How To Make Perfect Cinnamon Brioche Rolls

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing moisture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Make tangzhong paste by cooking 90 ml milk, 30 grams all-purpose flour, and a pinch of salt on medium-low heat for 5-10 minutes until thick.

Heat 125 ml milk to 35°C (95°F) and mix in 3 teaspoons of dry active yeast.

In a KitchenAid mixer, combine 500 grams bread flour and the tangzhong paste, then add the yeast mixture and 3 room temperature eggs.

Mix on low speed, then gradually add 113 grams softened butter until incorporated, then mix on medium speed for 5-10 minutes until smooth.

Form the dough into a ball, dust with flour, cover with cling film, and let proof until doubled in size for about 1 hour.

Prepare the filling by mixing 300 grams soft brown sugar with 6 teaspoons cinnamon.

Roll out the dough into a rectangle, spread with softened butter, and sprinkle the sugar-cinnamon mixture evenly on top.

Roll the dough tightly, slice into 4-5 cm thick pieces, and place in a large baking tray.

Cover and let proof until doubled in size for about 1 hour.

Preheat the oven to 180°C (350°F).

Bake the rolls for 30-40 minutes until golden brown.

Make the cream cheese frosting by beating 226 grams cream cheese until soft, then adding 2 teaspoons vanilla extract and 150 grams powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens