Brioche Cinnamon Rolls
2 hrs 45 minMakes 12 rolls
Rich, buttery brioche dough rolled with cinnamon sugar and topped with cream cheese frosting.
| prepPreheat oven to 30°C / 86°F if kitchen is cold; turn off before mixing dough. | |||||||||||||
| prepBring eggs and butter to room temperature. | |||||||||||||
| 225 ml whole milk | Heat milk to 37°C / 99°F | Crumble yeast into bowl, pour in milk, stir until melted | Add sugar, flour, eggs & salt; mix low-medium until hydrated, then medium 4 min | Add butter in two parts, mix 8–10 min until smooth & released | Transfer to oiled bowl, cover; rise 1 hr at warm room temperature | Punch down dough, roll to 48×33 cm / 19×13 in square | Spread filling evenly, roll into log | Cut 12 rolls with thread or serrated knife | Place in lined 33×23 cm / 13×9 in tray, cover; rise 45 min | Preheat oven to 190°C / 375°F | Bake 22–25 min on second-lowest rack; cover with foil last 5 min | Cool rolls while making frosting | Spread frosting over warm rolls |
| 30 g fresh yeast (or 10 g active dry yeast) | |||||||||||||
| 75 g granulated sugar | |||||||||||||
| 570 g all-purpose flour | |||||||||||||
| 2 large eggs | |||||||||||||
| 1 tsp salt | |||||||||||||
| 120 g butter (room temperature, for dough) | |||||||||||||
| 100 g butter (room temperature, for dough) | |||||||||||||
| 100 g brown sugar | Mix brown sugar, cinnamon & butter into paste | ||||||||||||
| 1 1/2 tbsp ground cinnamon | |||||||||||||
| 35 g butter (room temperature, for filling) | |||||||||||||
| 70 g cream cheese (room temperature) | Cream butter & cream cheese 1 min, sift in powdered sugar & vanilla, mix until smooth | ||||||||||||
| 60 g powdered sugar | |||||||||||||
| 1 tsp vanilla extract | |||||||||||||
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