These cinnamon brioche rolls combine soft, rich dough with a touch of natural sweetness for a comforting and indulgent treat.
Using honey instead of refined sugar adds a delicate flavor and reduces the unnecessary sugar intake, while warm spices and a creamy glaze make each bite unforgettable. With simple ingredients and easy substitutions, this recipe is as versatile as it is delicious.
One of the best ways to start a Christmas morning is to fill your home with the delightful scent of freshly baked brioche cinnamon buns. If you're a fan of cinnamon (like we are), also consider making simple Danish Cinnamon Rolls. The ingredients and the process are basically the same. There are only minor differences in the baking process, and you are free to skip the glaze (which we never recommend doing!).
We used to use different dough for cinnamon brioche rolls and regular cinnamon rolls. Still, this dough was so soft, fluffy, and delicious that we decided to stick to it in all our cinnamon-roll-related recipes, including the incredible Apple Cinnamon Rolls.
Why You'll Love This Recipe
- This versatile recipe offers both sugar-free and honey-sweetened versions, making it suitable for those who want to avoid refined sugars.
- It’s straightforward to make and requires only basic tools like a rolling pin or a kitchen scale. Why not make it with your toddlers or teens?
- You can also customize the flavors by adding different fillings, like apples and raisins.
Ingredients
- All-Purpose Wheat Flour: Use standard all-purpose flour, not self-rising, as the yeast will be the rising agent. Save a little extra for dusting your work surface when rolling the dough.
- Milk: Choose low-fat or whole milk according to your preferences. Slightly warm milk (just above room temperature) is ideal; you can gently heat it if needed.
- Eggs: Two medium, room-temperature eggs are required. Set them out about an hour before starting for best results, as room-temperature eggs work best with yeast dough.
- Honey or Sugar: This recipe uses honey as a natural sweetener, but white sugar can be swapped in at a 1:1 ratio if you prefer. The same substitution applies to other sweeteners—see notes below.
- Active Dry Yeast: Instant yeast is recommended, but you can substitute it with 34 grams of fresh yeast or roughly a third of a block.
- Butter: Regular unsalted butter will add richness to the dough.
- Salt: A pinch enhances the flavors, so don’t skip it!
- Brown Sukrin Sweetener or Brown Sugar: We use Sukrin Gold, a stevia- and erythritol-based brown sweetener, though regular brown sugar works just as well if you don’t mind the added sugar.
- Cinnamon: Essential for that signature cinnamon roll flavor! There’s a generous amount here, perfect for true cinnamon lovers.
- Cream Cheese (for the glaze): Mascarpone is a great choice, as it avoids the slight saltiness of other cream cheeses like Philadelphia. However, Philadelphia cream cheese is also a valid option if you don't mind the extra saltiness.
- Erythritol, Monk Fruit Sweetener, or Sugar (for the glaze): Use one of these to create powdered sugar for the cream cheese glaze, which adds a finishing touch of softness and moisture to the rolls. The glaze will ensure your cinnamon brioche rolls don't dry out so quickly and are just as delicious on the next day or two.
Directions
1. Add the instant yeast to a small bowl with warm milk—make sure the milk isn't hot! Stir well and leave in a warm place for 10-15 minutes. If the yeast is fresh, it will become bubbly. If not, check the "best before" date and repeat with a fresh portion of yeast.
2. Meanwhile, take a large bowl and beat the eggs with honey (or sugar), then add melted butter and a pinch of salt. Continue mixing until combined.
3. Once the yeast has (hopefully) become bubbly, add it to the egg mixture and stir to combine. There's no need to use a mixer anymore.
4. Start adding sieved flour to the egg mixture. You'll want to add it in 2-3 batches to ensure it incorporates well.
Combine all the ingredients using a rubber spatula, a wooden spoon and/or your hands (no stand mixer or bread machine is needed) until uniform, and shape a ball. The dough won't be rollable just yet, but it doesn't have to be too sticky, either.
5. Cover the dough with a clean kitchen towel and set aside for the first rise in a warm place. The rising time will depend on the type of yeast, the sweetener used, and the temperature in the room.
We've noticed that a honey-based dough tends to rise much slower than a sugar-based dough. Check occasionally to see if the volume is growing (it needs to double in size).
For a sugar-based dough, the rise time is 1-1.5 hours, and it increases up to 2.5-3 hours for a honey-based dough.
6. Once the dough has risen, transfer it to a clean, lightly floured work surface. Roll the dough into an approximately ¼-inch-thick large rectangle.
7. Spread the soft butter all over the dough, leaving 1 inch along the longest rectangular edges. This will allow you to close the roll once ready and ensure it doesn't open up while baking.
In a separate bowl, combine the brown sweetener (or brown sugar) with cinnamon, then spread the cinnamon sugar on top of the dough greased with butter. As before, leave 1 inch along the long edges untouched.
8. Roll dough starting from one of the longer edges. Keep it tight, but don't press it. Once you've reached the other long side, pinch it to close.
9. Cut the long roll into equal portions, approximately ¾-1 inch thick. You'll end up with approximately 18-20 pieces. You can either use unflavored dental floss to cut through the dough roll or simply a sharp knife (we use the latter).
Place the roll pieces into a casserole dish (there is no need to grease it beforehand), cover with a towel, and leave it for a second rise (about an hour). If you cut the roll into equally sized pieces well, you'll end up with an even layer of brioche rolls.
You might need more than one casserole dish, depending on its size and the number of rolls you have.
