Brioche Cinnamon Rolls

Transform your breakfast with these mouthwatering brioche cinnamon rolls, generously topped with a luscious cream cheese frosting. The rich, buttery dough swirled with cinnamon sugar creates an irresistible balance of flavors, and the overnight option ensures a convenient and delicious treat to wake up to and share with your loved ones!

Brioche dough is a luxurious, rich, and buttery French pastry dough. It is characterized by its high egg and butter content, resulting in a tender and soft texture, making it perfect for indulgent treats like cinnamon rolls.

Jump to:

• Why you will love these brioche cinnamon rolls
• Key ingredients
• Steps
• Proofing the dough: fridge vs. room temperature
• Yeast explained
• Brioche bread baking tips
• Baking in grams
• Other recipes you may like
• Brioche Cinnamon Rolls

Why you will love these brioche cinnamon rolls

1. Irresistible taste. A brioche cinnamon roll recipe promises an indulgent treat like no other. The rich, buttery dough and warm cinnamon filling offer a comforting and satisfying flavor, leaving you craving more with each sweet and buttery bite.
2. Tender and fluffy texture. Brioche dough's high egg and butter content create a light, and airy texture that melts in your mouth with every bite.
3. Caramelized brown sugar cinnamon filling. The melted butter complements the cinnamon's sweetness as it melts. The brown sugar sweetens and caramelizes making for a slight crunch and texture variation.
4. Cream cheese frosting. The frosting blends room temperature butter and cream cheese into a smooth, creamy base. The cream cheese's tanginess balances the sweetness of powdered sugar.
5. Versatile and adaptable. A brioche dough recipe offers endless possibilities for customization, from chocolate and nuts to fruit fillings. Perfect for breakfast, dessert, or any sweet craving, these rolls are sure to delight your taste buds.
6. There is an overnight option. With an overnight option, this brioche cinnamon roll recipe lets you do most of the work ahead, so you wake up to freshly baked, warm, gooey rolls, perfect for special occasions or lazy weekend mornings. No early morning hustle required.

Key ingredients

• All purpose flour: the all-purpose flour provides structure and stability to the rolls, resulting in a soft yet sturdy roll that's just right for holding the gooey cinnamon filling.
• Salt & nutmeg: these two spices enhance the flavor profile of the rolls, bringing out the sweetness of the dough and the warmth of the cinnamon.
• Whole milk: the moisture from the whole milk ensures a tender and rich crumb, creating a delectably soft and fluffy texture in the rolls. If using active yeast, the milk needs to be heated to 110F. If you are using instant yeast, the temperature of the milk does not really matter.
• Yeast: as the leavening agent, the yeast is responsible for the rise and volume of the dough. It works its magic, creating those beautifully puffy, airy layers in the brioche. Instant yeast or active yeast works in this recipe.
• Granulated sugar: aside from adding sweetness, the sugar also acts as food for the yeast, promoting fermentation and allowing the dough to rise.
• Eggs: the eggs enrich the dough with their fat content, contributing to the brioche's characteristic buttery flavor and tender crumb. They also provide additional structure and help in achieving the perfect texture.
• Vanilla extract: a bit of vanilla extract adds to the delicious taste, making them even more flavorful. If you are looking for a savory loaf, feel free to omit it.
• Unsalted butter: the star ingredient of brioche dough, the unsalted butter adds richness and that signature buttery taste.
• Brown sugar: the brown sugar brings sweetness and adds a caramel-like taste, creating a warm filling with a delightful crunch when caramelized.
• Ground cinnamon: the star of the filling - it's warmth and woody flavor elevates the overall flavor profile.
• Cream cheese: the tang from the cream cheese balances the sweetness of the powdered sugar in the frosting. The velvety consistency makes the most delectable topping to these cinnamon rolls.
• Powdered sugar: powdered sugar dissolves effortlessly into the frosting, creating a sweet and smooth, lump-free topping to the rolls.
• Heavy cream: used in the egg wash to give the rolls the ultimate shine.

Steps

1. Make the brioche dough.

1. Mix flour, salt, and nutmeg in a stand mixer. Heat milk to 110F.
2. Combine yeast and sugar separately. Slowly add to heated milk while whisking. If you are using active dry yeast, allow the mixture to sit for 15 minutes. If using instant yeast, simply move on to the next step.
3. Add eggs and vanilla extract to the milk/yeast mixture. Whisk well.
4. Pour the milk mixture into the flour and mix until it forms a ball around the dough hook.
5. Gradually add butter to the dough, knead for 8-12 minutes. Cover and let it rise for 1 hour until doubled in size or overnight in the fridge.

