Sourdough cinnamon rolls: the new every-weekend tradition?
I began work on this recipe with the intention that these would be a wonderful Christmas morning indulgence, the birth of a new holiday baking custom. But after making them several times for testing, I’m convinced they should be a weekend indulgence. Why limit ourselves and declare these only for special events and holidays? Seriously, let’s make them every weekend.
Cinnamon rolls fit so perfectly with the cold weather. They’re like that warm blanket you left on the radiator, that puffy wool sweater you wear around the house, or that cup of hot chocolate that breaks through the cold. Layers of tender dough, separated by ribbons of gooey cinnamon sugar and topped with a creamy, white sugar glaze—it’s enough to make you completely forget it’s cold outside, or perhaps stop caring about winter altogether.
Description
These are soft, brioche-style sourdough cinnamon rolls with ribbons of gooey cinnamon sugar and a creamy white sugar glaze. They are designed as a slow weekend bake rather than a once-a-year treat.
Sourdough Cinnamon Roll Recipe
It’s best to make this brioche-style dough in a stand mixer due to the dough’s soft nature and relatively long mix time. Most of the strength in this dough will be developed upfront during mixing, with just a few more stretch-and-folds during bulk fermentation to finish it off.
Dough Formula
The target final dough temperature (FDT) for this dough is 70–73°F (21–22°C).
| Total Dough Weight | 1,250 grams |
|---|---|
| Pre-fermented Flour | 42.00% |
| Yield | One dozen rolls |
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 477g | All-purpose or bread flour (King Arthur All-Purpose Flour) | 100.00% |
| 133g | Whole milk, cold from the fridge | 28.00% |
| 191g | Unsalted butter (Kerrygold) | 40.00% |
| 191g | Whole eggs (about 4 large) | 40.00% |
| 48g | Fine white sugar (caster sugar) | 10.00% |
| 11g | Salt | 2.3% |
| 200g | Ripe, 100% hydration liquid sourdough starter | 42.00% |
Weekend baking notes
Plan the dough around your schedule and give the sourdough time to develop its flavour. The rolls are at their best when the dough is soft and well rested before shaping, and when the cinnamon filling is spread evenly from edge to edge.
Method
1. Mix – 9:00 a.m.
First, take out the butter and cut it into 1/4” to 1/2” squares. Let it sit in a bowl to warm to room temperature while you gather and mix the other ingredients. Add the flour and salt to the bowl of a stand mixer fitted with the hook attachment. Set the mixer to low and slowly pour the liquid into the mixer bowl over the course of 3 minutes. The dough will look very wet and have clumps. Let it rest for 10 minutes before strengthening it.
Strengthen Dough
After the 10-minute rest, turn the mixer to medium speed and mix for about 5–6 minutes until the dough starts to come together and the clumps disappear. The dough should begin to pull away from the sides of the bowl, but it may still remain attached to the bottom. If it is overly wet, add flour one tablespoon at a time until it comes together.
Incorporate Butter
The butter should be slightly cold to the touch but easily pliable. Add the butter one square at a time, waiting until the previous piece is absorbed before adding the next. Continue until all the butter is incorporated and there are no visible butter patches. This may take 8–10 minutes at a low to medium speed.
2. Bulk Fermentation – 9:30 a.m. to 11:30 a.m.
Transfer the dough to a bulk container and let it ferment for 2 hours at 75ºF (23°C). Perform 3 to 4 sets of stretch and folds during bulk fermentation, spaced 30 minutes apart. Grab one side of the dough, stretch it upward and fold it over to the other side. Fold once at each side: North, South, East and West. If the dough is firm after the third set, skip the last set but let it rest for the full 2 hours.
3. Chill Dough – 11:30 a.m. to 2:00 p.m.
Place the covered bulk container into the fridge for at least 2 hours. Three to four hours also works well.
Overnight option: Once the dough is covered and refrigerated, it can rest overnight. The rest of the process can then be completed in the morning for fresh rolls or brunch.
Roll the dough out to a rectangle only when it is completely chilled.
The dough needs to be completely cold and firm to the touch before rolling out. Do not skip this step.
4. Shape Rolls – 2:00 p.m.
Before rolling out the dough, make the brown sugar cinnamon mixture. Flour your work surface, turn the chilled dough out onto it, and flour the top of the dough and the rolling pin. Roll it into an 11” × 21” rectangle with one long side nearest you.
Sprinkle the brown sugar cinnamon mixture evenly over the dough, leaving a small margin at the far edge to help seal the roll. Starting at the long edge nearest you, roll the dough tightly into a log, working from left to right. Cut the log every 1 3/4 inches, or adjust the size if you prefer shorter or taller rolls.
Transfer the cut discs to a baking pan with space around each one.
Tips for shaping
- Place the rolling pin in the freezer while the dough is chilling to help keep it cold.
- If the dough warms up while rolling, place it on a baking sheet in the fridge for 15 minutes.
- If the rolled log is very pliable and warm, chill it on a baking sheet before cutting.
5. Proof – 2:30 p.m.
Let the shaped rolls proof until visibly puffy and ready to bake. Bake according to your preferred sourdough cinnamon roll schedule, then let them cool before glazing.
Spread the glaze over the cooled rolls. They keep well for a few days in the fridge and can be reheated without glaze in the oven or microwave.
Conclusion
Whatever else is happening in the day, the aroma of these rolls baking is sure to draw everyone into the kitchen. Their brioche interior is tender and silky, with warm, gooey brown sugar cinnamon throughout. The cream cheese glaze is wonderful, but the recipe also leaves room for your own variations.
