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Brioche Cinnamon Rolls | PRINT the recipe: https://www.wyseguide.com/brioche-cinnamon-rolls/ Is there anything better than cinnamon rolls? I think not! And these brioche-style... | By Wyse Guide | Well, hello. You know, everyone must be able to make great cinnamon rolls and honestly, it's just the process of going through bread making. These are a brioche style cinnamon roll which means they're going to have butter and eggs in the dough and a good amount of them too. It makes it a richer dough. It's an enriched, beautiful dough that when you get done with these cinnamon rolls, I think everyone's going to be coming to your house for your cinnamon rolls which who doesn't want to be that person. So, to start, we're going to use the bowl of our electric mixer and we're just going to put our wet ingredients into it. And I'm going to start with eggs. Like I said, so a brioche style cinnamon roll is going to be heavy on eggs and heavy on butter. So, what we're going to do is start by just putting the eggs like we would a wet ingredient right into our bowl and doing it like this is going to be easier to mix everything together. The eggs are really what do they do. They have a lot of fat in them with the yolks and they add a lot of richness. They also give a lot of rise but this is how you really get that enriched dough that is really kind of iconic to a brioche and I think a brioche can scale of people. I'm not going to say this is a true, classic, perfect version but this one is a really good, delicious version and one that I think is really easy to make at home. So, to start, we're going to just take our whisk. We're going to break up those yolks just to make sure that they're going to get easily mixed because working eggs into a dough is hard if you don't start with this like a wet ingredient. So then, we're going to put in some milk, warm milk and I always will use whole milk and when I say warm, I just mean room temperature or you could heat it up. You just don't want to be over a hundred degrees because that could kill the yeast. So, we're going to pour in the milk, really simple and we're just mixing it with the eggs and then, we're going to do just a couple tablespoons oil. I think oil in a dough helps it be just a very soft, pliable, easy dough. I use a neutral oil which means something that doesn't have a flavor. Something that doesn't have a taste. It can be whatever you're comfortable with. I don't like corner vegetable oil. So, I usually use a grapeseed or safflower. I'm going to mix those together which when there's not a lot of things in a bowl of electric mixer, especially a larger one. It can sometimes be hard for the beaters to get it. So, I like to just do that by hand. So, I'm going to put this right on here and to that, I'm going to add a half a cup of sugar. So, rolls in general, they are usually pretty sweet. So, we add some sugar, a half a cup but for a whole pan of rolls, that isn't too much and the thing is, we're going to get our sweetness from what? From the filling from the frosting. So, we're just kind of mixing that sugar in which you don't need to worry about too much 'cuz it's going to dissolve and now, we can worry about the flour and the yeast. So, if you follow me, you know, I love instant active yeast. That's what I use. I always use instant yeast. So, I'm going to start and you mix instant yeast with the flour and you can just buy instant yeast as you would in the other yeast in packets and that's what I do. So, I'm going to overfill my flour like I always like to do with a scoop. You scoop it over and you put it right in and usually I start with, oh, half to a little over half of the flour that you're going to fully need because guess what? The one thing with type of bread, dough, bread making, whatever it is, everything can cause it to change. The humidity in the air, the time of year, where you live, the altitude. So, I start with partial amount of flour and then slowly work in and add the rest of the flour. I also don't like to add the salt right with the yeast. So, I'm first going to mix in, that's my flour, partial amount and I'm going to add in my packet of yeast and put it right over the flour and I'm going to mix this and then we'll add our salt later when we add more flour because sometimes salt can inhibit yeast. You can see that the flour is getting worked in the dough. It's getting stuck a little bit on the edge of some of it but it's a really wet dough still. We are not making yet a soft, pliable, nice, smooth dough. So, I'm scraping on the sides. I'm going to add some more flour. It's just as a nice way to get the first bit worked in with the yeast and it just kind of gets it going without just inundating it with all the flour at once which I think is important. So, then, I put in my next flour and get ready my last amount here which I like to work in too and we're just going to get this ready and over fill. I think the one thing we have kind of an issue with sometimes is we're used to mixers and sometimes we overwork the mixer and we put in way too much flour, letting it do all the work where I think it's best to finish it by hand. So, I'm going to put now my little bit of salt. Salt's going to balance everything out and I like to do it after the yeast has been added. I'm going to continue mixing. I'm going to add this last cup of flour while it's mixing just to make sure it all becomes a smooth dough. I So, if you come in and look, you can see what's happening is this is pulling away from the sides of the bowl. It's sticking