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This may be a controversial statement for some: cinnamon rolls take some time but aren’t a lot of work. There’s a difference between a strenuous task and the time it takes. Some things are strenuous, some things take some time, and some are both. These cinnamon rolls only take some time.
The reason this recipe will become a staple in your home is the result. These are not just any old cinnamon rolls. They’re brioche-style cinnamon rolls. Brioche is a French-style bread with higher than normal amounts of egg and butter. The result is a rich and tender dough with a buttery flavor that will trump any other cinnamon roll. The dough is easy to work with and nearly fail-proof. What could be better!
The important ingredients in these cinnamon rolls
- Eggs play an important role in this dough. This is evident in the fact that there’s a higher amount of eggs when compared to a regular cinnamon roll recipe. The eggs provide a richness to the dough and the yolks impart a slightly yellow color.
- Milk helps tenderize the dough. If possible, use whole milk for added richness and flavor.
- Neutral oil will provide a nice texture to the dough with the bonus of imparting a moist crumb. A neutral oil is one that has no flavor. Choose grapeseed, safflower, or canola oil.
- Sugar is used in moderation for the dough. The filling will have a high amount of sweetness, so the dough has just enough to balance out the flavor.
- Flour will provide the structure in this recipe. When it comes to cinnamon rolls, some recipes will use pastry flour. But this recipe is intended for all-purpose flour, which is common in most pantries.
- Instant active yeast is the only yeast I use. This type of yeast is available right next to the active dry yeast in most grocery stores. The advantage of the instant variety is that it does not need to be bloomed in water. Simply add it directly with the flour. Easy!
- Butter helps make this a brioche-style dough. The amount of butter is high, but imparts a soft and flavorful dough that will make anyone fall in love with this recipe. Trust me on this one!
If bread baking is a new venture for you, the steps of this recipe are simple. But each one is important in ensuring that these rolls come out as intended. Bread baking can take some time to get accustomed to and fully understand how much kneading is necessary.
The best way to learn about bread is to use a recipe continually until it is comfortable. As the dough is kneaded and gluten is developed, the texture becomes soft and smooth. When the dough has just a slight tackiness and wants to stick to the counter or bowl, but easily releases when kneaded, it is ready to rise!
Watch how to make these brioche cinnamon rolls
Brioche Cinnamon Rolls
For the rolls
- 5 large eggs
- ½ cup warm milk (110-110°F)
- 2 tbsp neutral oil
- ½ cup sugar
- 5 cups all-purpose flour
- 2 ¼ tsp instant active dry yeast
- 1 tsp salt
- 1 cup butter
For the filling
- 5 tbsp butter melted
- ½ cup brown sugar lightly packed
- 1 tbsp cinnamon
For the frosting
- 8 oz cream cheese room temperature
- 4 tbsp butter
- 2 cups powdered sugar sifted
- 1 ½ tsp vanilla extract
- 2-3 tbsp whole milk
For the cinnamon roll dough
- In the bowl of an electric mixer, whisk the eggs to break the yolks. Add the milk, oil, and sugar. Whisk to incorporate. Add 2 cups of flour and yeast. Using the dough hook or by hand, mix the dough to incorporate the flour and yeast. Add the remaining flour and salt. Knead until it pulls away and cleans the side of the bowl but is slightly tacky, 6-8 minutes.5 large eggs, ½ cup warm milk (110-110°F), 2 tbsp neutral oil, ½ cup sugar, 5 cups all-purpose flour, 2 ¼ tsp instant active dry yeast, 1 tsp salt
- With the mixer on medium-low speed, add the butter 1 tbsp at a time, allowing the butter to fully incorporate before adding more.1 cup butter
- Once all of the butter is incorporated, the dough will be smooth and elastic. Place the dough into an oiled bowl. Cover and allow to rise in a warm area until doubled in size, 1 to 1 ½ hours.
- Once the dough has doubled in size, punch down to remove the air. On a lightly floured surface, roll out the dough in a rectangle measuring 18×16 inches.
- Brush the melted butter over the dough. Mix the brown sugar and cinnamon together and sprinkle evenly over the melted butter leaving ½-inch on the long side. Roll up the dough tightly towards the side with no sugar and pinch the seam together. Roll the dough onto the seam and cut into 12 equal rolls. Set individual rolls in a greased 9×13 baking dish and allow to rise in a warm place for 1 hour or until almost doubled in size. While rising, preheat the oven to 350°F.5 tbsp butter, ½ cup brown sugar, 1 tbsp cinnamon
- Once the rolls have risen, place them in the preheated oven. Bake until the rolls are golden brown and the temperature reads 190°F in the center, 30-40 minutes. Remove from the oven and cool. While the rolls are slightly warm but not hot, frost and serve.
For the frosting
- In a medium bowl, combine the cream cheese and butter. Beat until smooth. Add the powdered sugar, vanilla, and 2 tbsp of milk. Beat on low until smooth, and adjust with more milk as needed to achieve the desired consistency.8 oz cream cheese, 4 tbsp butter, 2 cups powdered sugar, 1 ½ tsp vanilla extract, 2-3 tbsp whole milk