Yield: 12 rolls
Brioche Cinnamon Rolls
Cook Time
20 minutes
Total Time
20 minutes
Ingredients
- 2 3/4 cups (330g) all-purpose flour
- 3 tablespoons (35g) sugar
- 1 1/4 teaspoons (8g) salt
- 1 tablespoon active dry yeast
- 3 large eggs, cold
- 1/4 cup (57g) water
- 10 tablespoons (142g) unsalted butter, at room temperature, divided into 1 inch pieces plus 6 tablespoons (85 g) of softened butter for filling
- 1 cup dark brown sugar (213 g)
- 1 tablespoon ground cinnamon (8.28 g)
- heavy pinch of dark cocoa powder*
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 oz unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1-2 cups powdered sugar
- 3-4 tablespoons of milk or cream
Instructions
- In the bowl of a stand mixer, combine the flour, yeast, sugar, salt, water and eggs.
- While running on medium-low speed, add the butter, one piece at a time, waiting until it's fully incorporated to add more. Use a rubber spatula as needed to scrape the bowl. This dough takes a good 10-15 minutes for this step so let the dough hook do it's think until a smooth, soft (sticky,) dough is formed.
- Gently form the soft dough into a ball and place it in a greased bowl. Cover with a tea towel or plastic wrap and let it rise on the counter for an hour. Then pop it into the fridge for 2 hours or up to overnight. (The dough will be much easier to handle after this step.)
- While the dough is in the fridge make the filling by mixing 6 tablespoons of soft butter with the brown sugar, cinnamon, and cocoa powder if using. The mixture will be like a thick paste.
- Take the dough out of the fridge and on a lightly floured surface roll it into a 10x15 rectangle. Spread the filling gently with an offset spatula or the back of a spoon.
- Starting with the long end, roll the dough tightly into a log, pinching the seam together gently.
- Use a serrated knife or unflavored floss to cut the dough into 12 equal pieces, and place them in a greased 9x13 pan or quarter sheet pan (you could also line it with parchment.)
- Cover the rolls and allow them to proof for 1.5-2 hours, or until rolls have doubled in size
- Preheat oven to 350F. Bake the rolls for 20-25 minutes, or until the tops of the rolls are golden
- For the glaze- whisk together the soft cream cheese and butter, add the powdered sugar and vanilla and continue to mix until smooth. Add the milk or cream 1 tablespoon at a time until a pourable glaze is formed.
- Pour glaze over the warm rolls and enjoy!