The best Sourdough Cinnamon Rolls are made with a brioche dough and a Brown Butter Cream Cheese Frosting. 


Sourdough Cinnamon Rolls consist of three components: 1. Sourdough Brioche Dough 2. Cinnamon Sugar Filling 3. Brown Butter Cream Cheese Frosting

How to Make the Rolls Extra Fluffy

• The trick to make cinnamon rolls extra fluffy is to use a "yudane". • Mix flour and boiled water together to create a paste (yudane). This will give them a pull apart texture!

Mix Brioche Ingredients

• Mix bread flour, sourdough starter, milk, eggs, yudane, sugar, salt, and butter together. • Mix until the dough passes the "windowpane test"

Bulk Fermentation & Overnight Proof

• Proof the dough for about five hours in a warm location until doubled in size. • Place in the refrigerator overnight.

Make Cinnamon Sugar Filling

• The next day, make the cinnamon sugar filling.

• Simply mix together ground cinnamon and dark brown sugar in a bowl.

Roll Out the Dough and Shape

• Roll out the chilled dough into a rectangle. • Sprinkle the cinnamon sugar filling on top. • Roll up the dough into a log and slice into eight equal sized cinnamon rolls.

Final Proof

• Proof the rolls in a cast iron skillet or round pan until doubled in size, about five hours. • When proofed, the rolls will fill up the pan and feel full of air.

Bake the Rolls

· Bake the rolls at 375ºF for 25 minutes or until the tops are golden brown.

Make the Brown Butter Cream Cheese Frosting

• Mix together browned butter, cream cheese, salt, vanilla extract, and powdered sugar until light and fluffy.

Frost & Enjoy!

• Frost the warm sourdough cinnamon rolls, pull-apart, and enjoy!

Learn more!

Learn how to make these perfect Sourdough Cinnamon Rolls and other delicious recipes on All recipes include visual guides with photos of the entire baking process.