Cinnamon Brioche Rolls with Cheese Icing

Directions

1. Rehydrate the yeast by submerging it in the lukewarm milk for about 5 minutes until it becomes frothy.
2. In a stand mixer bowl, combine the flour, caster sugar, and salt. Mix briefly on medium speed.
3. Gradually add the milk with yeast, mixing continuously.
4. Add the eggs and soft butter pieces, kneading on medium speed for 8–10 minutes until smooth and elastic.
5. Cover the dough with a clean cloth and let it rise in a warm place for 1.5 hours or until it doubles in size. For slower fermentation, refrigerate overnight.
6. Degas the dough on a floured surface by pressing your fist in the center, then knead lightly.
7. Mix the brown sugar and cinnamon in a small bowl for the filling.
8. Roll out the dough on a floured surface into a rectangle about 1.5 cm thick.
9. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
10. Roll the dough tightly from the long side into a log and cut into individual rolls.
11. Place rolls in a greased baking dish, cover, and let rise for 30–45 minutes.
12. Preheat oven to 180°C (350°F). Bake for 20–25 minutes until golden brown.
13. While rolls are cooling slightly, prepare the icing: beat together cream cheese, butter, icing sugar, and vanilla until smooth.
14. Drizzle the cheese icing over warm rolls and serve.

Recipe Details

Prep Time: 20 minutes + 1.5 hours rising
Cook Time: 20–25 minutes
Total Time: 2 hours
Servings: 8–10 rolls
Difficulty: Medium

Variations & Substitutions

• Add chopped nuts or raisins to the filling for extra texture.
• Swap cream cheese icing for a simple powdered sugar glaze.
• Use brown butter in the dough for a deeper, nutty flavor.

Serving Suggestions