📝 About This Recipe
These rolls are a masterclass in the aromatic power of high-quality ground cinnamon, featuring a buttery brioche dough spiraled around a rich, spice-forward filling. Drawing inspiration from Scandinavian baking traditions and American comfort classics, each bite offers a perfect balance of warmth, sweetness, and tender crumb. The secret lies in the double-hydration dough and a generous dusting of freshly ground Korintje cinnamon for an unmistakable depth of flavor.
🥗 Ingredients
The Brioche Dough
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 1 cup Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Granulated sugar
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1 Large egg (at room temperature)
- 1 teaspoon Fine sea salt
The Spiced Cinnamon Filling
- 1 cup Dark brown sugar (packed)
- 2 1/2 tablespoons Ground Korintje cinnamon (high-quality for maximum aroma)
- 6 tablespoons Unsalted butter (very soft, but not melted)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/3 cup Heavy cream (to pour over rolls before baking)
Vanilla Bean Cream Cheese Glaze
- 4 ounces Cream cheese (softened)
- 1/4 cup Unsalted butter (softened)
- 1 1/2 cups Powdered sugar (sifted)
- 1 teaspoon Vanilla bean paste (or extract)
- 2-3 tablespoons Whole milk (to reach desired consistency)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk (110°F) and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Use the whisk attachment to mix on low speed until just combined.
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3
Switch to the dough hook. Gradually add the flour, one cup at a time, mixing on low speed. Once the dough starts to pull away from the sides of the bowl, increase to medium speed and knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky.
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4
Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. In a small bowl, mix the dark brown sugar, ground cinnamon, and nutmeg until well combined. Ensure your filling butter is soft enough to spread like frosting.
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6
Punch down the risen dough to release air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and 1/4-inch thick.
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7
Spread the softened butter evenly over the entire surface of the dough, leaving a 1/2-inch border at the top edge. Sprinkle the cinnamon-sugar mixture generously over the butter, pressing it in lightly with your palms.
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8
Starting from the long edge closest to you, roll the dough tightly into a log. Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls, roughly 1.5 inches thick.
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9
Place the rolls into a greased 9x13 inch baking pan. Cover and let rise for a second time for 30-45 minutes until they are puffy and touching each other.
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10
Preheat your oven to 350°F (175°C). Just before sliding the pan into the oven, pour the heavy cream evenly over the tops and between the rolls; this creates a gooey, Cinnabon-style texture.
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11
Bake for 25-30 minutes, or until the rolls are lightly golden brown on top. Avoid overbaking to keep them soft.
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12
While the rolls bake, whisk together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and pourable. Pour half the glaze over the rolls while they are hot, and the remaining half once they have cooled for 10 minutes.
💡 Chef's Tips
Use high-quality Ceylon or Korintje cinnamon for a more complex, floral flavor profile than standard grocery store cinnamon. If your dough is too sticky, add flour one tablespoon at a time, but be careful not to over-flour or the rolls will be tough. For the cleanest cuts, use unflavored dental floss: slide it under the log, cross it over the top, and pull quickly to slice without squishing the dough. To make these ahead of time, perform the second rise in the refrigerator overnight and bake them fresh in the morning. Ensure your cream cheese and butter for the glaze are truly room temperature to avoid lumps.
🍽️ Serving Suggestions
Serve warm with a freshly brewed cup of dark roast coffee or a spicy chai latte. Pair with a side of crispy thick-cut bacon to balance the sweetness with salt and fat. Drizzle with a little extra maple syrup for an autumnal twist. Serve alongside a bowl of fresh berries to provide a bright, acidic contrast to the rich spice. A glass of cold whole milk is the classic, nostalgic accompaniment for these rolls.