to the bottom slightly but pulling away from the sides and clearing the sides of the bowl and that's what you want when you know you're getting to enough flour. The thing is, I'm going to be honest, in Iowa here during the winter, my house is so dry, the air is so dry. I use usually about a half a cup less flour because it just does not absorb it like it should. So, you kind of have to watch and when you start having it pull away, you want attacking it but not so sticky that it sticks to the sides of the bowl. Just a tackiness which you can kind of just see, then, you know you're ready to move on. So, if you want to see that tackiness, see how it just kind of has it tacky. So, if I just stick my finger in it, it sticks but if I'm able just to kind of go like this, it just slightly tucks. That to me is the answer. So, what we're going to do now is really play up the brioche part and add butter which I know it's delicious though. So, we're going to turn this on low and we're going to go with butter one tablespoon at a time and we're going to let it work in each table spoon. So, I'll add a tablespoon. Gonna let the mixer just work that in. Once that tablespoon is worked in, we'll add the next until we're done. I've all the butter in there and what you're going to see is the dough transforms and it does take a while. You want room temperature butter so it works in slowly. If you added all that butter at once, it would just inundate the dough and it couldn't really receive the butter. We need to be, we need to be slowly accepting of the butter. So, what happens is though, this dough, I mean, just look at this beautiful dough. It becomes this soft just look at that. Look at that dough. You can't beat that. It is the soft, beautiful, smooth dough. Now, the reason mixer like this is beneficial and almost a necessity. Not quite. You could do this by hand. At one time, they would've. That butter takes a long time to work in. It probably took me, oh, five to eight minutes just to work in the butter, tablespoon by tablespoon but you can see now, what I have, the result is this just perfect, round, smooth dough. Just soft and beautiful. Look at that. So, what I want to do now is let it rise til it's doubled. It'll take, it depends again on the weather. I like to put it in but just a little bit of that neutral oil, not a lot. Rub it around with your hand right there. See what I'm doing? Just rubbing it all around. Then, I take my dough. I put it upside down first so it gets it on the underside then right side. I cover it with, you could do plastic wrap. I have too much of my grandma mommy. I do a towel I got for my grandma and then, I put my oven on for like a minute. Just a little bit, turn it off so there's just a little bit of heat in there. I keep the light on and then, I just put my dough right in there. Now, if you're not comfortable doing that, it in a warm spot in your kitchen. Just a little bit of warmth is going to make it rise a little bit quicker. So you can see now it has really risen and what you want to know to know if something's risen if you press your finger in and it holds that dimple then you know it's ready to go but if it will just pop right back up it probably needs a little bit more time so now we can just roll this out this is you know I think it's funny cinnamon roll seem like a lot of work to people but at the same time it's really just a process it's not as a lot of work it just takes a little bit of time so to me it's a great thing to do on a cold day maybe when it's maybe it's snowy outside maybe it's a hot day and you just want cinnamon roll then that's fine too it doesn't really matter what I love is this dough you can see look how beautiful and it is. So, I'm working it down. I'm just making sure all the air bubbles are out but look at that dough. I mean, you can't ask for a better dough to work with. I think it's so soft and all that butter makes it just, makes it beautiful is what it makes it. So, what we're going to do is we're going to put a little bit of flour around. We're going to put a little bit on top and I like to even flour my rolling pin if I'm using a wood one. They have a little bit of tackiness to it and we're just going to start rolling out. Now, sometimes right when you first punch down the dough like I just did, it will want to spring back. So, as I roll, it would maybe want to just right away just spring back. That just means it needs to rest a little bit. So, you it sit here for 5 minutes if it's springing back a lot but otherwise you can just start rolling and usually I try to work from the center and go out that's what grandma would always say it helps you keep it a little bit more even not necessarily perfect but you can see look how smooth and beautiful this dough is to work with it's kind of a no brainer now ever so often I will pick it up and that's mostly to see do I need to add flour underneath you don't want it to start sticking you don't want to get to the end and be like oh it's all stuck so what we're going to do is just roll it out then we'll the filling in the middle. We'll cut 'em. We'll have beautiful rolls. We'll raise again. It's a process but it's fun. You can see what an easy dough this is and what a beautiful one it is to roll out. I mean, look at that. So soft and perfect. So now, we just need to do, you know, the stuff that makes these not a health food. Actually, all the butter we put into the dough already did that too but we're going to be brushing butter on. I like to brush melted butter. So, I just melted my butter. Let it cool slightly and then brushing