Brioche Cinnamon Rolls with Brown Butter Cream Cheese Frosting
Buttery brioche is rolled with ample butter, cinnamon and sugar and formed into delicious large brioche cinnamon rolls. These rolls are served with a slathering of brown butter cream cheese frosting for the most delicious cinnamon rolls you've ever tasted.
Ingredients
Dough
- 4 cups (500 grams) All-purpose flour
- ⅓ cup sugar + 1 teaspoon sugar divided
- 1 teaspoon kosher salt
- 1 pkg active dry yeast about 2 ¼ teaspoon
- 1 cup milk warmed to about 100-110 degrees
- 2 large eggs
- 1 teaspoon vanilla
- 10 tablespoon unsalted butter very soft and cubed
Cinnamon Filling
- 8 tablespoon unsalted butter softened
- 2 tablespoon cinnamon
- 1 cup brown sugar packed
Brown Butter Cream Cheese Frosting
- 5 tablespoons unsalted butter
- 6 oz cream cheese softened
- 1 ½ to 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Dough
- Whisk together flour, ⅓ cup of sugar and salt in a bowl. Warm milk in the microwave for about 45 seconds or until a thermometer reads 100 to 110 degrees. Add the milk and 1 teaspoon sugar to the bowl of a stand mixer fit with a dough hook. Sprinkle the yeast over the milk and stir to combine. Let stand for about 5 minutes until the yeast starts to foam.
- Add eggs, vanilla, flour, sugar and salt to the yeast mixture. Mix on low speed until combined and then increase speed to medium low and mix for about 5 minutes until the dough is smooth.
- Add the softened butter by the tablespoon, letting each cube incorporate fully before adding the next. Mix on medium low about 4-5 minutes more until the dough is smooth and shiny but still sticky. Scrape down the sides of the bowl as needed during mixing.
- Transfer the dough to another bowl coated with cooking spray and it let rise in a warm place, covered, for 1 to 1 ½ hours until the dough is about doubled. Punch down the dough and scrape out onto a lightly floured surface.
- Roll the dough out to a 12 x 21 inch rectangle. Spread with the cinnamon butter paste, leaving about a ½ border on one long end.
- Start rolling the dough on the long end without the border into a log. Press on the seam to seal the dough. Trim the 2 ends about ½ inch for even rolls.
- Using a knife or unflavored dental floss, cut the log into 12 rolls. Place the rolls into a 9 x 13 inch pan that has been sprayed with cooking spray.
- Allow the cinnamon rolls to rise again for another 45 minutes to an hour or until they are puffy and begin to touch in the pan.
- Bake the cinnamon rolls in a 350 degree oven for 20-25 minutes, until they are golden brown.
Cinnamon Filling
- In a small bowl, combine the softened butter, cinnamon and brown sugar. Stir until the ingredients form a paste. Set aside.
Brown Butter Cream Cheese Frosting
- Melt the butter in a small saucepan on medium low heat until it turns a golden-brown color and has a nutty smell, about 5-7 minutes. It will foam up during this time so keep stirring and checking the color under the foam. Once it starts to turn color, don't walk away as it can burn quickly.
- Remove from the heat, place in small bowl and allow it to come back to a solid in the refrigerator, about 1 hour.
- Combine the refrigerated brown butter (scape the bowl to get all the brown bits out), and the softened cream cheese in a medium bowl and beat with a stand mixer or electric mixer until creamy.
- Add the vanilla and beat until combined. Add 1 ½ cups of powdered sugar and slowly mix it until fully incorporated. If you would like a thicker frosting, add the remaining ½ cup of powdered sugar and mix well.
- Frost the cinnamon rolls once they’ve cooled slightly if you want the frosting to stay intact or when warm if you want melted frosting.
Notes
- See the post for detailed instructions on making overnight cinnamon rolls.
- The cinnamon rolls should be stored in the refrigerator, tightly covered, for up to a week. Warm them for about 20 seconds in the microwave before serving.
Nutrition
Serving: 1rollCalories: 561kcal
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