Brioche Cinnamon Rolls

A brioche cinnamon roll being listed from the pan.

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Brioche cinnamon rolls are made with a rich, buttery brioche dough, swirled with a cinnamon-sugar filling, and topped with a luscious cream cheese icing. They're soft and fluffy, and they melt in your mouth.

Prep Time15

Cook Time20

Rising Time1 30

Total Time2 5

Course: Breakfast, Dessert

Cuisine: American

Keyword: cinnamon rolls, yeast recipes

Servings: people

Author: Jenna Harrison

Equipment

measuring cups and spoons
mixing bowls
9 by 13-inch baking dish
Rolling Pin
ruler
Knife
Electric mixer
rubber scraper
wooden spoon

Ingredients

Brioche Dough:

¼ oz packet of active dry yeast
1 cup milk warmed to 90-100°F
½ cup granulated sugar
⅓ cup unsalted butter softened
1 teaspoon salt
2 eggs
4 cups of all-purpose flour

Filling:

1 cup light brown sugar
½ cup salted butter
2 Tablespoons ground cinnamon
½ cup heavy cream

Cream Cheese Icing:

½ cup salted butter softened
4 oz cream cheese
1 ¾ cup powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt

US Customary - Metric

Instructions

Make the Brioche Dough:

Warm the milk slightly. Dissolve the yeast in the warm milk. Cover with plastic wrap and let it sit for 5 minutes or until frothy.
Combine the frothy milk and yeast mixture, sugar, butter, salt, and eggs in a large mixing bowl.
Add the flour, one cup at a time, mixing until a dough forms.
Knead the dough for 2-5 minutes until a smooth dough forms.
Cover the dough with plastic wrap and let it rise for 1 hour.
On a lightly floured surface, roll the dough into a 21x16-inch rectangle.

Make the Filling:

Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
In a small bowl, combine the brown sugar, butter, and cinnamon.
Spread the filling evenly over the entire surface of the rolled-out dough.

Shape and Bake the Rolls:

Starting from one of the long (21-inch) sides, tightly roll the dough into a log.
Using a sharp knife, cut the log into 12 rolls, each approximately 1 ½ inches wide.
Place the cut rolls in the prepared baking pan.
Cover the pan with plastic wrap and let the rolls rise for 30 minutes.
While the rolls are rising, preheat the oven to 400°F (200°C).
Once the rolls have risen, pour the heavy cream evenly over and around them.
Bake for 15-20 minutes, or until golden brown.

Make the Cream Cheese Icing:

While the cinnamon rolls are baking, prepare the icing.
In the bowl of an electric mixer, cream the butter and cream cheese until smooth.
Gradually add the powdered sugar, ½ cup at a time, mixing until fully incorporated.
Add the vanilla extract and salt, and mix until the icing is smooth and combined.

To Finish:

Once the cinnamon rolls are baked, let them cool for 5 minutes.
Spread the icing evenly over the warm cinnamon rolls before serving.

Notes

Storing:

Leftovers can be kept in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Freezing:

Unfrosted rolls can be frozen for up to 3 months. Wrap them tightly and thaw them overnight in the fridge. Warm them slightly before serving.

Reheating:

Microwave for 15-20 seconds or warm in a 300°F oven for 5 minutes.

Make-Ahead Option:

Prepare the rolls the night before until they rise for 30 minutes, cover, and refrigerate overnight. Let them come to room temperature for 30 minutes before baking.

Nutrition