it on. I think it makes it so it's more even when you put it on and yeah, it's a lot of butter guys. So, these are those again. I think we have those things in life that are things we don't have every day. We have it once in a while and what's important to know with this melted butter that I am putting on is it looks like more when it's melted because if you're putting this on as softened butter, it doesn't look like here as much because you're making it really thick but all this melted butter, the important part here is that it is going to help adhere and really give you the filling you want. So, I have some brown sugar here and I'm going to put in a good dose and I mean a good dose of cinnamon not just because you want to taste it but this is what helps to make sure that these rolls kind of stay together. So, we're going to take the cinnamon and the brown sugar and going to mix it really simple and that cinnamon in just right away you get that head of cinnamon that's really what you want you want to make sure you know that these are going to be cinnamon rolls and so that's why I'm making sure to mix it I'm going to take it and sprinkle it the only place I'm probably not going to sprinkle it fully to the edge is right over here I'm going to leave probably about a half an inch because that's where I'm going to roll to and it will help me cinch it easier there if I don't put a lot of cinnamon sugar right there but do want to make sure I even get out to my edges here somewhat 'cuz it will work out a little bit but not perfectly. So, you want to make sure you get it somewhat even. Get it all over. Look at how that cinnamon instantly is getting that melted butter and soaking it in. You could actually probably mix the cinnamon butter together with the brown sugar if you wanted to but I like to do it separate just to make sure everything is perfectly even. Look at that all over. That's beautiful. You can even take your hand and just lightly kind of spread it around to make sure but look how beautiful that is. This is exactly what want. So, I have all kind of evenly put out and now, I'm just going to start rolling it in. I like to do it towards myself. You can do it. It's comfortable for you but it's a pretty easy dough to work with. So, I'm just going to start cinching it up making a little bit of a half roll and then slowly keep, I like it to be tight. So, I like to start from the center, work my way out, and don't be worried if you think you're going to see your crimps or not when you're done. So, once you get kind of your roll started, you can slowly start pushing it along the way easier. So, you can see once you get a good tight roll going. Look at that and now, we're just going to roll this up and that's the best part. So, cinnamon rolls really, if you have a good dough, if you want, it's easy to work with which I'm going to again say, I think this one is. When I get to the end, what I do with this end is I take it. I bring it up and I just kind of pinch it. So, I take this little flap, pinch it and that's why I didn't put too much sugar and cinnamon right there because then it kind of makes it hard to pinch because it will be more dry and not quite you want. So, I'm just pinching it and then, what we're going to do is we're going to cut it. That's really all cinnamon rolls are. They seem hard but these are kind of a special cinnamon roll. They're brioche. So, these are a richer one. They're more of one that, you know, not everyone's going to have all the time. So, I'm going to roll it on to its pinch side and here, I like to just evenly make sure it's somewhat even. You can just slightly push it if you need to. Make sure it's all together nicely and now, I get a cutting board just because I don't like to cut on my counter and just bring it up under your cutting board. If a little bit is off at first, that's fine because you can make sure it fits but now we're ready to go. So, I have my baking pan here. I have it greased ready to go and I'm going to evenly cut these and I know how many fit. So, since I know I want to get twelve in there. What I know is I want to start which you could, you know what? You get out a ruler if you don't want to eye it which isn't probably a bad idea. What I do is make little cut marks on top. So, I know I want half first and then I need six out of each side. So, half again, you can go half and then you need three and three so you kind of eyeball that and go that's going to give me 123, you know two cuts 123 and again over here we're going to go half and then give two cuts and then two cuts you kind of 12345678910 1112 that's what you want so then you start cutting now having even rolls is kind of important because then you know your rolls in the end are going to be about the same size so I'm going to work with about one at a time it's not important but it just it easier here and I can see that I didn't quite make that even so I'm going to go right there on my cut and now look at look at that roll are you excited I know I am I'm quite excited so I'm going to cut this look at these these to me are just perfection and look at them look at I I think cinnamon rolls there is just there's nothing as special as a cinnamon roll I'm going to start placing this in here look how beautiful those are I'm going to cut the other ones we'll get them in here too we'll get it ready to go and then we need to let them rise so after I put the next ones in I'll cover them back up my cloth, put them back in a warm place, let them rise until doubled, and we'll bake them. I pulled these out a little bit ago so I could