Fluffy Brioche Cinnamon Rolls

Cream cheese icing with specks of vanilla bean frosted on top of cinnamon rolls.

5 from 2 votes

These overnight brioche cinnamon rolls are made from scratch using a soft and fluffy brioche dough and a sweet and tangy cream cheese glaze.

Prep Time1

Cook Time25

Inactive Time10 30

Total Time11 55

Servings: rolls

Calories: 592kcal

Author: Karishma Pradhan

Equipment

Stand Mixer
8-inch by 8-inch metal baking pan or a large cast-iron skillet or metal cake pan
Instant Read Thermometer optional
Rolling Pin

Ingredients

For the Dough:

128 grams whole milk chilled
3 large eggs
1 ½ teaspoons vanilla paste or vanilla extract
1 ¾ teaspoons instant yeast
370 grams bread flour plus more for dusting
67 grams granulated white sugar
1 ½ teaspoons Diamond Crystal Kosher Salt use half this amount if substituting with another salt
182 grams unsalted butter cut into ½-inch cubes and softened to room temperature
30 grams heavy cream for brushing the dough

For the Cinnamon-Sugar Filling:

70 grams unsalted butter room temperature
150 grams brown sugar
1 tablespoon ground cinnamon
Zest of 1 orange optional

For the Cream Cheese Glaze:

4 ounces cream cheese room temperature
56 grams unsalted butter room temperature
81 grams powdered sugar
½ teaspoon vanilla paste or vanilla extract
A pinch of salt
1 - 2 teaspoons milk as needed to thin out the glaze

US Customary - Metric

Instructions

Make the Dough:

In the bowl of a stand mixer fitted with the dough hook, add 128 grams whole milk, 3 large eggs, 1 ½ teaspoons vanilla paste, and 1 ¾ teaspoons instant yeast. Mix on medium speed just to break up the ingredients slightly, about 1 minute.
Turn the mixer off, then add 370 grams bread flour, 67 grams granulated white sugar, and 1 ½ teaspoons Diamond Crystal Kosher Salt.
On low speed, mix until a shaggy, sticky dough forms, about 2 minutes. Increase the speed to medium, and mix for 8 minutes until the dough is quite stretchy and sticky.
With the mixer still on, begin adding 182 grams unsalted butter, one piece at a time. Use a flexible spatula to scrape down the sides of the bowl once half of the butter has been added.
Add the rest of the butter until all of it has been incorporated, about 4 minutes.
Continue mixing the dough for about 8 minutes, or until the dough begins vigorously slapping the sides of the bowl. The sides of the bowl should be almost completely clean.
The dough should be completely homogeneous with no streaks of butter. It should be extremely soft, smooth, and tacky, and just barely sticky.
Windowpane Test: Once the dough has met the above criteria, check that it's built up enough strength via the windowpane method.
Pinch off a small piece of dough, flatten it, and gently stretch it with your fingers. The dough should become thin and translucent without tearing.
Form the dough into a ball, then transfer to a large, lightly oiled mixing bowl. Cover with a towel or plastic wrap, and allow to rise in a warm environment (72°F/22°C to 75°F/24°C) for 1 ½ - 2 hours until proofed.
Note: When properly proofed, the dough should pass the poke test. Coat your index finger in flour, then press your fingertip into the dough gently to make an indent; the indent should slowly fill back up halfway. If the indent springs back quickly, it needs more time.
Press down on the dough to deflate and flatten it. Then chill the dough in the fridge, covered, in the mixing bowl overnight (at least 8 hours up to 24 hours).

Make the Filling:

In the morning, mix 70 grams unsalted butter, 150 grams brown sugar, 1 tablespoon ground cinnamon, and Zest of 1 orange (if using) together in a small bowl until a paste forms. Set aside.

Roll Out and Bake:

Remove the chilled dough from the fridge. Lightly flour a large wooden cutting board or work surface.
With a lightly floured rolling pin, roll the dough out to a 15-inch (38cm) by 12-inch (31cm) rectangle, lightly flouring the dough as necessary to prevent sticking.
With a butter knife, spread the filling in an even layer all over the dough, leaving a ¼-inch gap around the edges.
Starting from the 12-inch side of the rectangle, roll the dough up into a tight log. I find the easiest way to ensure a tight log is to take your time and tug at the dough at each roll to keep it compact. Press and pinch the seam of the log into the dough to seal it. Gently roll the log back and forth to even out any thicker areas.
Trim off the edges of the log that have no filling (about ½-inch of dough on each end). With a sharp knife, use a sawing motion (move the knife back and forth as you slice the dough) to cut the dough into 9 equal pieces.
Evenly arrange the rolls in an 8-inch by 8-inch parchment-lined metal baking pan. Cover the pan with plastic wrap or a kitchen towel and let rise for 45 minutes to 1 ½ hours until rolls are puffy and proofed.
Meanwhile, place a rack in the center of the oven and preheat to 350°F/177°C. Once proofed, use a pastry brush to brush the tops and sides of the rolls with 30 grams heavy cream.
Bake in the oven for 25 - 35 minutes until the rolls are golden-brown on top and a thermometer inserted into the middle of a roll registers 190°F/88°C (for softer cinnamon rolls, remove them from the oven at 185°F/85°C).

Make the Glaze:

While the rolls bake, prepare the cream cheese glaze. In a stand mixer fitted with the paddle attachment, beat 4 ounces cream cheese and 56 grams unsalted butter on medium speed until whipped and creamy, about 1 minute. Turn the mixer off, then add 81 grams powdered sugar, ½ teaspoon vanilla paste, and a pinch of salt.
Mix on low speed until combined, then increase to medium for 30 seconds until light and fluffy. Stir in 1 - 2 teaspoons milk if desired to thin out the glaze.

Cool and Serve:

Immediately spread about a third of the cream cheese glaze over the cinnamon rolls. Cool for 15 - 20 minutes, until warm but not hot, then spread the remaining glaze on top. Serve immediately.

Video

Notes

This recipe was developed using metric measurements, so while I provide a conversion to US customary, I strongly recommend using a scale.

These make 9 large cinnamon rolls. You can also make 12 smaller ones!

Storage: Leftover frosted cinnamon rolls can be stored at room temperature for up to 8 hours or an airtight container in the fridge for 3 - 4 days. Unfrosted cinnamon rolls can be stored at room temperature for 2 - 3 days.

Reheating: The fastest way to reheat a frosted cinnamon roll is to cover it with a damp paper towel and microwave in 15-second intervals until warmed through. You can also reheat them in the oven covered in foil with a sprinkle of water at 350°F/177°C for 10 - 15 minutes.

Nutrition