Fluffy and Gooey Brown Butter CINNAMON ROLLS

Описание: BEST EVER Melt-in-your-Mouth Cinnamon Rolls Recipe:
Makes 6 - 8 Cinnamon Rolls

✅Ingredients:
✅For the Brioche Dough:
140 grams warm milk
2 teaspoons instant yeast (8 grams)
35 grams caster sugar
3 eggs (approx 150 grams), room temperature
400 grams T-55 Bread Flour (12.99% protein content)
3/4th teaspoon salt
150 grams butter, room temperature

✅For the Cinnamon Filling:
60 grams brown butter, softened (I've used about 80 grams butter to make the brown butter)
85 grams light brown sugar
1 tablespoon cinnamon powder

✅For the Cream Cheese Glaze:
75 grams cream cheese, room temperature
75 grams icing sugar or confectioner’s sugar, sifted
1-2 teaspoons milk as needed to adjust the consistency of the glaze (I haven’t used it)

✅Notes:
1. To make the brioche dough you first want to knead the dough and develop the gluten before adding the butter. Once you add the butter, gluten development will be very slow.

So, first knead the dough for 5 minutes on low speed when adding the activated yeast mix and the eggs. Then increase speed to medium and knead for 15-16 minutes. It should now be very soft and should pass the window-pane test.

Then start adding the butter a little at a time, while kneading on slow speed. Once you've added all the butter, then increase speed to medium and knead for 5 more minutes. Your perfect brioche dough will be ready

2. The brioche dough's softness and texture will vary depending on how much it is enriched (i.e. how much butter you add). In the future recipes, I will show you different brioche dough based desserts with varying ratios of butter to flour.

3. Cover and rest the dough first for 30 minutes, then gently bring all ends of the dough towards the centre, flip the dough and place it back in the bowl, cover and refrigerate for a slow cold proof in the refrigerator overnight or preferably 24 hours. The slow cold proofing is needed as the yeast needs to work its magic in this enriched dough, Because of the large quantities of butter and eggs, proofing takes a lot longer. So you can make this dough the night before and have fresh hot cinnamon rolls for breakfast the next morning.

4. When you're ready to make the rolls, always work with the dough straight out of the refrigerator as the butter is firm at this point making it very easy to shape the dough. Roll into a width of about 11 inches and you can go as long as you'd like without making the dough too thin.

5. Cut 0.5 inches on either sides which will leave you with a 10 inch log. Divide into 6 or 8 parts as per your liking and place in your baking dish for a final proof. Cover loosely with cling wrap and proof for 1 hour - 1 hour and 15 minutes.

6. 15-20 minutes before you're ready to bake these cinnamon rolls, preheat oven to 180 Celsius or 350 Fahrenheit. Bake for 20-21 minutes or until the tops look beautifully golden brown.


cinnamon rolls, cinnamon buns, sticky buns, sticky pecan buns, brioche cinnamon rolls, homemade cinnamon rolls, best cinnamon rolls, soft cinnamon rolls, easy cinnamon rolls, fluffy cinnamon rolls, melt in your mouth rolls, sweet rolls, bakery style cinnamon rolls, cinnamon sugar filling, breakfast buns, cinnamon roll recipe, brown sugar rolls, buttery rolls, gooey cinnamon rolls, cinnamon roll tutorial