high desert homemaking

If you are making cinnamon rolls, you have to do it with a sourdough brioche dough. It comes out so buttery and tangy. Making these rolls sourdough is a fantastic complement to the sweetness of the filling and icing.

The whole recipe is a bit of a commitment, plan ahead to make these! You will not be sorry!

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The perfect Saturday Morning treat

If your plan is to have cinnamon rolls on Saturday morning, get these going Friday afternoon. Place the dough in the refrigerator Friday night. Plan to be up early enough on Saturday.

This allows time to shape and rise before breakfast. Alternatively, you can save them for brunch!

Essential tools for this recipe

• KitchenAid mixer – a stand mixer will be necessary for this recipe. I love my KitchenAid!
• Rolling Pin – for rolling out the dough.
• Measuring cups and Spoons
• Bowl Scraper – having a plastic bowl scraper makes handling dough so easy. It’s easily one of my favorite kitchen tools.
• 9×13 baking dish

Ingredients

Brioche dough

• 500 grams all-purpose flour
• 10 grams sea salt
• 50 grams sugar
• 250 grams active starter
• 3 eggs
• 120 grams whole milk, warm
• 113 grams cold unsalted butter, cubed

Filling

• 8 Tbs unsalted butter, softened
• 1 Tbs cinnamon
• 1 cup brown sugar
• A dash of sea salt

Icing

• 1 stick unsalted butter, softened
• 2 cups powdered sugar
• A splash of Vanilla
• 2 Tbs whole milk

Method

For the brioche dough (allow for 18 hours to complete this recipe, this includes rise-time)

1. In the bowl of a stand mixer combine; all-purpose flour, salt and sugar.
2. Whisk eggs and warm milk together. Add eggs, milk and starter to the mixer. Combine until a smooth dough forms. Scrape the bowl, cover and rest for 30 minutes.
3. After resting, using the dough hook attachments add in the cubed butter one cube at a time. Set mixer to medium high and work in the butter for 5-7 minutes. The resulting dough will be very sticky.
4. Transfer to a lightly oiled bowl, cover with a towel and leave in a warm place to rise. 5 to 8 hours, until doubled in size.
5. After rising, cover with a damp towel or plastic wrap and place in the fridge overnight.
6. The next day, remove from the refrigerator.
7. While the dough is still cold, gently shape it and roll it into a large rectangle. Approximately, 11×18 inches.
8. For the filling, mix together softened butter, brown sugar, cinnamon and salt. Spread evenly onto dough and roll tightly. Cut into 12 pieces and arrange into a 9×13 pan.
9. Allow to rise for 1-1 1/2 hours.
10. Preheat oven to 375 degrees, bake for 30 minutes, or until golden brown.
11. Allow to cool for 15 minutes before frosting (if your family can help it!)

Filling ideas!

• Blueberry rolls – Make a simple blueberry compote by simmering 2 cups frozen blueberries with 2Tbs sugar and 2Tbs butter. Chill and use as filling. Top with vanilla icing; 2 tsp vanilla, 1 cup powdered sugar and milk until thin.
• Orange Poppy seed – Combine 2 Tbs orange zest, 1 cup sugar, 1 Tbs poppy seeds and 1 tsp vanilla with 2 Tbs orange juice. Use as filling to make orange poppy seed rolls. Drizzle top with a simple orange and powdered sugar icing.

Enjoy!

Tell me in the comments how this recipe works for you! How often does your family enjoy cinnamon rolls?