Description
Delicious brioche cinnamon rolls that are soft, gooey, and topped with a creamy glaze.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup whole milk, warmed to about 110°F
- 4 large eggs, at room temperature
- 1 cup unsalted butter, softened and cut into pieces
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- 4 oz cream cheese, softened (for glaze)
- 1/4 cup unsalted butter, softened (for glaze)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (to reach desired consistency)
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
- In a separate bowl, whisk together the warmed milk and eggs until well blended.
- Gradually add the milk and egg mixture to the dry ingredients, stirring until a shaggy dough forms.
- Add the softened butter pieces, a few at a time, and knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot until it doubles in size, about 1 to 2 hours.
- In a small bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg (if using) for the filling.
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle about 1/4 inch thick.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from one long side, roll the dough into a tight log and pinch the seam to seal it. Slice the log into 12 equal pieces.
- Place the rolls in a greased 9×13-inch baking dish, leaving space between each one. Cover with a towel and let them rise again until puffed, about 30 to 45 minutes.
- Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes until golden brown and cooked through.
- While the rolls are baking, prepare the cream cheese glaze by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined. Add milk if too thick.
- Once the rolls are out of the oven, let them cool for about 10 minutes before drizzling the cream cheese glaze over the top. Serve warm.
Notes
- For a richer flavor, use high-quality butter.
- These rolls can be made ahead and frozen before baking.
- Adjust the amount of cinnamon and nuts in the filling to your taste.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Brioche cinnamon rolls, sweet rolls, dessert recipe