This cinnamon roll uses a pre-fermentation sponge. Friend. That is just a fancy way of saying that it takes an extra step to make these cinnamon rolls. It’s not onerous or difficult. It’s just…extra.

For the Sponge: – 115 g (.9 c) all-purpose flour – 115 g (.46 c) whole milk – 1 tbsp yeast For the Dough: – 352 g (2.75 c) AP flour (See note about flour!) – 1 tbsp salt – 2 tbsp sugar – 2 egg yolks – 4 large eggs – 114 g (1/2 cup) unsalted butter, room temperature


For the Cinnamon Sugar Filing: – 113 g (1/2 c) butter, melted and cooled (but still liquid) – 200 g (~1 cup) dark brown sugar – 1.5 tbsp cinnamon – 1/8 tsp (pinch) salt For the Final Glaze: – 165 g (1.5 c) confectioner’s sugar – 60 g (1/4 c) cream cheese, room temperature – 1 tsp pure vanilla extract – 1 tbsp whole milk – 1/8 tsp fine sea salt


To Make the Sponge: 1. Warm milk to 85°F-90°F.  Add to the bowl of your stand mixer.  Add yeast and stir with a rubber spatula to combine. 2. Add all-purpose flour and stir completely with a rubber spatula to combine. 3. Cover and allow to rise for 30-60 minutes, or until the sponge is full of holes/bubbles and is one solid piece.

To Make the Dough: 1. Cut the butter into 1 tbsp cubes and set aside.  You won’t need them until the rest of the dough has come together, but you want them to be a soft room temperature before they’re added to the dough. 2. Add granulated sugar, eggs, egg yolks, and about 2 cups of the all-purpose flour to the sponge.   SWIPE UP FOR FULL INSTRUCTIONS