Brioche cinnamon buns with cream cheese icing
Cinnamon buns are a favourite in our household. My wife is a connoisseur and even my 3-year-old has developed the ability to critique the almighty cinnamon bun. As such, you can understand my nervousness when having them try these for the first time. Well I am happy to report that the feedback was resoundingly positive and I received rave reviews from both! This is a super-delicious must try.
- 5 cups all-purpose flour plus a little bit for dusting
- 1 tbsp active dry yeast
- 3 tbsp sugar
- 1 tbsp kosher salt
- 1/2 cup cold water
- 6 eggs
- 1 1/2 cups room temp butter
- 1 1/2 cups brown sugar
- 3 tbsp cinnimon
- 3 tbsp brown butter for spreading on dough
- 1/2 block (125 gm) cream cheese
- 1/4 cup powdered sugar
- 2 tbsp milk or cream
- Okay, let's do this! Start things off by pouring the flour, sugar, salt, yeast and water into the bowl of a stand mixer fitted with a dough hook. Turn mixer on low and crack in the 6 eggs. Keep mixing until all of the ingredients are totally incorporated.
- Next up, cut the butter into half inch cubes and add into the mixer one at a time. Don't rush this process. You want to make sure that each cube of butter is fully incorporated into the dough. In the end the dough will be fairly wet but that's what we are looking for. Once all the butter in incorporated, turn the mixer speed to high and let it knead the dough for 10 mins to strengthen the gluten. If you're old school like me, you can also take the dough out of the bowl and knead by hand for 10 mins or so.
- Once dough is properly kneaded, form into a ball and place in a lightly oiled bowl. Cover and let rise until it has doubled in bulk (Approx 1 to 1 1/2 hours)
- Once dough has proofed (doubled in size) punch down to push air out and fold out onto a counter surface. Using a rolling pin roll out the dough into a rectangle. You want the dough to be about 1/2 in thick.
- In a bowl mix together brown sugar and cinnamon. Brown the butter in small sauce pan and brush the melted butter onto the rolled out dough using a pastry brush. Make sure to cover the whole surface. Next sprinkle the brown sugar over the dough. Be generous!
- Next step is to roll up the dough. Working on the long side, roll the dough over itself. Once you have the "log" formed, use a sharp knife to cut into 8-9 buns. You want each bun to be about 1 inch thick. It will rise! Place the buns into a greased baking tray (I like using circular 9 inch spring pans. Let the buns rest on the counter for 15 mins or so.
- Get the oven kicking on at this point and let it heat up to 350 degrees. Place the buns in the oven for 30-40 mins. Pull out once the top is beautifully browned. One trick I use is, towards the end of the baking, to brush on the rest of the melted brown butter and place back into the oven for an additional 5 mins or so.
- Now the icing. While the buns are cooling, place the room temperature cream cheese in the stand mixer. Pour in the icing sugar and milk and turn the mixer on medium high until icing is smooth.
- Okay, we are there; ice the buns and serve them up!!! Enjoy with a cup of coffee.
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