🥐 Cinnamon rolls recipe

After trying a number of different cinnamon roll recipes, I maybe have found my ultimate cinnamon roll as a combination of two separate recipes. The rolls are the brioche cinnamon rolls by Bonnie Ohara in her book Bread Baking for Beginners and the frosting is the cream cheese frosting from BraveTart's One-Bowl recipe.

Dough Recipe

Dough ingredients

• 156 grams whole milk
• 256 grams whole eggs
• 72 grams sugar
• 6 grams yeast
• 180 grams very soft butter
• 600 grams all-purpose flour
• 12 grams salt

Make dough the night before (3 hours)

1. Weigh all the ingredients. Ideally milk and eggs would be room temperature, but not necessary. Butter needs to be very soft.
2. Combine milk, eggs, sugar, yeast, and butter in a large bowl.
3. Mix in flour and salt on top of the wet ingredients.
4. Rest the dough for 20-30 minutes covered and then mix again until dough is smoother.
5. Allow the dough to rise for 1.5 - 2 hours covered.
6. Chill the dough for two hours to overnight to make it easier to roll out.

Filling ingredients

I've always felt like I needed a little more from the original recipe. The numbers below have been increased by 10% from the original. The original numbers are in parenthesis following the ingredient name.

• 121 grams soft butter (110g)
• 275 grams brown sugar (250g)
• 16.5 grams cinnamon (15g)
• 1 tablespoon + ¼ tsp vanilla extract (1 Tbsp)

Morning of (3 hours)

1. Make the filling by combining the ingredients.
2. roll out the dough to a 8in x 24in rectangle.
3. Spread ¾ of the filling over the dough and gently roll it up.
4. Cut the dough into 12, 2-in rolls.
5. Prepare roasting pan with parchment paper and spread the remaining filling over it.
6. Place rolls in pan and allow to proof for 1.5-2 hours until they are puffy and full of air and feel like a marshmallow.
7. Preheat oven to 375*F and bake for 35-40 minutes until browned on top.

The Frosting

Frosting ingredients

• 115 grams plain, full-fat cream cheese (8 tablespoons; 4 ounces), softened to about 70*F
• 2 teaspoons vanilla extract
• 140g powdered sugar

Frosting directions

1. Combine cream cheese, vanilla, and half the powdered sugar. Mix in a stand mixer with the paddle attachment on low.
2. Sprinkle in the rest of the sugar, a little at a time. Once all the sugar has been incorporated, increase the speed to medium and beat until cream and ivory.
3. Transfer to a zip-top bag or disposable pastry bag and set aside. If the frosting hardens, microwave briefly before use.