CINNAMON ROLL BRIOCHE

This is an overnight bread so create everything one night,
​fall asleep while ​dreaming of cinnamon buns and wake up the next morning to bake this beautiful thing!
Makes: 1 loaf                                                                                         Takes: 12+ hours

CINNAMON BRIOCHE ROLL

Makes: 1 loaf
​Takes: 12+ hours
Dough
  • 1/4 cup warm water
  • 3 teaspoons yeast
  • 3 tablespoon granulated sugar
  • 1/2 cup warm whole milk
  • 1 1/2 teaspoons salt
  • 3 eggs
  • 12 tablespoons butter, melted
  • 3 1/2 - 4 cups all-purpose flour
Filling
  • 6 tablespoons softened butter
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • pinch of sea salt
​Frosting
  • 2 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1-2 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  1. Combine warm water, yeast and sugar in a large mixer bowl and mix on low speed until incorporated. Allow the mixture to sit about 3 minutes.
  2. Add the warm milk, salt, eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
  3. To make the filling. Add the brown sugar, cinnamon and salt to a bowl and mix well.
  4. Lightly dust a surface with flour. Punch dough and roll into a rectangle (about 9x24 inches). Spread softened butter evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter. Roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
  5. Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors or knife, cut slices across the log almost to the bottom of the log. Try to arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan. Immediately cover the dough and place in the fridge overnight.
  6. The next morning, preheat the oven to 350 degrees. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread log 45-50 minutes or until lightly browned on top, do not over bake.
  7. While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until it reaches the right consistency.
  8. Serve the bread hot with a drizzle of frosting!!!