Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (2024)

Jump to Recipe Jump to Video Print Recipe

When life gives you a sourdoughculture, you make sourdough spelt brioche 3 ways! Sourdough speltcinnamon rolls, garlic rosemary rolls, and brioche hamburger buns, that is…

If can’t find spelt four in your local grocery store, by all means, substitute with whole wheat flour in these recipes! Spelt flour is an ancient grain that has a beautiful earthy and clean aroma and flavor.

And you can absolutely use nothing but all purpose flour or bread flour if that’s what you have on-hand.

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (1)

One of the most common requests I get isfora singledough that can be used to make several different recipes. Brioche dough is extremely versatile because it’s soft, pillowy, and buttery, and is perfect for savory or sweet applications.

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (2)

I published the sourdough speltbrioche dough recipe with the intention of transforming it into several delicious concoctions. Even though the original recipe can be found on that post, I’m posting three separate recipe cards on this post since there are extra ingredients added to these recipes with slight variations on how they are shaped.

These 3 recipes are not the only wonderful things you can do with brioche, so let your imagination run wild!

So let’s bake, shall we?

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (3)

First up…

SOURDOUGH CINNAMON ROLLS

Soft, pillowy, luscious sourdough cinnamon rolls. Even though they are sourdough, it’s a very subtle flavor, and not super sour. Just because a recipe has a sourdough culture in it, doesn’t necessarily mean the sourdough flavor has to be prominent.

As with all variations of the sourdough spelt brioche recipe, start by making the dough and let ferment all day or overnight at room temperature. Remember, a sourdough starter ferments dough much more slowly than dry yeast, adding much more flavor and helping with digestibility (among other things).

Although dry yeast ferments dough faster, I find it much easier to make dough at night (with a sourdough starter) and then finish it in the morning, instead of having to get up at 5amand spend 2 hours fermenting the dough with dry yeast, shaping, proofing, baking all at once, so it can be ready for breakfast time.

Basically, you are having to spend a few hours in a row babying a dough when you are using dry yeast because it will ferment out of control if you need to leave it alone for a fewhours and actually be able to go live your life outside of baking.

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (4)

After the dough has fermented overnight, simply flatten out to a large 13 x 13-inch square, brush with melted butter and sprinkle with a combo of brown sugar and cinnamon. Roll semi-tightly then cut into 11 or 12 pieces. Place in a greased casserole dish, proof for about 45 minutes, then bake.

BEFORE PROOFING

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (5)

AFTER PROOFING

Although there doesn’t look like much difference in size before and after proofing , the gaps between the cinnamon rolls will be pretty much filled and it will be puffier, but by only about 30% more. It will continue to rise and puff up in the oven.

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (6)

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (7)

Now glaze those babies with acombo of confectioners sugar, milk, and vanilla.

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (8)

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (9)

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (10)

Pin this post for cinnamon rolls on Pinterest

Sourdough Spelt Brioche Cinnamon Rolls

A sourdough starter and speltflour lend an earthy aroma and beautiful flavor to luscious and pillowy cinnamon rolls.

5 from 9 votes

Print Pin Rate

Course: Breakfast

Prep Time: 9 hours hours

Cook Time: 40 minutes minutes

Total Time: 9 hours hours 40 minutes minutes

Author: Bessie Bakes

Ingredients

  • 1 1/2 cups plus 1 Tbsp. Spelt Flour or Whole Wheat Flour 250 grams
  • 1 1/2 cups plus 1 Tbsp. All Purpose Flour 250 grams
  • 3/4 cup plus 1 Tbsp. Milk, cold 200 grams
  • 2 eggs, cold about 100 grams
  • 1 tsp salt 10 grams
  • 1/4 cup Ripe Sourdough Starter about 78 grams
  • 1/4 cup Sugar 50 grams
  • 11 Tbsp Unsalted Butter, slightly softened 150 grams

For the Filling

  • 3/4 cup Brown Sugar
  • 2 Tbsp Butter, melted
  • 2 Tbsp Cinnamon

For the Glaze

  • 1 cup powdered sugar
  • 3 Tbsp Milk
  • 1/4 tsp Vanilla

Instructions

Mixing the Dough

  • Mix all ingredients together except for the butter in a stand mixer. Mix on 1st speed for about 5 minutes. Turn the mixer on 2nd speed and mix until the dough comes together and pulls away from the side of the bowl. Turn the mixer back to 1st speed and add butter to incorporate. Turn back to 2nd speed and mix until the dough pulls away from the side of the bowl and is shiny and elastic.

