Cinnamon rolls, the cinnamon brioche with vanilla icing

Ingredients

Brioche dough:

• 6 g dry baker's yeast (1 packet / 15 g fresh yeast)
• 150 ml whole milk (or buttermilk)
• 400 g wheat flour (T45)
• 50 g white sugar
• 1/2 tsp salt
• 2 eggs (added one at a time)
• 90 g softened unsalted butter

Cinnamon filling:

• 70 g brown sugar
• 70 g softened unsalted butter
• 6 g ground cinnamon (2 tbsp)

Icing (American style):

• 50 g cream cheese
• 40 g icing sugar
• 2 tbsp milk (whole, semi-skimmed or skimmed)
• 1/2 tsp vanilla extract

Materials

• 1 9 x 9-inch (23 x 23 cm) square pan
• 1 pastry brush
• 1 stand mixer
• 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 pan.
  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!
• It's ready!
  

Observations

Can you substitute for dry yeast?
Yes, you can. There's no need to rehydrate fresh yeast; crumble it and add it directly to the stand mixer with the lukewarm milk. One packet of dry yeast (about 6 g) is equivalent to about 15 g of fresh yeast.

Can you substitute for the 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 you substitute for the butter?
You can replace the butter with margarine. The taste won't be the same, of course.

How do you store cinnamon rolls?
Place the brioche in an airtight container and you can keep it for 4 days.

Can you freeze cinnamon rolls?
You can, of course, freeze the cinnamon rolls to keep them longer! Consider dividing them into portions or making them individually if you want to eat them a little at a time.

How do you make individual cinnamon rolls?
Instead of using a cake pan to hold the pieces, place them in greased ramekins and bake for 12 minutes at 375°F (190°C).

How do you make the icing for cinnamon rolls?
Icing is especially common on the American version of cinnamon rolls. It's made with cream cheese, icing sugar and milk. You can add vanilla if you like, or another flavoring of your choice. Why not add even more cinnamon?

In their Nordic version, cinnamon rolls have no icing and are called Kanelbulle. There is even a cinnamon roll day in Sweden, Kanelbullens dag, celebrated on October 4.

Cookware

Attributes

Questions

Photos of members who cooked this recipe