Note: Leave 2-3 inches between the rolls to allow for rising. If you leave too little spacing, the middle parts of the rolls might climb out while baking. It's not a tragedy, though. Usually, you can press them back in once you've taken them out of the oven. However, it could negatively affect the overall look of the dessert.
10. About 15-20 minutes before the estimated end of proofing, switch on the oven and preheat it, setting the temperature to 390 °F (200 °C).
Bake the rolls for 20-25 minutes until golden brown. Your kitchen will soon be filled with a delicious cinnamon aroma.
Once ready, take them out of the oven and let them cool for 5-10 minutes.
11. Meanwhile, prepare the frosting by combining cream cheese, powdered sweetener, and butter (room temperature). Beat until airy and uniform.
12. Spread the cream cheese frosting over the warm rolls and enjoy while still warm!
Variations
- This recipe is easily customizable. Try adding chopped apples, rhubarb, plums, blueberries, or raisins to enhance the cinnamon filling.
- Swap out the honey or brown sweeteners for refined sugar if you prefer a classic sweetness.
- This same dough can be used to make jam, coconut, raisin, or pastry cream rolls.
- For an extra flavor boost, add a few drops of vanilla extract or a pinch of ground cardamom for a unique twist.
- Apricot jam also makes a delightful alternative to the cream cheese glaze, pairing beautifully with the spiced cinnamon filling.
Frequently Asked Questions
You can store them in an airtight container for up to 3 days or freeze them for up to 1.5-2 months. The glaze will ensure the rolls stay moist and delicious for several days. Note that sweeteners like monk fruit or erythritol tend to become grainy after a few days. We, therefore, prefer to freeze any leftovers that we do not intend to consume in 1-2 days.
This very versatile dough can be tailored to your taste and needs. It goes perfectly with apples, raisins, shredded coconut, pastry cream, and other ingredients commonly used in baked pastry dishes.
While many recipes might suggest doing so, we don't, and the rolls never stick to the bottom of the dish. The butter from the filling will eventually melt and spread under the cinnamon rolls. So, the short answer is—no, you don't.
Cinnamon Brioche Rolls With Honey (Easy Recipe)
Ingredients
Dough:
- 1 tablespoon (10g) instant yeast
- 5 cups (600g) all-purpose flour
- 7 oz (200ml) fresh milk (warm)
- 2 eggs
- 5 tablespoon (100g) honey (or sugar)
- 1 teaspoon salt
Cinnamon Filling:
- 3.5 tablespoon (50g) butter
- 1 cup (180g) Sukrin Gold Brown natural sweetener (or brown sugar)
- 3 tablespoon ground cinnamon
Cream Cheese Frosting:
- 4 tablespoon Mascarpone cream cheese
- 4 tablespoon powdered white sweetener (Monk Fruit, erythritol, or white powdered sugar)
- 3 tablespoon butter
- 1 tablespoon milk (optional, depending on the desired thickness of the glaze)
Instructions
Making the Dough:
- Add the instant yeast to a mug or a little bowl with warm (not hot!) milk. Stir using a spoon and leave in a warm place for 10-15 mins until the yeast becomes bubbly.
- Meanwhile, beat the eggs with honey (or sugar), then add melted butter and a pinch of salt, and continue mixing until combined.
- Add the yeast to the egg mixture and stir to combine.
- Start adding sieved flour to the egg mixture. Add it in 2-3 batches to ensure it incorporates well. Combine all the ingredients using your hands until uniform and shape a ball. The dough won't be rollable just yet, but it doesn't have to be too sticky, either.
- Cover the dough ball with a towel and set aside to rise in a warm place. For a sugar-based dough, proof for 1-1.5 hours, and increase the proofing time to 2.5-3 hours for a honey-based dough.
- Once the dough has rised, transfer it to a clean, floured surface. Roll the dough into an approximately ¼-inch-thick rectangular shape.
Filling and Shaping the Roll:
- Spread the soft butter all over the dough, leaving 1 inch along the longest rectangular edges. This will allow you to close the roll once it's ready and ensure it doesn't open up while baking.
- In a separate bowl, combine the brown sweetener (or brown sugar) with cinnamon, then spread the "cinnamon sugar" on top of the dough greased with butter. Leave the same 1 inch along the edges untouched.
- Roll dough starting from one of the longer edges. Keep it tight, but don't press it. Once you've reached the other long edge, pinch it to close.
- Cut the long roll into even pieces, approximately ¾-1 inch thick. You'll end up with approx. 18 -20 pieces.
- Place the roll pieces into a casserole dish (there is no need to grease it beforehand), cover with a towel, and leave it for a second rise (about an hour).
Baking and Glazing:
- About 15-20 minutes before the estimated end of proofing, switch on the oven and preheat it, setting the oven temperature to 390 °F (200 °C).
- Bake the rolls for 20-25 minutes until golden brown.
- Once ready, take them out of the oven and let them cool for 5-10 minutes before glazing.
- Meanwhile, prepare the glaze by combining cream cheese, powdered sweetener, and butter (room temperature). Beat until airy and uniform. Add a little bit of milk if you want a more runny texture.
- Spread the glaze over the cinnamon rolls and enjoy while still warm!
Notes
- The rising time will depend on the type of yeast, the sweetener used, and the temperature. For a sugar-based dough, the rise time is 1-1.5 hours, and it increases up to 2.5-3 hours for a honey-based dough.
- Try adding apples, blueberries, or raisins to the filling to add more interest.
- The cream cheese frosting can easily be replaced by apricot jam for another delightful flavor.
Leave a Reply