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Brioche Cinnamon Rolls Recipe

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4 from 266 reviews

  • Author: Amina
  • Total Time: 3 hours 5 minutes
  • Yield: 15 servings

Description

Delight in these rich and tender Brioche Cinnamon Rolls, featuring a soft brioche dough enriched with butter and eggs, rolled with a cinnamon-sugar filling, baked to golden perfection, and topped with a smooth cream cheese glaze. Perfect for a special breakfast or brunch treat that combines the fluffiness of brioche with the warm spices of cinnamon.

Ingredients

Dough Ingredients

  • 3 eggs
  • 25 mL water
  • 1 3/8 cup bread flour
  • 15 g fresh yeast
  • 3 Tablespoons sugar
  • 1 teaspoon kosher salt
  • 1/2 cup plus 2 Tablespoons cold butter

Filling Ingredients

  • 2 Tablespoons cinnamon
  • 1/2 cup light brown sugar
  • 2 Tablespoons butter, softened

Glaze Ingredients

  • 1/4 cup cream cheese
  • 3 Tablespoons milk
  • 1 1/2 cup confectioners sugar

Instructions

  1. Temper Butter: Wrap the 1/2 cup plus 2 tablespoons of butter in plastic wrap and gently pat it down with a rolling pin so it’s soft yet cold but not melted. Keep it refrigerated while preparing the dough.
  2. Mix Dough: In an electric mixer, combine water, eggs, bread flour, and fresh yeast. Mix on low speed for 1-2 minutes. Add the sugar and continue mixing for another minute. Then add the salt and mix for 2 more minutes. Increase the mixer speed and continue until the dough becomes stretchy.
  3. Add Butter: Gradually incorporate the cold tempered butter into the dough. Mix until the dough is smooth and satiny, scraping the bowl and paddle as needed to fully integrate the butter.
  4. First Rise: Place the dough in a large oiled bowl and let it rise for 1 hour until it roughly doubles in size. Punch down the dough, form it into a ball, wrap tightly in plastic wrap, and refrigerate for at least 4 hours (double wrapping recommended to prevent expansion).
  5. Prepare Filling: In a small bowl, mix together the brown sugar and cinnamon until well combined.
  6. Roll Dough: On a floured, preferably cool surface, roll the chilled dough into a 15 by 11 inch rectangle, about 1/4 inch thick.
  7. Spread Filling: Spread the softened butter evenly over the dough, leaving a 1/2 inch border around the edges. Sprinkle the cinnamon sugar mixture evenly over the butter layer.
  8. Shape Rolls: Roll the dough lengthwise tightly, seam side down. Using dental floss or a sharp knife, cut the roll into 1-inch slices for clean edges.
  9. Second Rise: Arrange the rolls on a baking sheet, tucking the loose ends underneath each roll. Cover with plastic wrap and a kitchen towel, and allow them to rise until doubled in size.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for about 20 minutes until they are golden brown. Remove from the oven and transfer to a cooling rack.
  11. Prepare Glaze: In an electric mixer, combine the cream cheese, milk, and confectioners sugar. Whisk until smooth and creamy.
  12. Glaze Rolls: Drizzle or pipe the cream cheese glaze over the warm cinnamon rolls before serving.

Notes

  • Tempering the butter is crucial to achieve a silky dough texture without melting the butter.
  • Using dental floss to cut the rolls ensures clean, neat slices and prevents squishing the dough.
  • If fresh yeast is unavailable, substitute with about 5 g of active dry yeast, proofed in warm water before use.
  • The dough benefits from extended refrigeration which improves flavor and structure.
  • Make sure not to overbake to maintain softness inside the cinnamon rolls.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/brioche-cinnamon-rolls-recipe/