SOURDOUGH BRIOCHE CINNAMON ROLLS

Name: Sourdough Brioche Cinnamon Rolls (The Sourdough Geeks OG version)
Prep time: 24 h
Cook time: 20 min
Total time: 40 h 20 min
Yield: 12
Ingredients: 80g Active, fed starter; 80g All purpose flour; 50g Water; 500g All-purpose flour (11-12% protein); 135g Whole milk; 190g Eggs (about 4); 190g Unsalted butter (room temperature); 50g Caster sugar; 11g Salt; 200g Levain; 215g Light brown sugar; 28g (2 tbsp) Unsalted butter, melted; 40g All-purpose flour; 1 tbsp Ground cinnamon; 1/4 tsp Salt; 227g Cream cheese; 227g Unsalted butter; 2 tsp Lemon juice; 2 tsp Vanilla extract; 325g Icing sugar; ½ tsp Salt

Over 25,000 people have baked the OG Sourdough Brioche Cinnamon Rolls that James posted in the original Sourdough Geeks Facebook Group and WOW was it a success. By far our most loved recipe.

If you're looking for the 'new, improved' Sourdough Cinnamon Rolls recipe (that dare we say it, exceeds even these) you'll find it inside the Sourdough Geeks Bakers Club recipe collection, or in our Cinnamon Roll course.

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Sourdough Brioche Cinnamon Rolls

The Tik-Tok Famous, Sourdough Geeks OG Version

This recipe is for a machine mixed dough, and includes the method and ingredients both the Streusel Filling and the Icing (Cream Cheese Frosting).

Quantities are for 12 hefty cinnamon rolls and is designed for 13” x 18” sheet pan, but you could also be split between two 9” x 13” sheets or two 9” rounds.

Baking and Enjoying This Recipe

What Makes These Sourdough Brioche Cinnamon Rolls Special?

The enriched dough of the brioche base means that rather than the usual properties you'd associate with sourdough, these cinnamon rolls ycome out soft, fluffy and not remotely sour.

Tips for Success

Patience: wait for your levain to at least double before starting on the dough.
Timings: it's no secret that Cinnamon Rolls are best eaten still warm from the oven, so think about when you want to eat them and work backwards. For example, if you want them ready in the morning without a lot of faff, there are a few ways to achieve this:
Easiest: follow the recipe all the way through the final proofing until just before baking, cover, then freeze them overnight. The next morning, take them out to fully defrost, and bake them immediately.
Riskier: set your timings so that you are shaping them late the night before, then allow them to proof overnight. This requires a cooler ambient temperature in your kitchen though, about 66-68°F, and they may over proof.
Last Resort: shorten the cold bulk fermentation time to about 2 hours, shape the dough and proof them almost fully, then retard them in the fridge overnight. In the morning, allow it to come up to room temperature while the oven is preheating, then bake as usual.

Pairing Ideas

This recipe doesn't really need pairing ideas, but I'll play. The Sourdough Brioche Cinnamon Rolls pairs wonderfully with:

People: Family, Friends or Just You and some precious alone time.
Occasions: Any day of celebration, or any day you deserve a pick-me-up.
Serve alongside: A tall glass of milk, a strong pot of tea or a hot mug of coffee.