Fermenting the Dough

  • Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.

Shaping and Proofing the Dough

  • Flatten the dough out to a 13 x 13 inch square on a lightly floured surface. Melt the 2 Tbsp butter and brush the surface of the dough. Mix the cinnamon and brown sugar together and sprinkle over the surface of the dough.

  • Roll the dough semi-tightly into a log and cut into 8 slices for larger cinnamon rolls or 10-11 slices for medium-sized ones. Place them in a buttered casserole dish and cover.

  • Turn the oven on to 350 degrees and set the casserole dish on top of the stove so it has a warm place to proof. It will take about 40-45 minutes to proof, but it varies on the temperature of your house. The rolls will puff up about 30% and the spaces between them will be filled.

Baking the Cinnamon Rolls

  • Bake in a 350 degree oven for about 40-45 minutes. You can puncture the inside of the dough with a knife to see if the dough is cooked through.

  • Mix the powdered sugar, 3 Tbsp milk, and vanilla togetherwith a fork or whisk. Pour over the hot cinnamon rolls. Serve immediately.

Video

Notes

The best way to ensure that your sourdough starter is ripe is to feed it 8-12 hours before you mix the dough. It should have risen and have a bubbly top.

Flour Substitutions

You can use only all-purpose flour if that's all you have, or all bread flour too.

Tried this Recipe? Tag me Today!Mention @Bessie.Bakes or tag #BessieBakes!

SOURDOUGH GARLIC ROSEMARY ROLLS

Garlic, butter, rosemary. These rolls are PERFECT for the holidays or a family gathering. Make a pan of these and watch them disappear!

The process is the same except you add rosemary to the dough when mixing. Ferment all day or overnight, brush with butter and sprinkle lots of chopped garlic on the surface, roll, cut, proof, then bake.

MWAAHHH!

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (12)

BEFORE PROOFING

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (13)

AFTER PROOFING

Again, the dough is proofed when its risen about 30%, but will rise even more in the oven.

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (14)

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (15)

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (16)

Sourdough Spelt Garlic Rosemary Brioche Rolls

Garlic and rosemary infuse soft and buttery pinwheel rolls perfect for family dinners and holiday gatherings.

5 from 5 votes

Print Pin Rate

Course: Baking, bread

Prep Time: 9 hours hours

Cook Time: 22 minutes minutes

Total Time: 9 hours hours 22 minutes minutes

Author: Bessie Bakes

Ingredients

For the Dough

  • 1 1/2 cups plus 1 Tbsp Spelt Flour or Whole Wheat Flour 250 grams
  • 1 1/2 cups plus 1 Tbsp All Purpose Flour 250 grams
  • 3/4 cups plus 1 Tbsp Milk, cold 200 grams
  • 2 Eggs about 100 grams
  • 1 tsp Salt 10 grams
  • 1/4 cup Ripe Sourdough Starter 78 grams
  • 1/4 cup Sugar 50 grams
  • 11 Tbsp Butter, slightly softened 150 grams
  • 1 Tbsp Fresh Rosemary, finely chopped

For the Garlic Filling

  • 3-5 Garlic Cloves, finely chopped use enough to evenly cover the inside of the roll
  • 2 Tbsp Butter, melted

Optional Topping

  • 2 Tbsp Everything Bagel Seasoning blend

Instructions

  • Mix all ingredients for the dough together except for the butter in a stand mixer. Mix on 1st speed for about 5 minutes. Turn the mixer on 2nd speed and mix until the dough comes together and pulls away from the side of the bowl. Turn the mixer back to 1st speed and add butter to incorporate. Turn back to 2nd speed and mix until the dough pulls away from the side of the bowl and is shiny and elastic.

Fermenting the Dough

  • Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.

