The softest & richest Brioche Cinnamon Rolls ever! Rich brioche dough, baked with swirls of cinnamon butter & a creamy cream cheese frosting on top. Made with two types of cinnamon for extra flavor!INTERMEDIATE - Brioche dough requires some experience in bread making, as the dough is different from regular yeasted doughs. The rest of the process is easy and simple. Follow THIS RECIPE for an easier cinnamon roll recipe, where the dough is easier to handle. There is an overnight proofing step in this recipe.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can toggle between METRIC and US UNITS using the toggle button below the ingredients list.
Add the milk, yeast, and honey into the mixing bowl, and whisk gently to combine. Set aside for 10 minutes to allow the yeast to activate.
Add the eggs and yolks, and whisk gently to break the egg yolks.
Add the vanilla, sugar, flour, and sea salt (in that order), and mix to form a scraggly dough.
With the dough hook attachment, knead the dough on speed 2 or 3 for about 5 minutes.
Add the first portion of butter, in 3 - 4 additions, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. Incorporating one portion of butter should take about 2 minutes at least (on medium speed).
Repeat with the other 3 portions of butter, kneading the dough for about 2 minutes after each addition. Make sure to stop the mixer and scrape down the sides of the bowl (and the bottom, if needed) between kneading. You will have incorporated all the butter in about 10 - 12 minutes of kneading time.
Once all the butter is incorporated, scrape down the sides of the bowl (and bottom, if needed), and knead the dough for a further 5 - 15 minutes on speed 5 or 6.
The dough will initially feel and look like cake batter, but keep kneading until it becomes smooth and shiny.
The dough will have been kneaded properly when it can be lifted fairly cleanly off the bottom of the bowl when picked up with the dough hook. It will be very soft and tacky to the touch, but shouldn’t stick to your fingertips. Rather than going by time, knead the dough until you have reached this consistency. It should still be very soft, but hold together.
Flour your work surface, and turn the dough out onto the floured surface. Lightly flour your hands and the surface of the dough to prevent the dough from sticking to your palms.
Fold in the edges of the dough towards the middle, and gently press them into the dough. Carefully flip the dough over, and then with the heel of your palms, shape the dough to form a tight ball. The dough will still be soft, and feel like a heavy water balloon.
Carefully pick up the dough ball and place it back in the mixer bowl (or another large bowl).
Let it rise until it has doubled in size, in a warm place (72°F), for about 1 hour.
Turn the dough out onto a lightly floured surface, and gently press down with your hands to deflate. Fold in the edges again as before, towards the middle, and press them in.
Carefully flip the dough over (seam side down now). Tighten the dough into a ball with a smooth, taut surface (using the edges of your palms). Transfer the dough into the mixer bowl again.
Cover and let it chill in the fridge for 8 - 12 hours, or up to 24 hours.
The following day
Cinnamon butter filling
Place the cinnamon, salt, sugar, and vanilla in a large bowl.
Add the softened butter, and mix it in until you form a paste.
Set aside until needed.
Preparing the brioche dough
Remove the chilled brioche dough from the fridge and place it on a lightly floured surface.
Flatten the dough with your hands to deflate it. Shape the dough into a rectangle.
Lightly flour your work surface and the dough to prevent the dough from sticking. Roll the dough out into a 18 x 14 inch rectangle. Make sure the dough is not sticking to the surface. Work quickly as the dough is much easier to work with when chilled.
Spread the cinnamon butter over the rolled out brioche dough, leaving a ¾ inch border along one long edge.
Roll up the brioche dough, starting from the long edge with filling, towards the opposite long edge without filling. Make sure the dough is rolled up firmly, but don't squeeze or roll it up too tightly.
Pinch the seam to seal.
If the dough becomes too soft, place the rolled up brioche dough on a tray, cover it with plastic wrap and keep it in the freezer for a few minutes to let it harden up.
Use unflavored dental floss or a very sharp knife to trim the edges of the rolled up dough.
This dough log should be about 18 inches in length. Mark 12 equal portions on the dough.
Use a sharp knife or dental floss to cut the portions (please see post for more details and pictures on how to use dental floss to cut through the dough log).
Line a half sheet pan with parchment paper. Place the 12 pieces on the baking sheet, equally spaced apart.
Cover with plastic wrap and let the rolls proof at room temperature until they have grown to 1.5 - 2 times the original size. The rolls should be just touching each other on the tray at this point. This can take anywhere from 1 - 2 hours depending on the ambient temperature. I recommend keeping them in the warmest part of your kitchen.
Preheat the oven to 350°F/ 180°C.
Bake the cinnamon rolls in the preheated oven for about 20 - 30 minutes until the rolls are lightly golden brown on top (internal temperature about 180 - 190°F).
Cream cheese frosting
While the cinnamon rolls are baking, make the cream cheese frosting.
Place the butter, cream cheese, salt, and vanilla in a large bowl. Using a hand mixer or a whisk, mix the ingredients until you have a smooth, creamy paste.
Add the confectioner’s sugar and mix it in until you have a smooth, creamy frosting. If you want a thicker frosting, add more confectioner’s sugar.
Preparing the cinnamon rolls to serve
As soon as the cinnamon rolls come out of the oven, brush them with some butter OR spread the frosting on top (this is if you'd like the frosting to be melted into the cinnamon rolls).
OR spread the frosting after the cinnamon rolls have cooled down.