Can you imagine waking up to soft and tender Brioche Cinnamon Rolls infused with warm cinnamon? No one will be sleeping in when these rolls leave your oven.
Prep Time 2hrs
Cook Time 45mins
Overnight rise 6hrs
Total Time 8hrs45mins
Author Hostess At Heart
1/4cupwarm waterthink bath water
1/2cupeggnogwarmed (or whole milk)
12tbspbutterunsalted and softened (1 1/2 sticks)
3 1/2cupsall-purpose flourmay need up to 1/2 cup more
1/2vanilla bean seeded
1/2vanilla beanseeded (or 1 tsp vanilla extract)
In the bowl of an electric stand mixer, combine water, yeast, and sugar. Mix to combine. *Allow resting for 3 to 5 minutes until bubbly.
Add the warmed eggnog, salt, eggs, and softened butter. Mix until combined. Gradually mix in the flour until dough comes together in a ball and away from the sides of the bowl.
Lightly flour the working surface and remove dough from the bowl. Knead until smooth. Dough will be wet and sticky but don't add more than another 1/2 cup of flour to make it manageable. (Just a couple minutes is all). Place the dough in a large greased bowl. Cover and allow to rise until double, 1 1/2 to 2 hours.
Punch down the dough. On a lightly floured surface, roll the dough into a rectangle approximately 9x24 inches. Spread soft butter over the surface of the dough, and sprinkle with the brown sugar mixture.
Roll the dough into a log from the long end, keeping it fairly tight as you go.
Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors, cut slices almost to the bottom of the log, about every 1/2 inch. Arrange the cut sections so that they lean to alternating sides. If baking in 9x5 loaf pans, press ends of the dough together until they are approximately the size of your pan. Using the parchment paper, lift the dough up and into the bread pan.
Cover with plastic wrap immediately and refrigerate.
The next morning, preheat the oven to 350° F. Remove the dough from the refrigerator while the oven preheats. Brush the dough with 2 tablespoons of melted butter and bake for 20 to 25 minutes or until lightly browned on top. If baking in bread pans, bake approximately 45 to 50 minutes.
While bread is baking, whisk the icing ingredients together.
Serve rolls warm with a drizzle of icing.
*If Rapid Rise or Instant Rise yeast is used you don't have to allow for the short rest. Just continue to combine ingredients as instructed.Recipe adapted from https://www.halfbakedharvest.com/overnight-pull-apart-brioche-cinnamon-roll-bread/
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.