Brioche Cinnamon Rolls
These super gooey and soft brioche cinnamon rolls are so delicious you'll be reaching for another one! These brioche cinnamon rolls have a cinnamon sugar filling and topped with a delicious cream cheese frosting.
Equipment
Ingredients
BRIOCHE DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 75 g granulated sugar
- 570 g all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 120 g butter room temperature
CINNAMON FILLING
- 100 g butter room temperature
- 100 g brown sugar
- 1 ½ tablespoon cinnamon
CREAM CHEESE FROSTING
- 35 g butter room temperature
- 70 g cream cheese room temperature
- 60 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
BRIOCHE DOUGH
- Tip: If your kitchen is cold, preheat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, right before making the dough, keeping the oven door closed. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.75 g granulated sugar, 570 g all-purpose flour, 2 large eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough.This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.120 g butter
- Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 1 hour.
CINNAMON FILLING
- While the dough rises, mix together all of the ingredients until one paste and set it aside.100 g butter, 100 g brown sugar, 1 ½ tablespoon cinnamon
ASSEMBLING
- After the first rise, it should now be double in size. Roll out your dough on a lightly floured surface into a big rectangular shape so it’s about 5 mm thick. Spread out the cinnamon sugar in an even layer and roll it into a log.
- Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
- Place them in a 24x34 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some cling film and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 22-25 minutes on the second lowest rack. For the last 5 minutes of the baking time, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the frosting.
CREAM CHEESE FROSTING
- In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Sift the powdered sugar and add it to the bowl with the vanilla extract. Mix it together with the butter and cream cheese until smooth and combined.35 g butter, 70 g cream cheese, 60 g powdered sugar, 1 teaspoon vanilla extract
- Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.
Video
Nutrition
Calories: 452kcalCarbohydrates: 58gProtein: 7gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 384mgPotassium: 128mgFiber: 1gSugar: 21gVitamin A: 679IUVitamin C: 0.003mgCalcium: 53mgIron: 3mg
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