The holidays might be over but that doesn’t mean you can’t spend a Saturday morning making a yummy breakfast you’re whole family will rave about. These cinnamon rolls are so good, we thought it deserved a spot in our 2020 twin cities live recipes calendar. Terry John Zila stopped by Twin Cities Live to make them.
Brioche Cinnamon Rolls
Makes one 9 x 13-inch pan
1 recipe Brioche dough*
3 tsp dry yeast
1/2 cup warm water (90-100 degrees)
3 Tbsp sugar
6 large eggs
5 cups all-purpose flour
1-3/4 tsp salt
12 ounces unsalted butter, cut into 1 inch pieces
Combine yeast, a pinch of sugar and warm water. Let stant for 10 minutes or until mixture begins to foam.
On medium low speed, blend in eggs
Whisk flour, salt, and remaining sugar togetherin separate bow. Add to egg mixture. Blend until flour is almost incorporated.
On medium low speed, add butter, 1 Tbsp at a time (using dough hook). After adding all butter, increase speed to medium and kneed dough for 5 minutes.
Place dough in large bowl and over with plastic wrap. Let dough rise until it has doubled (at least 2 hours).
Filling: Cinnamon Butter
8 ounces unsalted butter, softened
2 ½ teaspoons cinnamon
¾ cup brown sugar
2 tablespoons unsalted butter (to grease baking pan)
1cup chopped pecans (Optional)
- Prepare Brioche dough from recipe through step #5
- To prepare the filling, place the butter, cinnamon and brown sugar in the bowl of a standing mixer fitted with the paddle attachment and beat until creamy. Transfer to a bowl and set aside. Butter the baking pan with unsalted butter and set aside.
To assemble the rolls:
- On a lightly floured board, roll out the dough into an 18 x 11 inch rectangle.
- Spread the cinnamon butter evenly over the rolled dough and sprinkle the chopped pecans (if using) evenly over the butter.
- Starting with the long end of the dough, roll up the dough into a log and pinch the ends to seal.
- Lightly score the log into 12 sections to ensure the rolls will be of even size, then cut the dough log into 12 even pieces
- Place the rolls, cut side up, into the buttered pan and cover the pan with plastic wrap and allow them to rise for several hours until doubled. At this point, the rolls can rise in the refrigerator overnight.
To Bake the rolls:
Preheat the oven to 350°F. Bake the rolls for about 35 minutes or until they are golden. Immediately invert the rolls onto a parchment-lined rimmed baking sheet. Do not allow then to cool in the pan. Allow to cool slightly before serving.
Ice with Cream Cheese Frosting or Royal Icing if desired
Cream Cheese Frosting
This recipe can be tripled easily for a great frosting for banana or carrot cake.
1 8-ounce package cream cheese
5 tablespoons unsalted butter, softened
1 ¼ cup (5 ounces) powdered sugar
¼ teaspoon salt
1 ½ teaspoons pure vanilla extract
Juice of one lemon
4 teaspoons sour cream (optional)
- Beat the cream cheese and butter in the bowl of a standing mixer until well combined.
- Add the powdered sugar, salt, vanilla, lemon juice and sour cream (if using).
Beat until well blended, 1 to 2 minutes longer.
Note: To reach the desired spreading consistency, you can add milk to the recipe if it is too thick or more powered sugar if the frosting is too thin.