when I got my proofer.
The proofer folds up easily, includes a humidity tray, is multifunctional, and can even be used as a slow cooker.
Click on the toggles below for more information, recommendations, and possible substitutes.
This recipe includes three components- a sourdough brioche dough, the cinnamon sugar filling, and a brown butter cream cheese frosting.
Sourdough Brioche Dough:
Brioche dough requires a lot of gluten strength in order to rise properly. King Arthur Bread Flour has high protein content and is the brand of flour I use for most recipes. Another high-quality and high-protein content bread flour or all-purpose can work as well.
Don’t have a sourdough starter? Be sure to follow my How to Make a Sourdough Starter guide to learn how to make and maintain your own in just a week.
- Granulated Sugar
- Sea Salt
- Whole Milk (room temperature)
- Eggs (room temperature, plus another for an egg wash)
- Unsalted Butter (room temperature)
Cinnamon Sugar Filling:
Cinnamon is the obvious spice of choice for cinnamon rolls. However, feel free to substitute the cinnamon with another warming spice or combo of spices like cardamom, ginger, or a small amount of nutmeg or clove.
Dark Brown Sugar
Dark brown sugar results in a more robust molasses flavor in cinnamon roll filling.
However, if you only have light brown sugar or granulated sugar, that will work as well.
- Softened Unsalted Butter
Brown Butter Cream Cheese Frosting:
Use full-fat cream cheese for the best flavor and texture in these sourdough cinnamon rolls. I always use Philadelphia cream cheese.
Powdered sugar, or confectioner’s sugar, is light, mixes easily, and is extremely fine. This results in a more fluffy frosting with no graininess.
For the frosting, the butter is browned over skillet and cooled. The brown butter has a nutty, caramel flavor and adds beautiful dark specks all throughout the frosting.
Vanilla extract adds a rich aroma and flavor to the frosting that pairs best with the browned butter and cream cheese.
I make my own vanilla extract by aging vanilla beans with alcohol because it’s more economical and I think has better flavor than store-bought vanilla extract.
Nielsen-Massey is my favorite store-bought vanilla extract. However, it can vary a lot in price (hence why I make my own!).
How to Make Sourdough Cinnamon Rolls:
Follow along with this visual and detailed guide to help you make the best sourdough cinnamon rolls possible. As always, adjust as necessary to fit your own schedule, ambient temperature, and rate of fermentation.
1. Build the Levain:
Mix 30g sourdough starter, 30g bread flour, and 30g warm water in an empty jar.
Cover and let set in a warm location (between 75-80ºF) for about five hours until bubbly and ripe. The levain should at least double in size during this time.
I always make a levain separate from my sourdough starter for recipes. But, if you’d prefer to skip this step, simply use 80-90g active sourdough starter when you mix the ingredients in step 3.
Note: Please refer to my guide on How To Make A Sourdough Starter if you do not have an active sourdough starter. See my sourdough discard 101 post where I explain the difference between a starter and a levain.
2. Make Yudane:
Now, make the yudane at the same time as you make your levain (or at least 5 hours before you make the dough).
Place 58g bread flour in a small, heatproof bowl.
Then, Boil 58g water in a tea kettle or on a stovetop. Immediately pour the boiling water on top of the flour. A gooseneck tea kettle works best for this if you have one.
With a silicone spatula, mix the flour and boiling water until the flour gelatinizes and forms a thick paste.
Cover and set aside to cool. This is your yudane!
3. Mix the Dough:
Once the levain doubles, or about five hours after making the yudane, add the following ingredients into the bowl of a stand mixer:
- 212 grams of bread flour
- 27 grams of granulated sugar
- 5 grams of sea salt
- 59 grams of whole milk (room temperature)
- All of the levain (or about 80-90 grams of active sourdough starter)
- All of the cooled yudane (about 116 grams total)
- Two large eggs (room temperature)
Set aside 113g unsalted butter (one stick) to come to room temperature while you mix the dough.
Then, mix the dough in a stand mixer fitted with the dough hook attachment on low speed.
At first, the dough will be dry until the flour starts to get hydrated. After a few minutes, the dough will be wet and shaggy.
Increase the speed to medium and continue mixing for about five more minutes. When done, the dough should be smoother, more cohesive, and mostly clear the sides of the bowl.
Scrape down the sides of the bowl if needed.
4. Add Butter and Mix:
Slice the 113 grams (one stick, or 8 TBS) of room temperature unsalted butter into at least eight pieces.
