Brioche Cinnamon Rolls
a pastry recipe
Heather is a baker with a passion for creating elevated, yet easy-to-follow dessert recipes. Her background in photography and videography, paired with an insatiable sweet tooth, led to early success on social media with engaging videos of her decadent creations. As a recipe developer, she pairs traditional bakes with novel flavor combinations, and brings them to life through artful visuals. Follow along to find something sweet at
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Huge brioche cinnamon rolls filled with a brown sugar cinnamon spice blend and topped with a luscious cream cheese icing.
TIME (ACTIVE) | 1 H
TIME (INACTIVE) | 2 H 20 M
TOTAL | 3 H 20 M
8 SERVINGS
| 1 huge roll
SPECIAL EQUIPMENT:
RULER
UNFLAVORED DENTAL FLOSS
MIXING BOWLS
WHISK
OFFSET SPATULA
RUBBER SPATULA
12X17-IN RIMMED BAKING SHEET
PARCHMENT PAPER
STAND MIXER OR HAND MIXER
ROLLING PIN
PASTRY BRUSH
Do ahead
- Prepare a 12x17” rimmed baking sheet pan with parchment paper. Be sure to use a rimmed baking sheet in case the filling seeps out during baking. Set aside.
Make the tangzhong
- Combine the tangzhong ingredients in a medium saucepan over medium heat.
- Whisk constantly as it cooks until the mixture has thickened, similar to a thick pudding consistency. This can take 1-3 minutes depending on your burner strength.
- Remove from heat and set aside to cool slightly.
Make the dough
- Either in a large bowl (if mixing by hand) or in the bowl of a stand mixer fitted with the dough hook attachment, whisk together the bread flour, instant yeast, kosher salt and diastatic malt powder (if using).
- Add the tangzhong mixture, warmed milk and melted butter. Mix for 30 seconds before adding the eggs. Mix just until everything comes together. Cover the bowl and let the dough rest for 20 minutes.
- After resting, knead the dough until smooth and elastic. Rather than kneading for an amount of time, perform the window pane test on your dough periodically if you think it is ready. I usually check after 8-10 minutes of kneading. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.
- Transfer the dough to a large, greased bowl. Cover and proof for 1 hour to 1 hour and 30 minutes, or until doubled in size.
Make the filling
- With beaters or by hand, mix together the butter and dark brown sugar until combined. Add the Selefina Cinnasational Blend, Selefina Ground Cinnamon, flour and kosher salt and mix until combined. Set aside.
Shape the rolls
- Clean a large work surface. Grease OR flour it lightly. Punch down the dough and transfer it to the prepared work surface.
- Roll the dough into a 16” x 16” square with a greased or floured rolling pin. Trim to clean up the edges, if desired. Place dollops of the filling all over the dough and spread evenly with an offset spatula. Roll up the dough into a log. Cut into 8, 2-inch sections using unflavored dental floss or a sharp knife.
- Stretch the tail of each roll slightly and tuck it under the bottom of the roll before placing each roll onto the prepared pan. Cover and proof for one hour, or until a dimple remains when the dough is gently poked.
Make the icing
- In a stand mixer fitted with the paddle attachment, or in a large bowl with electric beaters, whip the butter until smooth and lightened in color, about 3 minutes. Remove to a small bowl.
- Beat the cream cheese in the same bowl you beat the butter in until no lumps remain. Add the butter back and beat together. Add the powdered sugar, vanilla and salt. Beat until combined. Add more powdered sugar a little at a time, if desired. Set aside.
Bake
- Preheat the oven to 350°F. Uncover the rolls and brush with heavy cream.
- Bake for 23-25 minutes. They should be lightly browned. The internal temperature of each roll should be 188°F-190°F.
- Remove the rolls and let cool for 5-10 minutes before spreading the icing all over the tops. Serve rolls warm.
If storing past one day, keep the rolls in an airtight container in the refrigerator for 3-4 days. Reheat leftover rolls in the microwave for 15-20 seconds.
If the filling cools too much before it is time to use it, heat it in very short bursts in the microwave until it is easily spreadable.
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
0.28 oz - PORTION$0.50
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
An All-Purpose Baking Blend
spice blend collab
This Cinnasational Spice Blend is an all purpose baking blend that can be added to any baked good! Cinnamon is the star of the show but nutmeg, allspice and cloves pack their own punch creating a well rounded spice mix. From cinnamon rolls to cobbler, this blend is the perfect addition to any and every baking recipe!
A few of my favorite ways to use the Cinnasational Spice Blend:
• Swap out the cinnamon for this blend in your next batch snickerdoodles
• Spice up your favorite banana bread by adding 1 ½ teaspoons to recipe
• Add a couple of teaspoons to your next summer crisp or cobbler
Tips:
Whisk this blend in with the flour and other dry ingredients when adding it to a recipe so it is evenly distributed.
To make a spiced simple syrup, mix it in with the sugar before adding the water so it does not separate.
