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Sourdough Brioche Cinnamon Rolls Recipe

Giant and fluffy overnight sourdough brioche cinnamon rolls loaded with brown sugar and walnuts. Everyone will want seconds of this pantry staple breakfast! These brioche cinnamon buns are warm and delicious, a perfect brunch treat for hungry families or guests.

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It’s been a full year with my sourdough starter, and to celebrate I decided to try a fancy brioche cinnamon bun recipe that is loaded with sweet sticky flavor. This overnight sourdough buns recipe is simple to make, and requires no kneading. It has a light and delicious sourdough flavor and is SO good with a little coconut milk buttercream icing on top. These brioche cinnamon rolls are of one my favorite sourdough recipes so far, very fitting for my 1 year sourdough anniversary!

These Overnight Brioche Cinnamon Rolls Are:

  • Light
  • Sticky
  • Sweet
  • Flaky
  • Decadent
  • Flavorful
  • Made without Kneading
  • Perfect for hosting brunch guests

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Sourdough Starter Discard Brioche

The dough for these Sourdough Brioche Cinnamon Buns recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste. This recipe uses unfed starter, so just use the discard straight from the bowl.

What’s In This Overnight Sourdough Brioche Cinnamon Rolls Recipe?

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What Baking Equipment Do I Need for these Cinnamon Buns?

One of the BEST Pantry Staple Cinnamon Rolls from Scratch Recipes

These cinnamon buns with sourdough starter recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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How Do I Make Cinnamon Rolls with Sourdough Starter?

This may look like a complicated recipe becuase it has a lot of steps, but believe me this is a simple and easy bread to bake! It’s actually easier than my normal sourdough recipe because you don’t have to knead it.
  1. In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
  2. Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined. Add the egg mixture to the center of the flour well. Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
  3. Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
  4. The next morning, grease 2 8×4 loaf pans. Turn dough out onto a well-floured work surface.
  5. Roll out the dough into one large rectangle.
  6. In a saucepan, heat the butter, brown sugar, and cinnamon and stir untl well comined.  Pour the cinnamon mixture over the dough, and use a spoon or pastry brush to make an even layer over the top of the dough. Sprinkle on the walnuts and ground flaxseeds.
  7. Take the long side of the dough, and tightly roll the edges towards the other side, roll all the way until you have a long log of dough. With a sharp knife, cut the buns into 2 inch slices.  Place the slices in your greased loaf pans (mine fit 6 in each).
  8. Preheat oven to 375 degrees Fahrenheit. Bake rolls for 30-45 minutes (mine took the full 45). Tops should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
  9. Allow buns to cool on a rack for at least 20 minutes before ejoying.  Top with icing, butter, or powdered sugar if desired.

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Dietary Modifications

  • To make this buns vegan: substitute out the eggs, butter, and milk for plant based varietites. I’ve actually make brioche with almond milk before and it tastes great!
  • To make dairy free: use plant-based milk and butter.
  • To make gluten free: use a gluten free baking mix instead of the flour, and a gluten free sourdough starter instead of one that has wheat.

Other Sourdough Discard Recipes We Love!

Sourdough Bagels Recipe (Vegan)

Vegan Sourdough Muffins with Blueberries

Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)

Vegan Sourdough Croutons with Garlic & Herbs

Sourdough Starter Pizza Crust Recipe (Vegan, Dairy Free)

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Get the Same Ingredients I Use For My Sourdough Starter Cinnamon Rolls Recipe!

As always, if you make this easy overnight brioche cinnamon rolls with sourdough starter be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!

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Sourdough Brioche Cinnamon Rolls

Kelly Jensen
Giant and fluffy overnight sourdough brioche cinnamon buns loaded with brown sugar and walnuts. Everyone will want seconds of this pantry staple breakfast! These brioche cinnamon rolls are warm and delicious, a perfect brunch treat for hungry families or guests.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Rise Time 14 hrs
Total Time 14 hrs 35 mins
Course Baked Goods, Bread, Breakfast
Cuisine American
Servings 15 buns
Calories 310 kcal

Ingredients
  

For the Dough

For the Filling

Instructions
 

  • In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
  • Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined. Add the egg mixture to the center of the flour well. Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
  • Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
  • The next morning, grease 2 8x4 loaf pans. Turn dough out onto a well-floured work surface.
  • Roll out the dough into one large rectangle.
  • In a saucepan, heat the butter, brown sugar, and cinnamon and stir untl well comined.  Pour the cinnamon mixture over the dough, and use a spoon or pastry brush to make an even layer over the top of the dough. Sprinkle on the walnuts and ground flaxseeds.
  • Take the long side of the dough, and tightly roll the edges towards the other side, roll all the way until you have a long log of dough. With a sharp knife, cut the buns into 2 inch slices.  Place the slices in your greased loaf pans (mine fit 6 in each).
  • Preheat oven to 375 degrees Fahrenheit. Bake rolls for 30-45 minutes (mine took the full 45). Tops should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
  • Allow buns to cool on a rack for at least 20 minutes before ejoying.  Top with icing, butter, or powdered sugar if desired.

Nutrition

Calories: 310kcalCarbohydrates: 48gProtein: 8gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 345mgPotassium: 170mgFiber: 4gSugar: 13gVitamin A: 92IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Keyword Brioche Cinnamon Buns Recipe, Brioche Cinnamon Rolls Recipe, Brown Sugar Walnut Cinnamon Buns, Overnight Sourdough Cinnamon Buns, Sourdough Brioche Cinnamon Buns, Sourdough Brioche Cinnamon Rolls, Sourdough Cinnamon Buns, Sourdough Cinnamon Rolls
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Posted in American, Baking, Breads, Breakfast, Cooking Classics, Favorites, For Entertaining, Holiday Recipes, Pantry Recipes, Recipe Index, Vegetarian Recipes

2 Comments

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