09/24/2026
These long-fermented sourdough brioche-style cinnamon rolls are made entirely without commercial yeast, relying on a mature sourdough starter for natural leavening. The dough is enriched with butter, eggs, and milk, giving the rolls an exceptionally soft, rich, brioche-like texture. A slow fermentation develops deep flavor and a subtle tang while keeping the crumb tender and fluffy.
Each roll is generously spread with a buttery brown-sugar cinnamon filling, rolled tightly, and baked until golden and pillowy. They’re finished while still warm with a thick, creamy cream cheese frosting that melts slightly into the swirls without becoming runny. The result is indulgent, fragrant, naturally leavened cinnamon rolls with a rich cinnamon center, buttery brioche texture, and tangy-sweet frosting.
