These brioche cinnamon rolls are super rich, soft, fluffy and buttery. They are not your regular cinnamon rolls but made super rich by the addition of extra eggs and butter to make the brioche dough. The brioche dough rolled with the cinnamon sugar is basically a match made in heaven!
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How to make the Brioche Cinnamon Rolls
- In a large mixing bowl, whisk the eggs till the yolks and the whites are well incorporated. Follow by adding in the warm milk, oil and sugar then whisk to incorporate the ingredients together.
- Next add half the amount of all purpose flour together with the yeast and mix till well incorporated. You can use a stand mixture or do it by hand. Follow by adding the rest of the all purpose flour together with the salt. Knead the dough for about 8-10 minutes. It should be a little bit tacky.
- At this stage, you will definitely need a stand mixture or a lot of elbow grease. Put the stand mixer on medium-low speed then add in the unsalted butter a tablespoon at a time to allow it to fully incorporate before adding more.
- Repeat the process till all the butter is well incorporated. The dough will be smooth and elastic at the end of this process. .
- Grease a bowl with a little oil and place the dough inside shaped like a ball. Cover with a plastic wrap and a wet towel then allow to rise until it doubles in size for about 1 to 1½ hours in a warm place.
- After the dough has risen and doubled in size, punch it down to remove the air. On a slightly floured surface, roll out the dough using a rolling pin in a rectangle measuring 40×45 cm. Take your melted butter and brush it over the rolled dough.
- Next mix the brown sugar together with cinnamon then sprinkle evenly over the melted butter leaving about 2.5 cm on on side of the longer side.
- Tightly roll up the dough towards the side with no sugar and remember to pinch the ends well. Slice the log into 12 equal rolls using a sharp knife.
- Arrange the rolls in a lightly greased 23×33 cm baking dish and allow to rise in a warm place for 1 hour or until almost doubled in size. As the rolls are rising, preheat the oven to 180°C.
- Once the rolls have risen, bake for 30-40 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
- Once baked, remove from the oven to cool. You can frost while still warm then serve.
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Brioche Cinnamon Rolls
These brioche cinnamon rolls are super rich, soft, fluffy and buttery. The brioche dough rolled with the cinnamon sugar is basically a match made in heaven!
Ingredients
- 5 eggs
- ½ cup warm milk
- 2 tbsp vegetable oil
- 100 g (½ cup) castor sugar or granulated white sugar
- 650 g (5 cups) all-purpose flour
- 2 ¼ tsp instant active dry yeast
- 1 tsp salt
- 226 g (1 cup) unsalted butter
For the filling
- 70 g (5 tbsp) unsalted butter, melted
- 105 g (½ cup) brown sugar, lightly packed
- 1 tbsp cinnamon
Instructions
- In a large mixing bowl, whisk the eggs till the yolks and the whites are well incorporated. Follow by adding in the warm milk, oil and sugar then whisk to incorporate the ingredients together.
- Next add half the amount of all purpose flour together with the yeast and mix till well incorporated. You can use a stand mixture or do it by hand. Follow by adding the rest of the all purpose flour together with the salt. Knead the dough for about 8-10 minutes. It should be a little bit tacky.
- At this stage, you will definitely need a stand mixture or a lot of elbow grease. Put the stand mixer on medium-low speed then add in the unsalted butter a tablespoon at a time to allow it to fully incorporate before adding more.
- Repeat the process till all the butter is well incorporated. The dough will be smooth and elastic at the end of this process. .
- Grease a bowl with a little oil and place the dough inside shaped like a ball. Cover with a plastic wrap and a wet towel then allow to rise until it doubles in size for about 1 to 1½ hours in a warm place.
- After the dough has risen and doubled in size, punch it down to remove the air. On a slightly floured surface, roll out the dough using a rolling pin in a rectangle measuring 40×45 cm. Take your melted butter and brush it over the rolled dough.
- Next mix the brown sugar together with cinnamon then sprinkle evenly over the melted butter leaving about 2.5 cm on on side of the longer side.
- Tightly roll up the dough towards the side with no sugar and remember to pinch the ends well. Slice the log into 12 equal rolls using a sharp knife.
- Arrange the rolls in a lightly greased 23×33 cm baking dish and allow to rise in a warm place for 1 hour or until almost doubled in size. As the rolls are rising, preheat the oven to 180°C.
- Once the rolls have risen, bake for 30-40 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
- Once baked, remove from the oven to cool. You can frost while still warm then serve.
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