Perfect Brioche Cinnamon Rolls - The Flavor Bender
"The softest & richest Brioche Cinnamon Rolls ever! Rich brioche dough, baked with swirls of cinnamon butter & a creamy cream cheese frosting, your entire family will love this recipe!..."
INGREDIENTS
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½ cup warm milk (at about 100°F)
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2 ½ tsp active dry yeast (about 9 g)
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2 tsp honey
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4 large eggs
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2 yolks (from 2 large eggs)
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2 tsp vanilla
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2.1 oz granulated white sugar (5 tbsp)
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17.6 oz AP flour (4 cups + 2 tbsp, measured by spoon and level method)
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1 ½ tsp sea salt (fine grind)
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8.8 oz unsalted butter (very soft, and roughly divided into four portions (1 cup + 2 tbsp))
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1 cup brown sugar
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1 tbsp ceylon cinnamon
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2 tbsp korintje cinnamon (or supermarket cinnamon)
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¼ tsp sea salt (I prefer to use ½ tsp for a salty, sweet filling)
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2 tsp vanilla
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¼ cup unsalted butter
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12 tbsp cream cheese (softened (170 g))
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12 tbsp butter (softened (170 g))
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1 ¾ cups confectioner's sugar (sifted (200 g))
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Pinch of salt
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2 tsp vanilla extract
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