No-Knead Maple Brioche Cinnamon Rolls

Description

These No-Knead Maple Brioche Cinnamon Rolls are pillowy soft with a rich cinnamon filling and a maple cream cheese icing! These tender rolls can be made ahead, require no kneading, and are guaranteed to fly off plates.

Course

Breakfast

Cuisine

American

Keyword

Cinnamon Rolls, Brioche Cinnamon Rolls, Make Ahead Cinnamon Rolls, Make Ahead Brunch, Make Ahead Breakfast, Holiday Breakfast Recipe

Prep Time

30 minutes

Cook Time

26 minutes

Dough Resting

4 hours

Servings

12 rolls

Calories

616kcal

Author

Stephanie Simmons

Ingredients

For the Dough:

3/4 cup salted butter, melted (170 grams, or 1 and 1/2 sticks of butter)
2 tsp instant yeast
1 tsp salt
1/4 cup + 2 tbsp real maple syrup, warmed to 115℉
1 cup water, warmed to 115℉
4 large eggs, at room temperature
4 and 2/3 cups all-purpose flour, spooned & leveled (606 grams)

For the Filling:

1/2 cup salted butter, softened
1/2 cup light brown sugar, packed (107 grams)
1/4 cup granulated sugar (53 grams)
1 tbsp all-purpose flour
1 and 1/2 tbsp cinnamon
1/4 tsp nutmeg
Pinch of salt
1/2 tsp vanilla extract
1/2 cup heavy cream, at room temperature

For the Frosting:

6 ounces cream cheese, softened
1/4 cup butter, softened
1 and 3/4 cups powdered sugar
1 tsp vanilla extract
3-4 tbsp real maple syrup

Instructions

Mix the Dough:
- In a medium mixing bowl, whisk together all the wet ingredients: melted butter, yeast, salt, maple syrup, water, and eggs. Stir in the flour until the dough is sticky and shaggy. Cover loosely with plastic wrap or a kitchen towel and let rest for 2 hours at room temperature.
- After 2 hours, cover the bowl tightly with plastic wrap (without pressing the plastic wrap against the dough) and refrigerate for at least 4 hours or up to 5 days.
Make the Filling:
- When ready to bake, beat together all filling ingredients in a medium bowl on medium-high speed until well combined, forming a thick creamy mixture.
Assemble the Cinnamon Rolls:
- Spray a 9×13 pan with nonstick spray. Flour your counter, dump the dough out, gently punch it down a bit, and shape it into a large, thick envelope. Roll it out into a 12×16 inch rectangle.
- Dollop the filling evenly over the dough and spread with an offset spatula. Roll the dough from the long side into a tight log. Use a piece of string or unflavored dental floss to cut the log into 1 and 3/4 inch pieces. Place the pieces cut side up in the prepared dish and cover loosely with a kitchen towel. Let rise for 35-45 minutes. Preheat your oven to 350℉ during the rise.
Bake:
- Once the cinnamon rolls have risen, pour the heavy cream over and between them. Bake for 24-28 minutes or until a cooking thermometer inserted into the center of one roll registers 185℉. The tops will be lightly browned. Prepare the frosting while the rolls bake.
Make the Frosting:
- Beat together all frosting ingredients in a medium mixing bowl on medium-high speed until combined and creamy. Thin the frosting with more maple syrup or milk if desired. Beat for less time if a thicker frosting is preferred.
Serve and Store:
- Immediately frost the warm rolls and enjoy! Store leftovers covered in the fridge for 2-3 days, reheating gently as desired. These are best enjoyed fresh from the oven.

Notes

Water Temperature: Warm your water to the specified temperature and check with an instant-read thermometer to ensure it’s not too hot, which can ruin the yeast.
Room Temperature Eggs: Let your eggs sit out or place them in a bowl of warm water while you prepare the other ingredients. Cold eggs can cause issues with the dough.
Maple Bourbon Frosting: For an adult twist, add 2-3 tablespoons of bourbon to the frosting.
Make-Ahead Schedule: Make the dough at night, refrigerate it, and assemble and bake the rolls the next morning. Adjust the timing as needed.