Soft Sourdough Brioche Rolls with Homemade Cinnamon Butter

These soft sourdough brioche rolls are rich, buttery, and lightly sweet — served warm with homemade cinnamon butter.

At Chasing Our Simple, I love taking classic recipes and giving them that little homemade touch that makes them feel extra special. These sourdough brioche rolls are soft, rich, and gently sweet — and when you serve them warm with whipped cinnamon butter, they’re the kind of bake that brings everyone to the table. Simple enough for everyday, yet special enough for holidays.

There’s something about an enriched dough made with plenty of eggs, butter, and milk that feels like a small celebration. And with the natural wild yeast from your active sourdough starter, these rolls carry a depth of flavor that commercial yeast simply can’t replicate.

The process does take a long time — but that’s the best part. The long fermentation times let the gluten strands develop naturally, giving that signature tender crumb and buttery flavor that makes brioche rolls so unforgettable.

What You’ll Love About This Recipe

Soft, rich texture: Made from enriched dough, these brioche rolls are soft, light, and slightly sweet — a cross between regular rolls and a tender sourdough brioche bread recipe.
Naturally leavened: Made with wild yeast from your active sourdough starter, no instant yeast or commercial yeast is needed.
Versatile use: Perfect as dinner rolls, for hamburger buns, or even turned into French toast the next morning.
Make-ahead friendly: You can refrigerate or fridge proof the dough overnight and bake the next morning for fresh rolls with minimal effort.
Pairs perfectly: The homemade cinnamon butter takes it over the top.

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Key Ingredients

Here’s what makes this sourdough brioche roll recipe so special:

Active Sourdough Starter: A bubbly, room temperature starter ensures your dough gets a strong rise. If you’re not sure your starter is ready, try the float test first.
Bread Flour: The higher protein content helps build strength in this enriched dough, giving the rolls structure while keeping them soft.
Milk: Brings tenderness and balances the dough’s hydration starter level. Always use room temperature milk so it mixes evenly.
Egg Wash: Gives that beautiful glossy finish that makes brioche rolls look bakery-perfect.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make Sourdough Brioche Rolls

The process for making sourdough brioche dough is different from regular bread because it’s an enriched bread — meaning it contains butter, milk, and eggs. These additional ingredients slow fermentation, so you’ll want to plan a little extra time for your rise time.

Make the Brioche Dough—Start by combining your active sourdough starter, room temperature milk, eggs, sugar, and part of the flour in the bowl of a stand mixer fitted with a dough hook attachment. Mix on medium speed until it forms a thick, sticky batter. Then, let the dough rest — about 30 minutes — for a quick dough rest and early fermentation to start.

Add the rest of your bread flour and salt, and begin kneading again until the dough comes together.

With the mixer running on low, add softened butter one tablespoon at a time. It might seem like it’s not coming together — but keep going. This step develops gluten strands slowly, creating that light, pull-apart texture. The dough will transform into a smooth, shiny ball that passes the windowpane test when it’s ready.

Tip: If the dough looks too greasy at first, don’t worry. The butter will eventually incorporate fully — patience is key with rich dough.

First Rise (Bulk Fermentation)—Transfer your dough to a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let it rest at room temperature for 4–6 hours, or until it’s nearly doubled in size. This step — also called bulk fermentation — allows the wild yeast to work slowly, building strength and flavor.

If your kitchen is on the cooler side, find a warm spot like the inside of a turned-off oven with the light on.

Chill the Dough—Once the dough has completed its first rise, refrigerate it for 1–2 hours. This step not only makes the dough easier to handle but also improves the overall flavor. The cold helps firm up the butter, making shaping much easier.

Shape the Rolls—On a lightly floured work surface, use a bench scraper to divide the dough into 12 equal pieces (about 80–85 grams each).

Gently shape each one into a tight ball by tucking the edges under and rolling it in small circles on your counter. You can make smaller rolls if you prefer, or even shape them into sourdough brioche buns for hamburger buns.

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Arrange the dough balls on a parchment paper-lined baking sheet or in a greased 9×13-inch loaf pan. Leave a little space between them — they’ll expand during the second rise.

Second Rise—Cover lightly and let your rolls sit in a warm spot for 2–3 hours, or until they’ve puffed up beautifully. This second rise gives the rolls that soft, airy texture you want.

Tip: If you need to pause the process, you can fridge proof the shaped dough overnight. Just let them come back to room temperature before baking.

Bake the Brioche Rolls—Preheat your oven to 375°F (190°C). Brush each roll generously with egg wash (1 egg + 1 tablespoon water). This gives that golden, shiny top we all love.

Bake for 18–22 minutes, or until the tops are golden brown and fragrant. If they start browning too quickly, cover loosely with aluminum foil toward the end of baking.

Once done, allow them to cool slightly before serving. Warm brioche rolls are irresistible, especially with that homemade cinnamon butter.

How to Make Whipped Cinnamon Butter

While your rolls bake, mix up the best thing to spread on top — a quick and creamy whipped cinnamon butter.

In a small bowl, beat together softened butter, powdered sugar, honey, cinnamon, and a pinch of salt until light and fluffy. The ratio of equal parts sweetness and spice makes this butter spreadable and just sweet enough.

Taste and adjust as needed — a little more honey for extra sweetness or cinnamon for spice.

Store in an airtight container at room temperature for a couple of days, or refrigerate it for longer. When chilled, bring it back to room temperature before serving for the perfect creamy texture.

This butter also makes a great addition to cinnamon rolls, pancakes, or even soft sourdough sandwich bread.

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

You can, but keep in mind that bread flour gives these brioche rolls a bit more structure. Purpose flour will create a slightly softer, more delicate texture — still delicious, just a little different.

Can I speed up the process with commercial yeast?

Yes, but using commercial yeast changes the flavor. Sourdough brioche dough develops more complexity because of the natural yeast and long fermentation times. That’s the biggest difference between regular bread and sourdough bread.

What’s the best way to tell if my dough has risen enough?

Gently press a finger into the dough — if the indentation springs back slowly, it’s ready. You can also use the window pane test to check gluten development.

Can I bake these in a loaf pan?

Absolutely. This dough makes beautiful sourdough brioche bread recipe loaves, perfect for slicing and using in French toast.

Can I freeze the dough or baked rolls?

Yes! Once baked and cooled, store the rolls in an airtight container and freeze for up to a month. Reheat in the oven with a touch of melted butter brushed on top.

More Sourdough Recipes To Try

If you love this sourdough brioche recipe, here are a few other sourdough recipes you might enjoy:

Soft Sourdough Sandwich Bread — the perfect enriched bread for everyday use.
Sourdough Cinnamon Rolls — a sweet, cozy bake that’s perfect for Sunday morning.
Sourdough Discard Crackers— the best way to use up sourdough discard.

Each one uses simple ingredients and that same slow fermentation process that makes sourdough baking so rewarding.

Final Thoughts

Making soft sourdough brioche rolls from scratch might take a long time, but every step is worth it. The result is a rich dough that bakes into golden, buttery rolls with a light, tender crumb and a flavor that’s deeply satisfying.

When you pull that pan from the oven, brush the tops with a bit of melted butter, and serve them warm with a generous dollop of whipped cinnamon butter — you’ll understand why this is one of my favorite bakes.

It’s these kinds of recipes that remind us why we slow down in the kitchen: to create something beautiful, nourishing, and simple. Whether you’re baking them for a family dinner, a holiday table, or a quiet Sunday morning breakfast, these sourdough brioche rolls are sure to become a family favorite.

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!