Brioche Cinnamon Rolls
These brioche cinnamon rolls are made with a cold fermented buttery brioche dough, filled with dark brown sugar and cinnamon, and finished with a tangy cream cheese frosting. The overnight brioche base gives these rolls an impossibly soft, rich crumb and a depth of flavor that standard cinnamon roll recipes can't match.
Ingredients
Brioche Dough
- 225 g bread flour
- 100 g bagatelle t65 flour replace with all purpose flour or bread flour if you do not have
- 160 g whole eggs whisked, cold
- 32 g whole milk cold
- 40 g sugar
- 7 g salt
- 3 g instant dry yeast
- 160 g unsalted butter cut into small cubes, kept cold
Cinnamon Filling
- 57 g unsalted butter softened
- 142 g dark brown sugar
- 1 1/2 tbsp ground cinnamon
Cream Cheese Frosting
- 112 g cream cheese softened
- 75 g powdered sugar
- 3 tbsp salted butter softened
Instructions
Brioche Dough
- For more detailed steps for the brioche dough process, it can be found here
- Chill everything: Weigh all dough ingredients and refrigerate overnight or at least a few hours ahead — including eggs, milk, butter, and your mixing bowl.
- Initial mix: Combine bread flour, T65 flour, sugar, salt, yeast, eggs, and cold milk in the cold mixing bowl. Mix on low until no dry flour remains then increase to medium and knead until cohesive and developing strength.
- Check dough temp: Should be around 68°F before butter goes in. If too warm press plastic wrap on surface and refrigerate entire bowl until back to 68°F.
- Add butter: Lower speed slightly. Add cold butter in thirds, waiting for full incorporation before the next addition. Alternate low and medium speed. Temperature must not exceed 75°F.
- Windowpane test: Dough should be smooth and glossy with a thin translucent windowpane. Final temp should not exceed 75°F.
- Bulk ferment: Shape into a smooth ball, cover, and ferment at room temperature for 1 hour.
- Letter folds and cold ferment: Degas on a lightly floured surface and perform 2 rough letter folds. Place in an airtight container, flatten slightly, and refrigerate at least 12 hours and up to 24 hours.
Next Day
- Make the filling: Mix softened butter, dark brown sugar, and cinnamon into a smooth paste.
- Roll out: On a lightly floured surface roll cold dough into a 10x17 inch rectangle.
- Fill: Spread filling in an even thin layer all the way to the edges.
- Roll and slice: Roll tightly from the short edge into a log. Cut into 9 equal rolls using a sharp knife or dental floss. Place cut side up in a greased 9x13 inch baking dish.
- Final proof: Cover and rise until noticeably puffed and touching, about 1.5 to 2 hours.
- Bake: Preheat oven to 350°F. Bake for 22-25 minutes until deep golden brown and internal temperature reaches 190°F.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until creamy.
- Frost: Spread frosting generously over warm rolls. Serve immediately.