Brioche Cinnamon Rolls

Ingredients

Brioche Dough Ingredients:

¾ cup (175g) whole milk at ~100 degrees F

2 ¼ tsp (1 packet) active dry yeast

3 ¾ cups (570g) bread flour

½ tsp (30g) fine salt

¼ cup (55g) granulated sugar

¾ cup (168g) softened unsalted butter

4 whole eggs (L-XL) room temp

Cinnamon Sugar Filling

8 tbsp (112g) softened unsalted butter

1 packed cup (198g) light brown sugar

2 tbsp (34g) ground cinnamon

Icing:

1 cup (56g) powdered sugar

3 oz (85g) cream cheese

3 tbsp (42g) melted unsalted butter

2 tbsp whole milk (plus a little more if needed)

1 tsp vanilla extract

Preparation

1. Bloom yeast plus a pinch of sugar in whole milk for about 10 minutes or until foamy. In a stand mixer with a dough hook attachment, add bread flour, the remaining sugar and salt. Whisk to incorporate.

2. With the mixer at low speed, add the bloomed yeast mixture and the 4 eggs 1 at a time. With the mixer at medium-slow speed, add butter 1 tbsp at a time until all the butter is used.

3. Once the butter is incorporated, turn the speed up to medium speed and knead the dough for 6-10 minutes.

4. Transfer the dough to a large bowl, cover with plastic wrap and allow to rest for 15 minutes.

5. Stretch and fold the dough (grab one edge of the dough, stretch it and fold it over to the other side, repeat all the way around the dough).

6. Return the dough to the bowl, cover with plastic wrap and let rest for 45 minutes.

7. Dump dough out onto a lightly floured surface and perform another stretch and fold. Roll the dough over, seam side down and shape into a ball. Return it to the bowl, cover with plastic wrap and refrigerate overnight.

8. Combine ingredients for the cinnamon sugar filling in a bowl.

9. Remove the dough from the refrigerator and scrape it onto a floured surface (make sure to work with the dough while it is still cold). Lightly flour a rolling pin/top of dough and roll out into a “rectangle” ~⅓-½ inch thick.

10. Spread the filling evenly across the dough and tightly roll the dough into a log. Gently seal the bottom. Using a serrated knife, cut the log into ~1.5 inch thick rounds.

11. Place the rounds on a greased baking sheet covered in plastic wrap and proof for ~1 hour. The longer they proof the lighter they will be, so I like to under proof - not yet doubled in size - for a denser roll. I like them dense and gooey! But if you'd rather them be light and fluffy then proof until doubled!

12. Place in a 350 F oven and bake for about 10-15 minutes (again this will vary depending on how done you like them. While those are baking, combine the ingredients for the icing in a bowl and whisk to combine (double this if you like a lot of icing...so yeah double it lol).

13. When the cinnamon rolls are done baking, let them cool for 5-10 minutes and then glaze them with the icing. Eat them all by yourself and feel terri...uh great.