The Softest Brioche Cinnamon Rolls

Name: The Softest Brioche Cinnamon Rolls
Ingredients: 125ml warm milk (95-104°F / 35-40°C); 2 ½ tsp instant yeast or active dried yeast; 50g (1/4 cup) granulated sugar; 600g all-purpose flour*; 5 large eggs (approx. 260g-270g excluding shell.); 1 1/2 tsp salt; 230g (1 cup) unsalted butter, at room temperature and cut into cubes; 75g (5 Tbsp) unsalted butter, softened; 100g (1/2 cup) soft brown sugar; 1 Tbsp ground cinnamon; 60g cream cheese, at room temperature; 150g (1 1/4 cup) confectioners sugar; 2 Tbsp milk, at room temperature; 1/2 tsp vanilla extract

"This recipe for brioche cinnamon rolls makes the softest cinnamon rolls. They’re perfectly fluffy and topped with vanilla cream cheese icing...."

INGREDIENTS

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125ml warm milk (95-104°F / 35-40°C)

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2 ½ tsp instant yeast or active dried yeast

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50g (1/4 cup) granulated sugar

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600g all-purpose flour*

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5 large eggs (approx. 260g-270g excluding shell.)

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1 1/2 tsp salt

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230g (1 cup) unsalted butter, at room temperature and cut into cubes

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75g (5 Tbsp) unsalted butter, softened

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100g (1/2 cup) soft brown sugar

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1 Tbsp ground cinnamon

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60g cream cheese, at room temperature

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150g (1 1/4 cup) confectioners sugar

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2 Tbsp milk, at room temperature

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1/2 tsp vanilla extract

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