Brioche Cinnamon Rolls

overhead shot of overnight cinnamon rolls in red baking dish

Buttery brioche dough sprinkled with cinnamon sugar and frosted in a delicious browned butter cream cheese frosting make these rolls perfect for breakfast.

Course Breakfast

Cuisine Swedish

Prep Time 30

Cook Time 30

Resting Time 1 30

Total Time 2 30

Servings

Calories 494kcal

Author Ryan Beck

Ingredients

Cinnamon Rolls

¾ cup warm whole milk
1 tablespoon instant yeast
¼ cup light brown sugar
3 large eggs, at room temperature
½ cup unsalted butter, melted
3 ½ - 4 cups all-purpose flour, plus more for dusting
¾ teaspoon kosher salt
½ teaspoon ground nutmeg

Filling

½ cup unsalted butter, at room temperature
½ cup dark brown sugar, packed
2 tablespoon ground cinnamon
¼ teaspoon salt

Brown Butter Frosting

6 tablespoon unsalted butter
4 oz cream cheese, at room temperature
1 ¼ cups powdered sugar
2 teaspoon vanilla extract
¼ teaspoon salt

Instructions

In the bowl of a stand mixer, combine the milk, instant yeast, light brown sugar, eggs, butter, 3 ½ cups flour, salt and nutmeg. With a dough attachment, mix the ingredients until the flour is incorporated, about 4-5 minutes. If dough is too sticky, add flour 1 tablespoon at a time but it's better to be on the sticky side. Cover the dough with plastic wrap and let rest at room temperature for 1 hour or until it has doubled in size.
In a small bowl, mix together the brown sugar, cinnamon and salt for the filling. Set aside.
Lightly dust your work surface with some flour. Remove dough from mixing bowl and punch down. Roll the dough to about ¼" thick and a rectangle about 12x16 inches. It doesn't have to be perfect. I use a 9x13 baking dish as reference. Spread the softened butter evenly over the dough. Sprinkle the cinnamon mixture over the butter and lightly push into the butter.
Starting with the long edge close to you, roll the dough into a log, trying to keep tight throughout. With a sharp knife, cut 12 rolls about 1" thick. Place the rolls in a parchment-lined 9x13 baking dish. Cover with plastic wrap and transfer to fridge to rise overnight. (You can let rise for 30 minutes at room temperature in a pinch)
Preheat oven to 350°F. Bake the rolls for 25-30 minutes or until golden brown on top and the middles are done.
While baking rolls, make the brown butter frosting. In a small saucepan, melt butter over medium heat and cook for about 5 minutes or until the butter is lightly browned and smells toasted. Remove from heat and let cool.
In a stand mixer, beat together cooled brown butter, cream cheese, powdered sugar, vanilla extract and salt until smooth. If the frosting is too thick, just add 1 tablespoon of milk at a time until it reaches your desired consistency.
Spread the frosting over the warmed rolls and serve immediately.

Notes

You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.
The butter for the filling should be room temperature so you can easily spread on the filling.
Rub the cinnamon/brown sugar into the butter so it is well combined and makes for a great filling.
Room temperature eggs are important so the mix well with the melted butter and don't coagulate.
You know the cinnamon rolls are done by inserting an instant read thermometer in the middle of one and it registers at 190°F.

Nutrition