Bring your cinnamon rolls to another level with delicious rich brioche dough. This dough has lots of butter, eggs, and milk, all of which make it rich, sweet, and delicious! All the better are the cinnamon rolls that are made with it.
To make the dough recipe by hand, see this recipe
The recipe is here and step-by-step photos of the process are below.
Ingredients:
Dough:
3 and 1/2 cups of AP flour
3/4 cup of warm milk
1 tsp sugar
2 and 1/4 tsp yeast
2 eggs (at room temperature)
2 egg yolks (at room temperature)
1/4 cup of sugar
1 tsp salt
3/4 cup of soft butter (A stick and a half)
Filling:
5-6 tbsp. melted butter
1 cup brown sugar
1.5 Tbsp. cinnamon
Glaze:
1 1/2 cups powdered sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 tbsp. soft butter
1-3 Tbsp. milk
Directions:
Make the dough:
Mix warm milk, yeast, and 1 tsp. sugar together with a fork in the mixer bowl fitted with a dough attachment. Let sit for 5-10 minutes until the yeast is visibly activated and puffy.
In a separate bowl, whisk together the flour, ¼ cup sugar, and salt. Then add the flour mixture and eggs to the mixer bowl. On 2nd speed, mix all the ingredients together until a loose, shaggy, sticky dough forms (2-5 minutes). If it's firmer in any areas, take it off the hook and place it back in the bowl and mix it a little more.
With the mixer on low speed (2), slowly add the butter (about 2 tablespoons every 30 seconds or so). You may need to move/mix the dough by hand occasionally to help the butter incorporate during this process. Keep mixing until butter is incorporated. This can take 8-10 minutes total.
The dough should be smooth and soft and fall of the dough hook. It will be greasy due to all the butter.
Take the dough out and with your hands shape it into a ball. Place in a greased bowl, cover with plastic wrap and a kitchen towel, and let rise in a warm place (microwave or turned off oven) for 2 hours.
Make the cinnamon rolls:
Preheat the oven to 350°F.
After rising, dump the dough onto a clean surface. Shape into a rectangle and use a rolling pin to roll into a 12x18 inch rectangle.
Use a spoon or brush to brush the melted butter all over the surface of the dough. Then sprinkle 2/3 of the cinnamon sugar mixture evenly over the surface.
Roll the rectangle into a tight coil (roll on the long side). Then use your fingers to pinch the loose edge to the rest of the dough, sealing it up.
Cut the 2 end pieces off (if desired). Then cut the "log" in half, cut each half in half, and cut each fourth into thirds. You may have to press down to cut, as this dough is hard to cut using the back-and-forth method.
Place the 12 rolls evenly into a buttered metal 9x13" pan. Cover loosely with saran wrap and place on preheating oven for ~45-60 minutes, or until well risen.
Before baking, dust the top of the rolls with extra cinnamon sugar (you don't have to use all of it).
Bake for 25-30 minutes or until 200°F internally
Let cool 30 minutes before glazing.
To make glaze, mix all the ingredients together, adding a tiny bit of milk at a time until a thick glaze forms (see picture below).
Glaze the cinnamon rolls.
12 servings.
Keep in an airtight container up to 3 days.
Warm milk, sugar and yeast before activation.
Warm milk, sugar and yeast after activation.
After adding the flour, eggs, salt, and sugar to the yeast mixture.
After mixing everything together. It forms a soft sticky dough, so now we can start adding the butter.
1/3 of the way through mixing the soft butter into the dough. I had to take the dough off the hook a couple times because the butter wasn't distributing at first.
1/2 way through adding the butter and letting it incorporate into the dough.
After mixing all the butter into the dough. I know it's a soft sticky mess but it's supposed to be that way!
After shaping the dough into a ball and placing in a greased bowl.
The bowl is then topped with saran wrap and a kitchen towel and allowed to rise in a warm place for 2 hours.
The dough after it's risen.
After rolling the dough out into a (rough) rectangle.
After brushing melted butter all over the dough.
After sprinkling cinnamon sugar on the dough.
After rolling up the dough (long ways) and pinching the loose end shut.
I cut the ends off the dough "log" and then cut the roll into 12 pieces.
12 little rolls placed in a greased 9x13" pan. Ready for their second rise!
Rolls after rising.
Rolls after covering with cinnamon sugar and just before baking!
Rolls after baking! Glorious!
Before mixing the glaze ingredients together.
After mixing the glaze ingredients together.
Rolls after glazing. GLORIOUS!
Comments