Sourdough Cinnamon Roll Christmas Trees
Individual Christmas tree-shaped cinnamon rolls made with sourdough discard, brown butter, and buttermilk. Unlike pull-apart versions, each roll is its own standalone tree, shaped by folding a strip of filled dough into a zigzag triangle and skewered to hold its shape while baking. Brown butter runs through the dough, the cinnamon filling, and the cream cheese glaze for a deep, nutty, caramelized flavor in every layer. Includes same-day and overnight options.
Ingredients
For The Browned Butter
- 227 g butter, divided unsalted (about 1 cup)
For The Dough
- 200 g buttermilk warmed to 80f
- 100 g brown sugar
- 7 g instant yeast 2 teaspoons
- 100 g sourdough discard
- 1 large egg
- 7 g sea salt fine
- 50 g butter browned
For The Filling
- 200 g brown sugar
- 110 g butter browned
- 15 g ground cinnamon 2 tablespoons
- 5 g vanilla paste or extract
- 3 g sea salt fine
For The Glaze
- 175 g powdered sugar
- 15 g butter browned
- 35 g cream cheese softened and cubed
- 15 g buttermilk 1 tablespoon
- 5 g vanilla paste or extract
- 3 g salt fine
Instructions
Brown The Butter:
- In a medium-sized sauce pan, over medium-low heat, melt 1 cup unsalted butter and simmer the butter, stirring regularly, until it takes on an amber color, the milk solids have browned, and it smells nutty. This will take between 3-5 minutes of simmering, but do watch it closely because the butter can burn.
- Transfer the browned butter to a heat proof container and place in the fridge to cool for at least 30 minutes.Note: You’ll only be using 175g of the browned butter. Reserve the remainder for use in other recipes.
Make The Dough:
- In the bowl of your stand mixer, combine 200g warm buttermilk, 100g brown sugar, and 7g instant yeast. Mix on low speed until fully combined. Then add 1 large egg, 100g sourdough discard and mix until combined. Add 500g bread flour and 8g sea salt. Mix until a rough dough forms. Cover and rest 30 minutes.
- Add 50g brown butter and mix until dough is smooth and elastic. Transfer to a greased bowl, cover and rest for 1 ½ - 2 hours, or until nearly doubled in size.
Make The Filling:
- While the dough is proofing, make the filling by combining 200g brown sugar, 110g brown butter, 15g cinnamon, 5g vanilla paste, and 3g fine sea salt in the bowl of your stand mixer, and mix at medium speed until completely combined.
Make The Rolls:
- Prepare a baking sheet by lining with parchment paper.
- Using a bench knife, divide the dough into two equal portions. Using your scale can help for this step.
- Roll each piece into a rectangle, about 12 by 18 inches and 1/4 inch thick. Try to keep the size and shape consistent. Spread the filling on one of the rolled rectangles leaving a margin around the edges, fold the other rectangle in half, and then in half again, then pick it up and place it onto the other. Press the dough together all the way around the rectangle and then roll the dough out once more.
- Use a pizza cutter or sharp knife to slice the rolls into approximately 1 ½ inch strips before folding them in a zig zag pattern, increasing in size as you move down the triangle.
- Place your hand on top on the folded triangle and pierce with a skewer. Use your bench knife to transfer the rolls to the prepared baking sheet. Cover and rise for another 45-60 minutes.
Bake The Rolls:
- Once the rolls have completed the final proof, preheat the oven to 350f, and place a baking rack in the middle of the oven.
- Bake the rolls at 350f for 18-20 minutes, or until golden brown and cooked through.
Glaze The Rolls:
- While the cinnamon rolls are cooling, combine 175g powdered sugar, 35g softened cream cheese, 15g brown butter, 15g buttermilk, 5g vanilla extract, a pinch of fine salt in the bowl of your stand mixer and mix on high speed for 3-4 minutes or until completly combined. It will take a while for the glaze to come together, and it will look thick, but will come together.
- Allow the cinnamon rolls to cool until warm to the touch then carefully slide out the skewers and spread the glaze over them.
- Serve warm or cool completely before storing.
