The Softest Brioche Cinnamon Rolls

This recipe for brioche cinnamon rolls makes the softest cinnamon rolls. They’re super fluffy, filled with cinnamon sugar and iced with a vanilla cream cheese glaze. 

A brioche dough makes the best homemade cinnamon rolls. They are so soft and fluffy with a great rich flavor. Brioche dough itself isn’t overly sweet, so it pairs very well with the cinnamon sugar filling and the sticky sweet cream cheese glaze. 

What is brioche dough?

Brioche dough is an enriched dough that contains a large amount of butter and eggs. It undergoes multiple proofing times, including a cold refrigeration period which brings extra flavor to the dough. 

It’s a trickier dough to work with than regular cinnamon rolls but it makes the best homemade cinnamon rolls. This brioche bread recipe is the base of the brioche cinnamon rolls. The linked post takes you through the steps of making the dough and what to look for.

What Flour is Used in Brioche Cinnamon Rolls

This recipe works best with a flour with around 11% protein. All-purpose flour protein levels can vary between brands, and the name of the flour itself can vary between countries. It’s best to check protein levels rather than just the name of the flour.

What Yeast Is Used in Cinnamon Rolls?

The yeast used in this recipe can be instant yeast or active dried yeast. Instant yeast will rise faster than active dried yeast. Which ever one you use, it needs to be viable. Usually the instant yeast sachets are pretty full-proof, but sometimes active dried yeast can loose viability. 

To test the viability of yeast before beginning, warm the milk (to around 95-104°F / 35-40°C) and mix in the yeast along with one tablespoon of the sugar. Leave it to sit for 5-10 minutes first. If it becomes foamy, it's good to go.

Brioche Cinnamon Rolls Baker’s Schedule

For optimal flavor and texture, you’ll need to allow enough time for the dough to knead properly, as well as time to undergo multiple rising times. The best homemade cinnamon rolls from brioche dough are made over a period of two days.

Day 1 

• Knead the dough, around 20 minutes. 
• Let it rise for approximately 2 hours at room temperature until doubled in size.
• Refrigerate the dough for 8-12 hours overnight. 

Day 2 

• Roll, shape and cut the dough
• Let the rolls rise at room temperature until doubled in size
• Bake the brioche cinnamon rolls

Equipment needed for Brioche Dough Cinnamon Rolls 

A Bench Mixer - The brioche dough is a very sticky dough to begin with. There is a large amount of eggs and butter present and this extra fat and moisture means gluten development in the dough is slow. 

Use a bench mixer for best results as the dough needs 15-20 minutes of mixing to create the gluten structure that’s necessary for a strong and elastic dough.

A Cast-Iron Skillet - This is optional, but an 11inch/30cm cast-iron skillet is a great way to bake the brioche rolls. Use a 9 x 13inch/ 23x33cm baking tray if you don't have a skillet.

The Softest Cinnamon Rolls Method 

Making The Brioche Dough

• Step 1 - In a bowl of a stand mixer fitted with a dough hook, add the milk and stir in the yeast and sugar. To this add the eggs, flour and salt. Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Mix this dough for around 5 minutes to begin developing the gluten. 
• Step 2 - Add in the cubed butter, a few pieces at a time. Incorporate each cube before the next addition.
• Step 3 - Turn the mixer on medium and keep it mixing until the sticky dough starts to strengthen and come together and pull away cleanly from the sides of the bowl. For the best gluten development and brioche crumb, keep the dough mixing for at least 15 minutes. Proper gluten development will allow you to stretch the dough so thin you can almost see through it. This is called the 'window pane' effect. 

Proofing The Brioche Dough

• Step 4 - Pull the dough out of the bowl onto a bench and form it into a ball. Place the dough ball into a clean bowl and cover it with a lid or plate, or a damp tea towel and let it proof at room temperature for 1.5- 2 hours until doubled in size.
• Step 5 - Deflate the dough gently, and reshape it into a rough ball again. Cover it with a lid or plate, or a damp tea towel and place it in the fridge overnight. This step can be shortened, but a long cold proof of 8-12 hours gives the best flavor.

Rolling and Baking The Cinnamon Rolls

• Step 6 - Pull the proofed dough from the bowl and tip it onto a floured bench. Roll the dough out into a 12x18 inch (30x45cm) rectangle. 
• Step 7 - Spread softened butter over the dough. Sprinkle cinnamon sugar over the butter. Tightly roll up the dough to form an 18-inch/45cm long log. Slice the log into 12 even sized pieces. The unraveling end parts of each roll can be tucked under to keep them tight.

• Step 8 - Grease a 30cm cast-iron skillet or 9x13 inch baking tray. Place in the rolls and cover them with a light-weight slightly dampened tea towel (to stop the tops drying out). Let them rise in a warm spot until doubled in size. 

• Step 9 - Preheat the oven to 392°F/200°C regular oven, or 356°F/180°C fan-bake. Bake the brioche cinnamon rolls for approximately 25 minutes until puffed up and browned on the tops. The rolls can be covered with aluminum foil half-way through baking if you find the tops are browning too fast. After baking, let them cool for 10 minutes before glazing.

Icing The Cinnamon Rolls

To make the icing, beat the cream cheese in a mixer until smooth and creamy. Add the confectioners’ sugar, the vanilla and milk. Beat it together until creamy. Spread the icing over the still warm cinnamon rolls and serve immediately. 

Leftover brioche cinnamon rolls can be covered and stored at room temperature for up to 3 days. 

Have you made these? Tag me and let me know!

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