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.

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In a large mixing bowl or stand mixer with a dough hook, combine the sourdough starter, milk, eggs, sugar, and 2 cups of flour. Mix until it forms a thick batter. Let rest for 30 minutes — this allows the flour to hydrate and fermentation to begin.
Add the remaining 1½ cups flour and salt. Mix or knead on medium speed until the dough starts to come together.
With the mixer running on low, gradually add the softened butter one tablespoon at a time, allowing each piece to incorporate before adding the next. Knead for 8–10 minutes, or until the dough is smooth, elastic, and slightly glossy.

Transfer the dough to a clean, lightly oiled bowl. Cover and let rise at room temperature for 4–6 hours, or until doubled in size. If your kitchen is cool, it may take longer.

Refrigerate for 1–2 hours. This step makes the dough easier to shape and enhances the flavor.

Divide the chilled dough into 12 equal pieces (about 80–85 grams each). Shape each piece into a tight ball by tucking the edges under and rolling gently on your counter. Place the rolls on a parchment-lined baking sheet or in a greased 9x13-inch pan, spacing them slightly apart.

Cover lightly with a towel or plastic wrap. Let rise for 2–3 hours, or until puffy and nearly doubled in size.

Preheat oven to 375°F (190°C). Brush each roll with egg wash. Bake for 18–22 minutes, or until golden brown on top.
Let cool slightly before serving warm with the cinnamon butter.

In a small bowl, beat together softened butter, powdered sugar, honey, cinnamon, and a pinch of salt until fluffy and smooth. Taste and adjust sweetness or spice to preference.
Store in an airtight container at room temperature for up to 2 days or refrigerate for longer.