Homemade Brioche Cinnamon Rolls
Directions
- 1Bloom the yeast by adding 10 grams of active dry yeast to 175 grams of milk at 100°F and let it sit for 10 minutes until it turns foamy.
- 2Bloom the yeast by adding 10 grams of active dry yeast to 175 grams of milk at 100°F and let it sit for 10 minutes until it turns foamy.
- 3Bloom the yeast by adding 10 grams of active dry yeast to 175 grams of milk at 100°F and let it sit for 10 minutes until it turns foamy.
- 4In a stand mixer fitted with a dough hook, add 570 grams of bread flour, 55 grams of granulated sugar, and 3 grams of fine sea salt.
- 5In a stand mixer fitted with a dough hook, add 570 grams of bread flour, 55 grams of granulated sugar, and 3 grams of fine sea salt.
- 6In a stand mixer fitted with a dough hook, add 570 grams of bread flour, 55 grams of granulated sugar, and 3 grams of fine sea salt.
- 7With the mixer on low speed, add the bloomed yeast mixture (or sourdough starter if using) and mix.
- 8With the mixer on low speed, add the bloomed yeast mixture (or sourdough starter if using) and mix.
- 9With the mixer on low speed, add the bloomed yeast mixture (or sourdough starter if using) and mix.
- 10Add 4 room-temperature eggs one at a time while mixing.
- 11Add 4 room-temperature eggs one at a time while mixing.
- 12Add 4 room-temperature eggs one at a time while mixing.
- 13Add 168 grams of softened unsalted butter, one spoonful at a time, while mixing on medium-low speed.
- 14Add 168 grams of softened unsalted butter, one spoonful at a time, while mixing on medium-low speed.
- 15Add 168 grams of softened unsalted butter, one spoonful at a time, while mixing on medium-low speed.
- 16If the dough is dry, add water one tablespoon at a time until the dough comes together.
- 17If the dough is dry, add water one tablespoon at a time until the dough comes together.
- 18If the dough is dry, add water one tablespoon at a time until the dough comes together.
- 19Transfer the dough to another bowl (or a bigger bowl, if you want to avoid a mess), cover it with plastic wrap, and let it rest for 15 minutes.
- 20Transfer the dough to another bowl (or a bigger bowl, if you want to avoid a mess), cover it with plastic wrap, and let it rest for 15 minutes.
- 21Transfer the dough to another bowl (or a bigger bowl, if you want to avoid a mess), cover it with plastic wrap, and let it rest for 15 minutes.
- 22Perform stretch and folds on the dough by grabbing an edge, stretching it, and folding it over onto the other side of the dough in each of the four corners, until it forms a ball. Then transfer it to a big enough bowl.
- 23Perform stretch and folds on the dough by grabbing an edge, stretching it, and folding it over onto the other side of the dough in each of the four corners, until it forms a ball. Then transfer it to a big enough bowl.
- 24Perform stretch and folds on the dough by grabbing an edge, stretching it, and folding it over onto the other side of the dough in each of the four corners, until it forms a ball. Then transfer it to a big enough bowl.
- 25Cover the bowl with plastic wrap and let the dough rest at room temperature for 45 minutes.
- 26Cover the bowl with plastic wrap and let the dough rest at room temperature for 45 minutes.
- 27Cover the bowl with plastic wrap and let the dough rest at room temperature for 45 minutes.
- 28Make the cinnamon sugar filling by whisking together 198 grams of light brown sugar and 34 grams of ground cinnamon.
- 29Make the cinnamon sugar filling by whisking together 198 grams of light brown sugar and 34 grams of ground cinnamon.
- 30Make the cinnamon sugar filling by whisking together 198 grams of light brown sugar and 34 grams of ground cinnamon.
- 31Lightly flour a work surface, turn the dough out, and roll it into a 1/2-inch thick rectangle.
- 32Lightly flour a work surface, turn the dough out, and roll it into a 1/2-inch thick rectangle.
- 33Lightly flour a work surface, turn the dough out, and roll it into a 1/2-inch thick rectangle.
