Cinnamon rolls and its vanilla cream cheese frosting
For a snack or breakfast, there's nothing like a delicious, soft brioche ♥ What we love about brioches is that they can be decorated in different ways: with spread, with sugar, with chocolate chips, in short, so many little pleasures as sweet as clouds. For this brioche recipe, we head straight to the United States to discover cinnamon rolls, delicious pastries rolled with a cinnamon butter and a cream cheese frosting! Also known as “Kanelbulle” in Sweden, this brioche was popularized in North America, where this typical frosting was added! Test the recipe below and tell us what you think in the comments ;-)
Ingredients
Brioche dough:
Cinnamon butter:
Vanilla frosting:
Materials
- 1 square pan 9x9 inches (23x23 cm)
- 1 brush
- 1 kneading machine
- 1 spatula
- 1 kitchen towel
- 1 rolling pin
- parchment paper
Preparation
Mix the dry yeast with the lukewarm milk. Leave to rest for 10 minutes before using. Pour the mixture into the bowl of the stand mixer and add the flour, sugar and salt. Knead to mix all the ingredients.
Incorporate the eggs one by one then add the softened butter little by little. When all the butter is incorporated, knead the dough for about 10 minutes.
Let the dough rise for 2 hours at room temperature. Place parchment paper on the work surface. Mix the softened butter with the brown sugar and cinnamon.
Spread the dough on the parchment paper using the rolling pin so that it is approximately 11x16 inches (30x40 cm).
Spread the cinnamon butter mixture over the entire surface.
Form a log by rolling the dough lengthwise.
Cut both ends of the log then cut the dough into 12 pieces.
Place 9 pieces in a greased mold.
You can place the other 5 pieces in greased ramekins to make individual brioches. Cover and let the dough rise for 2 hours at room temperature.
Brush the tops of the brioches with a little milk.
Bake the large brioche for 20 minutes at 375°F (190°C).
For individual brioches: cook them in ramekins for 12 minutes at 375°F (190°C).
Prepare the frosting:
Mix the cream cheese and the icing sugar and add the milk little by little while mixing. Add vanilla extract and mix again.
Pour the icing on top of the still warm brioche and let cool before eating!
Enjoy!
Observations
Can we replace dry yeast?
Yes it's possible. No need to rehydrate fresh yeast, you can crumble it and put it directly in the kneading machine with the lukewarm milk. 1 package of dry yeast of around 0.2 oz (6 grams) corresponds to around 0.5 oz (15 grams) of fresh yeast.
Can we replace milk?
You can replace whole milk with skimmed or semi-skimmed milk. You can also use plant-based drinks. We recommend using buttermilk if you can find it: it will make the brioche softer.
Can we replace butter?
You can replace the butter with margarine. The taste won't be the same of course.
How to store cinnamon rolls?
Place the brioche in an airtight container and you can keep it for 4 days.
Can we freeze cinnamon rolls?
You can of course freeze the cinnamon rolls to keep them longer! Consider making portions or making them in individual format if you want to consume them little by little.
How to make individual cinnamon rolls?
Instead of using a cake mold to place your pieces, place them in greased ramekins and bake them for 12 minutes at 375°F (190°C).
How to make the frosting for cinnamon rolls?
We find the frosting of cinnamon rolls especially in their American version. The frosting is made from cream cheese, icing sugar and milk. You can add vanilla if you wish or the flavor of your choice. Why not add even more cinnamon?
In its Nordic version, the cinnamon rolls have no frosting and are called KanelBulle. There is even a cinnamon roll festival in Sweden, Kanelbullens dag, celebrated on October 4.
