<   Back to recipes

Brioche Cinnamon Buns with Cream Cheese Icing

  • Cooking: 30
  • Prep: 2h15
  • Yields: 12
Brioche Cinnamon Buns with Cream Cheese Icing

You’ll be winning with this delicious dessert from Dairy Farmers of Canada. Look for the blue cow logo on ingredients to support responsible dairy farming. By choosing products that feature the Dairy Farmers of Canada logo, you can enjoy foods that meets all quality Canadian high standards in fact, Canadian milk standards are among the highest in the world. Our dairy farmers are committed to delivering their best on taste, safety, and quality.

Ingredients

  • 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 milk
  • 6 eggs
  • 1 1/2 cups room temp butter
  • 1 1/2 cups brown sugar
  • 3 tbsp cinnamon
  • 3 tbsp melted butter for brushing on the dough
  • Icing
  • 1/2 block (125 gm) cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsp milk or cream

Preparation

Combine 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.

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 is 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 a 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.

Ice the buns and serve them up

Recipe by Andy Hay

Andy Hay is a chef, Husband and Dad from Canada's East Coast. Andy helps food lovers up their at home cooking game one recipe, video, and dad joke at a time.

Brought to You by