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Brioche Cinnamon Rolls

Name: Brioche Cinnamon Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: &frac14; cup water warm; &frac14; cup whole milk warm; 3 tsp. dry yeast; 2 ¾ cups all-purpose flour; 1 ½ tsp. Kosher salt; 3 large eggs; 3 Tbsp. granulated sugar; 12 Tbsp. unsalted butter room temperature; 1 &frac12; cups dark brown sugar packed; ¼ cup ground cinnamon; Pinch of Kosher salt; 12 Tbsp. butter melted; 8 oz. cream cheese softened; 2 cups powdered sugar; 1 tsp. pure vanilla extract; Pinch of Kosher salt; 2 Tbsp. whole milk

Kansas City has always been known as a mecca for BBQ but our cinnamon rolls are a hidden secret many don't know about. From McClain's Bakery to Dolce, Kansas City has some of the best cinnamon rolls in the country. This Brioche Cinnamon Rolls recipe is our humble attempt to creating a recipe that's worthy of saying it came from Kansas City.

Recipe

Dough

¼ cup
water , warm
¼ cup
whole milk , warm
3 tsp.
dry yeast
2 ¾ cups
all-purpose flour
1 ½ tsp.
Kosher salt
3
large eggs
3 Tbsp.
granulated sugar
12 Tbsp.
unsalted butter , room temperature

Filling

1 ½ cups
dark brown sugar , packed
¼ cup
ground cinnamon
Pinch of
Kosher salt
12 Tbsp.
butter , melted

Glaze

8 oz.
cream cheese , softened
2 cups
powdered sugar
1 tsp.
pure vanilla extract
Pinch of
Kosher salt
2 Tbsp.
whole milk

Dough

Step 1

In a mixer bowl, combine the warm water and warm milk. Sprinkle the yeast over the liquid and stir to moisten evenly.

Step 2

Let the yeast mixture stand until the yeast dissolved, stirring every once in a while. Approximately 8 minutes.

Step 3

Fix the mixing bowl to the mixer along with the paddle attachment.

Step 4

With the mixer on low, slowly add the flour and salt to the yeast mixture.

Step 5

Blend until the dough forms into small pebble to shaggy consistency.

Step 6

Scrap down the edge of the bowl.

Step 7

With the mixer still running, add each egg one at a time. Allowing for each egg to combine into the dough mixture.

Step 8

Add the granulated sugar and then place the mixer on a high until the dough comes together and is smooth. Approximately 3 minutes.

Step 9

Reduce the speed of the mixer to a low speed.

Step 10

Add the butter, 1 Tbsp. at a time. Allowing for each piece to become incorporated into the dough.

Step 11

Lightly butter a large bowl. Scrape the dough into the bowl. Cover the bowl with plastic wrap. Allow the dough to rise, for 1 ½ hours in a room temperature area. Dough should almost double in size.

Step 12

Gently deflate the dough, by lifting around the edges of the dough and then letting the dough fall back into the bowl. Picture trying to grab some slim and you are flinging it back into the bowl. Turn the bowl 45° and the repeat the fling process, 4 - 5 more times.

Step 13

Cover the bowl with plastic wrap. Allow the dough to chill, for 2 hours, repeating the fling process every 30 minutes in-between.

Filling

Step 1

In a mixing bowl combine the brown sugar and cinnamon until throughly combined.

Step 2

Add the the melted butter to the bowl. Mix throughly. You should have the consistency of wet sand.

Glaze

Step 1

Add of the ingredients into a mixer bowl. With the paddle attachment mix the ingredients on low until thoroughly mixed.

Step 2

Add either powdered sugar or milk, one teaspoon at a time to either thicken or thin your glaze, to the consistency you desire.

Assembly

Step 1

Butter or grease with non-stick spray, a 9" x 9"e; baking pan.

Step 2

With a rolling pin, roll the dough out to a 15" x 1" rectangle.

Step 3

Sprinkle the filling mixture all over the dough. I have tried spreading the filling out using the spatula but just sprinkling is easier and tends to create a more even filling.

Step 4