Decadent Brioche Cinnamon Rolls with Gooey Caramel Glaze
Indulge in these incredibly soft and fluffy brioche cinnamon rolls, made from scratch using a bread machine for ease and convenience. This recipe incorporates a delightful blend of at least five eggs, infusing the dough with richness and flavor that is hard to resist. Once the dough has completed its first rise, roll it out and generously fill it with a heavenly mixture of cinnamon and brown sugar, creating beautiful spirals in every roll. These cinnamon rolls are not only topped with a decadent caramel glaze but also feature a layer of gooey syrup on the bottom, ensuring each bite is a deliciously sweet treat. Perfect for brunch gatherings or a cozy weekend morning, enjoy them warm from the oven or let them cool slightly for a truly divine experience. The second batch of caramel glaze adds a luxurious finish that elevates these rolls to something extraordinary.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Milk
1/3 cup (Warm slightly)
Active dry yeast
2 1/4 teaspoons (None)
Large eggs
5 (None)
Unbleached flour
4 1/2 cups (None)
Sugar
1/3 cup (None)
Kosher salt
1 teaspoon (None)
Unsalted butter
6 ounces (Melted and softened as needed)
Cinnamon
2 tablespoons (None)
Brown sugar
1 cup (Packed)
Melted butter
1 tablespoon (None)
Softened butter
4 tablespoons (None)
Additional brown sugar
3/4 cup (Packed)
Corn syrup
3 tablespoons (None)
Heavy cream
2 tablespoons (None)
Salt
1 pinch (None)
Vanilla extract
1 teaspoon (None)
Instructions
1
Prepare the brioche dough by adding the ingredients into the bread machine as per the manufacturer's instructions. Choose the dough cycle and let the machine work its magic until the dough has risen.
2
Once the dough has completed its first rise, you can either punch it down and refrigerate it overnight or proceed directly to rolling it out.
3
Dust a clean work surface with flour and divide the rested dough into two equal pieces. Roll each piece into a rectangle approximately 1/3 inch thick.
4
In a bowl, blend together the softened butter, cinnamon, and sugar to create the filling. Sprinkle this mixture evenly over each piece of dough.
5
Carefully roll each piece of dough into a log, ensuring that the neatest edge is on the outside for a tidy finish. Cut the log into 1-inch sections to form individual rolls.
6
Arrange the rolls in a high-sided baking pan, ensuring they are evenly spaced. Cover with a lightly oiled piece of plastic wrap and place them in a warm area to rise for at least an hour, or until they have doubled in size.
7
Preheat your oven to 350°F (175°C). Once the rolls have risen, uncover them and bake for 10-12 minutes, until golden brown.
8
While the rolls are baking, prepare the caramel glaze by combining all ingredients except for the vanilla in a saucepan over medium heat. Stir continuously until the mixture comes to a boil and becomes bubbly.
9
Remove from heat and add the vanilla extract. For extra gooey goodness, prepare a second batch of glaze.
10
Once the rolls are done baking, pour one batch of the caramel glaze over the bottom of the rolls and the second batch over the top before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Brioche Cinnamon Rolls?
They are soft, fluffy rolls made from a rich egg-based brioche dough, filled with cinnamon sugar and topped with a gooey caramel glaze.
Can I use a bread machine for this recipe?
Yes, this recipe is designed to use a bread machine for the dough cycle to make the process easier and more convenient.
Why are there so many eggs in the dough?
The recipe uses at least five eggs to infuse the dough with incredible richness, flavor, and a characteristic brioche texture.
How long should the dough rise in the bread machine?
You should let the bread machine complete its full dough cycle until the dough has risen significantly.
Can I make the dough ahead of time?
Yes, after the first rise, you can punch the dough down and refrigerate it overnight before rolling it out.
How thin should I roll the dough?
Roll the dough into a rectangle that is approximately 1/3 inch thick.
What is inside the cinnamon roll filling?
The filling is a heavenly blend of softened butter, cinnamon, and brown sugar.
How do I ensure the rolls look tidy?
When rolling the dough into a log, ensure the neatest edge is on the outside for a clean finish.
How thick should I cut the individual rolls?
The log should be cut into 1-inch sections to form the individual rolls.
How long is the second rise?
The rolls should rise in a warm area for at least an hour, or until they have doubled in size.
At what temperature should I bake the rolls?
Preheat your oven to 350°F (175°C) for baking.
How long do these cinnamon rolls take to bake?
They typically bake for 10-12 minutes until they reach a golden brown color.
How do I prepare the caramel glaze?
Combine the ingredients in a saucepan over medium heat, stirring until the mixture boils and becomes bubbly, then add vanilla.
When should I add the vanilla extract to the glaze?
The vanilla extract should be added after the glaze is removed from the heat.
Why does the recipe suggest two batches of glaze?
Two batches ensure you have enough to pour over both the bottom and the top for extra gooey goodness.
Where do I pour the first batch of glaze?
The first batch of caramel glaze is poured over the bottom of the rolls after baking.
What type of flour is recommended?
The recipe calls for 4 1/2 cups of unbleached flour.
Can I use active dry yeast?
Yes, the recipe specifically uses 2 1/4 teaspoons of active dry yeast.
Does the recipe use milk?
Yes, it requires 1/3 cup of milk, which should be warmed slightly before use.
What kind of sugar is used in the dough?
The dough uses 1/3 cup of standard white sugar.
Is the butter in the dough melted or softened?
The recipe uses 6 ounces of unsalted butter that is melted or softened as needed.
What is the purpose of corn syrup in the glaze?
Corn syrup helps give the caramel glaze its smooth, gooey, and glossy consistency.
Can I use heavy cream in the glaze?
Yes, the glaze includes 2 tablespoons of heavy cream for a rich texture.
Should I serve these rolls warm?
They are best enjoyed warm from the oven, though they are also delicious once cooled slightly.
What kind of baking pan should I use?
A high-sided baking pan is recommended to keep the glaze and rolls contained.
How do I prevent the rolls from sticking during the rise?
Cover the rolls with a lightly oiled piece of plastic wrap during the second rise.
Is there salt in the glaze?
Yes, a pinch of salt is added to the glaze to balance the sweetness.
What occasions are these rolls best for?
They are perfect for brunch gatherings, holidays, or a cozy weekend morning.
How much brown sugar is in the glaze?
The glaze uses 3/4 cup of packed brown sugar per batch.
What makes the bottom of the rolls gooey?
The combination of pouring caramel glaze on the bottom and the sugar that melts during baking creates a gooey syrup layer.