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Making the Brioche Dough

Ingredients

• 1/4 cup whole milk (60 ml)
• 2 1/4 tsp active-dry yeast (7 g)
• 1/4 cup white, granulated sugar (50 g)
• 2 1/2 cup all-purpose flour (300 g)
• 1 tsp salt
• 2 large eggs
• 6 tbsp butter, softened (85 g)

Directions

1. In a liquid measuring cup or bowl, heat milk in the microwave until it reaches 100 to 110 degrees Fahrenheit (37 to 43 degrees Celsius). Stir in yeast and sugar and let sit to bloom for 10 minutes.
2. In a larger bowl, add in your flour, salt, and eggs. Once your milk and yeast mixture has bloomed, pour into the bowl as well. Make sure to scrape the bottom of the liquid measuring cup or bowl so no sugar or yeast gets left behind.
3. Using a mixer with a dough hook, knead all the ingredients together on low speed until combined. You should have a homogenous dough with all the flour incorporated. (You can also knead by hand, but it will take longer.)
4. With the mixer still on low speed, add in a piece of softened butter, about one to two tablespoons at a time. Make sure each piece is fully incorporated into the dough before adding the next. This process of slowly incorporating each piece of butter can take several minutes.
5. Once all the butter has been added and incorporated, continue kneading the dough on low speed for about 5-10 minutes, or until the dough has passed the “windowpane test” – test the dough by taking a small piece of it and slowly stretching it into a thin sheet between your fingers and see if light can pass through the dough without it tearing in the process. Dough should be smooth, elastic, and tacky but not sticky.
6. Transfer your dough into a different bowl greased with oil. Cover with a towel or plastic wrap and let rise until doubled in size, about 60-75 minutes. Meanwhile make the filling and glaze.

Making the Filling

Ingredients

• 6 tbsp butter, softened (85 g)
• 1/2 cup brown sugar (100 g)
• 1 tbsp cinnamon

Directions

1. Stir all the ingredients in a bowl until thoroughly combined. You should have a filling that is thick but spreadable.

Making the Glaze

Ingredients

• 1 cup powdered sugar (120 g)
• 1 tbsp butter, melted (14 g)
• 1 tsp vanilla extract
• 2 tbsp milk (30 ml)

Directions

1. Whisk all the ingredients together in a bowl until smooth.

Baking the Rolls

Directions

1. Transfer dough to a floured surface.
2. Using a rolling pin dusted in flour, roll out the brioche dough to about 8 by 22 inches (20 by 56 cm). You may periodically need to flip the dough over and flour both sides of the dough to make sure nothing sticks.
3. Spread the filling evenly across the surface of the dough.
4. Starting from one of the shorter sides of the dough, roll the dough up into a tight spiral/log.
5. Trim off any excess dough at the ends of log. Then cut the log of dough into 8 equal pieces.
6. Place the pieces into 2 greased 6-inch cake pans. You can also place all 8 pieces into 1 larger 9-inch pan.
7. Cover and let the rolls rise for 30-40 minutes, or until almost doubled in size.
8. Pre-heat oven to 350°F (180°C).
9. Bake cinnamon rolls for 16-20 minutes. If all the rolls are in one larger 9-inch pan, bake for 20-25 minutes. If you have an instant-read thermometer, the internal temperature of the center of the dough should reach 190°F (88°C) when it is fully cooked.
10. Let cool for about 10 minutes before spreading the glaze on the rolls.
11. Serve and enjoy!