To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12-24 hours).

Next, add the sugar and water and stir until it becomes milky.

Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.

Cover the jar loosely and allow it to rest for 10-12 hours or until doubled in size.

Note: Ensure your sweet stiff starter has doubled in size before mixing the dough.

In a small saucepan, whisk together 15g all-purpose flour and 80g milk until smooth.

Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.

Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.

The dough can be mixed by hand or by a stand mixer.

Warm the remaining milk in the microwave for 20-30 seconds and allow to cool for a few minutes.

In a bowl, combine the stiff starter, sugar, milk, and cooled Tangzhong. Whisk until fully incorporated and smooth. Then, whisk in the egg and vanilla extract until fully incorporated.

*It is okay if the stiff starter does not fully dissolve, it will break down during kneading.

Next, add the flour and salt, mixing until a dough forms. The dough will be quite stiff, but if the Tangzhong was overcooked and became too thick, add 15-20 grams of milk to help adjust the consistency.

The butter is intentionally being left out here as it will be easier to knead in after the dough has rested.

Cover the dough and let it rest for 30-45 minutes.

If using a stand mixer, simply add the softened butter and mix on a medium speed until it comes together, adding small amounts of flour as needed.

Ensure the butter is softened enough, spread it around the dough, and dimple it in.

Then, fold the dough into itself a few times in the bowl and transfer it to a clean work surface that is lightly floured.

Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it. The butter will also stick to your work surface while kneading. Use a dough scraper to clean it up and work it back into the dough. **Try not to exceed using more than a few tablespoons of flour during the kneading process.

If the dough starts to tear or you simply feel frustrated while kneading it, let the dough rest for 5-10 minutes and then come back to it.

The dough has been properly kneaded once it comes together, is smooth, elastic, and not as sticky. It will be a bit tacky & this is normal.

Once complete, place the dough in a buttered bowl and cover it for 45 minutes.

Allow it to rest in a warm place. Turn your oven on and then off and place the dough inside.

Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.

After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation until about doubled in size (8-12 hours).

I like to make the compote ahead of the time and it can chill in the fridge until needed.

In a small saucepan, combine the pitted and halved cherries, sugar, lemon zest, and almond OR vanilla extract.

Cook over medium heat until the berries burst and release their juices.

To a seperate bowl mix the water and cornstarch to create a slurry and pour it in the the compote. Stir in the slurry and simmer 1-2 more minutes until thick and jammy.

Remove from heat and allow the compote to cool to room temperature or place it in the fridge for up to 24 hours.

After the dough has finished its bulk fermentation it can be placed in the refrigerator for up to 24 hours if desired.

Line your baking pan with parchment paper.

When the dough has doubled in size, lightly flour your work surface and turn the dough out.

Flour both the surface of the dough and your rolling pin to avoid sticking. Roll the dough out into a 16×12 inch rectangle.

Spread the 5 tablespoons of softened butter evenly over the dough followed by the cherry compote leaving a 1/2 to 1-inch border around the edges.

Starting from the long side (16 inches) begin to roll the dough tightly, pressing down lightly at each roll. TIP: If you find the dough is too sticky lightly flour your hands to help.

Once fully rolled, make sure the roll is seam side down and begin to lightly mark with your bench scraper 2-inch cuts (totaling 8 rolls).

After the marks are made, begin to cut each roll and place them in your baking pan lined with parchment paper. I use unflavored dental floss for clean cuts, but a sharp knife or bench scraper will do!

Cover the pan with oiled plastic wrap and allow the rolls to sit for 2-4 more hours in the pan or until they have puffed up. Tip: turn your oven on and then off to create a warm environment for the rolls to rise.

Do not let the cherry sourdough sweet rolls rest anywhere above 78 degrees during their second rise or the filling will melt out of the dough.

The shaped brioche rolls can be placed in the refrigerator overnight after their rise and baked the following morning if desired. Allow for them to come to room temperature before baking.

Preheat the oven to 350 degrees F and bake the cherry sourdough sweet rolls on the middle rack for 30-35 minutes. They should be lightly golden brown and fully cooked through the center.

The internal temperature of brioche rolls should be around 190-200°F (88-93°C) when they are fully cooked. You can use an instant-read thermometer to check the temperature in the center of one of the rolls.

Once the rolls are done baking, allow them to cool for 15 minutes in the pan before transferring them to a wire rack to add the icing. Important: allowing the brioche rolls to rest will ensure all the dough has absorbed the butter.

In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add the powdered sugar & almond OR vanilla extract, and mix until fully combined and fluffy. If you'd like a thinner texture add a few teaspoons of milk.

Spread over cooled rolls or pipe for a decorative finish.

These are best enjoyed the day of, but you can store them on your countertop in an airtight container for 2 days or up to a week in your refrigerator.