Super Soft & Gooey Brioche Cinnamon Rolls

Brioche Dough

• 120 g whole milk, warmed to 105–110°F
• 1¼ teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 250 g all-purpose flour
• 2½ tablespoons granulated sugar (about 31 g)
• ½ teaspoon vanilla bean paste
• ½ teaspoon salt
• 2 large egg yolks, room temperature
• 4 tablespoons unsalted butter (57 g), softened

Cinnamon-Sugar Filling

• 110 g dark brown sugar
• 50 g granulated sugar
• 1 tablespoon + 1 teaspoon ground cinnamon
• Pinch of salt
• 4 tablespoons unsalted butter (57 g), melted, divided

For the Bottom & Topping

• Reserved cinnamon-sugar mixture
• 3 tablespoons heavy cream, for topping before baking

Vanilla Bean Cream Cheese Frosting

• 4 oz (113 g) cream cheese, room temperature
• 2 tablespoons (28 g) unsalted butter, room temperature
• 90 g powdered sugar
• Pinch of salt
• ½ teaspoon vanilla bean paste
• 1–2 tablespoons heavy cream, as needed

Activate the Yeast

1. 1

   In a small bowl, combine the warm milk, yeast, and 1 teaspoon of granulated sugar.

2. 2

   Mix together and let sit for 5–10 minutes, until the yeast becomes bubbly and foamy.

Make the Brioche Dough

1. 1

   In the bowl of a stand mixer fitted with a dough hook, combine the flour, 2½ tablespoons of granulated sugar, vanilla bean paste, salt, and egg yolks.

2. 2

   With the mixer running on low speed, slowly stream in the yeast and milk mixture.

3. 3

   Mix for 2–3 minutes, until a shaggy dough forms.

4. 4

   With the mixer still running, gradually add the softened butter, 1 tablespoon at a time, allowing each addition to incorporate before adding the next.

5. 5

   Once all the butter has been incorporated, knead on medium-low speed for 8–10 minutes, until the dough is smooth, elastic, soft, and slightly tacky. It should be stretchy and supple, with a rich, buttery texture.

First Rise

1. 1

   Transfer the dough to a lightly greased bowl.

2. 2

   Cover tightly with plastic wrap and place in a warm spot to rise for 1–1½ hours, or until doubled in size.

3. 3

   An oven with a proof setting works well, provided the temperature stays around 75–85°F. Make sure it does not get too hot, as the butter in the dough can soften excessively.

Prepare the Cinnamon-Sugar Filling

1. 1

   In a medium bowl, combine the dark brown sugar, granulated sugar, cinnamon, and a pinch of salt.

2. 2

   Whisk together until evenly combined.

3. 3

   Set aside a small amount of the cinnamon-sugar mixture to sprinkle into the bottom of the baking pan.

Roll and Fill the Dough

1. 1

   Once the dough has doubled in size, transfer it to a lightly floured work surface.

2. 2

   Roll the dough into a rectangle approximately 10 × 12 inches, keeping the thickness even.

3. 3

   Melt the 4 tablespoons of butter. Set aside approximately 1 tablespoon to grease the baking pan, leaving about 3 tablespoons for the filling.

4. 4

   Pour the remaining melted butter evenly over the surface of the dough, spreading it all the way to the edges.

5. 5

   Generously sprinkle the cinnamon-sugar mixture over the melted butter, making sure to cover the entire surface.

6. 6

   Lightly pat the cinnamon-sugar mixture into the butter so it adheres to the dough.

7. 7

   Using a pizza cutter or sharp knife, cut the dough into 4 even strips.

8. 8

   Roll each strip individually into a cinnamon roll, keeping the filling tucked inside as you roll.

Prepare the Pan and Second Rise

1. 1

   Use the reserved tablespoon of melted butter to grease a small baking pan, such as a 6-inch round pan.

2. 2

   Sprinkle the reserved cinnamon-sugar mixture evenly over the bottom of the pan.

3. 3

   Place the four cinnamon rolls into the pan, cut-side up.

4. 4

   If the rolls are particularly tall, gently press them down a little to encourage them to proof outward.

5. 5

   Cover the pan with plastic wrap and let the rolls rise for approximately 1 hour, or until very puffy and expanded.

Add the Heavy Cream and Bake

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Once the rolls have finished proofing, drizzle approximately 3 tablespoons of heavy cream evenly over the tops of the rolls.

3. 3

   Bake for 23–28 minutes, until the tops are lightly golden and the centers are fully baked.

4. 4

   Check the internal temperature of the center roll with an instant-read thermometer. It should reach approximately 190°F.

5. 5

   Remove from the oven and allow the rolls to cool slightly while preparing the frosting.

Make the Cream Cheese Frosting

1. 1

   In a medium bowl, combine the room-temperature cream cheese and butter.

2. 2

   Using a hand mixer or stand mixer with a whisk attachment, whip until smooth, fluffy, and completely combined.

3. 3

   Add the powdered sugar, salt, and vanilla bean paste.

4. 4

   Whip again until the frosting is light and creamy.

5. 5

   Add 1–2 tablespoons of heavy cream, gradually, until the frosting reaches your desired consistency.

6. 6

   Generously spread the frosting over the slightly warm cinnamon rolls, allowing it to melt into the swirls while keeping a thick layer on top.