Note: When making most enriched dough, it’s very important that the butter be softened at room temperature (68-70ºF). As a result, room temperature butter will incorporate best into the dough. You’ll know the butter is soft enough when it leaves a slight impression or indentation if you press on it with your finger.
With the mixer on medium speed, add the butter one piece at a time until it is fully incorporated into the dough. Let the dough mix at least a minute or two before adding in the next piece of butter.
As you’re mixing, the dough will scrape the butter against the sides of the mixing bowl.
Adding the butter should take at least 10 minutes in total. Meanwhile, the dough will develop more gluten which is essential so the dough rises properly.
Finally, once the butter is added, continue mixing for about five or so minutes or until the dough is silky smooth, does not stick to your finger, easily slides off the dough hook, and passes the windowpane test.
What is the windowpane test?
The windowpane test is a useful tool to know if enough gluten has been developed in a dough.
To perform the windowpane test, gently pull up a small portion of the dough between your fingers. If the dough quickly tears, it has not developed enough gluten. Mix the dough for a few more minutes.
The dough passes the windowpane test if you’re able to stretch it into a thin, translucent film that light can pass through without breaking.
5. Bulk Fermentation (about 5 hours at 78ºF):
Next, transfer the dough to a medium mixing bowl, gather into a round, cover, and place in a warm location to proof. I proof my doughs in my Brød & Taylor proofer set at 78ºF.
Stretch & Fold:
After one hour, perform a series of stretch and folds in the dough.
Simply pull up a portion of the dough in four different sections and fold it down onto itself.
The stretch & fold will strengthen the dough during bulk fermentation.
If you notice the dough is still very slack after another hour, feel free to add an additional stretch & fold in another hour.
Proof the dough for about 5-6 hours total at 78ºF. The dough will double, dome, and you should see a few bubbles on top.
- Because this is an enriched dough, it can take longer to proof and may not double. Ideally, the dough is placed in a warm & humid environment like a bread proofer or in an oven with the light turned on. 75-80ºF is the ideal temperature range for sourdough yeasts. If cooler, the dough will take longer to proof. If warmer, it will proof faster and the butter will be to soft.
- Unlike My Everyday Sourdough Bread recipe, this dough is unlikely to overproof unless left in a warm environment for hours longer than called for (in which case the dough can spoil). You will degas the dough the next day, so getting this first proof exactly correct is less critical than making an artisan-style sourdough bread.
6. Cold Overnight Proof:
With the dough covered, place it in a cold refrigerator for the overnight proof and up to two days.
Note: There are many benefits of chilling this dough overnight. First, the cold proof, or retard, slows down fermentation and gives the sourdough brioche bread a more complex flavor. Secondly, rolling out chilled dough is much easier than rolling out room-temperature dough. Lastly, proofing it overnight allows you bake it at a later time that best fits your schedule.
7. Make Cinnamon Sugar Filling (baking day):
Making the cinnamon sugar filling couldn’t be easier!
Mix 7g (1 TBS) of cinnamon and 75g dark brown sugar together in a small bowl and set aside.
Leave aside 28g (2 TBS) of unsalted butter to soften at room temperature while you roll out the dough.
Butter or oil a cast iron skillet or other baking pan and set aside.
8. Roll out and Shape:
Rolling Out Dough
Remove the cold sourdough brioche dough from the refrigerator. Lightly flour a clean work surface and turn the dough out onto the floured surface. Then, flour the top of the dough.
Using your hands, pat the dough into a roughly 8″ square. This will degas the dough some before rolling out.
Next, use a lightly floured rolling pin to roll out the dough into a rectangle about 16″ long by 10″ wide. The dough should still be cold at this point and easy to roll out. If it starts sticking at all to the surface or the rolling pin, just flour it a little more.
Tip: I like to roll this dough out using my rolling pin to gently push down and away from myself. Flour the surface of the dough, flip it over, and continue rolling out. Once the dough is at the right measurements, I rotate it 90º so the long side is facing me. This helps with rolling up the dough in a couple steps.
Add Cinnamon Sugar Filling
Smear 2 TBS softened butter all over the surface of the rolled-out dough. I like to use my hands to spread it which is a little messy, but works! The butter will help the filling stick to the dough and won’t ooze out like melted butter does.
Sprinkle the cinnamon sugar filling on top of the butter until the surface is covered in the brown sugar filling. Then, pat the sugar filling into the softened butter so it sticks.