- 34Spread 56 grams of softened butter over the dough, leaving a 1/2 inch border.
- 35Spread 56 grams of softened butter over the dough, leaving a 1/2 inch border.
- 36Spread 56 grams of softened butter over the dough, leaving a 1/2 inch border.
- 37Generously coat the butter with the cinnamon sugar mixture, leaving a small border, and roll up tightly into a log shape.
- 38Generously coat the butter with the cinnamon sugar mixture, leaving a small border, and roll up tightly into a log shape.
- 39Generously coat the butter with the cinnamon sugar mixture, leaving a small border, and roll up tightly into a log shape.
- 40Using a serrated knife, cut the log into 1 1/2 inch thick rounds.
- 41Using a serrated knife, cut the log into 1 1/2 inch thick rounds.
- 42Using a serrated knife, cut the log into 1 1/2 inch thick rounds.
- 43Place the rounds on a lightly greased baking sheet, spaced about an inch apart. Cover with another baking sheet or plastic wrap and let proof in a cold oven with the light on for 2 hours, or until nearly doubled in size.
- 44Place the rounds on a lightly greased baking sheet, spaced about an inch apart. Cover with another baking sheet or plastic wrap and let proof in a cold oven with the light on for 2 hours, or until nearly doubled in size.
- 45Place the rounds on a lightly greased baking sheet, spaced about an inch apart. Cover with another baking sheet or plastic wrap and let proof in a cold oven with the light on for 2 hours, or until nearly doubled in size.
- 46Bake at 350°F for 30 minutes, or until golden brown.
- 47Bake at 350°F for 30 minutes, or until golden brown.
- 48Bake at 350°F for 30 minutes, or until golden brown.
- 49Make the cream cheese icing by whisking together 140 grams of powdered sugar, 85 grams of cream cheese, 42 grams of melted butter, and 30ml of milk, adding more milk as needed to thin the icing.
- 50Make the cream cheese icing by whisking together 140 grams of powdered sugar, 85 grams of cream cheese, 42 grams of melted butter, and 30ml of milk, adding more milk as needed to thin the icing.
- 51Make the cream cheese icing by whisking together 140 grams of powdered sugar, 85 grams of cream cheese, 42 grams of melted butter, and 30ml of milk, adding more milk as needed to thin the icing.
- 52Let the cinnamon rolls cool for 10 minutes before glazing them with the cream cheese icing.
- 53Let the cinnamon rolls cool for 10 minutes before glazing them with the cream cheese icing.
- 54Let the cinnamon rolls cool for 10 minutes before glazing them with the cream cheese icing.
Ingredients
- 175 grams whole milk
- 175 grams whole milk
- 175 grams whole milk
- 10 grams active dry yeast
- 10 grams active dry yeast
- 10 grams active dry yeast
- 570 grams bread flour
- 570 grams bread flour
- 570 grams bread flour
- 3 grams fine sea salt
- 3 grams fine sea salt
- 3 grams fine sea salt
- 55 grams granulated sugar
- 55 grams granulated sugar
- 55 grams granulated sugar
- 168 grams unsalted butter
- 168 grams unsalted butter
- 168 grams unsalted butter
- 4 whole eggs
- 4 whole eggs
- 4 whole eggs
- 56 grams unsalted butter
- 56 grams unsalted butter
- 56 grams unsalted butter
- 198 grams light brown sugar
- 198 grams light brown sugar
- 198 grams light brown sugar
- 34 grams ground cinnamon
- 34 grams ground cinnamon
- 34 grams ground cinnamon
- 140 grams powdered sugar
- 140 grams powdered sugar
- 140 grams powdered sugar
- 85 grams cream cheese
- 85 grams cream cheese
- 85 grams cream cheese
- 42 grams unsalted butter
- 42 grams unsalted butter
- 42 grams unsalted butter
- 30 ml whole milk
- 30 ml whole milk
- 30 ml whole milk
Equipment
stand mixerdough hook attachmentrolling pinknifebaking sheet