📝 About This Recipe
These rolls are the ultimate morning indulgence, featuring a buttery, pillowy brioche dough spiraled around a rich, caramelized cinnamon-sugar center. Originating from Northern Europe but perfected in the American kitchen, this recipe balances the warmth of Saigon cinnamon with a tangy, melt-in-your-mouth cream cheese frosting. The secret lies in the double-rise method, ensuring a texture so soft it practically dissolves on the tongue.
🥗 Ingredients
The Brioche Dough
- 1 cup Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Granulated sugar (divided)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1 large Egg (room temperature)
- 4 cups All-purpose flour (plus more for dusting)
- 1 teaspoon Fine sea salt
The Cinnamon Filling
- 1 cup Brown sugar (packed, light or dark)
- 2 1/2 tablespoons Ground cinnamon (Saigon cinnamon recommended)
- 1/3 cup Unsalted butter (very soft)
Cream Cheese Frosting
- 6 ounces Cream cheese (softened to room temperature)
- 1/4 cup Unsalted butter (softened)
- 1 1/2 cups Powdered sugar (sifted)
- 1 teaspoon Vanilla extract (pure extract or bean paste)
- 1-2 tablespoons Heavy cream (to adjust consistency)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the sugar, and the yeast. 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. Whisk by hand until well combined.
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3
Attach the dough hook and add the flour one cup at a time. Mix on low speed until a soft dough forms and begins to pull away from the sides of the bowl.
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4
Knead the dough on medium-low speed for 5-7 minutes. The dough should be tacky but not sticky, and should bounce back when poked.
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5
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling by mixing the brown sugar and cinnamon in a small bowl until uniform.
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7
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.
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8
Spread the 1/3 cup of softened butter evenly across the dough, leaving a 1/2-inch border at the top edge. Sprinkle the cinnamon-sugar mixture generously over the butter.
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9
Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal.
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10
Cut the log into 12 even pieces. Pro tip: Use unflavored dental floss to 'strangle' the log for perfectly clean cuts without squishing the dough.
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11
Place the rolls into a greased 9x13 inch baking pan. Cover and let rise a second time for 30-45 minutes until they are touching and puffy.
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12
Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until the tops are a light golden brown.
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13
While the rolls bake, beat together the cream cheese, butter, powdered sugar, vanilla, and cream until smooth and fluffy.
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14
Let the rolls cool for about 5-10 minutes, then spread half the frosting over them while warm so it seeps into the spirals. Spread the remaining frosting once they have cooled a bit more.
💡 Chef's Tips
Use a kitchen scale to measure your flour for the most consistent, fluffy results. Ensure your cream cheese and butter are truly room temperature to avoid a lumpy frosting. If your house is cold, let the dough rise in an oven that is turned off but has the light on. Don't overbake! The rolls should be just golden; overbaking leads to a dry, tough texture. For an overnight treat, perform the second rise in the refrigerator overnight and bake fresh in the morning.
🍽️ Serving Suggestions
Serve warm with a steaming cup of dark roast coffee or a vanilla latte. Pair with a side of crispy thick-cut bacon to balance the sweetness. A glass of cold whole milk is the classic, nostalgic accompaniment. For a brunch spread, serve alongside a fresh fruit salad of berries and citrus. Drizzle with a little extra salted caramel for a decadent dessert-style twist.