These brioche cinnamon rolls are deliciously soft and rich with brioche dough made from scratch and filled with the most lip smacking filling of butter, brown sugar and cinnamon with some flaked almond for a decadent crunch.
Can there be anything more classic than cinnamon rolls for breakfast? I’m generally a morning person, but if I weren’t, the smell of cinnamon hanging in the air first thing in the morning would wake me up in an instant! Coffee comes a close second! When I was living in Dublin, cinnamon roll was something I’d eat very often! There was a cafe that did them very well, the dough was like a pillow; you could literally sleep on it! Cozy and luxuriously pillowy, I knew I had to recreate these when I moved back to Bombay. This is how the Brioche Cinnamon Rolls happened!
I love working with Brioche! Every time you knead these beauties, you know something deliciously fluffy is going to turn up! It takes 24 hours to proof this dough in the refrigerator. I know it seems like a lot of time but trust me when I say this, your patience will pay off. After it has proofed an entire day, you roll the dough and spread generously, a delicious mix of the cinnamon, brown sugar and butter mix. Roll it, slice it and place in non stick muffin tray. If you have an aluminium muffin tray, then don’t forget to lightly grease them.
Place your sliced brioche cinnamon rolls in the holes of the muffin tray and let them proof some more, about 30 minutes and then give them an egg wash and in they go into a preheated oven! Don’t even get me started on how beautiful the house begins to smell at this stage! It’s all nice and warm and cinnamon-y! So perfect in these rains, as the weather gets cool, dark and rainy!
I kid you not, these brioche cinnamon rolls were gone within minutes of coming out of the oven and we’re 4 people in the house! I’d saved myself a piece, which I happily enjoyed the next day as well with a cup of hot chai for breakfast.
You could make a quick glaze for these rolls with icing sugar and some milk. Heck, you can even go all out with some cream cheese icing but I feel with these brioche cinnamon rolls, it really is a case of personal preference. I find that the rolls are so moist and light, they don’t really need any kind of distraction from the heady cinnamon taste.
When you make these rolls, please don’t forget to share a photo on Instagram and tag me too so I can see your beautiful creations!
- 250 grams all purpose flour
- 1/4th teaspoon salt
- 3 tablespoons caster sugar (38 grams)
- 2 teaspoons (06 grams) dried yeast
- 100 mls warm milk
- 2 eggs
- 130 grams salted butter
- For the Filling:
- 100 grams softened salted butter
- 100 grams brown sugar
- 1 tablespoon cinnamon powder (8 grams)
- Begin by making the brioche dough first. In a bowl, add the active dry yeast and caster sugar.
- Pour the warm milk over the yeast and sugar mix, give it a stir and let it sit for about 10 - 15 minutes.
- You will notice that the yeast has been activated and it will appear frothy and thickened.
- In the bowl of a stand mixer with the dough hook attachment, add the all purpose flour, sea salt and the activated yeast.
- Mix on low speed until everything is well combined.
- You can even knead by hand.
- Add the eggs, one at a time and knead until everything is well combined.
- This will take about 2 - 3 minutes on a stand mixer and about 5 - 6 minutes by hand.
- Then add the softened butter (at room temperature) and knead again for 4 minutes. If kneading by hand, it will take about 10 minutes
- You know the dough has been kneaded well when it stops sticking on the surface against which it is being worked. So, for the stand mixer, this would be the sides of the bowl and by hand, it would be the worktop.
- The dough will be tacky but won't stick to your fingers.
- Plop it into a lightly greased bowl, wrap the top of the bowl with cling film and pop into the refrigerator for 24 hours.
- The next day, prepare the cinnamon filling. Mix together butter, brown sugar and cinnamon until well combined.
- Take the dough out of the refrigerator. Flour the work surface and your rolling pin.
- Roll the dough out into a rectangle and roll it about 1/8th of an inch in thickness.
- Spread the cinnamon filling on the rolled out dough.
- Starting from the longer side of the rectangle, start rolling the dough.
- Trim off the edges and using a sharp knife or a pastry scraper, cut into equal slices.
- Place these slices in a non stick 12 hole cupcake tray. If using an aluminium tray, grease the mould before placing the slices.
- Cover loosely with a kitchen towel and let it proof for another 30 minutes.
- Preheat the oven to 190 C / 375 F
- Give an egg wash to the rolls and place in oven for 20 - 25 minutes or until the tops turn beautifully golden brown.
- Once out of the oven, brush them with warm apricot jam