Brioche Sourdough Cinnamon Rolls

These brioche sourdough cinnamon rolls are super soft and fluffy, filled with sweet cinnamon sugar, and topped with a cream cheese glaze. They’re made with a buttery and soft sourdough brioche dough that becomes so fluffy and tender

Duration

Ingredients

STIFF STARTER* (SEE NOTES)

• 30g starter
• 60g flour
• 30g water

BRIOCHE DOUGH

• 550g strong all-purpose flour with around 11% protein
• 50g granulated sugar
• 4 large eggs
• 125g milk
• All the stiff starter
• 8g salt
• 180g unsalted butter, room temperature, cut into cubes

CINNAMON FILLING

• 75g unsalted butter, softened
• 100g soft brown sugar
• 2 1/2 tsp ground cinnamon

FROSTING

• 60g cream cheese, at room temperature
• 150g powdered sugar
• 2 Tbsp milk at room temperature
• ½ tsp vanilla extract

Instructions

THE NIGHT BEFORE – FEED THE STARTER

1. Mix together 30g starter with 60g flour and 30g water. Knead it for a minute or two into a stiff dough ball.
2. Place this into a lightly oiled jar. Brush the top of the ball dough with a little water (so it doesn’t dry out too much overnight). Loosely cover it with a lid and leave it to rise for 8-12 hours until it is more than doubled and domed on top.

THE NEXT MORNING – THE DOUGH

1. In the morning, add the starter, flour, sugar, salt, eggs, and milk to the stand mixer bowl fitted with a dough hook attachment. Turn the mixer on low and combine until it forms a thick and shaggy dough.
2. Mix this dough on medium-low speed for around 5 minutes to begin developing the gluten.
3. Add the softened butter to the bowl of your stand mixer, a little bit at a time.
4. Turn the mixer on medium speed and keep it mixing for around 15 minutes until the sticky and soft dough strengthens, comes together, and pulls away cleanly from the sides of the bowl.
5. Once finished mixing, leave the dough to rest for a few minutes, then grab a piece and see if you can stretch it out thin so it’s almost see-through, without tearing. This is called the ‘windowpane’ effect and shows proper gluten development.
6. Once the dough is kneaded, shape it into a smooth ball and place it into a large greased bowl.

BULK FERMENTATION

1. Cover with a damp tea towel, compostable plastic wrap, or lid. Place the dough in a warm place, ideally around 25°C / 76°F, and let it rise.
2. It won’t fully double in this first rise but should bulk out by at least 60%. This will take around 4-6 hours, but the rise time will change depending on the temperature. You can create a warm and humid proofing spot by placing a large mug of boiled water in a turned-off oven and putting the dough in there. Replace the water with freshly boiled water if it cools down.
3. Once risen, place the dough in the fridge for at least 4 hours or up to 24 hours.

SHAPING

1. After the refrigerator proof, deflate and pull the cold dough from the bowl onto a lightly floured surface. Roll the dough out into a 30x45cm (12×18 inch) rectangle.
2. Spread softened butter over the dough. Sprinkle cinnamon sugar over the butter. Tightly roll up the dough to form a 45cm/18-inch long log. Slice the log into 12 even-sized pieces. The unraveling end parts of each roll can be tucked under to keep them tight.

PROOFING

1. Grease a baking tray, place in the rolls, and cover them with a lightly damped tea towel to stop the tops from drying out too much. Let them rise in a warm spot until they double in size.
2. Preheat the oven to  375°F (190°C).
3. Bake the risen buns for around 30 minutes until puffed up and golden brown. If they are browning too quickly, loosely cover them with aluminum foil.

Nutrition Information:

YIELD: 12SERVING SIZE: 1
Amount Per Serving: CALORIES: 493TOTAL FAT: 21gSATURATED FAT: 13gTRANS FAT: 0gUNSATURATED FAT: 7gCHOLESTEROL: 114mgSODIUM: 314mgCARBOHYDRATES: 65gFIBER: 2gSUGAR: 26gPROTEIN: 10g