Ingredients
Brioche Dough
- 5 g active dry yeast, or rapid rise yeast*
- 25 grams granulated sugar
- 120 mL warm water
- 1 large egg, room temperature
- 56 grams salted butter, melted
- 300 grams bread flour (or all-purpose flour), spooned and leveled*
- 1/2 tsp fine sea salt
Cinnamon Sugar Filling
- 56 grams salted butter, softened
- 150 grams light brown sugar, lightly packed
- 1 Tbsp ground cinnamon
- 200 grams granulated sugar
- 1 tsp ground cinnamon
- 56 grams salted butter, melted
Cream Cheese Icing
- 113 grams cream cheese, room temperature
- 56 grams salted butter, softened
- 180 grams powdered sugar, spooned and leveled
- 30 mL milk
- 1/2 tsp vanilla bean paste, or vanilla extract
Method
Cinnamon Sugar Filling
- Combine the softened butter (melt it if it's not mixing well) with the brown sugar and cinnamon.56 grams salted butter softened, 150 grams light brown sugar lightly packed, 1 Tbsp ground cinnamon
- Freeze for about 15 minutes, while you make the brioche dough.
Brioche Dough
- 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.*5 g active dry yeast or rapid rise yeast*, 25 grams granulated sugar, 120 mL warm water
- Add the rest of the sugar, egg and melted butter, mixing until they’re somewhat combined. Then add the flour and salt and mix until it comes together.1 large egg room temperature, 56 grams salted butter melted, 300 grams bread flour (or all-purpose flour) spooned and leveled*, 1/2 tsp fine sea salt
- 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).
- 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.
Cinnamon Sugar Filling
- The filling should now have solidified in the freezer but should not be rock solid. Use a 1 teaspoon measuring spoon to scoop out 30 little balls from the bowl and place them on a plate or cookie sheet.
- Freeze for at least 30 minutes (or overnight if you make it ahead of time).
Assemble
- When the dough has doubled in size, use the wrapper of the butter or a little baking spray to grease a 9x13x2 inch pan or a 12-13 inch round or square pan.
- Punch the air out of the dough and flip it onto a well floured counter.
- Roll the dough out into a rectangle about 10"x12" (it doesn't have to be perfect) and use a knife or a pizza cutter to slice 6 strips one way and 5 strips the opposite way, creating about 30 two-inch squares. Again it doesn't have to be perfect but don't make the dough too thin or too thick, it should be about between 1/8"-1/4" thick and you should get about 30 squares (since we have 30 filling balls).
- Place a frozen ball of the brown sugar cinnamon filling on top of each square and then pinch all the edges of the dough together to enclose the filling. Place the ball of dough on the counter and lightly hover your hand over it in a circular motion to smooth the seams (see video).
- Combine the granulated sugar with the cinnamon and then roll each ball in the mixture to coat it in cinnamon sugar. Pour the cinnamon sugar in a jar with a lid and store in a dry environment.200 grams granulated sugar, 1 tsp ground cinnamon
- Place the rolls in the prepared baking pan with a little space between them, cover them with plastic wrap. Place them in a warm environment (about 75-100°F or 24-38°C), for about 45-60 minutes, and let the rolls rise until they've doubled in size.
- Meanwhile, preheat the oven to 350 (177C) conventional (no fan).
- Once the rolls are ready to go in the oven, pour the butter on top of the rolls and bake for 20-25 minutes until they're golden brown.56 grams salted butter melted
- Remove them from the oven and set them aside to cool for a few minutes while you make the icing.
Cream Cheese Icing
- 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 grams cream cheese room temperature, 56 grams salted butter softened
- Add the powdered sugar and slowly beat the frosting until the powdered sugar is mixed in.180 grams powdered sugar spooned and leveled
- Turn the mixer up and beat the frosting for 2-3 minutes to ensure the sugar is dissolved.
- Add the milk and vanilla and mix until they're completely smooth.30 mL milk, 1/2 tsp vanilla bean paste or vanilla extract
- Drizzle the frosting over the warm rolls and serve immediately.
Notes
- 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 after kneading for about 10 minutes.
- Use visual cues for proofing. You want the dough to double in size and look/feel fluffy. Don't overproof. Refrigerate during proofing if you need to step away for longer than recommended.
- Skip activation in step 1 if you're using instant yeast or rapid rise yeast and reduce proofing time to about half.
- I recommend frosting 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 so that they can be warmed up without the frosting melting.
- To refrigerate or freeze, place the rolled dough balls 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.
Nutrition
Serving: 1gCalories: 129kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 79mgPotassium: 28mgFiber: 0.4gSugar: 12gVitamin A: 156IUVitamin C: 0.01mgCalcium: 16mgIron: 0.2mg