Brioche Cinnamon Rolls
There’s nothing quite like the indulgence of homemade brioche cinnamon rolls—rich, soft, pillowy, and infused with the rich aroma of cinnamon and brown sugar. This egg-free brioche recipe yields tender and decadent rolls with an out of this world buttery texture that melts in your mouth.
Ingredients
For Dough:
- 400 g Bread Flour (about 3 ⅓ cups)
- 200 g Unsalted Butter (softened (about 14 tbsp))
- 50 g Heavy Cream (about 3 ½ tbsp)
- 200 g Whole Milk (about ¾ cup)
- 7 g instant yeast (2 ¼ teaspoon ( 1 pkt))
- 10 g Sugar (about 2 tsp)
- ¼ teaspoon Salt (¼ tsp)
- 1 teaspoon Vanilla Extract (1 tsp)
- 30 g Water (about 2 tbsp)
For Filling:
- 3 tablespoon Butter (softened (about 1 ½ oz))
- 1 ½ tablespoon Ground Cinnamon (1 ½ tbsp)
- ½ cup Light Brown Sugar (packed (about 90 g))
For Topping:
- 1 ½ cup Powdered Sugar (about 180 g)
- 1 teaspoon Vanilla (1 tsp)
- 4 oz Cream Cheese (about ½ cup)
- 3 tablespoon Butter (melted (about 1 ½ oz))
- 2 tablespoon Milk (about 30 g)
Instructions
Mixing the Ingredients
- In the bowl of a stand mixer, combine all the dry ingredients: bread flour, salt, sugar, and instant yeast.
- Use a whisk to mix them evenly, ensuring the yeast is well-distributed throughout the flour.
- Gradually pour in the wet ingredients: room temperature milk, heavy cream,and vanilla extract. Add slowly to avoid splashing.
- Once combined, add water ( about 2 tbsp) and attach the dough hook to your stand mixer.
Kneading in the Stand Mixer
- Start mixing on low speed to incorporate the dry and wet ingredients, forming a rough dough.
- Once the dough starts coming together and all the flour is hydrated, increase the speed slightly to medium-low.
- Knead for about 12-15 minutes, until the dough becomes smooth, elastic, and begins pulling away from the sides of the bowl.
- Add softened butter one piece at a time, letting each piece fully incorporate before adding the next.
- Continue kneading until the dough becomes smooth, supple, slightly sticky, but pulls away from the bowl sides. It took me 20 minutes. ( speed 2 and 3 on Kitchen Aid)
Bulk Fermenting the Dough
- Transfer the dough to a lightly greased bowl.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let it rise in a warm place for 1-2 hours or until doubled in size.
- If needed, place the bowl in a slightly warm oven to assist with the rise.
Shaping and Assembling the Cinnamon Rolls
- Once the dough has risen, lightly flour a clean work surface.
- Roll the dough into a large rectangle, ensuring it stays even and smooth while checking that it doesn’t stick.
- Spread softened butter evenly over the dough, leaving a small border around the edges.
- Mix brown sugar and cinnamon in a bowl, then sprinkle the cinnamon sugar generously over the buttered dough.
- Starting from one long edge, tightly roll the dough into a log, sealing the filling inside.
- Cut the log into evenly sized pieces. For smaller rolls, aim for 16 pieces; for larger rolls, cut fewer pieces.
- Arrange the cut rolls in a buttered or parchment-lined baking dish, ensuring they’re not touching.
Proofing/Second Rise
- Cover the baking dish loosely with plastic wrap.
- Let the rolls proof for 45 minutes to 1 hour, or until they expand and appear puffy.
- For overnight rolls, refrigerate the covered dish to rise slowly overnight.
Baking
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes or until golden brown and firm to the touch.
- Avoid overbaking to ensure soft, tender rolls inside.
- Allow the rolls to cool slightly before frosting.
Making the Frosting
- While the rolls bake, prepare the frosting by combining softened cream cheese, melted butter, and vanilla extract in a mixing bowl.
- Beat the mixture with a hand mixer or whisk until smooth and creamy.
- Gradually add sifted powdered sugar, mixing after each addition until smooth.
- To adjust consistency, add milk, a little at a time. Use less for a thicker spread, more for a drizzly glaze.
Assemble and Serve
- Once the rolls have cooled slightly, spread or drizzle the frosting generously over the warm rolls.
- The warmth will melt the frosting, making it gooey and delicious.
- Serve immediately and enjoy the rich, cinnamon-spiced goodness!
- Store leftovers in an airtight container and reheat gently.
Notes
- Proof the dough properly: Allow it to rise until doubled in size; brioche dough takes longer due to its butter and egg content.
- Avoid adding too much flour: The dough should be soft and slightly sticky; adding excess flour can result in dense rolls.
- Use room temperature milk: This is ideal for instant yeast recipes; avoid using refrigerated milk straight away.
- Yeast substitutes: Instant yeast can be mixed directly with dry ingredients, while active dry yeast should be dissolved in warm milk with a bit of sugar.
- Flour substitutes: Bread flour gives a chewier texture, but all-purpose flour can be used for softer rolls.
- Dairy-free option: Swap butter for vegan butter and use plant-based milk (e.g., almond or oat milk).
- Ensure yeast is fresh and proof the dough in a warm environment (75-85°F).
- Filling is leaking out: Don’t overfill, use just enough butter to hold the sugar and cinnamon, and roll the dough tightly; chilling the rolled log before slicing helps.
- Burnt tops, uncooked centers: Bake at 350°F (175°C); tent with foil if tops brown too quickly.
📝 Nutrition Facts
Nutrition
Calories: 412kcal
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