Ingredients
brioche dough
- 2 cups (250 grams) all purpose flour, spooned and leveled*
- 1 ¾ cups (240 grams) bread flour, spooned and leveled*
- 2 ¼ teaspoon (8 grams) instant yeast*
- ¼ cup (50 grams) granulated sugar
- 1.5 teaspoons kosher salt
- 5 large eggs
- ½ cup (120 ml) whole milk, lukewarm
- 18 tablespoons (250 grams) unsalted butter, very soft
cinnamon sugar filling
- ½ cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) brown sugar
- 1 tablespoon ground cinnamon
caramel cream cheese frosting
- 4 tablespoons (60 grams) unsalted butter, softened
- 6 ounces (170 grams) cream cheese, room temperature
- ¼ cup (60 ml) caramel sauce
- 1 teaspoon vanilla extract
- 1 cup (120 grams) powdered sugar
- ¼ teaspoon kosher salt
Instructions
brioche dough
- Combine the all purpose flour, bread flour and instant yeast in the bowl of a stand mixer with a hook attachment.
- Add the sugar, salt, eggs and milk. With the dough hook on low speed, mix for 10-15 minutes or until the dough comes together. It should be firm, but quite smooth.
- Add the softened butter gradually (about 2 tablespoons / 30 grams at a time). The butter here should be very soft, but not completely melted. Let the butter fully incorporate (about 1-2 minutes) before adding more.
- Once the last of the butter has been fully incorporated, continue mixing on medium speed for approximately 10 minutes or until the dough becomes smooth and elastic, scraping down the sides as necessary.
- Place the dough in a large bowl, cover and refrigerate for at least 6 hours or overnight.
cinnamon sugar filling + assembly
- Grease a 9×13 pan at least 2 inches (5 cm) deep. Alternatively, line with parchment paper.
- Mix together the softened butter, brown sugar and cinnamon in a small bowl until a paste forms. Set aside.
- Turn out the dough onto a lightly floured work surface and gently knead to deflate.
- Roll out the dough into a rectangle of approximately 18×14 inches (45×35 cm). It should be about ¼ inch (⅔ cm) thick.
- Spread the cinnamon sugar paste evenly over the dough, leaving a border of ½ inch (1.5 cm) around the edges.
- Starting on the long end, tightly roll up the dough.
- Trim both ends and then cut into 12 equal rounds.
- Place the cinnamon rolls in the prepared pan, cover with plastic wrap and proof another 2 hours at room temperature.
- Preheat oven to 350 F (180 C) and bake for 30-35 minutes. The internal temperature of the rolls should be 190 F (88 C).
caramel cream cheese frosting
- Use an electric mixer to beat together the cream cheese and butter until smooth.
- Mix in the caramel sauce and vanilla extract until fully incorporated.
- Add the salt and powdered sugar and continue mixing until smooth. For a thicker frosting, add a few tablespoons more of powdered sugar. Milk can be used to thin as necessary.
- Frost the cinnamon rolls as soon as they come out of the oven.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Active Dry Yeast: Active dry yeast can be used in place of instant yeast, but will first need to be activated. Heat the milk until warm and then sprinkle in 3 tsp (12 g) of active dry yeast. Allow to sit for 10 minutes before adding to the flour and proceeding with the recipe.