"Mini brioche cinnamon rolls, good morning! Crush today ??"
Mini Brioche Cinnamon Rolls
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Prep time 45mins
Cook time 35mins
Recipe Card
For the Dough
ingredients
- 4 egg yolks, at room temperature
- 1 egg, at room temperature
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 6 ounces buttermilk
- 4 cups all-purpose flour, plus more for dusting
- 1 (¼ ounce) package instant yeast
- 1 1/4 teaspoons kosher salt
- Cooking spray
For the Filling
ingredients
- 1 cup packed dark brown sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon cardamom
- a pinch of salt
- 1 1/2 tablespoons unsalted butter, melted
For the Icing
ingredients
- 1/4 cup cream cheese, softened
- 3 tablespoons heavy cream
- 1 1/2 cups powdered sugar, sifted
- a pinch of salt
Method
Step 1
Make the dough: Using a small saucepan, heat the buttermilk until just before boiling. Remove from heat. Using a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, and butter. On slow speed, slowly drizzle the buttermilk until combined. Add 2 cups of flour along with the yeast and salt; whisk until moistened and combined.
Step 2
Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes or until the dough no longer sticks to the side of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
Step 3
Using the cooking spray, spray a large bowl. Transfer the dough to the bowl, lightly oil the top and cover and let double in size - about 2 hours.
Step 4
Combine the brown sugars, cinnamon, cardamom, and salt in a medium bowl. Mix until well incorporated. Set aside.
Step 5
Butter 2 mini muffin/cupcake pans or for larger cinnamon rolls use 2 regular muffin/cupcake pan. Turn the dough out onto a lightly floured work surface and divide in half. Gently shape the doughs into a rectangle with the long side nearest you. Roll into an 9 by 6-inch rectangle. Brush the doughs with the of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough.
Step 6
Beginning with the long edge nearest you, roll the doughs into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinders into 1/2-inch rolls; or the approximate size of the pan you are using. Arrange rolls in the pans; cover tightly with plastic wrap and store in the refrigerator overnight.
Step 7
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; about 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Step 8
Preheat the oven to 350ºF. When the oven is ready, place the rolls in the oven and bake for about 30 minutes or until golden brown. Remove from oven.
Step 9
While the rolls are cooling, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy, about 3 minutes. Add the milk and whisk until combined. Add the powdered sugar and salt, and whisk on high until smooth about another 3 minutes. Remove the rolls from the pans onto a wire rack and spread the icing over the rolls. Let excess frosting drip off, serve immediately.