Brioche Cinnamon Rolls
Rich, supple and exploding with flavor, brioche cinnamon rolls are a decadent take on the beloved baked good. Soft, fluffy brioche comes together with buttery cinnamon-sugar and a cream cheese frosting to create a cinnamon roll for the ages. Serve them at special occasions, slow holiday mornings with family or any event that calls for an impressive sweet centerpiece.
Ingredients
For the dough
- 4 cups bread flour
- ¾ cup whole milk
- 2 ½ tsp active dry yeast
- 1 tsp kosher salt
- 3 tbsp granulated sugar
- ¾ cup butter room temperature
- 2 eggs room temperature
For the filling
- 5 tbsp butter room temperature
- ¾ cup light brown sugar
- 2 tbsp ground cinnamon
For the icing
- ½ cup plain cream cheese
- 3 tbsp milk*
- ¾ cup powdered sugar
Instructions
- Lightly grease a medium to large mixing bowl with butter and set aside.
- Heat the milk to 100-105F and mix in the yeast; add 1 tablespoon of the sugar and stir to dissolve then let the yeast activate for 10 minutes or until bubbly and frothy.
- In a large mixing bowl, whisk together the bread flour, salt and remaining sugar.
- Pour in the milk and yeast mixture, then using a hand-mixer (or stand-mixer) fitted with the dough attachment, mix on low speed until the milk is absorbed and a shaggy dough starts to form.
- Keep the mixer on low speed and add the eggs to the dough one at a time, making sure each egg is fully incorporated before adding in the next.
- Once the eggs are fully incorporated, increase the mixing speed to medium-low and add in the butter one tablespoon at a time, making sure each tablespoon is fully incorporated before adding in the next.
- Once all of the butter is incorporated, increase the mixing speed to medium, and knead the dough for 7-12 minutes, or until the dough is smooth, supple and pulling away from the edges of the bowl (if the dough is too dry add 1 tablespoon of water at a time as needed).
- Turn the dough out onto a clean, un-floured work surface and shape into a tight ball, then transfer to the prepared mixing bowl and cover tightly with plastic wrap.
- Transfer the dough to the fridge and let proof overnight.
- Set the butter on the kitchen counter so it’s soft in the morning.
- The next morning, combine the cinnamon and brown sugar.
- Remove the dough from the fridge (it should be doubled in size), and punch down the dough, then turn it out onto a floured work surface.
- Sprinkle the top of the dough with more flour, then roll out the dough into a ½ inch thick rectangle.
- Spread the butter across the entire surface area of the dough, stopping just short of the edges.
- Generously sprinkle the cinnamon-sugar over the butter and gently press the mixture into the butter so it adheres-take care not to add too much filling.
- Carefully roll up the long edge of the rectangle creating a moderately tight cylinder, and seal the edges when they meet; cut off the tapered ends so the dough log is even.
- Slide a piece of unscented dental floss underneath the log until you reach the center, then grip the floss on either side of the dough.
- Cross the floss ends, then pull down to the counter creating a clean cut, then using the same motion cut out 9 rounds that are 1½ - 2 inches thick.
- Transfer the rounds to an 8x8 or 9x9 baking dish, and cover with plastic wrap or an inverted sheet pan.
- Transfer the cinnamon roll dish to a cold oven with the light turned on and let proof for 1 hour or until doubled in size.
- While the cinnamon rolls are proofing, make the frosting.
- In a small bowl combine cream cheese, powdered sugar and milk and whisk until smooth- store in the fridge until ready to use.
- When the dough is proofed, remove the cinnamon rolls from the cold oven, then heat the oven to 350F.
- Bake cinnamon rolls, uncovered, in the 350F oven for 15 minutes, then rotate 180 degrees and bake for another 10-15 minutes, or until the tops are golden brown.
- Remove from the oven and let cool in the pan for 10 minutes.
- Use a serrated knife to separate the cinnamon rolls, then plate and top with the desired amount of frosting.
- Serve warm and enjoy!
Notes
*for a thicker icing, use less milk, for a thinner icing add more milk as needed
Nutrition
Calories: 660kcalCarbohydrates: 109gProtein: 10gFat: 22gSugar: 58g
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