Roll Up Dough & Slice
With the long side of the dough facing you, roll up the dough into a long roll about 16″ long.
As you roll up the dough, be sure to roll it up snugly so that you get many swirls and so the filling does not spill out.
Once the dough is completely rolled up, place it seam-side down on the counter.
Slice the log into 8 equal-sized cinnamon rolls.
Each cinnamon roll should be about 2″. To get even slices, it helps to gently mark where each cinnamon roll will be cut with a slight indentation on the dough. It’s okay if the rolls aren’t perfect though. They will fill out as they proof and bake.
Finally, place one cinnamon roll in the center of the cast iron skillet (or another round pan) and the remaining seven cinnamon rolls evenly around the center roll.
Tip: Use unflavored dental floss to make the smoothest cinnamon roll cut without losing any filling, tearing or smooshing the rolls. Simply slide a long piece of dental floss under the cinnamon roll log. Cross the two ends of floss over the cinnamon roll and keep pulling until the floss slices the cinnamon roll. Repeat with the remaining pieces.
9. Final Proof (about 5 hours at 78ºF):
Cover the cast iron skillet or other pan and place it in a warm location for its final proof like a bread proofer or an oven with the light turned on.
At 78ºF, proofing typically takes about 5 hours for these sourdough cinnamon rolls. It can be a little sluggish because of the high amount of butter in the dough and has taken up to an hour longer to proof for me before.
At the end of proofing, the cinnamon rolls should be doubled, feel full of air, and fill up the entire skillet. If you take a floured finger and gently poke a roll, it should leave a slight indentation.
Preheat oven to 375ºF.
When the oven is preheated, beat an egg and a splash of water together in a small bowl to create an egg wash. Brush the tops of the cinnamon rolls with a light egg wash. An egg wash will help the cinnamon rolls get golden brown and shiny.
Once the oven is preheated, place the skillet in the oven and bake the sourdough cinnamon rolls for 25-30 minutes.
When done, the tops should be golden brown. The internal temperature should read 195-205ºF if using an instant-read thermometer like the Thermapen.
Let the cinnamon buns cool for at least 30 minutes on a wire rack.
11. Make the Brown Butter Cream Cheese Frosting
Tip: You can also make the brown butter cream cheese frosting up to three days ahead and store in the refrigerator. Whip up before using.
As the cinnamon rolls cool, set aside 4oz (113g) of full-fat cream cheese to come to room temperature.
How to Make Brown Butter
To make the brown butter, melt 57g (4 TBS) unsalted butter in a small skillet (ideally a light-colored pan so you can see the butter browning) over medium heat.
Swirl the pan and stir continuously with a silicone spatula as you heat the butter.
After a few minutes, the butter will start to foam. Pay attention as it browns quickly!
Keep stirring the butter as it turns from yellow to golden brown. Brown specks, the milk solids, will become visible and start settling in the pan, and the butter will smell like caramel.
Remove from the heat and pour the browned butter out of the pan and into the bowl of a stand mixer or into a medium mixing bowl. Be sure to scrape all of the delicious, brown specks into the bowl!
Lastly, let the brown butter cool to room temperature.
How to Make Brown Butter Cream Cheese Frosting
In the same bowl with the cooled brown butter (a stand mixer with the paddle attachment or in a medium bowl with a hand mixer), mix together the brown butter and 4oz (113g) of room temperature cream cheese on medium speed. Mix the butter and cream cheese for a couple of minutes until it is light and fluffy.
Add a pinch of salt and a teaspoon of vanilla extract to the bowl until incorporated.
Dump 113g (about one cup) of powdered sugar into the bowl. Then, cover the bowl and the stand mixer with a towel to prevent the powdered sugar from clouding everywhere!
Pulse in the powdered sugar slowly on the lowest speed (on and off, on and off quickly) until it is safe to remove the towel. Mix the frosting for a couple minutes until all of the sugar is combined and you have a fluffy, decadent frosting.
Spoon the frosting on top of the cooled or slightly warm cinnamon rolls.
Alternatively, set the frosting aside in a small bowl to let individuals add as much frosting as they want to their roll!
Finally, pull apart the Sourdough Cinnamon Rolls and enjoy!
How to Serve Sourdough Cinnamon Rolls:
These rolls are buttery, decadent, and melt-in-your-mouth delicious.
I like to serve these cinnamon rolls slightly warm, all frosted, and straight in the cast iron skillet. Set the skillet on the serving table and it’s a rustic and impressive brunch centerpiece!
