Description
These Brioche Cinnamon Rolls are soft, fluffy, and layered with a gooey cinnamon-sugar filling, making them a delightful homemade treat for any occasion.
Ingredients
- All-Purpose Flour
- Bread Flour
- Instant Yeast
- Granulated Sugar
- Brown Sugar
- Ground Cinnamon
- Ground Cardamom
- Eggs
- Butter (melted and softened)
- Heavy Cream
- Cream Cheese
- Powdered Sugar
Instructions
- Prepare the Tangzhong by whisking flour and milk in a saucepan until thickened.
- Activate the yeast by mixing warm milk with sugar and yeast, letting it foam.
- Mix the dough by combining both flours, salt, Tangzhong, yeast mixture, butter, and eggs until a soft dough forms.
- Knead the dough until smooth and elastic, gradually adding softened butter.
- Let the dough rise in a greased bowl until doubled in size; chill for better flavor.
- Roll out the dough, fill with cinnamon sugar, shape, and place in a baking pan.
- Pour heavy cream over the rolls and let them rise until puffy.
- Bake until golden brown and finished.
- Prepare the frosting by mixing cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost the warm rolls and enjoy.
Notes
Store leftovers in an airtight container for up to 2 days at room temperature.
For longer storage, keep in the fridge for up to a week or freeze for up to 3 months.
Reheat in the oven at 350°F for 10 minutes before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg