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The brioche cinnamon rolls are pretty much the best make-ahead fancy breakfast treat I know.
They make use of my favorite no-knead brioche recipe, which is just about the simplest, most butter-wonderful treat I know.
The last time I made it, I used half of the dough to make a loaf of brioche, and the other half went into the freezer for later. And “later” turned into last weekend and these simple, gooey, unrepentantly rich and buttery cinnamon rolls.
The dough gets patted into a rectangle and smeared with a nub of butter then sprinkled with a generous amount of brown sugar and cinnamon.
Then it gets rolled up into a fat log.
And then sliced into rounds and nestled into a cast iron pan or other baking dish.
And then they get slipped, ever so gently, into the oven, where they rise and expand into lovely swirling golden mounds.
I like to top them with a simple cream cheese icing that comes together in a few minutes while the cinnamon rolls are baking.
They are incredible when they are still warm from the oven, but unlike cinnamon rolls made with leaner doughs that tend to turn dry and rock-like in a few hours, these brioche cinnamon rolls are still tender and lovely the next day. (Dan says they have the texture of cold butter, which might be pushing it…)
They would make a spectacular breakfast for a holiday morning. You could even assemble them the night before, refrigerate overnight and bake them in the morning if you want to make the morning hassle free.
I cannot promise that they will do anything about this messy world, but I can tell you if anything tastes like comfort, these do.
Looking for a quicker cinnamon roll dough? Take a look at these coffee cardamom morning buns. They’re ready in 90 minutes (and you could swap in cinnamon for the coffee and cardamom if that’s what you’re after).
No-Knead Brioche Cinnamon Rolls
These cinnamon rolls use the simplest no-knead brioche dough, which is an amazingly versatile dough for rich breakfast treats. The dough needs to rest overnight, so be sure to plan ahead, but relax knowing that there's hardly any work involved. These cinnamon rolls can be assembled the night before and covered and refrigerated overnight and baked in the morning for your convenience--they'll just take an extra few minutes to bake. The delightful richness of these cinnamon rolls mean that leftovers hold up well (not that you'll have any). I like to bake them in a cast iron pan which keeps them warmer for longer, but any 10-inch round pan will work.
Ingredients
For the cinnamon rolls
- 1/2 recipe no-knead brioche
- 2 tablespoons (28 grams) unsalted butter, softened
- 1/2 cup (100 grams) packed brown sugar
- 1 tablespoon cinnamon
For the cream cheese icing
- 4 ounces (113 grams) cream cheese, softened
- 2 ounces (1/2 stick, 57 grams) unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 cup (110 grams) confectioners' sugar, sifted
Instructions
- Preheat oven to 375° F.
- Pat the dough into a rectangle, about 15-inches by 12-inches (I like to do this on parchment paper or wax paper) and then spread the butter over the dough.
- Mix the cinnamon and brown sugar together in a small bowl and sprinkle it over the dough in an even layer.
- Starting from the long edge, roll up the dough into a tight log and pinch the seams together to seal (don't worry too much about it).
- Slice the log into 12 even pieces with a sharp knife and arrange cut-side-up in a 10-inch round baking dish (or cast iron skillet). They can be touching each other but there should be a little breathing room in spots so they have somewhere to expand. (You can cover and refrigerate overnight at this point and bake the next day.)
- Bake until golden and the center feels firm, about 25-28 minutes.
- Meanwhile, make the cream cheese icing. Add the cream cheese, butter, vanilla, and sifted confectioners' sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix until light and fluffy, about 2 minutes.
- Let the cinnamon rolls cool for about 5 minutes, then add the icing. Serve warm.
Recommended Products
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Lodge L8SK3 10.25 inch Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use 10.25-inch Black
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Escali Primo Digital Kitchen Scale (11 lb/ 5 kg Capacity) (0.05 oz/ 1 g Increment) Premium Food Scale for Baking, Cooking and Mail
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KitchenAid KP26M1XNP 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Nickel Pearl
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Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounce
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Frontier Organic Vietnamese Cinnamon, Ground, 1.31 Ounce
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 653Total Fat: 61gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 168mgSodium: 66mgCarbohydrates: 28gFiber: 0gSugar: 25gProtein: 2g
Daniela Anderson
Sunday 20th of November 2016
Give me anything with cinnamon, and l shall demolish it in seconds! I love the idea of no-knead brioche, less hassle, same big flavours. I would love some with my morning tea.
Mary
Saturday 26th of November 2016
They're absolutely perfect with morning tea (or, in my case, coffee).
Boastful Food
Sunday 20th of November 2016
I bet your kitchen smelled fantastic after a batch of these! Brioche dough is a nice touch. I never get tired of cinnamon rolls.
Mary
Saturday 26th of November 2016
It absolutely did! I love that cinnamon baking smell!
Garlic + Zest
Sunday 20th of November 2016
OMG - I want this for our Christmas morning celebration! It's best to eat stuff like that while I'm still wearing a roomy nightgown and not snug jeans! LOL!
Mary
Saturday 26th of November 2016
LOL! These would make a great Christmas morning breakfast (and you can assemble the night before and bake in the morning--easy peasy to do while you're still in your pajamas)!
CC
Sunday 20th of November 2016
I adore freshly made cinnamon rolls! I've never made them in a cast iron pan, though! Will have to give it a try!
Mary
Saturday 26th of November 2016
I love the way the cast iron pan holds in the heat and keeps them warm for longer, but any approximately 10-inch baking dish will work for these.
chewtown
Sunday 20th of November 2016
Uncomplicated brioche cinnamon rolls during a complicated time, just what everyone needs! Ummm.... where has this no-knead brioche recipe been all my life!! I've been wanting to make brioche for ages but I'm super lazy when it comes to breads - this could be a game changer for me ;) They look insanely delicious!
Mary
Saturday 26th of November 2016
You should totally try the brioche recipe! It's so easy and sooo good. Time does all of the heavy lifting.