I'm going to just delve into these...
these warm, tender cinnamon rolls...
The easiest brioche ever...
Overnight in the refrigerator.
It's a house that smells like cinnamon.
Cinnamon and warm, rich dough...
It's browned-butter cream cheese icing...
It's tender and beautiful, that golden brown dough and brown sugar-cinnamon filling.
Pull one apart and it's just so...
Browned-Butter Cinnamon Rolls
- ½ tablespoon active dry yeast
- ¼ cup + 2 tablespoons warm water
- 2 large eggs, lightly beaten
- 2 tablespoons honey
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon fine sea salt
- 1 ¾ cup + 2 tablespoons all-purpose flour
Add yeast to large bowl. Stir in warm water, eggs, honey and butter. Add flour and salt. Stir until completely combined and there are no lumps of flour. It will be a wet dough.
Cover bowl with clean, damp dishcloth, place bowl in a warm spot (I put mine on top of my refrigerator, near ceiling) and allow dough to double in size, about 2 to 3 hours (mine took closer to 3, but this will vary).
Once dough has doubled, punch down. Cover bowl again and place in refrigerator for at least 1 hour. The covered brioche can be stored in refrigerator for a few days, if desired.
When ready to make cinnamon rolls:
Butter a 9" pie pan well. Prepare filling (recipe below).
Lightly flour a clean, flat surface. Sprinkle flour over dough in bowl and, with floured hands, remove from bowl.
Place dough on floured surface, sprinkle with a bit more flour and roll into a 10"x15" rectangle.
Spread filling evenly across the dough to within about 1/2" of the edges.
Starting at the long side of the rectangle, roll the dough up into a long log. Trim the ends.
Cut log into 8 equal-sized rolls. Place in pie pan, leaving space between each one for the second rise.
Place a clean, damp dishcloth over the rolls and put pie pan in a warm place. Allow rolls to double in size, about 45 minutes (again, this time will vary).
Meanwhile, preheat oven to 400 degrees. Prepare icing (recipe below).
After rolls have risen, bake for about 17 to 18 minutes (mine was ready at 17), until rolls are golden brown, cinnamon butter is bubbling and centers of the rolls feel firm.
Allow to cool in pie pan on wire rack for about 5 minutes, then drizzle with browned-butter cream cheese icing.
Ravage them right from the pie pan or at room temperature.
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, softened
- ½ teaspoon pure vanilla extract
Combine all ingredients in medium bowl and mix together to form a cinnamony "paste."
Browned-Butter Cream Cheese Icing
- 2 tablespoons unsalted butter
- 1 oz. cream cheese
- 3/4 cups confectioners' sugar
- pinch fine sea salt
- 1-2 tablespoons milk
In saucepan, cook butter over medium heat, stirring occasionally, until dark golden brown and fragrant, about 3 to 5 minutes. Pour into a heat-safe, medium-sized bowl.
Add cream cheese to browned butter and allow to sit and soften for 1 to 2 minutes. Whisk cream cheese into butter. Whisk in confectioners' sugar, salt and 1 tablespoon milk until smooth. Add a little more milk to thin icing, if desired.