Brioche Cinnamon Rolls

A brioche dough makes the best homemade cinnamon rolls. So soft and fluffy

Brioche dough itself isn’t overly sweet, so it pairs very well with the cinnamon sugar filling and the sticky sweet cream cheese glaze.

The brioche dough is a very sticky dough, to begin with. It's best to use a bench mixer but it can be made by hand!

Keep mixing, or kneading by hand until the dough reaches the window pane stage (when it's nearly see through)

The dough needs 15-20 minutes of mixing to create the gluten structure that’s necessary for a strong and elastic dough.

Mix the dough and let it rise (overnight in the fridge for best flavor!)

Roll out the risen dough and fill with butter and cinnamon sugar. Roll it up into a log and slice.

Place the rolls in a 12inch cast iron pan or 9x13 pan.

Let the rolls rise for their second time until doubled in size.

See the link for the full recipe!