Brioche Cinnamon Rolls

Ingredients

Dough

  • 2 tablespoons milk
  • 3/4 tablespoon active dry yeast
  • 1 2/3 cups bread flour, divided
  • 1/4 cup sugar
  • 1 1/4 teaspoon salt
  • 3 large whole eggs
  • 7 tablespoons European style butter, cold, cubed (may substitute regular unsalted butter)

Cinnamon Roll Filling

Vanilla Icing

Directions

In a medium bowl, warm the milk for 10-15 seconds at a time in the microwave to 100 degrees F (plus or minus 2°).

In a mixing bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, yeast and 1 1/2 tablespoons of flour. When the gas bubbles are visible, about 8-12 minutes, add the remaining flour, sugar, salt and 2 eggs. Begin mixing on low speed, until all dry ingredients have been mixed with wet ingredients. Increase to medium speed until the dough looks smooth and begins to form a ball in the center of the bowl. Slowly add the butter and continue mixing until all of the butter is incorporated. The dough will begin to come clean off of the side of the bowl, this will take several minutes.

Remove dough from mixing bowl and press dough flat onto a baking sheet and cover with plastic. Place into the refrigerator and allow to rest overnight.

When ready to bake, preheat oven to 350 degrees F. Grease a cake pan or baking sheet and set aside.

Meanwhile, begin to prepare the cinnamon roll filling in a medium bowl, combine flour, egg whites, brown sugar, butter, water, cinnamon and salt. Mix to a smooth paste. Add vanilla and almond extracts and mix until well combined. Set aside.

Roll the dough out on a lightly-floured surface to 12-inch wide and approximately 12 or 14 inches in length. Dough thickness will be about 1/8 inch thick. Prepare cinnamon roll filling according to directions and spread a generous amount of filling onto the dough. Roll up and slice rolls about 2/3-inch thick. Place cut rolls into cake pan or onto baking sheet about 1-inch apart from each other. Let the rolls rise until they have increased about 50% in size.

In a small bowl, lightly beat the remaining egg. Lightly brush the tops of the cinnamon rolls for color. Place in the oven to bake for about 14-16 minutes. They should have golden edges and golden color on the top as well. Remove from oven and set pan on a baking rack to cool.

While the rolls are cooling, begin to prepare the icing. In a small saucepan over medium-low heat, melt butter. Remove pan from heat and whisk in the powdered sugar and salt; the mixture will become very thick. Add buttermilk in two parts while continuously whisking until you reach a smooth consistency. Add vanilla extract and vanilla paste. Use immediately or store in an airtight container.

Apply the cinnamon roll icing when rolls are warm to the touch. Serve warm, or when icing has set.

Notes:

The cinnamon roll icing and filling can be made in advance and stored in an air tight container in refrigerator for up to 5 days.

For a perfectly cut cinnamon roll, use non-waxed/unflavored dental floss. To use, simple place dental floss under the log of dough at your desired width. Lift both side of the floss and cross over the top pulling through the dough. It creates a perfectly sliced roll without the appearance of pinching.

Recipe by Chef Josh Johnson, who won the bronze medal at the Coupe du Monde de la Patisserie as a member of the US Pastry Team. Previously, he was an instructor at the renowned French Pastry School in Chicago.

Dough

  • 2 tablespoons milk
  • 3/4 tablespoon active dry yeast
  • 210 g bread flour, divided
  • 50 g sugar
  • 1 1/4 teaspoon salt
  • 3 large whole eggs
  • 7 tablespoons European style butter, cold, cubed (may substitute regular unsalted butter)
  • Cinnamon Roll Filling (recipe below, can be made in advanced)
  • Cinnamon Roll Icing (recipe below, can be made in advanced)

Cinnamon Roll Filling

Vanilla Icing

Directions

In a medium bowl, warm the milk for 10-15 seconds at a time in the microwave to 38 degrees C (plus or minus 2°).

In a mixing bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, yeast and 1 1/2 tablespoons of flour. When the gas bubbles are visible, about 8-12 minutes, add the remaining flour, sugar, salt and 2 eggs. Begin mixing on low speed, until all dry ingredients have been mixed with wet ingredients. Increase to medium speed until the dough looks smooth and begins to form a ball in the center of the bowl. Slowly add the butter and continue mixing until all of the butter is incorporated. The dough will begin to come clean off of the side of the bowl, this will take several minutes.

Remove dough from mixing bowl and press dough flat onto a baking sheet and cover with plastic. Place into the refrigerator and allow to rest overnight.

When ready to bake, preheat oven to 180 degrees C. Grease a cake pan or baking sheet and set aside.

Meanwhile, begin to prepare the cinnamon roll filling in a medium bowl, combine flour, egg whites, brown sugar, butter, water, cinnamon and salt. Mix to a smooth paste. Add vanilla and almond extracts and mix until well combined. Set aside.

Roll the dough out on a lightly-floured surface to 30-centimeter wide and approximately 30 or 36 cm in length. Dough thickness will be about 0.3 cm thick. Prepare cinnamon roll filling according to directions and spread a generous amount of filling onto the dough. Roll up and slice rolls about 2-centimeter thick. Place cut rolls into cake pan or onto baking sheet about 3-centimeter apart from each other. Let the rolls rise until they have increased about 50% in size.

In a small bowl, lightly beat the remaining egg. Lightly brush the tops of the cinnamon rolls for color. Place in the oven to bake for about 14-16 minutes. They should have golden edges and golden color on the top as well. Remove from oven and set pan on a baking rack to cool.

While the rolls are cooling, begin to prepare the icing. In a small saucepan over medium-low heat, melt butter. Remove pan from heat and whisk in the powdered sugar and salt; the mixture will become very thick. Add buttermilk in two parts while continuously whisking until you reach a smooth consistency. Add vanilla extract and vanilla paste. Use immediately or store in an airtight container.

Apply the already prepared cinnamon roll icing when rolls are warm to the touch. Serve warm, or when icing has set.

In a medium bowl, combine flour, egg whites, brown sugar, butter, water, cinnamon and salt. Mix to a smooth paste. Add Vanilla and Almond extracts and mix until well combined. Use right away or store in the refrigerator for up to 5 days.

In a small saucepan over medium-low heat, melt butter. Remove pan from heat and whisk in the powdered sugar and salt; the mixture will become very thick. Add buttermilk in two parts while continuously whisking until you reach a smooth consistency. Add vanilla extract and vanilla paste. Use immediately or store in an airtight container. Keep refrigerated for up to 1 week.

Notes:

The cinnamon roll icing and filling can be made in advance and stored in an air tight container in refrigerator for up to 5 days.

For a perfectly cut cinnamon roll, use non-waxed/unflavored dental floss. To use, simple place dental floss under the log of dough at your desired width. Lift both side of the floss and cross over the top pulling through the dough. It creates a perfectly sliced roll without the appearance of pinching.

Recipe by Chef Josh Johnson, who won the bronze medal at the Coupe du Monde de la Patisserie as a member of the US Pastry Team. Previously, he was an instructor at the renowned French Pastry School in Chicago.

  • Nielsen-Massey time icon

    30 minprep

  • Nielsen-Massey time icon

    25 mincook

  • Nielsen-Massey yield icon

    10-12servings

This Recipe Uses

Mexican Pure Vanilla Extract 4oz

Mexican Pure Vanilla Extract

Pure Almond Extract

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract