Description
Einkorn Brioche Cinnamon Rolls are soft and melt in your mouth with the perfect cream cheese glaze that puts the flavor over the top! We have been making this super simple, overnight cinnamon roll recipe on repeat recently and they are a family favorite!
Ingredients
Scale
For the Dough:
- 3 cups (384 g) Einkorn flour
- 1.5 teaspoons kosher salt
- 3 tablespoons sugar
- 1.5 teaspoons instant yeast
- 1 egg
- 3/4 cup lukewarm water
- 1/4 cup (62 g) milk
- 3 tablespoons melted butter
For the Filling:
- 3/4 cups packed brown sugar
- 2 TBS cinnamon
- pinch salt
- 6 tablespoons melted butter
For the icing:
- 4 oz cream cheese, softened
- 1 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- pinch salt
- milk or heavy cream to thin
Instructions
- In a large bowl, whisk together the einkorn flour, salt, sugar and yeast.
- In a separate large bowl, beat the egg. Add the water, milk and melted butter. Whisk to combine. Pour the wet ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky.
- Do not overmix or it will damage the gluten formation. Cover the bowl with a tea towel and let rise for about 45 minutes-1 hour. Einkorn flour won’t rise the same way as regular flour so don’t expect the dough to have doubled in size.
- Flour a work surface very generously with einkorn flour and have more to use as needed. This dough is VERY sticky and can be fragile so it’s important to not overwork.
- Let the dough rest while you make the cinnamon sugar filling. Melt butter in the microwave or on the stovetop. Combine with brown sugar, cinnamon and salt in a medium bowl. Set aside.
- Butter an 8×8-inch baking pan or 9″ cast iron skillet.
- Dump dough onto the floured work surface. Pat or roll out dough into a rectangle about 12×10 inches — Its important that you don’t roll this dough too thin or it will break apart. Spread the filling over top with a pastry brush or rubber spatula. Starting at the short end, roll the rectangle into a tight coil. If the dough sticks, add more flour and keep going.
- Cut into 9 equal pieces with a sharp knife. Transfer to prepared pan. Cover pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge overnight.
- The following morning, heat the oven to 375ºF.
- Transfer pans to the oven and bake for 25 to 30 minutes or until golden. My oven bakes hot and 25 minutes is perfect. Meanwhile, in the bowl of a stand mixer or using a hand mixer beat cream cheese, powdered sugar, vanilla, and salt until well combined and creamy. Add 1-2 TBS of heavy cream til the icing reaches desired thinness.
- Remove rolls from oven and let them cool on the stove top for a few minutes. Pour icing over the top of the rolls and serve immediately with extra butter and icing. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast