Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Soft Cinnamon Rolls Made from Brioche Dough, with Icing
· 9 servings
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).
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.
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.
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.
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.
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.
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.
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.