Overnight Brioche Cinnamon Buns
Ingredients
The dough for 18 rolls
-
6
cups
all-purpose flour
-
1
tablespoon
kosher salt
-
⅓
cup
sugar
-
2½
teaspoons
instant yeast
-
2
large
eggs
-
2
cups
lukewarm water
-
½
cup
milk
-
6
tablespoons
melted butter
The dough for 9 rolls
-
3
cups
all-purpose flour
-
1½
teaspoons
kosher salt
-
3
tablespoons
sugar
-
1½
teaspoons
instant yeast
-
1
large
egg
-
1
cup
lukewarm water
-
¼
cup
milk
-
3
tablespoons
melted butter
The filling
-
1½
cups
packed brown sugar
-
¼
cup
cinnamon
-
pinch
salt
-
12
tablespoons
melted butter
The glaze
-
8
oz
cream cheese
-
2
cups
confectioners’ sugar
-
1
teaspoon
vanilla extract
-
pinch
salt
-
milk or cream
to thin
Instructions
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, beat the eggs and mix with water, milk, and melted butter.
- Combine the wet and dry ingredients to form a sticky dough, then cover and let rise for about 2 hours.
- Turn the dough onto a floured surface, divide into two portions, and shape each into a ball.
- Roll each ball into a rectangle and spread with the filling mixture.
- Roll the rectangle into a tight coil and cut into 9 equal pieces.
- Transfer the pieces to a greased baking pan and cover.
- Refrigerate overnight or let rise at room temperature for about 30-40 minutes before baking.
- Preheat the oven and bake the buns for 25 to 30 minutes until golden.
- Prepare the glaze by mixing cream cheese, sugar, vanilla, and salt, thinning with milk if needed.
- Spread the glaze over the warm buns before serving.
Nutrition Facts (estimated)
Servings
18
Calories
300
Total fat
12g
Total carbohydrates
42g
Total protein
6g
Sodium
300mg
Cholesterol
50mg
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