Best Brioche Cinnamon Rolls
These are the best brioche cinnamon rolls that are made with a buttery brioche dough, and have become a family favorite in our home! When served warm out of the oven, these deliciously soft, cinnamony, sugary, and gooey cinnamon rolls will have your heart!
Equipment
- measuring spoons
- measuring cups
- 1 electric mixer
- 1 spatula
- 1 bowl medium
- 1 Rolling Pin
- 1 9x13 casserole dish
- 1 whisk
- 1 pourable measuring cup
Ingredients
- ½ cup whole milk warm to activate yeast
- 2¼ tsp active dry yeast
- ¼ cup granulated sugar
- 5 cups all purpose flour
- 1 tsp vanilla
- 1 tsp salt
- 2 sticks unsalted butter (1 cup), diced
- 6 eggs
Cinnamon Sugar Filling
- 6 tbsp butter melted
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp ground cinnamon
Frosting
- 1 cup powdered sugar
- 1-2 tbsp whole milk
Instructions
- In the bowl of your electric mixer, add the warm milk and sprinkle the yeast on top. Let it sit for 5 minutes, until foamy.
- Put your dough hook onto your mixer and add to the bowl your sugar, flour, vanilla, eggs, and salt. Mix until combined.
- Turn your mixer on low and add the diced butter one cube at a time, making sure each is incorporated before adding the next chunk of butter.
- Once combined, turn your mixer up to medium speed and knead the dough for 5 minutes. Add your dough ball to a lightly greased bowl and cover it for one hour, or until doubled.
- Turn your dough out onto a lightly floured surface. Roll the dough out into a rectangle that is ¼ inch thick.
- Pour the melted butter onto the center of the dough and spread it out carefully.
- Sprinkle the cinnamon-sugar mixture evenly onto the butter.
- Roll the dough lengthwise, starting with the side closest to you.
- Roll the dough into a tight log, rolling away from you. Pinch the seam and slice the roll into 1 inch slices.
- Place the rolls into a greased 9x13 casserole dish.
- Cover and let rise for 30 minutes as the oven heats up to 375 degrees F.
- Bake the rolls for 25-30 minutes, or until golden brown.
- While the rolls cool, whisk the frosting in a pourable measuring cup. Drizzle the icing on top of the cooled rolls. Enjoy.
Notes
- You can cut the cinnamon rolls using unflavored dental floss. Simply wrap the floss around the dough log and pull both ends to slice it.
- When allowing the dough to rise, cover it and let it rise in a warm place.
- You will know when the yeast is ready because after 5-10 minutes it will create a foam on top of the liquid. If there is no foam, then you probably have bad yeast.
- To get the most incredible cinnamon rolls, you can pour about 1/4 cup of heavy cream over your rolls in the pan before baking them.