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Homemade Cinnamon Rolls

prep 30 minutes
cook 25 minutes
Additional Time 45 minutes
total 1 hour 40 minutes
Serves 12 rolls
These homemade cinnamon rolls are super fluffy, made with brioche dough, rolled with butter, brown sugar and cinnamon, baked in cream and frosted with cream cheese frosting; perfect for Christmas morning... or like all the time.
Author: Bernice Baran
Servings 12 rolls

Equipment

Ingredients

Brioche Dough

  • 240 mL warm water
  • 7 g active dry yeast, (1 packet)
  • 50 g granulated sugar
  • 1 large egg, room temperature
  • 113 grams salted butter, melted
  • 420g-480 g bread flour*, (or all-purpose flour)
  • 1 tsp fine sea salt

Filling

  • 113 g salted butter, softened
  • 200 g light brown sugar
  • 1 Tbsp cinnamon
  • 120 mL heavy whipping cream

Icing

  • 113 g cream cheese, room temperature
  • 56 g salted butter, softened
  • 180 g powdered sugar
  • 30 mL milk or heavy cream
  • 1 tsp vanilla bean paste, or vanilla extract

Method

Brioche Dough

  1. Place the yeast with half of the sugar and the warm water in the bowl of a stand mixer. Mix and allow it to rest for 5-10 minutes, until the yeast starts to foam.*
    240 mL warm water, 7 g active dry yeast (1 packet), 50 g granulated sugar
  2. Add the rest of the sugar, melted butter and egg, mixing until they’re somewhat combined.
    113 grams salted butter melted, 1 large egg room temperature
  3. Then add the flour and salt and mix until it comes together.
    420g-480 g bread flour* (or all-purpose flour), 1 tsp fine sea salt
  4. Use the hook attachment to knead the dough for 5-10 minutes (10-15 minutes by hand), until the dough peels itself away from the edge of the bowl (if the dough isn't making progress and is still sticky, feel free to add an additional 2-4 Tbsp of flour).
  5. Cover and let it proof for about 60 minutes in a warm environment (75-100F/24-38C), until it’s doubled in size and fluffy.

Filling

  1. Use the wrapper of the butter to grease a 9x13x2 inch pan (for 12 rolls) or a 12-13 inch round or square pan (for 9 rolls).
  2. Shape the dough by punching down the air and placing it onto a floured surface. Stretch it out into a rectangle the best you can with your hands and then use a rolling pin to roll it out to about a 12×16 inch rectangle. 
  3. The butter should be very soft and spreadable but not melted. Spread the butter evenly over the dough and then sprinkle the brown sugar evenly over the butter, using your hands to press it down into the butter a little.
    113 g salted butter softened, 200 g light brown sugar
  4. Sprinkle the cinnamon over the sugar and then starting at the short edge of the dough, use your hands to tightly roll it into a log.
    *you can also combine the butter, sugar and cinnamon in a bowl and spread it all out together if you prefer.
    1 Tbsp cinnamon
  5. You can use a greased knife, unflavored dental floss or a thin piece of thread to evenly slice the log into 12 rolls.
  6. Place the rolls in the prepared baking pan, cover them with plastic wrap. Place them in a warm environment (about 75°F or 24°C), for about 45-60 minutes, and let the rolls rise until they've doubled in size.
  7. Once the rolls are ready to go in the oven, pour the heavy cream into all the gaps between the rolls.
    120 mL heavy whipping cream
  8. Preheat the oven to 350 (177C) conventional (no fan). and bake 12 rolls for about 22-25 minutes, or 9 rolls for 26-28 minutes, until they're golden brown.  I like to use a butter knife to push one of the rolls away from the other ones so I can see the bottom edge. It should be super soft, pale but baked and not raw or doughy. 
  9. Remove them from the oven and set them aside to cool for a few minutes while you make the icing.

Icing

  1. Place the softened cream cheese and butter in a medium bowl and use a hand mixer to cream them for 1-2 minutes, until they're smooth and creamy.
    113 g cream cheese room temperature, 56 g salted butter softened
  2. Add the powdered sugar and slowly beat the frosting until the powdered sugar is mixed in.
    180 g powdered sugar
  3. Turn the mixer up and beat the frosting for 2-3 minutes to ensure the sugar is dissolved.
  4. Add the milk (or cream) and vanilla and mix until they're completely smooth.
    30 mL milk or heavy cream, 1 tsp vanilla bean paste or vanilla extract
  5. Spread the frosting over the warm rolls and serve immediately.

Notes

  1. The amount of flour can vary depending on the environment, temperature of ingredients, percentage of water in eggs/butter, etc. so make sure to add enough so the dough can be handled without sticking to your fingers.
  2. Use visual cues for proofing. You want the dough to double in size and look/feel fluffy. Don't overproof.
  3. Skip activation in step 1 if you're using instant yeast and reduce proofing time to about half.
  4. To make 18 smaller rolls, roll the long from long end to long end and bake for 16-20 minutes.
  5. Frost only the rolls that are served immediately and reserve the rest of the frosting for when the rest of the rolls are ready to be served.
  6. To refrigerate or freeze, place the sliced rolls in the pan they'll be baking in, wrap it tightly with plastic wrap and then foil and refrigerate or freeze until ready to bake. Bring to room temperature before baking.
  7. This recipe was updated on 12/22/2022; the previous recipe for the dough was:
  • 3 1/2 - 3 3/4 (420g - 450g) cup all-purpose flour, spooned and leveled
  • 2 1/4 tsp (1 package) instant yeast
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 cup (113g) butter softened
  • 1 cup (237mL) milk
  • 1 tsp vanilla extract
  • Combine the dry ingredients first, then add all the wet ingredients.

Nutrition

Serving: 1gCalories: 517kcalCarbohydrates: 63gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 88mgSodium: 389mgPotassium: 96mgFiber: 1gSugar: 36gVitamin A: 921IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg
Course: Breakfast
Cuisine: American
Keyword: brioche cinnamon rolls, brioche dough, christmas dessert, cinnamon dessert, cinnamon rolls, dessert, fall dessert, homemade cinnabons