Honey Cinnamon Brioche Rolls
Fluffy cinnamon brioche rolls made with honey for extra softness, finished with a velvety mascarpone glaze that melts into every swirl.
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, 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. Proof for 2.5-3 hours.
- Once the dough has risen, transfer it to a clean, floured surface. Roll the dough into an approximately ¼-inch-thick rectangular.
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 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
- Try adding apples, blueberries, or raisins to the filling for added interest and texture.
- The cream cheese frosting can be easily replaced with apricot jam for another delightful flavor.
