Cinnamon rolls are a classic breakfast treat for any special occasion. You'll be surprised how easy this recipe is to make, and the resulting cinnamon rolls are pillowy and delicious, with the perfect amount of cinnamon and sweetness.
- 2 ½ lbs Brioche Dough GET BRIOCHE RECIPE
- ½ cup sugar
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 tsp orange zest
- 6 tbsp butter, melted
Cream Cheese Icing
- 8 oz cream cheese, room temp
- 6 tbsp confectioners' sugar
- 4 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp orange zest
Give the dough 3 or 4 turns to help bind the gluten and give the rolls great texture. Rest the dough for 15-20 minutes.
Once the dough is ready, roll it to 1/4-inch thick rectangle. Brush the entire surface with the melted butter. In a small bowl mix together the sugars, cinnamon and zest.
Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar. Then roll the dough up, starting at the short end.
Use a Bread Knife, Kitchen Scissors or floss to cut the log into 8,10, or 12 equal pieces. Set the buns on a parchment lined Sheet Pan or in a buttered baking dish. Give them about 1 1/2 to 2-inches between them. It is okay if they rise together in the oven.
Loosely cover the buns and let them rest between 1 1/2 to 2 hours. The long rest will insure that you have a fluffy bun. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with slightly shorter rise, but the buns will not be quite as soft.
Preheat the oven to 350°F and place the rack in the middle of the oven.
Bake for about 25 to 30 minutes, just until the centers are set when poked with your finger (they should be caramel colored). Let them cool for about 10 minutes.