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easy brioche cinnamon rolls

Easy Brioche Cinnamon Rolls

These easy brioche cinnamon rolls are extra fluffy and soft and are packed full of cinnamon and brown sugar with the most delicious cream cheese glaze on top. They can be made from start to finish in less than 3 hours There’s nothing quite like a fresh, warm and gooey cinnamon roll for breakfast! Pair with a cup of coffee, orange juice, some eggs and bacon for a well balanced breakfast or brunch.
5 from 1 vote
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Servings 12 Large Cinnamon Rolls

Equipment

  • 1 Mixing Bowl Set
  • 1 Dough Hook
  • Plastic Wrap or tea towel
  • 1 French Rolling Pin
  • 1 Sheet Pan
  • 1 Hand Mixer
  • 1 Measuring Cup Set
  • 1 Dough Scraper
  • 1 Plastic Dough Scraper

Ingredients
  

Cinnamon Roll Dough:

  • 1 ¾ cup warm whole milk (110 degrees F) can use a dairy free alternative
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons raw honey or 4 tablespoons organic cane sugar
  • 1 teaspoon sea salt
  • ¼ cup salted butter cubed
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 41/2 cups all purpose unbleached organic flour

Cinnamon Roll Filling:

  • 5 tablespoons softened butter
  • ⅔ cup organic brown sugar or coconut sugar
  • 1 ½ tablespoon cinnamon

Glaze:

  • 3 tablespoons butter melted
  • 2 oz cream cheese softened
  • 2 cups powdered sugar
  • 1 pinch sea salt
  • 1 tsp vanilla extract
  • 2-3 tablespoons heavy cream or milk for consistency

Instructions
 

  • In a microwave safe bowl warm the milk to 110 F, about 1 minute and 30 seconds in the microwave. Add in the cubed butter. Let the butter melt. Then mix in 2 tablespoon of honey and active dry yeast. Cover the bowl with plastic wrap and allow the yeast to activate 5-10 minutes until bubbly and foamy.
  • Pour the yeast mixture into a large mixing bowl. Add 3 cups of flour and mix until combined. I like mixing with a dough whisk. Turn the dough onto a lightly floured surface. Knead for 5 minutes, adding up to a cup and a half more flour until the dough isn’t sticky and bounces back when you indent it with a finger. You can use a mixer with the dough hook if you want.
  • Form the dough into a nice ball and place into a greased bowl. Cover and let the dough rise 1 hour or until doubled in size. Using the light from your oven can help speed up the bulk rise.
  • After the bulk rise, punch the dough down and flip out into a lightly floured surface. Roll the dough into a 12×18 rectangle. Spread the softened butter to the edges of each corner, sprinkle the brown sugar on top and then the cinnamon. Now roll and tuck the dough into a nice long log lengthwise. Pinch the seem together so the filling does not leak out. Cut off the ends to revel the swirls and discard. Then cut 12 equal cinnamon rolls with a knife or floss.
  • Place the cinnamon rolls on a greased sheet pan and cover with a tea towel for the last and final rise for about 30 minutes. Or place the rolls in the fridge overnight to bake in the morning.
  • f you place the cinnamon rolls in the refrigerator overnight, bring them out the next morning and allow them to come back to room temperature while the oven preheats to 350 F. About 30-45 minutes until doubled in size. Then bake for 24-30 minutes until fluffy and tops are golden brown. Make the frosting and frost the warm rolls. Serve and enjoy.
  • If making the same day, preheat the oven to 350 F while the rolls are rising for the final time . Bake 24-30 minutes until fluffy and golden brown. Make the frosting while the cinnamon rolls are baking. Frost right from the oven. Serve and enjoy.
  • Cover leftover baked cinnamon rolls with a lid and eat within 2-3 days.

Notes

This recipe can easily be doubled or tripled. Just use 3 eggs if you double the recipe and 4 eggs and 1 egg yolk if you triple it. After the first rise use a dough scraper to cut the dough into two if you doubled the recipe. Divide it into thirds if you tripled the recipe. Then roll each ball into 12x18 inch rectangles and spread your filling like normal. You will just do that step twice or three times. Proceed with the recipe as directed.
If you want to pre make your cinnamon rolls to freeze and have for special occasions without the mess follow these simple steps below.
  • Begin by making the cinnamon rolls as directed above but instead of having the rolls rise a second time, place the cut cinnamon rolls on a greased baking pan and place into the freezer for 2o minutes. It is important to not skip this step or else the cinnamon rolls will stick together in the bag and will be hard to unthaw at a later time.
  • While the rolls are pre freezing, take two, gallon sized, freezer friendly, zip lock bags and write out the directions for unthawing and baking the cinnamon rolls on the tag. Also write the expiration date (which will be the date 3 months later from the time that you freeze the dough.)
  • Next remove the cinnamon rolls from the freezer and place 6 rolls in each ziplock bag. Zip the bags up and leave a tiny space to insert a straw. With the straw, suck out as much air from the bag as possible, remove the straw and seal the bag quickly. Place the batch of cinnamon rolls into the freezer and save for a rainy day!
  • The frosting can also be pre made too. Just make according to the directions above and divide the frosting into two separate, freezer friendly containers and freeze for up to three months.
  • To bake the frozen cinnamon rolls, remove them from the freezer, place onto a greased 9x13 pan, cover with plastic wrap and place in the refrigerator overnight. If you froze the frosting let it unthaw in the refrigerator overnight too.
  • The next morning remove the rolls and frosting from the fridge and place on the counter while preheating the oven to 350 degrees F. They should rise about 20-35 minutes. Then bake the rolls for 25-30 minutes until fluffy and golden brown tops.
  • Then beat the frosting a few times with a spoon and spread on top of the warm cinnamon rolls to enjoy.