Equipment
* optional
Ingredients
Brioche Dough
- 240 ml whole milk, warm (43°C)
- 7 g active dry yeast
- 65 g granulated sugar
- 85 g unsalted butter, softened at room temperature
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 520 g bread flour
- 6 g fine sea salt
Cinnamon Filling
- 160 g dark brown sugar, packed
- 15 g ground korintje cinnamon
- 85 g unsalted butter, very soft
- 1 g salt
Cream Cheese Frosting
- 115 g full-fat cream cheese, softened
- 55 g unsalted butter, softened
- 120 g powdered sugar, sifted
- 5 ml vanilla extract
- 15 ml milk
Nutrition (per serving)
Method
In the bowl of a stand mixer, combine warm milk (43°C/110°F) and 1 tablespoon of the sugar. Sprinkle yeast on top and stir gently. Let sit for 5-10 minutes until foamy.
Add the remaining sugar, softened butter, whole egg, egg yolk, salt, and bread flour to the yeast mixture.
Using the dough hook, mix on low speed until combined. Increase speed to medium-low and knead for 8-10 minutes. The dough should be tacky (slightly sticky) but clear the sides of the bowl. Do not add excessive flour; the stickiness ensures a soft texture.
Transfer dough to a lightly greased bowl. Cover with plastic wrap or a warm damp towel. Let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
While dough rises, mix the brown sugar, cinnamon, and pinch of salt in a small bowl. Ensure the butter for filling is very soft and spreadable.
Punch down the risen dough. Turn onto a lightly floured surface. Roll into a rectangle approximately 30x45cm (12x18 inches).
Spread the softened butter evenly over the dough, leaving a small margin at the top edge. Sprinkle the cinnamon-sugar mixture generously over the butter, pressing it down slightly with your hand.
Starting from the long edge closest to you, roll the dough up tightly into a log. Pinch the seam at the end to seal.
Use unflavored dental floss to cut the log into 12 even pieces (slide floss under, cross over top, and pull quickly). Arrange in a greased 9x13 inch baking pan.
Cover the pan and let rise again for 30-45 minutes. They should look puffy and touch each other. Preheat oven to 175°C (350°F) during this time.
Bake for 20-25 minutes at 175°C (350°F), or until golden brown. An internal thermometer inserted into the center of a roll should read 88°C (190°F).
While baking, whisk softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk (if needed). Beat until fluffy.
Spread frosting generously over the rolls while they are still warm (after resting about 5-10 minutes out of the oven) so some melts into the spirals.
Chef's Notes
- Using dental floss to cut the rolls preserves the round shape perfectly. A knife often squashes the layers together.
- Room temperature ingredients are critical for the brioche dough to emulsify properly.
- If using the overnight fridge method, you may need to let the dough rest on the counter for 10-20 minutes before rolling if it is too stiff.
Storage
Refrigerator: 3 days — Store in airtight container; reheat slightly before serving.
Freezer: 1 month — Freeze baked (unfrosted) or unbaked. Thaw overnight in fridge.
Reheating: Microwave for 15-20 seconds or warm in 150°C oven for 5 minutes.
