Buttery Brioche Cinnamon Rolls

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 .

Enjoy!

They are almost too beautiful to top with a glaze.

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

Heat milk to 110 degrees then whisk in the sugar and yeast

Tools NEeded:

  • Cooking thermometer

  • Stand mixer with dough hook attachemnt

  • large bowl

  • 2- 9″ x 13″ baking pans

  • plastic wrap

  • Cooking spray

  • rolling pin

  • off- set spatula

  • fine mesh strainer or sifter to sift powdered sugar

Bubbles mean the yeast has been activated.
Creating a wonderful mess
The milk has really bubbled up- perfect for the dough.
Place dough in a buttered or oiled bowl. Cover. Let rest overnight.
Hello beautiful little ball of dough.
Filling for the rolls- butter, cinnamon and light brown sugar- throw in a bit of salt.
Spread the filing out leaving a 1″ border around the edge.
Start slicing in the middle working out- toss the pieces on the end. Use a floured knife.
Perfect swirls of happiness.
I bake the recipe in two batches- one to keep and one to share.
Sweet buttery love in a pan.

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5 Comments

  1. Hi, this recipe sounds wonderful!
    I was wondering how many rolls is this
    supposed to make?

    Thanks and Merry Christmas ?

    1. Meggen Wilson says:

      Hi Deborah- This makes about 16 cinnamon rolls. I use two pans to bake it in, but you can use one really large pan. Make certain the rolls are not touching while rising. The more space you give them to rise, the softer and more pillowy the dough will be.

  2. I wish you’d open them so I can see the finished product from the end result.

    1. Meggen Wilson says:

      Hi Ang,
      They are billowy inside- a true brioche roll. I hope you give them a try.