The window pane test

The window pane test is my preferred method for checking if the dough has been kneaded adequately. Take a small piece of dough and gently stretch it between your fingers. If it stretches easily without tearing, and you can see light passing through it, the dough is ready to proof. If it tears, continue mixing for another minute or two and try again.

2. Make the filling.

1. Ensure butter is at room temperature for easy spreading. Whisk brown sugar and cinnamon in a small bowl.
2. Grease a 13x9 inch pan and set aside.
3. Roll out dough into an 18x12 rectangle and spread softened butter evenly.
4. Sprinkle and rub brown sugar cinnamon mixture onto the buttered dough.

3. Prepare the rolls for baking.

1. Preheat your oven and prepare the egg wash by whisking one egg with two tablespoons of heavy cream. Set it aside.
2. Cut the dough using one of these methods:
   • Cut the rolled dough in half lengthwise, creating two 9x12 inch segments. Then, halve each segment again lengthwise, resulting in four segments. Next, cut those four segments into thirds, yielding 12-12 inch strips. Roll up each strip individually and seal with egg wash if needed.
   • Gently roll the dough into a log and cut into 12 rolls using floss. To cut cinnamon rolls with floss, slide it under the log, cross the ends over the dough, and pull in opposite directions to create individual rolls. Repeat until all rolls are cut.
3. Place the rolls in the prepared pan, brush with the egg wash, and let them rise for 45-60 minutes until ready to bake.
4. When ready, brush the rolls with egg wash again, then bake for 30-33 minutes until golden brown.

4. Prepare the cream cheese frosting.

1. Beat butter and cream cheese on medium-high speed until smooth.
2. Add vanilla extract and ½ cup of powdered sugar and mix. Gradually add more powdered sugar, scraping down the bowl as needed, until fully incorporated.
3. Generously spread warm cream cheese frosting over the cinnamon rolls for a gooey, irresistible finishing touch.

Proofing the dough: fridge vs. room temperature

There are two proofing options for this dough: overnight in the fridge or at room temperature. Let's explore both:

Proofing overnight in the fridge:

• Ideal for hassle-free rising; place the dough in the fridge after the first knead and let it rest. Slower yeast activity leads to a gradual rise, allowing flavors to develop.
• Additionally, cold dough is easier to handle.

Proofing at room temperature:

• Perfect for last-minute baking. Ensure a warm, humid environment for the dough to rise. Utilize the oven's "proof" setting or place the dough inside with the oven turned off. The microwave can also be used.

Regardless of the method chosen, the proofing time is crucial. Over-proofing results in popped air bubbles and no spring-back when poked. Under-proofing causes immediate spring-back. Optimal proofing is indicated by a slow spring-back.

Yeast explained

Let's delve into the science behind yeast and bread making:

How does yeast work?

Yeast activates when combined with sugar and milk, while gluten develops during the kneading process. This step is crucial for the bread's structure, as the yeast feeds on the sugar and starchy flour, it releases carbon dioxide that causes the dough to rise.

What is proofing, and why is it necessary?

Proofing, or fermentation, refers to the stage where the dough is left to rest. During this time, the yeast expels carbon dioxide, leading to the dough's rise. The gluten stretches and holds the air bubbles that create the desired texture in the bread.

Brioche bread baking tips

1. Use a kitchen scale. I cannot stress this enough - a kitchen scale is the only way to ensure accurate results. They are cheap and will make cleaning up SO much easier.
2. Don't overheat the milk. If the milk is too hot, it can kill the yeast and the bread won't rise.
3. Make sure your yeast is fresh. This is a simple one, but yeast can be dead. I once tried making cinnamon rolls over and over and over again but the dough was just NOT rising. I thought I wasn't activating it correctly, but turns out the yeast was just dead.
4. Allow the dough to rise for the entire instructed time. Don't rush the rise process! Interrupting the rise can result in a dense bread.
5. If you let the dough rise in the fridge, make sure to bake within 24 hours. It is perfectly okay to let your dough rise in the fridge overnight. However, try not to let it reach that 24 hour mark, otherwise you run the risk of having an over-proofed dough.
6. Use an egg wash. The only way to achieve a shiny, golden brown crust is to use an egg wash. Simply mix one egg with two tablespoons of heavy cream, then use your finger or a pastry brush to gently brush the mixture onto the dough.

Baking in grams

While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.

Other recipes you may like

• Oreo Cinnamon Rolls
• Butter Pecan Cinnamon Rolls
• Chocolate Babka
• Jelly Donuts

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