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.