How to Make the Best Sourdough Cinnamon Rolls
These soft and fluffy brioche Sourdough Cinnamon Rolls are topped with a brown butter cream cheese frosting!
Why You'll Love This Recipe
1. Made with a buttery brioche dough for a pull-apart texture.
2. Can make in a cast-iron skillet or cake pan.
3. Stays soft for days.
4. Decadent and easy-to-make frosting.
•Dark Brown Sugar
1. Make Yudane
Yudane is simply flour and boiling water mixed together that helps make fluffy rolls!
Mix in a bowl and set aside to cool.
2. Mix Brioche Ingredients
Mix the flour, sourdough starter, milk, eggs, yudane, sugar, salt, and butter together.
Mix until the dough passes the "windowpane test."
3. Bulk Fermentation & Overnight Proof
Proof the dough for about five hours in a warm location until doubled in size.
Place in the refrigerator overnight.
4. Make the Cinnamon Sugar Filling
Mix ground cinnamon and dark brown sugar in a bowl. That's the filling! Set aside as you shape the rolls.
Punch down the dough and roll it out into a large rectangle.
Sprinkle the filling all over and roll up into a log.
Cut out 8 cinnamon rolls.
6. Final Proof
Place the rolls in a round pan and proof in a warm location for 4-5 hours, or until doubled in size and poofy.
Brush the tops of the rolls with a light egg wash.
Bake at 375ºF (191ºC) for 25-30 minutes or until the tops are golden brown.
8. Make the Brown Butter Cream Cheese Frosting
Mix browned butter, cream cheese, salt, vanilla extract, and powdered sugar until light and fluffy.
9. Frost & Enjoy!
When the sourdough cinnamon rolls are cool, frost them.
Pull-apart the soft rolls and enjoy!
Learn how to make this recipe and other sourdough recipes by
clicking the link below.
All recipes include visual guides with photos of the entire baking process.