A comforting recipe from the USA: Cinnamon Rolls and their icing! Soft buns with a cinnamon filling, topped with their creamy frosting. A real delight for breakfast, afternoon tea or brunch ...
Simple to make, the cinnamon rolls will perfume your whole kitchen with their delicious scent of spices… I garnish them with creamy frosting made from fresh cheese, like the original recipe. But if you prefer to eat them plain, rest assured it's just as delicious.
Some details about this cinnamon rolls recipe
Flavor : with each bite, we savor the cinnamon, a real treat! With the icing with the good taste of vanilla and cream cheese, it is a delight ...
Texture : they are very soft! You can check it yourself right out of the oven ... The icing brings a small dose of creaminess that goes wonderfully with cinnamon rolls.
Difficulty level : this is a classic brioche dough, so if you've already made brioches, it's very easy. For those who have never made a brioche, go for it, you will not be disappointed! I explain everything in detail in my recipe.
Ingredients to plan to make cinnamon rolls
On the brioche side, we find the basic ingredients (note that I do not use no refined sugar, but honey): flour, milk, baker's yeast, egg, butter, honey, vanilla, salt.
Inside the cinnamon rolls, what we see in my photos, with a brown color, is the cinnamon filling. To make it, you will simply need cinnamon, butter, whole sugar, vanilla.
For the creamy frosting, the ingredients are also very simple: fresh Philadelphia cheese, milk, icing sugar, vanilla.
For fresh cheese, I really recommend the Philadelphia: this cheese is not very salty unlike other brands, so perfect for desserts.
How to make cinnamon rolls at home?
We start with the brioche dough, because it requires two growing times (like all brioches in general). I make this cinnamon rolls recipe with my pastry robot, it can also be done by hand but it is longer and requires more effort.
For dough, I mix the wet ingredients (melted butter, milk with yeast, honey). Then I incorporate the flour and salt little by little. Then I add the egg and knead with the hook for several minutes until the dough is elastic and detaches from the bowlThen, it is the stage of the first growth in a warm place for 1 hour: it should double in volume.
During this time, we prepare the cinnamon filling : just mix all the ingredients. When the dough is ready, spread it out on the work surface by creating a large rectangle and then cover it with filling before rolling it. We then cut 12 pieces that we place in a large dish.
It's time for the second shoot, in a warm place for about 30 minutes, so that the cinnamon rolls are touching. After, we put in the oven, and we appreciate the good smell of cinnamon coming out of the oven ... For the icing, just whisk the ingredients, then cover the buns after cooking.
My tips for successful brioches
Put your ingredients at room temperature 1 hour before starting the recipe, to ensure cinnamon rolls with a good moist texture.
To make sure the dough rises well (first and second push), I place it in an oven at 30 ° without circulating heat. A tip that will save you time if necessary ...
To cut the rolls, use a wide knife which cuts very well, ceramic knife type. This will prevent you from crushing your rolls by cutting them, it would be a shame ...
How to store your cinnamon rolls?
These cinnamon rolls are better to enjoy on D-Day: very soft, delicious! On the other hand, if you need to keep them longer, place them in an airtight container.
At room temperature, they can be kept for about 2 days. In the refrigerator, they will keep for about 4 days.
Other recipes to try
If you like homemade buns, I advise you to take a look at these other recipes from the blog:
- Soft butchy brioche with chocolate chips
- Kanelbullar, Swedish cinnamon buns
- Hazelnut chocolate rolls
- Chocolate and roasted hazelnut babka
- Chocolate chip kringle
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cinnamon rolls!
Cinnamon Rolls, Cinnamon Rolls
Ingredients:
Brioche
- 250 ml warm milk
- 2,5 cc dry baker's yeast to be rehydrated
- 80 g soft melted and lukewarm butter
- 2,5 cs liquid honey acacia or other light honey
- 1,5 cs natural vanilla extract
- 1 oeuf
- 500 g all-purpose flour T45 or T55
- 1 cc salt
Garnish
- 90 g softened butter
- 1,5 cs cinnamon powder
- 0,5 cc natural vanilla extract
- 70 g dark brown sugar
Creamy icing
- 90 g Philadelphia cream cheese
- 3 cs milk
- 3 cs icing sugar to be dosed according to your taste
- 0,5 cc natural vanilla extract
Instructions:
Brioche
- Start by activating the yeast by pouring it into the bowl of warm milk, cover with a cloth and store in a warm place for 10 minutes.
- In a bowl, combine the flour and salt. In another container (or bowl of the food processor), combine the melted butter, honey, milk and vanilla extract.
