Mini Cinnamon Rolls with Heavy Cream

Weigh out the ingredients

I

For the brioche, you'll need flour, vanilla, butter, sugar, milk, salt, yeast, and eggs.

Weigh out the ingredients

II

For the filling and glaze, you'll need brown sugar, butter, cinnamon, powdered sugar, heavy cream, and cream cheese.

In a cup, heat the milk to 110 degrees F (40 degrees C) and stir in the sugar and yeast. If using active dry yeast, allow it to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step. Mix the eggs and vanilla into the milk yeast mixture.

Mix wet ingredients

III

In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together. Pour the wet ingredients into the dry ingredients and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.

Add wet to dry

IV

Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. The dough will eventually pull away from the sides of the bowl and have a silky smooth texture with minimal stickiness.

Mix in the butter

V

To check if the dough is ready, use the windowpane test - tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.

Perform windowpane test

VI

Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight (or at least 6 hours) in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

Proof the dough

VII

On a lightly floured surface, roll the dough out to a long rectangle about 24"x5". Brush the softened butter all over the dough. Then, sprinkle the brown sugar and cinnamon evenly over the top.

Roll out the dough

VIII

Roll the dough up into a log. Use a serrated knife to score lines every 1 ½” to get 15 rolls. Use unflavored dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.

Cut the cinnamon rolls

IX

Arrange the rolls in a 9" round baking dish. Cover with plastic wrap and allow to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the dough will slowly spring back.

Arrange & proof

X

Just before baking, pour the heavy cream all over the cinnamon rolls. Place the pan on top of a baking sheet, then place in the oven. Bake for about 20-25 minutes or until evenly golden on top.

Add heavy cream & bake

XI

Once the cinnamon rolls come out of the oven, immediately pour the cream cheese glaze on top. Allow the cinnamon rolls to cool for about 30 minutes before serving.

Pour the glaze on top & enjoy

XII

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