Brioche cinnamon rolls are yet another recipe I learned in culinary school which has stuck around to become a family favorite. They are fluffy and buttery instead of ooey gooey and are perfect topped with cream cheese frosting. You can slightly under bake them to get that gooey center, but I prefer a different recipe for that effect.
Brioche cinnamon rolls are a bit heartier, sturdier, and way more buttery. They also take a bit of effort, as the dough rises twice before baking. In school, these were always a two day project because we just didn’t have enough class time to make them start to finish. When I started making them for my friends and family, I continued with the two day process, letting the dough first rise in the fridge overnight, and finishing in the morning.
These cinnamon rolls always make an appearance on our Christmas breakfast table, and I make them about twice a year other than that for a special treat. Any time David requests cinnamon rolls I always explain the two day process fact. Which means he doesn’t get them just any time he requests them.
After about three years of this I finally sat down to consult my original recipe and figure out what was the point of the overnight rise. That is when I remembered it was just a matter of time. We didn’t have enough time in school to make the full recipe, so we broke it up into two days. You do not need to do this. I do not need to do this. David was completely offended and betrayed when I told him what I had discovered. I think he really thinks I’ve been intentionally lying to him our entire relationship about the difficulty of this recipe!
I still start this recipe in the evening and finish in the morning when I’m going to be serving brioche cinnamon rolls for breakfast because it equates to less work, and more sleeping, in the morning.
Any way you break up the recipe, you’ll still end up with a tray full of fluffy, buttery, sweet, and cream cheesy brioche cinnamon rolls to share with your family.
- 5 fluid ounces whole milk
- 2 ounces granulated sugar
- 3 large eggs
- 1/2 ounce kosher salt
- 1/3 ounce (1 packet) instant yeast
- 1 pound bread flour
- 12 ounces (3 sticks) unsalted butter, softened, divided
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon kosher salt
- Cream Cheese Frosting:
- 8 ounces (1 block) cream cheese, room temperature
- 4 ounces (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Squeeze of lemon juice
- 1/2 teaspoon ground cinnamon
- In a small mixing bowl, whisk together the milk, sugar, and eggs.
- In the bowl of a stand mixer using the paddle attachment, stir together the flour and instant yeast.
- Add the salt and milk mixture. Knead on low for 5 minutes.
- With the mixer running on low, add 8 ounces of the softened butter about 2 tablespoons at a time, allowing each piece of butter to incorporate before adding more.
- Continue to knead until all the butter is incorporated.
- Remove the bowl from the stand mixer, cover with a towel, and allow the dough to rise in a cool place until it has doubled in size, about 1 hour.
- Punch down the dough snd dump out onto a floured surface. Knead the dough until it is smooth, and then roll out into a large rectangle. About
- In a small bowl, mix together the remaining 4 ounces of softened C butter, brown sugar, cinnamon, and salt.
- Spread the butter mixture evenly across the entire surface of the dough.
- Starting at the end closet to you, roll the dough into a tight spiral. Pinch the seam closed.
- Use a sharp serrated knife, or thin kitchen string, to slice the dough into 12 equal portions.
- Place the cinnamon rolls in a 9x13 glass baking dish, cover with a towel, and allow to rise for 1 hour.
- Preheat the oven to 400F. Place the cinnamon rolls, uncovered, in the oven and bake until the tops are golden brown, about 20 minutes.
- While the cinnamon rolls are baking, make the cream cheese frosting: in a small bowl, whisk together all the frosting ingredients until smooth. Taste and add more sugar or cinnamon as desired.
- When the cinnamon rolls come out of the oven, immediately spread half the frosting on top to allow it to melt and saturate the cinnamon rolls.
- Allow to cool until ready to serve.
- Serve with extra frosting.