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Brioche Cinnamon Rolls with Cream Cheese Frosting Recipe

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3.9 from 5 reviews

These Brioche Cinnamon Rolls are soft, rich, and perfectly fluffy with buttery layers that pull apart easily. Made with a tender brioche dough that is cold-proofed for flavor, filled with a cinnamon-sugar butter mixture, and topped with a luscious cream cheese frosting, they are ideal for a decadent breakfast or brunch treat.

Ingredients

Dough

  • 1 ½ cups lukewarm milk (360g)
  • 1 ½ teaspoons instant dry yeast (5g)
  • ½ cup + 2 teaspoons granulated sugar (120g)
  • 3 large eggs, room temperature
  • 5 ¾ cups bread flour, plus more for dusting (720g)
  • ½ cup unsalted butter, softened (113g)
  • 2 ¼ teaspoons salt (14g)

To Pour on Before Baking

  • ½ cup heavy whipping cream (120ml)

Filling

  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • ¾ cup unsalted butter, softened to touch

Frosting

  • 4 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1-2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, whisk together lukewarm milk, 2 teaspoons of sugar, and instant yeast. Let sit for 10 minutes until the mixture becomes foamy, signaling that the yeast is active.
  2. Make Dough: Add the remaining sugar, eggs, bread flour, softened butter, and salt to the yeast mixture. Using the dough hook, mix on medium speed for 6–7 minutes until the dough is smooth, elastic, slightly tacky, and pulls away from the bowl sides. If sticky, it will firm up later.
  3. First Rise: Transfer dough to a lightly oiled bowl, turning to coat all sides. Cover and let rise at room temperature for 1 hour until it begins to puff.
  4. Stretch and Fold: Perform one stretch and fold by lifting one side and folding it over the dough, repeat on all four sides. Cover again.
  5. Cold Proof: Place covered dough in the refrigerator for 2 to 12 hours (or overnight) to develop flavor and make it easier to roll out.
  6. Prepare Filling: In a mixing bowl or stand mixer with paddle attachment, cream brown sugar, ground cinnamon, and softened butter on medium speed until smooth and well combined. Set aside.
  7. Roll Dough: Lightly flour a clean surface. Roll chilled dough into a 12x16 inch rectangle with even edges for uniform rolls.
  8. Spread Filling: Evenly spread the cinnamon sugar butter mixture over the dough using an offset spatula or spoon, covering edge to edge.
  9. Cut Dough: Using a sharp pizza cutter, slice dough into 12 strips about 1⅓ inches wide each, keeping cuts straight for even baking.
  10. Form Rolls: Starting at the long edge farthest from you, roll each strip tightly into spirals, tucking in filling and applying light even pressure. Pinch the seam to seal.
  11. Arrange Rolls: Line a 9x13 inch baking pan with parchment paper leaving a long overhang for easy lifting. Lightly spray sides with nonstick spray. Place rolls cut side up in three across and four down arrangement, spaced slightly.
  12. Final Rise: Cover rolls loosely with plastic wrap or a clean towel. Let rise 45–60 minutes until puffy and nearly doubled in size.
  13. Preheat Oven: Preheat oven to 350°F (175°C).
  14. Pour Cream: Before baking, pour ½ cup heavy whipping cream evenly over the rolls to add moisture and richness.
  15. Bake: Bake in the preheated oven for 30–35 minutes until golden brown and cooked through.
  16. Make Frosting: While rolls bake, beat together cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, cinnamon, salt, and 1-2 tablespoons milk or cream to reach desired spreadable consistency.
  17. Cool and Frost: Let rolls cool about 10-15 minutes then spread frosting generously over warm rolls. Serve immediately and enjoy.

Notes

  • Cold proofing the dough overnight improves flavor and makes it easier to handle.
  • Use bread flour for best texture and structure in the brioche dough.
  • Ensure milk is lukewarm (not hot) to activate yeast without killing it.
  • Allow rolls to rise fully before baking to achieve the perfect fluffy texture.
  • You can prepare rolls a day ahead and refrigerate after shaping, then bake fresh in the morning.
  • Store leftover rolls covered at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://miracooking.com/brioche-cinnamon-rolls-with-cream-cheese-frosting-recipe/