Brioche Cinnamon Rolls

about the recipe

Brioche Cinnamon Rolls are rich, buttery, and irresistible!  They are perfect for serving at a holiday brunch and are an indulgent afternoon snack!  With their golden-brown exterior and gooey, cinnamon-swirled interior, these rolls are sure to become a go-to in your baking repertoire.

INGREDIENTS

Dough – 2 large eggs at room temperature – 1 ¾ ounces granulated sugar – 1 tablespoon sea salt – 8 ounces whole milk – ¼ ounce instant yeast – 6 ounces unsalted butter – 20 ounces all-purpose flour Filling – ⅓ cup unsalted butter at room temperature; 2.67 ounces – 1 ¼ cups light brown sugar 9.4 ounces – 2 tablespoons ground cinnamon Glaze – 4 ounces cream cheese at room temperature – 2 tablespoons butter softened – 1 ½ cups powdered sugar 6 ounces – 1 teaspoon vanilla extract – ⅛ teaspoon salt

– In the bowl of a stand mixer, combine the eggs, sugar, and salt. – Place the milk in an extra-large measuring cup and microwave for 1 minute or until lukewarm. – Add the milk and yeast to the egg mixture.

– Melt the butter in the microwave using the same measuring cup.  Add to the bowl of the stand mixture and whisk to combine. – Add half of the flour and whisk again.

– Place the dough hook attachment on the mixer, and add the remaining flour to the bowl. – Mix on low speed until everything is combined, and then increase the speed to medium.  Mix for 6 minutes. – Place in a large bowl and cover with plastic wrap.  Refrigerate for at least 3 hours or overnight.

– Sprinkle a work surface with flour and turn the dough out.  Let rest for 10 minutes. – Stir together the brown sugar and cinnamon. – Roll the dough out into a 12 x 20-inch rectangle.  Spread with the softened butter, and then sprinkle with the cinnamon sugar mixture.

– Spray a 13 x 9 baking dish with oil. – Starting at the long side, roll the dough tightly into a log.  Slice into 12 pieces and arrange the rolls in the pan. – Cover with plastic wrap and let rise for 1 hour.

– Preheat the oven to 350°F.  Bake for 45 minutes, covering towards the end if they get too brown.  Test the dough by cutting between two rolls with a knife.  If the knife comes out doughy, allow them to cook a bit longer.

– Allow to cool in the pan for 10 minutes.

– Beat together the cream cheese, butter, powdered sugar, vanilla, and salt in the bowl of a stand mixer.

– Frost the cinnamon rolls and serve warm.

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