Brioche Cinnamon Rolls
Brioche cinnamon rolls are the ultimate weekend treat. Buttery, fluffy, and finished with cream cheese frosting, they’re everything you want in a homemade roll.
Servings: 12 rolls
Ingredients
For the rolls
- 5 large eggs
- ½ cup whole milk warmed to 100°F to 110°F
- 2 tbsp neutral oil
- ½ cup granulated sugar
- 5 cups all-purpose flour
- 2 ¼ tsp (1 pkg) instant yeast
- 1 tsp kosher salt
- 16 tbsp (2 sticks) unsalted butter
- ½ cup heavy cream warmed
For the filling
- 8 tbsp (1 stick) unsalted butter melted
- 1 cup light brown sugar lightly packed
- 2 tbsp ground cinnamon
For the frosting
- 8 oz cream cheese room temperature
- 4 tbsp unsalted butter
- 2 cups sifted powdered sugar
- 1 ½ tsp vanilla extract
- 2-3 tbsp whole milk
Instructions
- Prepare the 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 whole milk, 2 tbsp neutral oil, ½ cup granulated sugar, 5 cups all-purpose flour, 2 ¼ tsp (1 pkg) instant yeast, 1 tsp kosher salt
- Add butter: With the mixer on medium-low speed, add the butter 1 tbsp at a time, allowing the butter to fully incorporate before adding more.16 tbsp (2 sticks) unsalted butter
- Let rise: 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.
- Roll: 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 x 16 inches.
- Prepare the filling: 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 seams together. Roll the dough onto the seam and cut into 12 equal rolls. Set individual rolls in a greased 9 x 13-inch 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.8 tbsp (1 stick) unsalted butter, 1 cup light brown sugar, 2 tbsp ground cinnamon
- Bake: Once the rolls have risen, pour the warm heavy cream over the rolls, and place them in the preheated 350°F oven. Bake until the rolls are golden brown and the temperature reads 190°F in the center, 30-35 minutes. Remove from the oven and cool.½ cup heavy cream
- Meanwhile, prepare 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 unsalted butter, 2 cups sifted powdered sugar, 1 ½ tsp vanilla extract, 2-3 tbsp whole milk
- Frost the rolls: While the rolls are slightly warm but not hot, frost and serve.
Video
Nutrition
Serving: 1roll | Calories: 673kcal