The brown butter cream cheese frosting barely melts on top of the cinnamon rolls, so you get a gooey and perfect cinnamon roll. Furthermore, people can pull apart their own rolls which is part of the fun.
In addition, you can also serve the frosting on the side and let people spoon their own amount on top.
How to Store Sourdough Cinnamon Rolls:
Enriched doughs can stay quite soft for a few days if stored properly. For example, by using the yudane method and natural sourdough yeast, these sourdough cinnamon rolls can last up to three days unfrosted at room temperature or longer if refrigerated or frozen.
For maximum flavor and texture, the buns are best eaten the day they’re baked. If unfrosted, the rolls can keep wrapped with plastic wrap, aluminum foil, or beeswax at room temperature for up to three days.
If frosted, wrap and place them in the refrigerator for four to five days. Lastly, since the frosting has dairy, the cream cheese frosting should be refrigerated after being out for a couple hours.
Can you freeze sourdough cinnamon rolls?
Unfrosted, baked sourdough cinnamon rolls freeze well.
Pull apart individual rolls and store them in a freezer safe bag for at least a couple of months.
Reheat in a toaster oven or the oven and frost before serving.
Sourdough Cinnamon Rolls FAQs:
Can I double this recipe?
This recipe makes eight sourdough cinnamon rolls. You’re welcome to double this recipe if you have another cast iron skillet or similar sized round pan! Moreover, you can bake all 16 rolls in a 9×13″ baking dish although it might be a little tight once proofed and baked.
Simply double the amount of ingredients, and divide the dough in half before rolling out so you get two logs. Then, follow the rest of the recipe the same.
Why didn’t my cinnamon rolls rise?
Can you make sourdough cinnamon rolls with whole wheat flour?
Substitute up to 20% of the bread flour in this recipe with whole wheat flour, or another similar flour like spelt.
Replacing more or all of the bread flour with whole wheat requires some additional deviations from this recipe but you’re welcome to experiment.
Can cinnamon roll dough be made in advance?
Yes. You can mix, proof, and place the dough in the refrigerator for up to two days in advance.
Finally, the brown butter cream cheese frosting can be made and refrigerated up to three days in advance.
How do I prevent cinnamon rolls from popping up in the middle?
If the center of cinnamon rolls pops during baking, it could be that your cinnamon rolls were rolled too tightly. Alternatively, they could have been spaced too closely together during proofing. When baked, the centers will rise if they don’t have enough room to expand.
Why do my cinnamon rolls leak during proofing?
It’s normal for cinnamon roll filling to leak some during proofing.
If the butter or temperature is too warm though, the filling can pool up considerably. Make sure your rolls don’t proof in a hot environment or they will leak.
Sourdough Cinnamon Rolls with Brown Butter Cream Cheese Frosting
- 58 grams Bread Flour
- 58 grams Boiling Water
Sourdough Cinnamon Roll Brioche Dough
Cinnamon Sugar Filling
- Build the Levain:Mix together the sourdough starter, bread flour, and warm water in a clean and empty jar. Cover and let sit in a warm location for about five hours until doubled, bubbly, and ripe.30 grams Sourdough Starter, 30 grams Bread Flour, 30 grams Warm Water
- Make Yudane:Make the yudane at the same time as you build the levain or at least five hours before you make the dough.Place 58 grams of bread flour in a small heatproof bowl. Boil 58 grams of boiling water and pour the boiling water directly onto the flour. Mix together with a small spatula until the mixture is gelatinized and forms a thick paste. Set aside to cool.58 grams Bread Flour, 58 grams Boiling Water
- Mix the Dough Ingredients:When your levain is ripe, mix together all of the dough ingredients except the butter in the bowl of a stand mixer with a dough hook.Mix on low speed until it begins to form a shaggy dough. Increase the speed to medium and mix about five minutes. When done, the dough should be smoother and mostly clearing the sides of the bowl. Scrape down the sides if needed.212 grams Bread Flour, 27 grams Granulated Sugar, 5 grams Sea Salt, 80-90 grams Levain, 116 grams Yudane, 59 grams Whole Milk, 2 Eggs
- Add Butter:Slice the room temperature butter into at least 8 pieces (about 1 TBS each). With the mixer on medium speed, add one piece of butter at a time until it is fully incorporated into the dough. Let the dough mix at least a minute or two before adding in the next piece of butter. This should take at least 10 minutes in total.Once all the pieces are added, continue to mix at least five more minutes until the dough is silky smooth, does not stick to your finger, and easily slides off the dough hook. The dough should pass the windowpane test (please refer to guide for windowpane test photos and explanation).113 grams Unsalted Butter
- Bulk Fermentation:Transfer the dough to a medium mixing bowl, gather into a round, cover, and place in a warm location to proof about 5 hours in total at 78ºF.After the first hour, perform a series of stretch & folds in the dough. Simply pull up a portion of the dough in four different sections and fold it down upon itself. Add another stretch & fold after another hour if you notice the dough is still very slack.
