One of things I always miss about Paris is the ability to have freshly baked goods at my doorstep. I love being able to walk out of the apartment building and go two doors down to a fantastic bakery.
Here in the States, I have to drive about 20 minutes to my ideal bakery, which just isn’t practical on a daily basis. I miss the fresh croissants, pain au chocolat, and brioche I enjoy in Paris.
Oh, the brioche! Whether it’s in the form of a loaf, individual muffins, or a spin off of classic cinnamon rolls like these brioche rolls here, brioche is one of my favorite French indulgences.
If you’re not yet a fan, I have a good feeling that these brioche rolls will make you one.
The idea to use brioche dough for cinnamon rolls is very fitting, as the dough for cinnamon rolls is usually quite buttery. Using brioche dough just means these rolls will be all the more buttery and fluffy.
If you’ve had brioche before, you’ll know that it’s usually got a crisp crust with an incredibly tender crumb.
The inside of these rolls are pillow-y soft with that wonderful yeast flavor that great bread is known for having.
I filled these brioche rolls with the classic combination of butter, granulated sugar and ground cinnamon.
Because the dough for these brioche rolls is incredibly sticky, I suggest you refrigerate the dough for half an hour when you’re ready to roll it out. It will make the rolling process that much easier. I also suggest using a bench scraper; it is a total life saver when it comes to sticky dough!
To compliment these heavenly brioche rolls, I made a maple cream cheese icing to top these beauties. While I may not be steps away from a Parisian bakery, I can definitely pretend like I am with one of these!
Brioche Rolls with Cream Cheese Icing
Fluffy, buttery brioche rolls sweetened and flavored with cinnamon, then iced in a maple cream cheese glaze.
for the dough
- 2 cups all-purpose flour
- 2 1/2 tbsp granulated sugar
- 2 1/4 tsp active dry yeast
- 1 tsp salt
- 2 eggs room temperature
- 1/4 cup warm whole milk 105°F to 110°F
- 1/2 cup unsalted butter 1 stick, cut into tbsp-size slices and slightly softened
for the filling
- 1/4 cup salted butter melted
- 1/4 cup granulated sugar
- ground cinnamon for sprinkling
for the icing
- 1 cup powdered sugar
- 2 tbsp whipped cream cheese
- 1 tbsp maple syrup
- 1 tsp milk
In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt over low speed with the paddle attachment in place. Add the eggs and milk, and mix just until a dough starts to form.
Remove the paddle attachment and swap for the hook attachment. Knead the dough on medium speed for 2 minutes. Gradually add the butter slices in, and knead until mixed in. Use a rubber spatula to help incorporate the butter into the dough.
Cover the bowl with the dough in it with a sheet of plastic wrap. Place this in a warm, draft-free area for the dough to rise until nearly doubled in size - about 2 hours.
Transfer the dough to the refrigerator to chill for 30 minutes. Remove the dough from the fridge and generously flour your work surface. Roll the dough out into a rectangle that's about 13 inches long and 10 inches wide.
Brush the melted butter onto the dough, leaving a thin border along the edges of the dough bare. Sprinkle the granulated sugar evenly across the dough. Do the same with the ground cinnamon, making sure to evenly and generously sprinkle the cinnamon all over the dough.
Using a typewriter-like motion, grab the long side of the dough that's furthest from you, and begin rolling it in towards you from left to right, then right to left. Use a bench scraper to help lift the dough off your counter/board as you roll the dough. You want to create a log shape with the dough, with the seam of the log facing down. Use a sharp knife to slice the dough log into 8 thick slices.
Place a piece of parchment paper in a pie pan, or grease the pan well. Place the brioche roll slices in the pan, then cover loosely with a sheet of plastic wrap. Let the rolls proof for 40 minutes. Preheat the oven to 375°F.
Bake the rolls for 25 minutes, until golden on top. Then, let the rolls slightly cool while you prepare the icing. To make the icing, simply whisk the powdered sugar, cream cheese, maple syrup, and milk together until smooth. Pour the icing over the rolls.
Shop Tools for This Recipe: