Name: Brioche Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 2 Organic Eggs; 1.75 ounces Granulated Sugar; 1 tablespoon Sea Salt; 8 fluid ounces Whole Milk; 0.75 ounce Instant Dry Yeast; 6 ounces Unsalted Butter; 1.25 pounds All-Purpose Flour; 1/3 cup Unsalted Butter (softened); 1 1/4 cups Brown Sugar; 2 tablespoons Ground Cinnamon; 4 ounces Cream Cheese; 2 tablespoons Butter; 1 1/2 cups Powdered Confectioners Sugar; 1 teaspoon Vanilla Extract; 1/8 teaspoon Salt

Ingredients

2 organic eggs

1.75 ounces granulated sugar

1 tablespoon sea salt

8 fluid ounces whole milk

0.75 ounce instant dry yeast

6 ounces unsalted butter

1.25 pounds all-purpose flour

1/3 cup unsalted butter (softened)

1 1/4 cups brown sugar

2 tablespoons ground cinnamon

4 ounces cream cheese

2 tablespoons butter

1 1/2 cups powdered confectioners sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

Instructions

Step 1: In the bowl of a stand mixer, combine the eggs, granulated sugar, and sea salt. Heat the whole milk in the microwave for about 1 minute until lukewarm, then add it along with the instant dry yeast to the egg mixture.

Step 2: Melt the unsalted butter in the microwave and add it to the mixer bowl. Whisk everything to combine, then add half of the all-purpose flour and whisk again.

Step 3: Attach the dough hook to the mixer and add the remaining flour. Mix on low speed until combined, then increase to medium speed and mix for 6 minutes.

Step 4: Transfer the dough to a large bowl, cover with plastic wrap, and refrigerate for at least 3 hours or overnight for best results.

Step 5: Lightly flour a work surface and turn out the dough. Let it rest for 10 minutes to soften.

Step 6: Stir together the brown sugar and ground cinnamon in a small bowl.

Step 7: Roll the dough into a 12 x 20 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.

Step 8: Lightly oil a 13 x 9 inch baking dish. Starting from the long side, roll the dough tightly into a log. Slice into 12 equal pieces and arrange them in the baking dish.

Step 9: Cover with plastic wrap and let the rolls rise for 1 hour. Meanwhile, preheat your oven to 350°F (180°C).

Step 10: Bake the rolls for about 45 minutes. If they brown too quickly toward the end, tent with foil. Check doneness by cutting between two rolls; if the knife comes out doughy, bake a bit longer.

Step 11: Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack.

Step 12: To make the frosting, whisk together cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth.

Step 13: Spread the frosting over warm cinnamon rolls and serve immediately.

Tips & Variations

For added texture, sprinkle chopped pecans or walnuts over the cinnamon sugar before rolling.

Use bread flour instead of all-purpose flour for a chewier roll.

Letting the dough rise overnight in the refrigerator develops deeper flavor and easier handling.

Brush the rolls with melted butter immediately after baking for extra richness.

Storage

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 20-30 seconds or in a low oven to return softness. You can freeze unbaked rolls after the shaping step for up to 1 month—thaw overnight in the fridge before baking.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand. Stir the wet ingredients, gradually add flour, then knead on a floured surface for about 10 minutes until smooth and elastic.

How do I know if the cinnamon rolls are fully baked?

The rolls should be golden brown on top and spring back lightly when touched. Cutting between two rolls with a knife should not reveal doughy or sticky texture; if it does, bake for a few more minutes, tenting with foil if they brown too fast.