- Overnight Proof:After 5 hours or when the dough has doubled, domed, and you likely see a couple bubbles on top, place the dough in a cold spot of your refrigerator for an overnight proof.Proof the dough at least 8 hours and up to 48 hours in the refrigerator.
- Make the Cinnamon Sugar Filling:The next day, combine the cinnamon and dark brown sugar together in a small bowl.Set aside 2 TBS unsalted butter to soften at room temperature while you roll out the dough.7 grams Ground Cinnamon, 57 grams Dark Brown Sugar, 28 grams Unsalted Butter
- Roll out the Dough:Remove the cold dough from the refrigerator and turn it out onto a lightly floured surface.Pat the dough into an 8" square to degas it slightly.Using a floured rolling pin, roll out the dough into a 16"x10" rectangle. Flour as needed to prevent sticking.
- Add Filling and Roll Up:Smear the 2 TBS of softened butter on top of the dough followed by all of the cinnamon sugar filling.With the long side facing you, roll up the dough into a 16" log. Roll it up snugly so that you get many swirls and so the filling doesn't spill out. Place the log seam side down on counter.
- Slice:Slice the cinnamon roll log into 8 equal sized pieces (2" each). The best method to prevent squishing I've found is to use unflavored dental floss. Simply slide a long piece of dental floss under the log every two inches. Cross the two ends of the floss on top and pull to seamlessly slice the cinnamon rolls.Place one cinnamon roll in the middle of a buttered or oiled cast iron skillet with the other seven rolls surrounding it.
- Final Proof:Cover the cast iron skillet for the final proof in a warm location.At 78ºF, the final rise takes about 5 hours.At the end of proofing, the cinnamon rolls should be about doubled in size, touching each other in the pan, and feel full of air.
- Bake:Preheat the oven to 375ºF.When the oven is preheated, beat an egg with a splash of water in a small bowl to make an egg wash.Brush the top of the proofed cinnamon rolls with a light egg wash.Bake for 25-30 minutes until the tops are golden brown. The internal temperature should read 195-205ºF when done.Cool on a wire rack.1 Egg
- Make Frosting:While the cinnamon rolls are cooling, make the brown butter cream cheese frosting.Melt the unsalted butter in a small saucepan over medium heat and continuously stir until the butter foams and then starts to smell like caramel. When you see brown specks on the bottom of the pan, remove from the heat and scrape all of the brown butter into the bowl of a stand mixer or other mixing bowl to cool. Pay attention as the butter can burn quickly!57 grams Unsalted Butter
- Once the browned butter is cool, add the room temperature cream cheese to the stand mixer bowl fitted with the paddle attachment. Mix on medium speed until the brown butter and cream cheese is whipped.Add a pinch of salt and one teaspoon of vanilla extract and mix.Pulse in all of the powdered sugar (cover the bowl with a towel to prevent a powdered sugar cloud). After a few pulses, mix the frosting for a couple of minutes until all of the sugar is combined and fluffy.113 grams Cream Cheese, 1 pinch Sea Salt, 1 tsp Vanilla Extract, 113 grams Powdered Sugar
- Spread the frosting on all of the sourdough cinnamon rolls while slightly warm or cooled (not hot or it will melt the frosting).Alternatively, set the frosting to the side and let individuals frost their own cinnamon rolls with as much or as little frosting as they want.Pull apart the cinnamon rolls straight from the cast iron skillet.
- Throughout the fermentation process, try to keep the dough as close to 75-80ºF as possible. This is the ideal temperature range for sourdough yeasts to thrive. If colder, the dough will take longer to proof. If warmer, the dough will proof faster.
- The brown butter cream cheese frosting can be made up to three days in advance. Store in the refrigerator and whip before using.
- Sourdough Cinnamon Rolls are best served day of but can be wrapped and stored for up to three days at room temperature if unfrosted. If frosted, place in the refrigerator and reheat slightly before serving.