Soft Cinnamon Rolls Made from Brioche Dough, with Icing

Step-by-step method

At a glance

You're looking at about three hours from start to finish, with most of that being hands-off rising time. The real magic happens when you mix a buttery brioche dough with a caramel-cinnamon filling, then top the warm rolls with creamy icing—the trickiest part is rolling and cutting the dough cleanly to get those perfectly even, fluffy rolls.

1/8

Making the brioche dough base

In a bowl, mix the flour, sugar, yeast, vanilla sugar, cardamom, salt and honey. Pour in the warm milk mixed with cream, then add the L-size eggs. Using a wooden spoon or a stand mixer, bring everything together briefly into a rough, sticky dough (5 minutes).

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300 gram
All-purpose wheat flour

30 gram
Light Cane Sugar

3 gram
Dried Yeast

1 teaspoon
Vanilla Sugar

1 teaspoon
Ground Cardamom

2 gram
Salt

1 tablespoon
Honey

90 gram
Fresh Whole Milk (3.5% Fat)

30 gram
Whipping Cream 33%

1 piece
Chicken Eggs
2/8

Kneading and adding the butter

Now start adding the softened butter gradually, a cube at a time. Once it's all incorporated, knead for a further 7–10 minutes, until the dough is perfectly smooth, glossy and elastic.

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60 gram
Unsalted Butter
3/8

First rise

Shape the dough into a ball, place it in a lightly greased bowl and brush the surface with a little oil. Cover the bowl and leave the dough to rise somewhere warm for about 1.5 hours, until it has doubled in size.

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Preparing the cinnamon filling

While the dough rises, make the filling. In a bowl, mix the softened butter, brown sugar, ground cinnamon, ginger or nutmeg, caramel and a pinch of salt. Stir until you have a smooth, fragrant paste.

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95 gram
Unsalted Butter

140 gram
Light Cane Sugar

1 teaspoon
Ground Cinnamon

3 gram
Ground Ginger

2 gram
Nutmeg

1 tablespoon
Caramel Spread

2 gram
Salt
5/8

Rolling out and filling the dough

Roll out the risen dough, ideally into a square about 35 × 35 cm. Spread the cinnamon filling evenly over the whole surface, leaving just a thin strip bare along the edge you'll be rolling towards — this will give the rolls a neat finish.
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Rolling, cutting and second rise

Grease and flour your baking dish. Roll the dough up tightly, then use a piece of strong thread to cut it into equal-sized rolls — I'd actually recommend cutting them a bit thicker than shown in the video, as the rolls will turn out taller and fluffier. Arrange them in the greased dish, cover and leave to rise for another 45 minutes.
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Baking to golden perfection

Preheat the oven to 180 °C. Place the dish of rolls in the hot oven and bake for about 25–30 minutes, until beautifully golden on top. Once baked, let them cool slightly in the dish before transferring to a wire rack.
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The perfect cream cheese icing

Prepare the icing: beat the softened butter with cream cheese, icing sugar, vanilla and salt until smooth and creamy. Spread it over the rolls while they're still warm, but not piping hot.

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60 gram
Unsalted Butter

110 gram
Cream Cheese Spread

125 gram
Powdered Sugar

3 gram
Vanilla Bean

1 gram
Salt

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Soft Cinnamon Rolls Made from Brioche Dough, with Icing

Name: Dreamy Brioche Cinnamon Rolls
Prep time: 19 min
Cook time: 28 min
Total time: 197 min
Yield: 9
Cuisine: American
Ingredients: 110 gram Cream Cheese Spread; 300 gram All-purpose wheat flour; 90 gram Fresh Whole Milk (3.5% Fat); 3 gram Vanilla Bean; 1 teaspoon Vanilla Sugar; 3 gram Ground Ginger; 1 teaspoon Ground Cardamom; 1 piece Chicken Eggs; 5 gram Salt; 3 gram Dried Yeast; 2 gram Nutmeg; 170 gram Light Cane Sugar; 30 gram Whipping Cream 33%; 125 gram Powdered Sugar; 215 gram Unsalted Butter; 1 teaspoon Ground Cinnamon; 1 tablespoon Honey; 1 tablespoon Caramel Spread

everydaybyyumsto

Prep 19 min Cook 28 min

Plus 2 h 15 min of resting (not counted in active time)

18 Ingredients

8 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Stand mixer optional

Rolling pin

Roasting dish

Cooling rack

What's in it?

505 kcal

Calories

64 g

Carbohydrates

26 g

Fats

6 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Picture a damp, grey autumn day. 🍂 Rain is drumming on the windowsill, the leaves are showing off every colour imaginable, and you're busy creating the coziest atmosphere at home. 🥰 And what sets the mood better than the irresistible smell of cinnamon wafting out of the oven? Forget the dry, chewy rolls from the shop! This recipe takes the classic to a whole new level. ✨ The secret lies in the fluffy brioche dough, which turns out incredibly soft and tender. And the filling? A combination of cinnamon, brown sugar and a secret ingredient — buttery caramel — that will win you over completely. The result is the best cinnamon rolls you've ever tasted: golden on the outside, soft as a cloud on the inside, and finished with a velvety cream cheese icing that melts gently over the warm roll. 😋

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Step-by-step method

At a glance

Making the brioche dough base

For this step

Kneading and adding the butter

For this step

First rise

Preparing the cinnamon filling

For this step

Rolling out and filling the dough

Rolling, cutting and second rise

Baking to golden perfection

The perfect cream cheese icing

For this step

How it went

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Soft Cinnamon Rolls Made from Brioche Dough, with Icing

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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