potato brioche-ish cinnamon rolls

one of my favorite recipes i have ever developed, (ps. there is an optional sourdough variation)

i have received more requests for my sourdough potato brioche, and cinnamon roll recipes than i think anything else i have ever posted on my feed. this recipe is a hybrid of the two. the dough is super fluffy, soft, and pulls apart - the perfect texture for a cinnamon roll. i truly do believe that these are the best cinnamon rolls i have ever had.

be aware, this is a two to three day affair — you must prep the rolls the day before you want to eat them (and if you are making a sourdough or biga version, you have to prep the pre-ferment the day before that). i have outlined below two versions of the recipe, one with a sourdough starter or biga (biga is basically a way of making bread with only tinsiest amount of yeast mixed into a bit of flour and water, you let that bloom, and then incorporate it into your dough), and one without. if i remember, i will always do the biga/sourdough version; the dough has a better texture and flavor, but the difference is very slight, so if you forget, do not fret!

this also happens to be my go to sandwich loaf recipe (i just reduce the sugar by 50g), and bake in a 2lb loaf pan.