Shaping and Proofing the Dough

  • Take the dough out of the bowl and gently flatten to a 10 x 12 rectangle. Brush the 2 Tbsp of melted butter over the top to cover. You may not need all of it. Sprinkle the garlic evenly all over the top. Roll the dough semi-tightly into a log shape. Cut the dough into 12 pieces and place them in a square pan.

  • Cover the pan with plastic wrap and let proof. The best way to proof it is to put it on top of the oven with the oven turned on to create a warm space. It should take about 45 minutes to proof. It will have increased in size by about 30%.

Baking the Rolls

  • Preheat the oven to 375 degrees. Bake for about 20-25 minutes. You can check for doneness by piercing the inside with a knife to see if it comes out clean.

  • To serve, brush a bit more butter on top while they are warm.

Notes

The best way to ensure that your sourdough starter is ripe is to feed it 8-12 hours before you mix the dough. It should have risen and have a bubbly top.

Flour Substitutions

You can use only all-purpose flour if that's all you have, or all bread flour too.

Tried this Recipe? Tag me Today!Mention @Bessie.Bakes or tag #BessieBakes!

Last, but certainly not least….

SOURDOUGH HAMBURGER BUNS

The BEST burgers have to have perfect soft and buttery buns. Brioche hamburger buns lend the perfect soft texture when you bite into your burger.

I really don’t think there needs to much more explanation for the perfection of these brioche buns. So let’s get going!

The shaping of the buns is the only step that can be a bit tricky. It’s actually quite simple, but you want to make sure that when you roll them into balls there is no flour on your work surface so the buns will seal on the bottom.

You can flour your hands to keep them from sticking to the dough, just keep it off of the work surface.

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (18)

BEFORE PROOFING

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (19)

AFTER PROOFING

When you proof the buns, they will spread a bit instead of rising because the sourdough starter creates a softer gluten structure. They will puff up in the oven however.

After proofing, egg wash the tops before baking to create a beautiful shine on the buns.

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (20)

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (21)

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (22)

Sourdough Spelt Brioche Hamburger Buns

The best burgers need soft and buttery brioche hamburger buns to create that perfect bite. The sourdough starter lends a subtle tang as well.

5 from 6 votes

Print Pin Rate

Course: Baking, bread

Prep Time: 9 hours hours

Cook Time: 30 minutes minutes

Total Time: 9 hours hours 30 minutes minutes

Servings: 8 people

Author: Bessie Bakes

Ingredients

For the Dough

  • 1 1/2 cups plus 1 Tbsp Spelt Flour or Whole Wheat Flour 250 grams
  • 1 1/2 cups plus 1 Tbsp All Purpose Flour 250 grams
  • 3/4 cup plus 1 Tbsp Milk, cold 200 grams
  • 2 Eggs about 100 grams
  • 1 tsp Salt 10 grams
  • 1/4 cup Ripe Sourdough Starter 78 grams
  • 1/4 cup Sugar 50 grams
  • 11 Tbsp Butter, slightly softened 150 grams

For the Egg Wash

  • 1 Egg, beaten
  • 1 Tbsp Milk or heavy cream

Instructions

For the Dough

  • Mix all ingredients for the dough together except for the butter in a stand mixer. Mix on 1st speed for about 5 minutes. Turn the mixer on 2nd speed and mix until the dough comes together and pulls away from the side of the bowl. Turn the mixer back to 1st speed and add butter to incorporate. Turn back to 2nd speed and mix until the dough pulls away from the side of the bowl and is shiny and elastic.

Fermenting the Dough

  • Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.

Shaping and Proofing the Dough

  • Take the dough out onto your work surface and pat into a rectangle. Cut into 8 equal-sized pieces. Flour your hands, but keep the work surface clean. Fold each piece of the dough toward the bottom to meet in the center. With the palm of your hand cupped, take the dough seam-side-down and begin to roll the dough into a ball so that it seals on the bottom. Use your hand as a guide, but don't press down on it so it forms a ball. When it's a firm ball, place on a parchment-lined sheet pan. Place up to six buns on one regularly-sized sheet pan.

  • Egg wash the tops of the buns and cover the pans with plastic wrap.

  • Proof the buns on top of the oven with the oven turned on so that it creates a warm space for the buns. Proof for about 45 minutes or until the buns have spread out a bit.

