Brioche Cinnamon Rolls with Cream Cheese Frosting
Ingredients
Dough
-
2
large
eggs
-
1¾
ounces
granulated sugar
-
1
tablespoon
sea salt
-
8
ounces
whole milk
-
¼
ounce
instant yeast
-
6
ounces
unsalted butter
-
20
ounces
all-purpose flour
Filling
-
⅓
cup
unsalted butter
-
1¼
cups
light brown sugar
-
2
tablespoons
ground cinnamon
Glaze
-
4
ounces
cream cheese
-
2
tablespoons
butter
-
1½
cups
powdered sugar
-
1
teaspoon
vanilla extract
-
⅛
teaspoon
salt
Instructions
- Combine eggs, sugar, and salt in a stand mixer bowl.
- Warm the milk and add it along with the yeast to the egg mixture.
- Melt the butter and add it to the mixture, whisking to combine.
- Add half of the flour and whisk again.
- Attach the dough hook and add the remaining flour, mixing on low then medium speed for 6 minutes.
- Transfer the dough to a large bowl, cover, and refrigerate for at least 3 hours or overnight.
- Turn the dough out onto a floured surface and let it rest for 10 minutes.
- Mix the brown sugar and cinnamon together.
- Roll the dough into a 12x20-inch rectangle, spread with softened butter, and sprinkle with cinnamon sugar.
- Roll the dough tightly from the long side into a log and slice into 12 pieces.
- Arrange the rolls in a greased pan, cover, and let rise for 1 hour.
- Preheat the oven to 350°F and bake for 45 minutes or until golden brown.
- Cool in the pan for 10 minutes.
- Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
- Frost the cinnamon rolls and serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
558
Total fat
24g
Total carbohydrates
80g
Total protein
8g
Sodium
678mg
Cholesterol
88mg
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