Sourdough Cinnamon Rolls with Brown Butter Cream Cheese Frosting

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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!

Sourdough cinnamon rolls with brown butter cream cheese frosting half frosted in cast iron skillet

👍 Why You’ll Love These Sourdough Cinnamon Rolls

Soft, pull-apart texture made with brioche dough.
Made with a nutty brown-butter cream cheese frosting (or even the chai cream cheese frosting in my Sourdough Pumpkin Cinnamon Rolls)
Sweet and tangy!
Can bake in a cast-iron skillet so you get slightly crispy edges and even baking.
Same base dough as my brioche bread and dinner rolls!

⏰ Sample Baking Schedule

The table below is a sample baking schedule for the rolls that works decently for brunch cinnamon rolls. Many steps are flexible, depending on your own day-to-day schedule.

For example, you can make the levain the night before by using a smaller amount of starter and higher ratio of flour and water.

You can also proof the dough overnight in the refrigerator for up to two days to bake on your own time.

For morning rolls, you’ll want to fill and shape the cinnamon rolls the night before, proof them overnight in the fridge or cool room temperature and bake them early in the morning.

Steps	Time
1. Make Levain	9:00am
2. Mix Dough	2:00pm
3. Bulk Fermentation	2:30pm-7:30pm
4. Overnight Cold Proof	Overnight and up to 48 hours
5. Fill, Shape, and Final Proof	Next day, 7:00am-12:00pm
6. Bake	12:00-1:30pm

Tools Needed:

Click on the toggles below for more information, recommendations, and possible substitutes.

Baking Scale

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!

Rolling Pin

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.

You can also use a 9″ or 10″ cake pan or springform pan for this recipe with similar results.

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.

Cast iron skillet, rolling pin, and baking scale

Ingredients Needed:

Click on the toggles below for more information, recommendations, and possible substitutes.

Sourdough Brioche Dough:

Bread Flour

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.

Sourdough Starter

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)

Ingredients for sourdough brioche including levain, milk, eggs, yudane, sugar, flour, salt, and butter — Ingredients for sourdough brioche dough

Cinnamon Sugar Filling:

Cinnamon

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

Bowl of cinnamon sugar filling — Cinnamon Sugar Filling

Brown Butter Cream Cheese Frosting:

Cream Cheese

Use full-fat cream cheese for the best flavor and texture in these sourdough cinnamon rolls. I always use Philadelphia cream cheese.

Powdered Sugar

Powdered sugar, or confectioner’s sugar, is light, mixes easily, and is extremely fine. This results in a more fluffy frosting with no graininess.

Unsalted Butter

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

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!).

Spatula in bowl of brown butter cream cheese frosting — Brown butter cream cheese frosting

Another frosting option would be to top with this fluffy Sourdough Frosting!

👨‍🍳 How to Make Sourdough Cinnamon Rolls:

Follow along with this visual and detailed guide to help you make the best 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.

Note: 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.

Jar of bubbly and ripe levain or sourdough starter — Ripe levain for sourdough brioche

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!

Flour and water ingredients for yudane — Yudane ingredients: Flour and water

Pouring boiling water into flour bowl for yudane — Yudane ingredients: Flour and water

Mixing yudane flour and boiling water in bowl with spatula — Mixing Yudane

Mixed yudane in bowl with spatula — Mixing 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.

Brioche dough ingredients just starting to mix in stand mixer — Beginning to mix brioche dough

Brioche dough on dough hook after a few minutes of mixing — Beginning to mix brioche dough

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.

Slab of softened butter on butter knife over stand mixer — Softened butter on butter knife

Softened butter in stand mixer bowl — Softened butter on butter knife

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.

Silky brioche dough on dough hook at end of mixing — Silky brioche dough on dough hook at the end of mixing

Hand pulling sourdough brioche dough for windowpane test — Silky brioche dough on dough hook at the end of mixing

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.

Overhead of proofed brioche dough in mixing bowl

Notes:

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.

Sourdough cinnamon roll brioche dough patted into square on counter with flour — Dough patted into square

Sourdough cinnamon roll brioche dough rolled out into a rectangle with rolling pin on counter — Dough patted into square

Note: 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.

Sprinkling cinnamon sugar filling on rolled out sourdough brioche dough — Sprinkling on cinnamon sugar filling

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.

Rolling up Sourdough cinnamon roll brioche dough with cinnamon sugar filling into a log — Rolling up sourdough cinnamon roll log

Once the dough is completely rolled up, place it seam-side down on the counter.

Slice the log into 8 equal-sized cinnamon rolls. You can slice with a sharp serrated knife or dental floss for very even slices.

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.

A cut swirl from a Sourdough cinnamon rolls after slicing

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.

Eight sourdough cinnamon rolls at the start of proofing in a cast iron skillet — Rolls at the start of proof

Eight sourdough cinnamon rolls in a cast iron skillet at the end of proofing — Rolls at the start of proof

10. Bake:

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.

Therapen checking temperature of sourdough cinnamon rolls — Checking the cinnamon roll temperature with my Thermapen

Sourdough cinnamon rolls in cast iron skillet baked with frosting in background — Checking the cinnamon roll temperature with my Thermapen

Let the cinnamon buns cool for at least 30 minutes on a wire rack.

11. Make the Brown Butter Cream Cheese Frosting

Make ahead: 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.

Spatula stirring melted butter in a saucepan — Stirring melted butter in saucepan

Bubbling butter in saucepan — Stirring melted butter in saucepan

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.

Spatula stirring brown butter cream cheese frosting in bowl — Brown Butter Cream Cheese 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!

Close up of a baked Sourdough cinnamon roll swirl without frosting — Baked sourdough cinnamon rolls

Smearing frosting on Sourdough cinnamon rolls with a butter knife — Baked sourdough cinnamon rolls

How to Serve:

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.

If you’re interested in another gooey sourdough recipe, check out my Sourdough Maple Pecan Sticky Buns!

Hand holding up a sourdough cinnamon roll

How to Store:

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?

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.

Bite taken from a Sourdough cinnamon roll on a plate — Interior of a sourdough cinnamon roll

❓ 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?

Cinnamon rolls are enriched doughs made with a high percentage of butter, eggs, and milk. These ingredients can slow down fermentation and take longer to proof.

Always make sure your sourdough starter is active and follow my sourdough starter tips to make your sourdough starter stronger.

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.

Close up of sourdough cinnamon rolls with brown butter cream cheese frosting in cast iron skillet

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Sourdough cinnamon rolls with brown butter cream cheese frosting in a cast iron skillet

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