Sweet
Sourdough Brioche Cinnamon Rolls
An enriched, buttery brioche laminated with cinnamon sugar and glazed while warm. Start Saturday afternoon, eat Sunday morning.
- Time
- 20 hours
- Yield
- 12 rolls
- Level
- Advanced
Ingredients
Scale batch
- 120g active starter
- 240g whole milk
- 3 large eggs
- 500g bread flour
- 60g sugar
- 10g salt
- 180g cold butter, cubed
- For the filling: 150g brown sugar, 15g cinnamon, 60g soft butter
- For the glaze: 200g powdered sugar, 30g cream cheese, splash of milk
Method
- 01
Whisk starter, milk, and eggs. Add flour, sugar, and salt. Mix to a shaggy dough.
- 02
Knead on a stand mixer 8 minutes on medium. Add butter a cube at a time until fully incorporated and glossy.
- 03
Bulk ferment 4 hours with 2 folds, then cold retard 12 hours.
- 04
Roll cold dough to a 16x12 rectangle. Spread butter, sprinkle cinnamon sugar. Roll tightly, cut 12 rolls.
- 05
Nestle into a buttered pan. Proof 2–3 hours until puffed and touching.
- 06
Bake at 350°F for 28–32 minutes. Whisk glaze and pour over while warm.