I can’t stop making cinnamon rolls. There’s just no way to mess these up. The flavor combinations are endless, so until I’ve exhausted all possible pairings, I bake on.
I love this dough from BreadIn5’s new holiday book. Check it out here if you haven’t seen it yet. They really are the best with bread doughs. This yields the fluffiest dough to make cinnamon rolls. You know how some cinnamon roll dough can be heavy once it bakes? This is the total opposite of that.
I will say that it works up quite sticky and the first couple times I made it I didn’t dust my surface with enough flour. Generously flour your work surface so that when you go to cut and lift the rolls, they don’t stick to your work surface. Even if you use parchment, dust that baby. This is the same dough I used to make the cranberry star bread.
Trust me. I know what I’m talking about.
The dough spends the majority of its time in the fridge. I mix mine in a bucket I bought at Bob’s Red Mill that came with a lid. The first couple hours the dough rests/rises at room temp. So I simply put the lid on, but don’t attach it. After two hours, I move it into the fridge. When you wake up, remove the dough from the fridge and let it come to room temp.
I’m so excited to see how your cinnamon rolls turn out! Be sure to tag me @fig_and_fork in any photos on Instagram!
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brioche cinnamon rolls with orange cream cheese frosting
Ingredients
For the rolls
- 1 pound brioche dough from Bread In 5’s recipe, found here
- all-purpose flour for dusting
- 2 tablespoons unsalted butter, melted and cooled
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- pinch salt
- 2 teaspoons cinnamon
- 1/2 teaspoon orange zest
For the cream cheese frosting
- 4 ounces cream cheese, room temp
- 3 tablespoons powdered sugar, sifted
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 1/4 teaspoon orange extract
Instructions
For the rolls:
- Follow the recipe to make the brioche dough from BreadIn5.
- Pull off roughly one pound chunk of dough and form in a ball. Cover with towel and let rest for 10 minutes.
- While dough is resting, prepare filling. In a small bowl combine butter, both sugars, salt, cinnamon, and orange zest.
- Generously flour a work surface and roll out dough to 12×16 inch rectangle. Spread filling over entire surface, leaving both long edges free of filling (helps with rolling so filling doesn’t spill out).
- Starting with the edge closest to you, carefully roll into a log. Pinch seams.
- Using a very sharp knife, cut off both ends. You can either discard these or bake them in a small dish. I find they usually don’t have much filling in them anyway and don’t look as nice.
- Cut into 12 pieces using the knife, being careful not to smash the rolls as you cut. I’ve also used unflavored dental floss. Bring string under dough, bring together at top, cross the ends, and pull to cut through dough.
- Place rolls on parchment lined 9×13 inch baking dish. Cover with plastic wrap lightly sprayed with non-stick and leave to rise for about an hour at room temp.
- Preheat oven to 350 degrees and set rack in lower middle position. Bake rolls for 20-25 minutes; rolls are done when they are golden brown.
- Cool in pan set on a wire rack.
For the frosting:
- In a stand mixer fitted with the paddle attachment, cream the softened cream cheese.
- Add the sifted powdered sugar and mix for one minute.
- Add the milk, extracts, and zest and continue mixing until smooth.
- Spread on warm rolls.
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