Easter Cinnamon Rolls



cinammon3Yesterday morning I decided to start our Easter with homemade cinnamon rolls. Note to self, make sure you read all the instructions prior to taking on a task like this. I woke up early to prepare them but didn’t realize they had to sit for 2 hours so after what seemed like forever we finally had homemade cinnamon rolls. They were definitely worth the wait although I swear I aged during this time. I added a few little chick’s to make the breakfast a little more festive for my little chick and she ate up the rolls like it was nobody’s business. We had the best little day hanging out, eating, and playing with London’s Easter basket goodies. I should tell you we ended the day with some bright pink marker all over our white couch. I know it’s what I get for buying a white couch but I had such high hopes for that white couch that has now become more colorful. Thankfully my mother is still here and can hopefully work her magic.

Cinnamon Rolls
  • Brioche dough
  • 12 ounces (about 2¾ cups) bread flour
  • 1½ tablespoons sugar
  • 1¼ teaspoons instant yeast
  • ½ teaspoon kosher salt
  • 6 tablespoons whole milk, lukewarm
  • 3 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 12 tablespoons unsalted butter, soft
  • Cinnamon filling
  • 5 ounces brown sugar (about ¾ cup, packed)
  • 5 teaspoons cinnamon
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, soft
  • Cream cheese glaze
  • ½ vanilla bean
  • 1 tablespoon sugar
  • 5 tablespoons cream cheese, soft
  • 4 tablespoons unsalted butter, soft
  • ¾ cup powdered sugar, sifted
  • ¼ teaspoon kosher salt
  • 1 tablespoon whole milk
  1. To make the dough, stir together the flour, sugar, yeast and salt in a stand mixer or large mixing bowl.
  2. Combine the milk and eggs in a small bowl. Pour the egg mixture in the dry mixture and stir until smooth. Let rest for 5 minutes. Dough will be very sticky.
  3. Knead in the butter a piece at a time. Continue mixing about 6 minutes if using a mixer or, if kneading, until the dough is well mixed. When the dough is very smooth, place it in a large bowl and cover with plastic wrap. Place in a warm spot to rise until doubled. Chill in the fridge before rolling.
  4. Mix together the sugar, cinnamon and salt. Set aside.
  5. On a floured work surface, roll out the brioche into a rectangle about 12 by 16 inches and ¼ inch thick, with the long side facing you. Spread the butter evenly over the surface of the dough, then sprinkle on the cinnamon-sugar mixture. Starting from the side closest to you, roll up the rectangle tightly like a jelly roll. Trim off about 1 inch from each end. If dough becomes warm or sticky, place it in the fridge for 10 minutes.
  6. Use a scraper or knife to cut the dough into 12 equal pieces about 1½ inches wide. (If baking another day, tightly wrap the buns in plastic and freeze for up to 1 week.)
  7. Butter a 9-by-13-inch baking pan. Arrange the buns evenly in pan, cut-side down. Cover with plastic wrap and put in a warm spot until the dough is puffy and soft, about 2 hours.
  8. Position a rack in the center of the oven and heat to 375 degrees. Bake until golden brown, about 20 to 25 minutes.
  9. While the rolls are baking, prepare the glaze in a bowl with a hand mixer or in a stand mixer with a whisk attachment. Split the vanilla bean and scrape the seeds into the sugar. Using your fingers, smash the seeds to break up any clumps. Add the vanilla sugar to the rest of the glaze ingredients and mix until smooth.
  10. When the rolls are finished, let them cool slightly (5 to 10 minutes). With a knife or spatula, spread the glaze over the buns.

  • Looks so delicious! And loving your gorgeous dishes and little chickies!

    • Thank You Meg!! They were my grandmother’s plates.

  • Betsi

    Oh…………………pink marker. White couch. Yikes. 🙁

    • GRRR…..Remind me to show you the picture when I see you.

  • Sara Mueller

    Yummy! In love with your grandmothers plate!!