One of my best bakes!
Cinnamon rolls or buns always seemed like such a mission to make. I now know that a dough that you aren’t happy with, will do that to you. I create these Butter Brioche Cinnamon Rolls for everyone to enjoy! The dough is light and pliable which makes for a fluffy cinnamon roll. I have tried and tested this recipe more than I can count and I can finally share it with you.
This year I am focusing on bringing you classic recipes, with an ITMK twist to it. I felt that the Butter Brioche Cinnamon Rolls were a good place to start. I am going to be spilling all the tea on these cinnamon rolls. This way you can get them just right every time!
Bon Appetit,
Zorah
Steps to making the perfect butter brioche cinnamon rolls
1 
2
Yeast:
The first image is of the yeast, sugar and milk. Now this is a very important step in the makings of any dough. The milk needs to be tepid in temperature. I like to put my milk in a small pot and on a very low heat. After 1-3 minutes, I touch it with the back of my knuckle, if I can’t feel that it’s warm, I give it another 2 minutes. I keep doing this until it feels warm, not hot. There should be very little steam coming off the milk, it should NOT boil or simmer at all. Warm to the touch is the perfect temperature.
If the milk burns you, even a little, remove it from the heat and allow it to sit in another clean bowl for 1 minute. Then add in the sugar and yeast. Use a whisk to combine, I find that I fork doesn’t combine everything. Then all the yeast to sit for 5 minutes in a spot that does not get a breeze. I leave mine on the kitchen counter or microwave and make sure the windows and doors are shut in that room.
The yeast should be thick frothy and foamy like the picture above. Most importantly, if it does not look similar to the image, rather start again before adding the rest of your ingredients. This will prevent a bad dough and a waste of ingredients.
Proofing the Dough
In the second image I have combined the dry ingredients to the wet ingredients to form a dough.Preheat your oven at 30-50C, no fan, for 5 minutes. I do all the mixing in my stand mixer using the dough attachment. Soon after mixing, the dough will come together, knead it for a few minutes on a clean counter. Thereafter, oil a large boil with a small amount of olive oil, place the dough inside and cover with cling wrap and then a tea towel on top of that. The oven should be warm now, if you think it’s too hot, keep the door of the oven open to let some warm air out. Place the dough inside the oven, keep the door closed and allow it to rise for 1-2 hours.
Cutting and rolling the butter brioche cinnamon rolls
I used to find this part the hardest of them all and I tried everything! By that I mean, I tried the dental floss, string, cotton and knives. Eventually, I used my Wüsthof carving knife, I sharpened it right before cutting and after each cut I’d clean the blade with a damp cloth. Trust me, this worked like a charm and the secret is definitely use a clean knife to cut and clean it after every slice.
Second Proofing:
I placed my cinnamon rolls in a skillet because I like the shape of it but you can use any oven safe tin. In this image you will see 6 cinnamon rolls but I added 8 and that works perfectly for this size skillet. If you add too few your cinnamon rolls will spread too much and they won’t be as fluffy. So just keep an eye on that when proofing for the second time. Make sure to cover them with plastic wrap/cling wrap again and a tea towel. Allow them to proof in a warm spot like I’ve mention above.
A few tips on making these butter brioche cinnamon rolls
- This recipe does make about 12 cinnamon rolls, if not more, depending on how large you want them to be. You could make two batches on cinnamon rolls, so don’t over pack the tray when baking/proofing them.
- Using cling film and a tea towel is necessary as it locks in the warmth and allows them to rise.
- I used one whole packet of yeast which is usually 10-12g, either amount will work well for this recipe.
- Allow the cinnamon rolls to cool for 15-20 minutes before adding the icing. However, if you don’t that’s fine, the icing will just melt right down into the cinnamon rolls. Both ways are divine though!
Butter Brioche Cinnamon Rolls
Course: DessertCuisine: Sweden, DenmarkDifficulty: Medium8-12
servings15
minutes20
minutes2 1/2
hours1
hour10
minutesThese Butter Brioche Cinnamon Rolls are so light and fluffy and that’s all thanks to the amazing dough! They have a cinnamon cocoa filling which is sweet but not overpowering.
Ingredients
10-12g instant yeast
165ml milk
2 eggs
107g caster sugar + 10g caster sugar
1 tbsp. vegetable oil
510g plain flour
1/ 2 tsp. salt
3 tbsp. softened butter
1 egg-for egg washing
- Chocolate Filling
1/2 cup softened butter
1 tbsp. flour
1 tbsp. cocoa powder
1/4 cup caster sugar
1 tbsp. cinnamon powder
- Cream Cheese Icing
250g plain cream cheese
1/4 cup softened butter
1 3/4 cups icing/powdered sugar
1 tsp. vanilla extract
Directions
- Dough Ingredients
- Preheat your oven to 50C (no fan) to get the oven warm for proofing. Leave it on for no longer than 5 minutes.
- Warm the milk in a small pot, once warm to the touch (not steaming or boiling), remove from the heat and place in a different clean bowl.
- Add in the yeast and the 10g of sugar and whisk well to combine.
- Cover with a tea towel and allow to bloom for 5 minutes-it should be frothy and foamy.
- Thereafter, place the yeast mixture in your stand mixer and add in the 2 eggs.
- Allow to combine and then add in the oil.
- Add in the flour, salt and the 107g of caster sugar.
- Allow the dough to come together in your mixer using a dough hook.
- Then add in the 3 tablespoons of butter in three inclusions. Once the butter has blended into the dough, turn it out onto a clean surface.
- The dough should be firm, yet, pliable.
- Add a bit of oil a large bowl, make sure it coats the whole bowl.
- Add in the dough, cover with cling film and then a tea towel.
- Place in the warmed oven and allow to rise for 1 1/2 hrs.
- Chocolate Filling
- In a bowl, combine all the ingredients together and mix well until you have a smooth mixture.
- You can add the sugar in at this point, or leave it out and sprinkle it on top of the chocolate filling after you’ve spread it over the dough.
- Once the dough has risen, knead it out to remove some air bubbles.
- Then roll out into a rectangle and spread the filling evenly, keeping a 1cm border between the dough and filling.
- Roll tight from the longest side upwards to create a long log.
- Roll as tightly as possible.
- Cut into rounds and place into a greased skillet or any oven safe dish.
- Make sure you space then evenly and don’t add too many cinnamon rolls to one dish as they may lose their shape during proofing.
- Proof in a warm space for 45minutes to one hour.
- Preheat oven to 175C with fan. Watch them after 10 minutes as the tops may burn. If that happens, cover with. layer of foil on top jus to prevent burning.
- Brush lightly with egg wash, and bake for 15-20 minutes.
- Cream Cheese Icing
- In a stand mixer, use the creaming tool to beat together the cream cheese and butter until combined, then add in the vanilla extract.
- Sift your icing sugar and then add it to the above mixture, and beat on a medium speed. Scrape down the sides after about 1 minute. Continue beating for 2-3 minutes until everything is combined and the batter is smooth and free of lumps. Coat on your cinnamon rolls as they come out the oven so it can melt into the cinnamon rolls.