- Gradually incorporate the dry ingredients, in 3 batches, while mixing (flat mixer of the food processor). Add the lightly beaten egg then install the dough hook. Knead low / medium speed for about 8 minutes: the dough should become elastic and come off the bowl well. Cover with a damp cloth in a warm place or like me in an off oven preheated to 30 °. Let the dough grow until it doubles in size (1 hour or more).
Garnish
- Meanwhile, prepare the filling by whisking the very soft butter with the cinnamon, whole sugar and vanilla.
- On the floured work surface, roll out the brioche dough by making a rectangle measuring approximately 45cm x 25cm. Then cover with the filling using a spatula.
- Then roll the rectangle in its width so as to form a roll 45cm long. Using a good knife, slice 12 pieces of equal size. Place each piece flat in a 30x20cm rectangular mold prepared with baking paper. Cover with a tea towel and let rise again for at least 30 minutes. The pieces should touch each other after this second push.
- Preheat the oven to 180 ° traditional heat. Bake for a total of 25/28 minutes, the top should be golden brown. Add aluminum foil during the last 5 minutes of cooking (to prevent it from browning too much). Let cool on a rack outside the oven.
Icing
- Whip the cream cheese on its own so that it is smooth. Then add the milk, icing sugar and vanilla. Whisk again to obtain a creamy and homogeneous mixture. Spread over the still warm brioches.
small kitchen
I really like these little buns!
Cynthia
Very simple recipe and the brioches are really good :) thank you
Fafa
Fantastic ! I really love it, the little taste of honey is just great. Thank you for this recipe which I intend to reproduce very often!
Lilie bakery
Thank you Fafa! It’s true that it changes honey and allows it to sweeten more naturally… See you soon :)
Lucia
Hello,
Have you ever tried freezing them? Does it keep well?
Lilie bakery
Hello Lucie, you can absolutely freeze them yes! You let them cool before then you wrap them individually (well wrapped in film + aluminum). to warm them up, a little microwave... See you soon :)
Perrine
Hello,
Thank you for your wonderful recipe. I made it for the first time and it was a success!
However, during my last attempts, I ended up with a dough that was much too sticky (even after adding the two tablespoons of flour) and it did not rise either..
I don't know how to fix this
Thanks for your feedback
Lilie bakery
Hello Perrine, if you succeeded once and then failed in my opinion it comes from your ingredients. The flour is very important here, try T55 instead of T45: it may be important, T45 is much more fluid. In any case, a dough that is too sticky never rises (I know this from experience). I hope this helped you, see you soon :)
Louise
Hello,
I saw that this recipe was to be made with a pastry mixer but, not going ahead, I was wondering if it was possible to make it with an electric mixer (by perhaps adjusting the kneading time) knowing that it does not only has 2 speeds.
Thanks for your feedback
Lilie bakery
Hello Louise, it’s always more complicated to make brioche dough without a robot, but not impossible. You just need more patience... See you soon :)
Ronan
Hello,
and happy New Year!
Is it possible to prepare the brioche dough the day before and leave it to rise in the refrigerator overnight?
Thank you in advance!
Lilie bakery
Hello Ronan, I have never done it but you can try: the day before you go to the step where you fill them and place them in the mold. You put them in the fridge for the night, 8 hours max (well surrounded by a film). In the morning you take them out for about 1 hour at room temperature then you continue with the recipe. See you soon :)
Lucia
Hello,
At the brioche stage, when should you add the rehydrated yeast? It is not indicated.
Thank you
Lilie bakery
Hello Lucie, it is well written that you must first rehydrate the dry yeast in the milk, then pour the milk with the other ingredients. See you soon :)
Lucia
Hello, 3rd time I've made this recipe, I love it! Your site is really great, I have made several of your recipes and each time it is a success. However, for this rolled brioche, it's twice that during the second proofing it doesn't give much, and then when cooking the brioche doesn't swell…. I don't understand what I'm doing wrong when I always do the same thing and the first time it was crap!
Lilie bakery
Hello Lucie, I am delighted that you like the recipes on my site! To answer you, if your first proof is good and the second less, there are several possibilities: either your liquid was too hot when you added the yeast, or it rises in the second proof in a place that is not warm enough (or she was not covered – the slightly damp cloth is great). You have to explore these avenues :) And you will find the why. See you soon :)
Céline
To cut pretty discs I now use kitchen string! It crushes much less than a knife (with a chef husband - I have plenty of them and they are well sharpened).
You have to cut around twenty cm of string, slide it under the ring of dough to the desired thickness and make a loop (did I make myself clear?)… I saw this tip on Instagram!
Lilie bakery
Nice tip! See you soon :)