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cinnamon roll with icing close up

Brioche Cinnamon Rolls Recipe

Brown sugar and cinnamon rolled up in buttery brioche dough, baked to perfection and topped with cream cheese frosting.
5 from 2 votes
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Prep Time 2 hours 45 minutes
Cook Time 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 servings
Calories 445 kcal

Equipment

  • Stand Mixer
  • bench scraper
  • Mixing Bowl
  • Rubber Spatula
  • Large Casserole Dish

Ingredients
  

Cinnamon Rolls

  • 3 ¾-4 cups flour
  • 1 packet instant yeast 2 ¾ tsp
  • 3 tablespoon sugar
  • 3 eggs
  • ¾ cup whole milk warm (between 110-120 degrees)
  • ½ teaspoon kosher salt
  • 8 tablespoon butter softened

Cinnamon Filling

Cream Cheese Icing

Instructions
 

Cinnamon Rolls

  • Add the flour, active dry yeast, sugar and salt to the bowl of a stand mixer. Mix the dry ingredients. Add in the eggs and warm milk. Using a dough hook, mix a dough forms. Add in the softened butter and mix again until a sticky dough forms. This will take about 2-3 minutes. If your dough is still sticky, add about a tablespoon of flour at a time. You do not want to add to much flour and the dough should have a sticky texture.
  • Place the dough in a bowl that is lightly coated in oil. Cover the dough with plastic wrap and place the bowl in a warm place. Placing the bowl inside your oven when it is off is a great place to put the dough so it keeps a consistent temperature. Let the dough rise about an hour and fifteen minutes. Once the dough has risen, punch it down with 5 fingers.
  • Remove the dough from the bowl and place on a lightly floured work surface. Using a floured rolling pin, roll out the dough into the shape of a rectangle. The dough should be about ¼ of an inch thick. Spread soft butter evenly over the dough. Evenly spread the cinnamon brown sugar mixture over the butter. Roll the dough towards you along the long edge. You want to try your best to keep the roll tight.
  • Once rolled, pinch the ends together so that you do not lose any additional cinnamon sugar mixture from the rolls. Using a bench scraper, cut the dough into 12 equal pieces.
  • Evenly space your rolls in a large casserole dish. Cover with plastic wrap and allow the rolls to rise 30-45 minutes.
  • Bake the rolls at 350 degrees for 25-30 minutes.
  • Once cinnamon rolls slightly cool, spread the icing on top.

Cream Cheese Icing

  • Using the frosting attachment for the stand mixer, beat cream cheese and butter. Add powdered sugar and mix on low. Once the powdered sugar is mixed in, mix on medium high until a frosting forms.

Notes

  • Leftovers can be stored in the casserole dish placed in the refrigerator covered with aluminum foil for up to 5 days. The leftover frosting can be stored in an airtight container in the refrigerator for up to 1 week.
  • These ingredients do stand up well to freezing. The leftovers can be frozen in a freezer safe container for up to 2 months.

Nutrition

Serving: 1cinnamon rollCalories: 445kcalCarbohydrates: 75gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 74mgSodium: 206mgPotassium: 172mgFiber: 2gSugar: 43gVitamin A: 493IUVitamin C: 0.1mgCalcium: 109mgIron: 2mg
Keyword baked goods, baking, breakfast, brioche, brunch, cinnamon, cinnamon bun, cinnamon roll, cinnamon sugar, cream cheese, cream cheese icing
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