  • Egg wash the tops of the buns a second time before baking.

  • Bake in a 350 degree oven for about 30 minutes until the tops are golden brown. If you have two sheet pans, you can place one sheet pan in the fridge to slow down fermentation while the other pan is baking. Just make sure the buns remained covered in the fridge.

Notes

The best way to ensure the sourdough starter is ripe is to feed it 8-12 hours before making the dough. The starter will have risen and the top should be bubbly.

Flour Substitutions

You can use only all-purpose flour if that's all you have, or all bread flour too.

Tried this Recipe? Tag me Today!Mention @Bessie.Bakes or tag #BessieBakes!

Well, if you’ve stuck around until the end, I hope you feel inspired to make this sourdough brioche dough and transform into luscious, buttery delights! If you have any questions, please don’t hesitate to comment below.

Bon Appetit Ya’ll,

Leslie O.

Share178

Pin20.5K

Tweet

Email

Sourdough Cinnamon Rolls, Garlic Rolls, Hamburger Buns | 1 Brioche Recipe 3 ways - Bessie Bakes (2024)

FAQs

Why put milk on cinnamon rolls before baking? ›

Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”

What is the difference between cinnamon bun and cinnamon roll? ›

The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

Why do cinnamon rolls collapse after baking? ›

Over kneading will over develop the gluten in the flour making a tough structure that will pull the dough together once the steam is gone from the loaf. Knead only until the dough is smooth, shiny, and pliable. Over raising will make the bread's framework too fragile and it will collapse as it cools.

Is heavy cream and heavy whipping cream the same thing? ›

Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.

What is the Cinnabon secret ingredient? ›

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

What are cinnamon rolls called in England? ›

Here are the best cinnamon buns in the UK and where to buy them. Cinnamon buns are also known as cinnamon rolls and kannelbullen, and in Denmark they are even called Kanelsnegl; 'cinnamon snail'.

What is the fancy name for cinnamon rolls? ›

A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria, Estonia and Germany) and North America.

What happens if you let cinnamon rolls rise too long? ›

Can cinnamon rolls rise for too long? Yes definitely! If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.

Why are my cinnamon rolls not light and fluffy? ›

There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.

What happens if you add too much flour to cinnamon rolls? ›

Too much flour in your dough will give you dry, dense rolls. You can always add a bit more flour after it has kneaded if it's too sticky to work with. Letting your dough double rise will improve its texture and volume. It should rise until double in size.

Should you cover cinnamon rolls when baking? ›

They will expand more when baked. Preheat the oven to 375F. Brush the tops of the rolls with water or any kind of milk before baking. Cover your pan with foil or a lid (if using a cast iron) and place into preheated oven.

What is the difference between a morning bun and a cinnamon roll? ›

Meet Morning Buns, the flakey, buttery pastry dressed in a cinnamon brown sugar and orange zest swirl. Morning Buns are similar to cinnamon rolls, except the dough is made from croissant dough. The croissant dough produces the tender, flakey, buttery layers that you just can't get from normal cinnamon roll dough.

Why do people pour milk and cinnamon rolls? ›

Why does cream make such a difference in your cinnamon rolls? As the rolls bake, the cream in the bottom of the pan heats up. Its liquid migrates up into the rolls, making them moister.

Why do you brush rolls with milk? ›

Since milk contains a higher water content than cream, it allows the surface to remain wet longer, so it's best used on expansive doughs, like dinner rolls. Similar to an egg white, milk will provide a semi-gloss shine or matte finish to the final baked dough.

How do you keep cinnamon rolls from drying out when baking? ›

Keep the rolls covered tightly with foil so they don't dry out. Some ovens have a “bread proof” setting and this works great!

Can I use milk instead of heavy cream? ›

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

Top Articles
Latest Posts
Article information

Author: Edwin Metz

Last Updated:

Views: 5712

Rating: 4.8 / 5 (58 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Edwin Metz

Birthday: 1997-04-16

Address: 51593 Leanne Light, Kuphalmouth, DE 50012-5183

Phone: +639107620957

Job: Corporate Banking Technician

Hobby: Reading, scrapbook, role-playing games, Fishing, Fishing, Scuba diving, Beekeeping

Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.