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Brioche Cinnamon Rolls
5 from 12 votes

Brioche Cinnamon Rolls

Brioche Cinnamon Rolls combine rich brioche dough with a cinnamon, brown sugar, and pecan filling, baked until golden and topped with a cream cheese glaze. The dough is enriched with eggs and butter, kneaded until soft and elastic. The final rolls have a tender crumb, a sweet-spiced filling, and a smooth vanilla-flavored cream cheese icing.

Prep Time
45 mins
Cook Time
20 mins
Additional Time
10 hrs
Servings: 9 buns
Calories: 524 kcal
Course: Dessert, Brunch
Cuisine: French, American

Ingredients

  • ¼ cup milk or whole milk, plus a tablespoon for egg wash, full fat
  • 2½ teaspoon dry active yeast
  • 1 teaspoon salt
  • 1 cup all-purpose flour or plain flour, plus extra for dusting
  • ¾ cup Strong white bread flour
  • 1 tablespoon granulated sugar or caster sugar, superfine
  • 3 egg
  • ½ cup butter softened at room temperature, plus extra for greasing, unsalted
Ingredients for Filling
  • 6 tablespoon butter softened at room temperature, unsalted
  • ½ cup light brown sugar muscovado, firmly packed
  • 1 tablespoon ground cinnamon
  • 4 oz pecans roughly chopped, shelled
Ingredients for Cream Cheese Glaze
  • 1 cup powdered sugar or icing sugar
  • 2 oz cream cheese spreadable
  • 1 teaspoon vanilla extract
  • 2 tablespoon milk or whole milk, full fat

Instructions

    Cup of Yum
  1. Begin by heating your full fat milk to 104°F/40C (see note).
  2. When your milk is at the desired temperature, add your yeast and 1 teaspoon of your sugar. Stir together lightly and set aside for 10 minutes until the yeast becomes foamy (see note).
  3. In the bowl of a standing mixer fitted with a dough hook, add your flour, bread flour, salt and remaining sugar. Stir together.
  4. Once the yeast is frothy, add this to the flour mixture, immediately followed by two eggs and one egg white. Reserve the egg yolk in a small bowl for later (see note). Begin mixing on a low speed until a dough forms and continue until it begins to pull itself away from the sides of the bowl (about 15 minutes).
  5. After 15 minutes, begin adding the softened butter a tablespoon at a time, allowing the butter to be incorporated into the dough.
  6. Once all the butter is added, continue mixing on a low-medium speed for a further 12-15 minutes until the dough again pulls itself from the sides. It will be a softer dough now that the butter is added.
  7. While the dough is being kneaded, grease a clean bowl with butter.
  8. Scrape the dough into the greased bowl, cover with plastic wrap and set in the refrigerator to slow proof for about 8 hours (or overnight) until doubled in size.
  9. Following the first proof, prepare a clean work surface by dusting with flour. Turn the dough out and knock it back. Gently pat this into a square and use a rolling pin to roll out into a 12" x 12" square.
  10. Dot softened butter over the surface of the dough square and spread to cover.
  11. Stir together the brown sugar, cinnamon and chopped pecans. Sprinkle this over the butter and then tightly roll the dough into a log.
  12. Use either a sharp knife or some flavourless dental floss to cut the log. First trim about an inch or two off each end to remove uneven bits. Then divide the dough into 9.
  13. Line a square baking pan with parchment paper and place the 9 cinnamon rolls inside. Cover with a clean kitchen towel and allow to proof for a second time - this time for 2 hours at room temperature.
  14. When the 2 hours is nearly up, preheat your oven to 350°F (175C/155C Fan).
  15. Add a tablespoon of milk to the reserved egg yolk and beat with a fork to combine. Brush this over the top of your cinnamon rolls.
  16. Place the baking pan in the middle of your pre-heated oven and bake for about 20-25 minutes, until golden on top.
  17. Remove from the oven and allow to cool for about 10 minutes, while you prepare the icing.
  18. To make the frosting, whisk together the powdered sugar, spreadable cream cheese and vanilla. Slowly add the milk about a teaspoon at a time until you reach your desired consistency.
  19. Spread the frosting over the buns and serve.

Notes

  • Heat milk to approximately 104°F (40°C) for proper yeast activation; avoid hotter or colder milk as it affects yeast growth.
  • If the yeast does not become frothy upon mixing, the dough will not rise properly; check milk temperature and yeast freshness.
  • Reserve egg yolk for an egg wash to brush on rolls before baking, stored covered in the refrigerator until needed.

Nutrition Information

Calories 524kcal (26%) Carbohydrates 48.9g (16%) Protein 9g (18%) Fat 33.9g (52%) Saturated Fat 15.9g (80%) Cholesterol 116mg (39%) Sodium 450mg (19%) Potassium 224mg (5%) Fiber 3.5g (14%) Sugar 23g (46%) Calcium 54mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 9 buns

Amount Per Serving

Calories 524

% Daily Value*

Calories 524kcal 26%
Carbohydrates 48.9g 16%
Protein 9g 18%
Fat 33.9g 52%
Saturated Fat 15.9g 80%
Cholesterol 116mg 39%
Sodium 450mg 19%
Potassium 224mg 5%
Fiber 3.5g 14%
Sugar 23g 46%
Calcium 54mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.