If you’re looking for a delectable treat that combines the soft, buttery goodness of brioche with the sweet, spicy delight of cinnamon, this brioche cinnamon rolls recipe is perfect for you. Follow this guide to create a mouthwatering pastry that will satisfy your cravings.
Brioche Cinnamon Rolls Recipe
4
servings2
hours30
minutes350
kcal2
hours30
minutesKeep the screen of your device on
Ingredients
- For the Brioche Dough:
120 ml 1/2 cup whole milk
50 g 1/4 cup granulated sugar
7 g 1 3/4 tbsp active dry yeast
3 3 large eggs
340 g 2 5/7 cup all-purpose flour
1/2 teaspoon 1/2 teaspoon salt
170 g 3/4 cup unsalted butter
- For the Cinnamon Filling:
50 g 1/5 cup unsalted butter
100 g 1/2 cup brown sugar
2 tablespoons 2 ground cinnamon
- For the Cream Cheese Glaze:
60 g 1/4 cup cream cheese
30 g 1/8 cup unsalted butter
120 g 1 cup powdered sugar
1 teaspoon 1 teaspoon vanilla extract
2 tablespoons 2 tablespoons whole milk
Equipment
Large mixing bowl- Small saucepan
- Whisk
- Stand mixer
- Rolling pin
- Baking dish
- Pastry brush
- Sharp knife
- Oven
Directions
- Step 1: Prepare the Brioche Dough
- In a small saucepan, warm the milk to about 43°C (110°F). Transfer to a large mixing bowl, add the sugar and yeast, and whisk to combine. Let it sit for 5 minutes until frothy.
- Add the eggs to the yeast mixture and whisk until smooth. In a stand mixer bowl, combine the flour and salt. With the mixer on low speed, gradually add the wet ingredients. Once combined, increase the speed to medium and mix until a dough forms.
- Gradually add the softened butter, one piece at a time, allowing each piece to be fully incorporated before adding the next. Continue mixing for about 10 minutes, or until the dough is smooth and elastic.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Step 2: Prepare the Cinnamon Filling
- In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Set aside.
- Step 3: Assemble the Rolls
- Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a rectangle about 30 cm by 40 cm (12 inches by 16 inches).
- Spread the cinnamon filling evenly over the rolled-out dough using a pastry brush or spatula.
- Starting from the long edge, tightly roll the dough into a log. Slice the log into 8 equal pieces using a sharp knife.
- Place the rolls in a greased baking dish, cover with plastic wrap, and let them rise for another 30 minutes, or until they have puffed up.
- Step 4: Bake the Rolls
- Preheat your oven to 180°C (350°F).
- Remove the plastic wrap and bake the rolls for 20-25 minutes, or until golden brown and cooked through.
- Step 5: Prepare the Cream Cheese Glaze
- In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and milk, and mix until you achieve a smooth, pourable glaze.
- Step 6: Finish the Rolls
- Once the rolls are out of the oven, let them cool slightly before drizzling the cream cheese glaze over the top. Serve warm.
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before. After the first rise, cover the dough tightly with plastic wrap and refrigerate it overnight. The next day, let it come to room temperature for about an hour before proceeding with rolling and filling.
What if I don’t have a stand mixer?
You can still make this dough by hand. Mix the ingredients in a large bowl, then knead the dough on a floured surface for about 10-15 minutes until it is smooth and elastic.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. Use the same amount, but there’s no need to dissolve it in milk first. Simply mix it with the flour and other dry ingredients.
How do I know when the rolls are done baking?
The rolls should be golden brown on top and sound hollow when tapped. An internal temperature of around 93°C (200°F) indicates they are fully baked.
Can I freeze the cinnamon rolls?
Yes, you can freeze them. After baking, let the rolls cool completely, then wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. Thaw at room temperature and reheat in the oven before serving.
How can I make the rolls extra soft?
To make the rolls extra soft, ensure not to overbake them and cover them with a damp cloth as they cool. This helps retain moisture.
What type of baking dish should I use?
A 9×13 inch (23×33 cm) baking dish works well for this recipe. Ensure it is greased to prevent sticking.
Can I add nuts or raisins to the filling?
Yes, you can add chopped nuts or raisins to the cinnamon filling for extra texture and flavor.
