Brioche Cinnamon Rolls
The softest brioche cinnamon rolls you will ever eat! Made with a sweet brioche dough, these rolls are pillowy soft and delicious!
Ingredients
Brioche dough
- 3 ¼ cups cake flour (400 grams)
- ¼ cup sugar (40 grams)
- ¼ cup soft brown sugar (40 grams)
- ½ teaspoon salt
- ½ tablespoon instant dry yeast (8 grams or 1 packet)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg, large
- ⅓ cup milk (100 grams)
- ½ cup sour cream (or buttermilk) (120 grams)
- ⅓ cup butter, softened to room temperature (80 grams)
- 1 teaspoon vanilla extract
Cinnamon filling
- ⅓ cup butter, softened to room temperature (80 grams)
- 2 teaspoon double (heavy) cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- ¼ cup sugar (50 grams)
- ¼ cup dark brown sugar (50 grams)
- ¼ cup soft brown sugar (50 grams)
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
The icing
- ½ cup cream cheese (120 grams)
- ¼ cup milk (50 grams)
- 1 ⅔ cups icing sugar (200 grams)
- 1 teaspoon vanilla extract
Instructions
The cinnamon filling
- Cream the room temp butter with the sugars with a spatula.
- Once incorporated, add in the double cream, all the spices and lemon juice. Keep at room temp until ready to use.
The brioche dough
- Combine the flour, salt, spices and sugar, lemon zest and yeast in a large bowl and mix well.
- In a smaller bowl place the milk and butter. Microwave for 30-40 seconds to melt the butter – but please ensure it’s not too hot.
- Mix in the egg, sour cream and vanilla extract.
- Combine the wet and dry ingredients with a spatula until the dough just about sticks together.
- Flour your work surface lightly and start kneading the dough. Knead for 5 minutes until the dough becomes smooth and supple. Sprinkle extra flour if needed, but not too much as it can make the dough dense.
- Place dough in a greased bowl, cover with cling film and let prove in a warm place for 1 hour or until doubled in size.
- Once the dough is nice and fluffy, place it onto a floured work surface and roll it into a rectangle around 5-6mm thickness.
- Using a spatula, spread the butter filling evenly over the surface. Leave a strip roughly 2-3cm wide free from butter on the longest side.
- Start folding in the roll, starting from the length opposite the 2-3cm plain strip.
- With the plain strip under the roll, use dental floss to cut each roll. It’s easier if you make marks first before actually cutting into the roll. You can also use a knife instead
- Place the rolls into a tray or an oven-safe dish a few centimetres apart from each other. As they prove, the rolls will expand so we need room to do this.
- Cover them with a lid or cling film and let them prove in a warm place for 30-40 minutes.
- Bake the rolls in a pre-heated oven at 180°C (360°F) fan-assisted for 25-30 minutes or until golden brown on top. Cover with aluminium foil if the rolls start browning too quickly.
The icing
- In a medium bowl place the cream cheese, milk, icing sugar and vanilla extract.
- Use a mixer or spatula to mix until the sugar is fully incorporated.
- Place the icing over the hot cinnamon rolls right out of the oven. Save a little for later use if you like extra icing.
- Let the rolls cool for 20-30 minutes in the tray before serving.
Video
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Sour cream - can be replaced with either buttermilk or double (heavy) cream.
- Sugar - the combination of white, soft brown and dark brown sugar gives the best caramelised taste. However, you can use only one type of sugar, just keep it in the same quantity indicated in the recipe.
Nutrition
Calories: 432kcal
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