Are you ready to step up your baking with cinnamon rolls? Presenting our gloriously delicious brioche cinnamon rolls. These rolls are the ideal pleasure for any breakfast or brunch since they are made with delicious buttery brioche dough and are generously packed with cinnamon sugar.
You want more after every bite because it melts on your tongue. So don’t be afraid to try our cinnamon rolls and experience a whole new level of delicious cinnamony delight.
Soft Brioche Cinnamon Rolls
Yield: 12 large rolls
Pan: 9×13 in (23×33 cm)
Ingredients
Brioche Dough
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1 cup (8 oz / 240 ml) whole milk, lukewarm (about 98°F/37°C)
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2 Tbsp fresh yeast (or 2¼ tsp instant/active dry yeast)
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5 Tbsp (60 g) granulated sugar
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2 large eggs (room temp)
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5 cups (625 g) all-purpose flour
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1 tsp fine salt
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½ cup (1 stick / 113 g) unsalted butter, very soft
Cinnamon Filling
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½ cup (100 g) packed brown sugar
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2 Tbsp (12 g) ground cinnamon
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½ cup (113 g) unsalted butter, very soft
Cream Cheese Frosting
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4 oz (113 g) cream cheese, room temp
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3 Tbsp (42 g) unsalted butter, room temp
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1 cup (120 g) powdered sugar, sifted
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1 tsp vanilla extract
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1–2 Tbsp milk or cream (to loosen, as needed)
Instructions
1) Make the Dough
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Bloom yeast (if using active dry): Stir yeast into the warm milk with a pinch of sugar; rest 5–10 min until foamy. (If using instant yeast or fresh yeast, whisk it directly into the warm milk.)
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In the bowl of a stand mixer, whisk milk/yeast with sugar and eggs. Add flour and salt. Mix with a dough hook on low until no dry spots remain, 2–3 min.
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Increase to medium and knead 4 min. With the mixer running, add the soft butter in 2 additions, waiting until the first is fully absorbed before adding the next.
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Continue kneading 6–8 min until the dough is smooth, elastic, and pulls cleanly from the bowl (it will be soft but not sticky).
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Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, 60–90 min.
2) Fill & Shape
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Filling: Mash brown sugar, cinnamon, and butter into a smooth paste.
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Turn the risen dough onto a lightly floured surface. Roll into a 12×18 in (30×45 cm) rectangle, about ¼ in (6–7 mm) thick.
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Spread the filling evenly to the edges. From the long side, roll up into a tight log, seam side down.
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Trim the ends, then cut into 12 equal rolls (use a serrated knife or unflavored dental floss).
3) Proof & Bake
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Arrange rolls cut-side up in a lined or greased 9×13 in pan. Cover loosely and let rise until puffy and touching, 35–45 min.
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Meanwhile, heat oven to 350°F (175°C).
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Bake on the middle rack 22–26 min, until light golden and the centers register 195–200°F (90–93°C) or a toothpick comes out clean. (If browning too fast, tent with foil for the last 5 minutes.)
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Cool in the pan 10–15 min before frosting.
4) Frost
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Beat cream cheese and butter until creamy. Mix in powdered sugar and vanilla, then add milk 1 tsp at a time until spreadable.
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Spread over warm rolls and serve.
Notes (quick)
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Make-ahead: After shaping (Step 10), cover and refrigerate overnight. Bring to room temp and proof 45–60 min before baking.
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Flour varies: If your dough feels sticky before adding butter, dust in 1–2 Tbsp extra flour; if tight after kneading, rest 5 minutes.
Don’t keep these yummy brioche cinnamon rolls to yourself! Share the image below on your Pinterest board and make your friends drool. 🙂
