Brioche Cinnamon Rolls Recipe

Brioche Cinnamon Rolls Recipe

My Sicilian Brioche dough recipe is perfect for making these delicious Brioche Cinnamon Rolls. Whether you serve them slathered with cream cheese icing or as is, these will disappear quickly!

Course Dessert

Cuisine North American

Keyword cinnamon rolls, cinnamon rolls with brioche dough

Prep Time 50

Cook Time 20

Total Time 1 10

Servings rolls

Calories 381kcal

Author Nadia Fazio

Ingredients

1 recipe Sicilian Brioche dough

For the filling

1/4 cup unsalted butter melted
1/2 cup brown sugar
1 tbsp ground cinnamon

For cream cheese icing

1/4 cup cream cheese at room temperature
2 tbsp unsalted butter at room temperature
1/2 cup powdered sugar
1 tbsp milk
1/4 tsp vanilla extract

Instructions

For the brioche dough:

Follow my steps for making brioche dough from my Sicilian Brioche recipe. Omit the orange zest and proceed until step #5. Let the dough rise for 3 hours.

Prepare the filling:

Melt butter and use a pastry brush to coat a rectangular baking dish (approximately 10 X 14 inches) with butter. Set the rest aside. In a small bowl combine brown sugar and cinnamon.

To assemble:

After the dough has risen, use a rolling pin to roll into a rectangular shape approximately 12 x 18 inches. Brush the entire surface with the melted butter and sprinkle the cinnamon sugar evenly over the dough.
With the long edge facing you roll the dough as tightly as possible. End with the seam side down. Cut off the ends (there is practically no filling in these pieces). Cut into 12 pieces: cut in half; in half again and then each quarter into 3 equal pieces.
Place the rolls in the prepared baking dish. Cover and let rise until the pieces begin to touch one another (1 to 1 1/2 hours).
Preheat oven to 350F. Bake for 20-25 minutes until golden. Serve warm or at room temperature as is or slathered with cream cheese icing.

For the cream cheese icing:

Mix together the cream cheese and butter until smooth using a whisk or your food processor. Stir in vanilla and powdered sugar until completely combined. Whisk in 1 tablespoon of milk. If necessary add a bit more milk until you have a spreadable, yet thick, consistency.

Notes

If you don't have a stand mixer, the dough may be prepared by hand.
Use between 1 tbsp - 1 1/2 tbsp of cinnamon depending on how "cinnamony" you like your rolls.
If your knife is not sharp enough you'll squish the rolls when slicing the dough. You can also use unflavored dental floss to cut them.
I prefer to store my Brioche Cinnamon Rolls at room temperature for up to 3 days and keep the cream cheese icing refrigerated.
It's probably best to make a double batch right away 'cause these will disappear quickly!

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