These no-knead brioche cinnamon rolls are truly everything I love in a cinnamon roll. Plus, everything but baking can be done the night before serving. Adapted from Alexandra’s Kitchen.
Ingredients
Dough:
3 cups flour
1.5 teaspoons kosher salt
3 tablespoons sugar
1.5 teaspoons instant yeast
1 egg
1 cup lukewarm water
1/4 cup milk
3 tablespoons melted butter
Filling:
¾ cups packed brown sugar
¼ cup cinnamon
A pinch of salt
6 tablespoons melted butter
Frosting
4 oz cream cheese, softened
1 cups confectioners’ sugar
½ teaspoon vanilla extract
A pinch salt
Possibly: 1 tablespoon milk
Instructions
Whisk together flour, salt, sugar and yeast in a large bowl.
Beat the egg in a separate, medium bowl. Add the water, milk and melted butter. Whisk to combine.
Pour the liquid ingredients into the dry and mix until combined. Cover the bowl with a tea towel and let rise until doubled, about 2 hours.
While dough is rising, make the filling. Mix brown sugar, cinnamon and salt, and melted butter in a medium bowl until combined. Set aside.
Grease a 9×9 or 8×8-inch baking pan.
Generously flour hands and a work surface– you will need a lot of flour because the dough is very sticky. Roll dough into a rectangle about 15×11 inches.
Spread the filling over top. (It’s helpful to use the back of a spoon or your hands.)
Roll the rectangle into a tight coil, starting at a short end. Cut the coil into 9 equal pieces. Transfer to prepared pan and cover with plastic wrap or a tea towel.
To bake same-day, let rise for another 40 minutes at room temperature before baking. To bake the following morning, refrigerate overnight before baking.
Preheat oven to 375ºF. Bake for 25-30 minutes, until golden brown.
While buns are baking, beat frosting ingredients together. If frosting appears too thick, add milk to reach desired consistency.
After removing buns from oven, let cool for 5-10 minutes before generously frosting.
I didn’t make these but my fiance did and I ate them. I am now a contented consumer—thanks!!