Brioche Cinnamon Rolls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	0%	59%
fat	96%	43%
total sugar	92%	88%
egg	60%	12%
yeast	2%	2%
salt	2%	2%
dairy	34%	64%
flour strength	1.0	1.0

Where it stands out

• #1 of 37 for richness
• #2 of 37 for doneness
• #36 of 37 for rise
• #37 of 37 for fluffiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	120 mL warm milk (at about 100°F)
9 g	9 g active dry yeast
	10 mL honey
200 g	4 large eggs
100 g	2 yolks (from 2 large eggs)
	10 mL vanilla
60 g	60 g granulated white sugar (2.1 oz )
500 g	500 g AP flour
10 g	10 g sea salt (fine grind)
250 g	250 g unsalted butter
200 g	200 g brown sugar
8 g	1 tbsp ceylon cinnamon (optional)
16 g	2 tbsp korintje cinnamon (or mexican cinnamon)
2 g	1/4 tsp sea salt (I prefer to use 1/2 tsp for a salty, sweet filling)
	10 mL vanilla
60 g	60 g unsalted butter (softened)
170 g	170 g cream cheese (softened)
170 g	170 g butter (softened )
200 g	200 g confectioner's sugar (sifted )
	Pinch of salt
	10 mL vanilla extract

Method: 39 steps, published by www.theflavorbender.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Loved this recipe. This was actually my first foray into breads and I was a little intimidated. I have done roll out cookies and fondant so I decided to press on. I’m glad I did. These were the best cinnamon rolls I’ve ever had. I made a batch that was done on” — a cook, 5.0★

“I’ve made many cinnamon scroll recipes and this is by far the best! I was wondering if it would work to use the tangzhong method in this recipe or if it’s no benefit? Thankyou so much your my favourite online recipe person, everyone is always in awe over your ” — a cook, 5.0★