Brioche Cinnamon Rolls with Cream Cheese Icing. A recipe for gooey cinnamon rolls made with no-knead brioche dough. The perfect comforting breakfast treat. From Blossom to Stem | Because Delicious | www.blossomtostem.net

Brioche Cinnamon Rolls, pure comfort

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The world is messy and complicated. The U.S. has certainly been feeling that these last few weeks in the wake of a rancorous election. Lucky for us, these brioche cinnamon rolls are not.

They make use of my favorite no-knead brioche recipe, which is just about the simplest, most butter-wonderful treat I know.

Brioche Cinnamon Rolls with Cream Cheese Icing. A recipe for gooey cinnamon rolls made with no-knead brioche dough. The perfect comforting breakfast treat. From Blossom to Stem | Because Delicious | www.blossomtostem.net

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.

Brioche Cinnamon Rolls with Cream Cheese Icing. A recipe for gooey cinnamon rolls made with no-knead brioche dough. The perfect comforting breakfast treat. From Blossom to Stem | Because Delicious | www.blossomtostem.net

Then it gets rolled up into a fat log.

Brioche Cinnamon Rolls with Cream Cheese Icing. A recipe for gooey cinnamon rolls made with no-knead brioche dough. The perfect comforting breakfast treat. From Blossom to Stem | Because Delicious | www.blossomtostem.net

And then sliced into rounds and nestled into a cast iron pan or other baking dish.

Brioche Cinnamon Rolls with Cream Cheese Icing. A recipe for gooey cinnamon rolls made with no-knead brioche dough. The perfect comforting breakfast treat. From Blossom to Stem | Because Delicious | www.blossomtostem.net

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.

Brioche Cinnamon Rolls with Cream Cheese Icing. A recipe for gooey cinnamon rolls made with no-knead brioche dough. The perfect comforting breakfast treat. From Blossom to Stem | Because Delicious | www.blossomtostem.net

I cannot promise that they will do anything about this messy world, but I can tell you if anything tastes like comfort, these do.

Brioche Cinnamon Rolls with Cream Cheese Icing. A recipe for gooey cinnamon rolls made with no-knead brioche dough. The perfect comforting breakfast treat. From Blossom to Stem | Because Delicious | www.blossomtostem.netBrioche Cinnamon Rolls with Cream Cheese Icing. A recipe for gooey cinnamon rolls made with no-knead brioche dough. The perfect comforting breakfast treat. From Blossom to Stem | Because Delicious | www.blossomtostem.net

 

 

 

 

 

 

 

 

 

 

 

Brioche Cinnamon Rolls with Cream Cheese Icing. A recipe for gooey cinnamon rolls made with no-knead brioche dough. The perfect comforting breakfast treat. From Blossom to Stem | Because Delicious | www.blossomtostem.net
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Brioche Cinnamon Rolls

Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Yield: 12 cinnamon rolls
Calories: 500 kcal
Source: Mary Kasprzak
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 unsalted butter softened (28 grams)
  • 1/2 cup packed brown sugar (100 grams)
  • 1 tablespoon cinnamon

For the cream cheese icing

  • 4 ounces cream cheese softened (113 grams)
  • 2 ounces unsalted butter softened (1/2 stick, 57 grams)
  • 1 tablespoon vanilla extract
  • 1 cup confectioners' sugar sifted (110 grams)

Instructions

  1. Preheat oven to 375° F.
  2. 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.
  3. Mix the cinnamon and brown sugar together in a small bowl and sprinkle it over the dough in an even layer.
  4. 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).
  5. 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.)
  6. Bake until golden and the center feels firm, about 25-28 minutes.
  7. 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.
  8. Let the cinnamon rolls cool for about 5 minutes, then add the icing. Serve warm.

 

 

 

10 Comments

  • 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!

    Reply
    • You should totally try the brioche recipe! It’s so easy and sooo good. Time does all of the heavy lifting.

      Reply
  • I adore freshly made cinnamon rolls! I’ve never made them in a cast iron pan, though! Will have to give it a try!

    Reply
    • 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.

      Reply
  • 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!

    Reply
    • 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)!

      Reply
  • I bet your kitchen smelled fantastic after a batch of these! Brioche dough is a nice touch. I never get tired of cinnamon rolls.

    Reply
    • It absolutely did! I love that cinnamon baking smell!

      Reply
  • 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.

    Reply
    • They’re absolutely perfect with morning tea (or, in my case, coffee).

      Reply

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