The warm smell of cinnamon, butter and a sweet dough baking in the oven is probably one of the best things you can wake up to in the mornings. If you have been following my blog for awhile, you know how much I adore breakfast and brunch. Granola, muffins, breads , stratas, french toasts- I love it all.
I have a wonderful cinnamon roll recipe to share with you. This is the culmination of a long study of several recipes that I attempted to perfect- after much trial and error.
I don’t like a heavy cream cheese frosting, but a lighter thin icing that doesn’t hide the pillowy layers of bread that have baked up fluffy and buttery. I didn’t want a heavy or clunky roll so I opted for a brioche type dough that prooves overnight. Don’t be intimated– its a beautiful dough to work. Brown sugar, softened butter and loads of cinnamon create the perfect filing- and not too much of it where you need a knife and a fork to eat your treat.
I hope you give these little beauties a try. Feel feel to ask questions below in the comments or on my Instagram page @pineandpalmkitchen .
Buttery Brioche Cinnamon Rolls
- For the Sweet Dough
1 cup whole milk
1 TBSP active dry yeast
4 TBSP sugar
2 large eggs
3 1/4 cup all purpose flour, plus more for rolling the dough
1 tsp kosher salt
1/2 cup softened butter, plus 5 TBSP for the pans
- For the filling
3/4 cup softened unsalted butter
1 cup plus 2 TBSP light brown sugar
1 1/2 TBSP cinnamon
1/2 tsp kosher salt
- For the icing
2-4 TBSP Whole milk
2 cups SIFTED powdered sugar
1 TBSP fresh lemon juice
1 TBSP butter, melted
Stand mixer with dough hook attachemnt
2- 9″ x 13″ baking pans
off- set spatula
fine mesh strainer or sifter to sift powdered sugar