preheat the oven because look at these beauties. They're rising and they are ready to go in the oven. So, you can see a couple of them were just a little bit bigger than the others but they have about double in size. They've spread out and are touching. So, I'm going to put them in the preheated oven. Let them bake which is the best part and now, we're going to make the frosting while they're baking just so it's ready to go. I like them to cool slightly before I put the frosting on but I think it's easier if it's just ready. So, I have the cream cheese This is at room temperature. So, I'm doing what I feel is a more traditional or what a lot of people expect with the cinnamon roll. Since these are kind of an ultimate cinnamon roll with the brioche with everything extra. I just think a cream cheese frosting goes with them. So, I'm going to start by making sure it is room temperature and making sure it's softened and creamy which you can see doesn't take long. I just wanted it not to have any lumps. So now that it's pretty much softened and it's around my beaters but that's okay. I'm going to add a little bit of butter. Any cream cheese frosting needs to be cut with some butter. It's going to help it have better structure, better texture, but also even better flavor. So it's going to take me a little bit to mix this to make it smooth but then we'll move on. So, you can see now, it is pretty smooth. It's pretty, just, you know, combined. So, now, we can add our powdered sugar which I sifted and I like to sift it onto a parchment just because it's easier for me to put in then, not quite as messy. We put all that powdered sugar in it. I know. There's cinnamon rolls. They have powdered sugar. We're going to add some vanilla that really helps add the flavor. Wanna add a good dose of it and then, we're going to add a little bit of whole milk. Now, I'm going to put a little bit in to start. We can always add a little bit more if we need to. It's easier to thin it out later and try to add more and more powdered sugar. I'm going to start it on hopefully and then we'll get it mixed. You can see that it's pretty much the perfect consistency. If the, it is a soft, beautiful frosting. Try not to eat it all before you need to because you need it for the cinnamon rolls. So, I'm going to set this aside. I'm going to clean up. Once those are baked, we're going to pull 'em out of the oven. Let 'em cool because if you put frosting on hot cinnamon rolls, it's just going to melt all over. I'm going to let 'em cool slightly and we'll frost 'em in. I guess I'll try 'em if I if I have to. So, you can see I took 'em out of the oven. I let 'em cool off slightly. I like just a little bit of warmth on 'em so when I frost 'em, it kind of adheres better and falls into 'em. So, brioche gets pretty dark and that scares some people but it's because of all the butter. Doesn't it? That you can see how brown and beautiful it gets as it's baking and that is okay. Don't get scared of that. So, now, I'm just finishing up frosting them. We made the frosting and now, we're just kind of spreading it around which hello, I mean, frosting is the gilding of these really beautiful things. That's pretty simple. Now, you can, I always think and people think I'm weird to this. I'm a huge person that uses my freezer like I will use probably coming from the Midwest and you always have a massive freezer in your garage which I do. My grandparents left it in the house and I still use it as big but I will often cut these into pieces and freeze 'em in a large airtight container and then, pull 'em out as you want 'em. That's perfect. You don't have to just eat them all but if you want to, no one's going to tell you not to either. So, I'm cutting down, trying to get one out. We'll see. Oh, guys. I think these are going to be okay. I really do. Look. Look at that. That's what you want to see. You want to see all the layers. You want to see that good cinnamon, beautiful. Look at that inside. Look how tender that is and how it just kind of falls apart. Oh, all the cinnamon someone has to do this so I guess I will. I feel like we need a moment of silence and I just need to be left alone with this because it is so good. What I love is that dough is so tender and rich with the butter and the eggs. It is soft even though it gets a beautiful brown crust on it which it does all the way around. That's very iconic of a brioche. You get tons of flavor in that brown crust but then the inside is soft, pillowy. It just is beautiful and to me, it's what I want in a cinnamon roll. There are a lot of variations. My grandma's which I love are slightly different. They're fluffier. These are slightly more dense, rich deck it? They're good. What do I hope you do with these? I hope you make some cinnamon rolls and I hope you have a party because that is what this is all about. Even if it's a party of one. It is worth having a party for these. I hope you have people over. Take them to a neighbor. Take them to someone that just had a baby. Take them to a friend because you will now be best friends after this. These are that good of role. So, enjoy them. Share this video around to show everyone if this guy can make 'em in Iowa. Anybody can make these brioche cinnamon rolls. I promise you. They take some time, you take some effort, they're totally worth it. Check my website, Wise Guy dot com for this recipe and all my other recipes. They're all on there and you can print them all off and until then, make something good and enjoy it. That's what food is for.

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