Description
Soft Brioche Cinnamon Rolls are fluffy, buttery, and swirled with cinnamon-sugar filling, then topped with a rich vanilla cream cheese glaze. These bakery-style rolls feature an enriched brioche dough that’s light, tender, and perfect for breakfast, brunch, or dessert.
Ingredients
- For the Dough:
- 125 g lukewarm milk (95–104°F / 35–40°C)
- 2 ½ tsp instant yeast or active dried yeast
- 50 g granulated sugar
- 600 g all-purpose flour (about 11% protein)
- 5 large eggs (approx. 260–270 g without shells)
- 1 ½ tsp salt
- 230 g unsalted butter, room temperature, cut into cubes
- For the Cinnamon Filling:
- 75 g unsalted butter, softened
- 100 g soft brown sugar
- 1 Tbsp ground cinnamon
- For the Vanilla Cream Cheese Icing:
- 60 g cream cheese, room temperature
- 150 g confectioners’ sugar
- 2 Tbsp milk, room temperature
- ½ tsp vanilla extract
Instructions
- In a stand mixer bowl, combine lukewarm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes if using active dry yeast.
- Add remaining sugar, eggs, flour, and salt. Mix on low speed for about 5 minutes until a sticky dough forms.
- Add butter gradually, a few cubes at a time, mixing until dough becomes smooth and elastic (about 15–20 minutes). It should pass the windowpane test.
- Form dough into a ball, place in a greased bowl, cover, and let rise at room temperature for 1–2 hours until doubled in size.
- Punch down the dough, reshape, and refrigerate overnight (8–12 hours) covered tightly.
- Roll out cold dough into a 12×18-inch rectangle. Spread softened butter evenly over surface.
- Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
- Roll dough tightly into an 18-inch log. Slice into 12 equal pieces.
- Arrange rolls in a lined 9×13-inch baking dish. Cover and let rise at room temperature for 1–2 hours until doubled.
- Preheat oven to 350°F (180°C). Bake for 28–30 minutes until golden brown.
- Let cool for 10 minutes before glazing. For the icing, beat cream cheese until smooth, then mix in confectioners’ sugar, vanilla, and milk until creamy.
- Spread icing over warm rolls and serve.
Notes
- Brioche dough is naturally sticky—avoid adding flour; mix until elastic.
- Overnight proofing improves flavor and texture but can be skipped in a rush.
- Use bread flour for a chewier texture if preferred.
- Cover rolls with foil during baking if browning too quickly.
- Let rolls cool slightly before icing for the best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 521
- Sugar: 25g
- Sodium: 260mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 115mg
