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–+ cinnamon rolls

Homemade Brioche Cinnamon Rolls

Pillowy brioche-style breakfast buns enveloping a buttery cinnamon-brown sugar filling and blanketed with smooth cream cheese frosting
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Prep Time: 10 minutes
Cook Time: 20 minutes
Proof time: 45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: breakfast buns, brioche rolls, cinnamon rolls, homemade cinnamon rolls, yeast rolls
Servings: 8 cinnamon rolls
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 stand mixer with dough hook
  • 1 Rolling Pin
  • 1 spatula
  • 1 9-inch round baking pan or 8 inch square pan
  • parchment paper optional

Ingredients

Brioche-Style Dough

  • 11 oz bread flour
  • 3 oz all-purpose flour
  • 7 ½ oz warm whole milk
  • 1 large egg
  • 1 ½ oz granulated sugar
  • 2 ¼ oz unsalted butter
  • 2 ¼ tsp dried yeast
  • 2 tsp vanilla
  • ¾ tsp salt

Cinnamon Sugar Filling

  • 5 TBSP unsalted butter melted
  • 6 TBSP light or dark brown sugar
  • 2 tsp ground cinnamon

Cream Cheese Frosting

  • 4 oz cream cheese
  • 3 oz confectioner's sugar
  • 1 ½ TBSP whole milk

Instructions

  • Heat milk according manufacturer's guidelines (typically between 100 -110℃) and add yeast to activate. Stir gently to dissolve making sure there are no lumps.
  • Add milk/yeast mixture and all other ingredients for the dough to a stand mixer with a dough hook attachment and allow to knead for 7 minutes or until dough is smooth and mostly sticks to the hook.
    If kneading by hand, knead until dough is smooth. It will be a little sticky - this is normal
  • Once dough is smooth, transfer it to a greased bowl (with enough room for the dough to about double in size) and cover the bowl with a warm, damp kitchen towel and allow to proof for 45 minutes.
  • While dough rises, make cinnamon-sugar filling by combining melted butter, cinnamon & brown sugar together in a bowl.
  • Preheat oven to 350℉ and once dough is proofed, punch it down to release a little air then roll out in a rectangular shape to ⅛-inch thickness.
  • Using a spatula, spread all cinnamon-sugar filling evenly across the rolled out dough.
  • Using a pastry cutter or knife, cut the dough into 8 strips - about 2½ -3 inches wide and 6-8 inches long.
  • Roll up each strip and then place the rolls in a greased baking dish or a baking dish lined with parchment paper. Allow for at least a ½ inch of space between each cinnamon roll.
  • Bake cinnamon rolls for 20 minutes or until golden brown.
  • While cinnamon rolls bake, prepare frosting by whipping milk, granulated sugar & cream cheese in bowl and set aside.
  • Once cinnamon rolls are done drizzle the frosting across the top while they are still hot.
  • Enjoy your brioche-style cinnamon rolls warm! Refrigerate any leftover cinnamon rolls and reheat in microwave for 45 seconds to a minute before serving again.
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