If you’re interested in how I maintain my sourdough starter head over to my Sourdough Starter Maintenance Routine post for in-depth details. If the starter is used at a state that is overly ripe (perhaps it’s fallen and has been that way for an hour or more) then the resulting rolls might be a touch sourer. Additionally, when I call for a mature starter in the ingredient list, “mature” means when my starter is just about to its peak height and has not yet fallen. I maintain my sourdough starter with frequent refreshments to ensure acidity is kept low. I know when some read this recipe title and see the word “sourdough,” thoughts of sharp sourdough cinnamon rolls might enter the mind, but this is definitely not the case. I am very partial to my rolling pin: it’s a non-tapered solid block of maple wood that’s functional, used in countless tasks around my kitchen, and just a beautiful tool (and made in the U.S.A.). You will need a rolling pin for this recipe (in a pinch, you could use an empty wine bottle). If you don’t have this pan I’d recommend using parchment under the buns for easy removal. I’m using a USA Pan 9” x 13” rectangular pan to hold these 12 buns and because the pan is coated in silicone there’s no need for any parchment paper (it’s magic, really).
This recipe yields 12 sourdough cinnamon rolls but you can halve all the ingredients to make half a dozen (in this case, you’ll want to use a smaller pan). Most of the strength in this dough will be developed upfront at mix time with just a few more stretch and folds during the bulk to finish it off. It’s best to make this brioche-style dough in a stand mixer (like the one I have) due to the dough's soft nature and relatively long mix time required. The mixer will ensure there are no stray clumps of cream cheese lingering about. It’s best and easiest to use a mixer or handheld beater for this, but a handheld whisk will work if you want a workout.
This spread has just the right level of delicate sweetness and a comforting bite from the cinnamon. The next day I wake and get to work on the rolls, and I bake them fresh for breakfast (or brunch if late to rise). My preference is a two-day process where I place the dough in the fridge after bulk fermentation. The dough can be retarded in the refrigerator after bulk fermentation, after shaping and cutting, or both. The dough is also very versatile: you can adjust the mixing and baking schedule, so they're finished in a single day or spread out over three. These sourdough cinnamon rolls require a little extra effort, but once you get the hang of the process, it's pretty straightforward-and, of course, totally worth it. When presented with the opportunity, there’s nary a chance anyone will decline one of these on a plate. When pulled, these rolls shred apart almost like cotton candy, the only resistance provided by the melted brown sugar cinnamon near the bottom-they’re like a warm, gooey cloud of pure enjoyment. These ingredients make for an incredibly tender and mouth-melting crumb when added to a dough that’s a deep yellow color. Brioche dough is the base for these sourdough cinnamon rolls, which is dough enriched with butter, sugar, and eggs.
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