Chocolate Brioche Cinnamon Rolls
Joy the Baker
Brioche is a beautiful dough. Smooth, supple, versatile, down for anything—it has all the shining, sexy qualities you hope your mate sees in you. Others may see just dough, but it really is special. Because this rich dough is so amiable, we’re studding it with dark chocolate and filling it with a sweetly spiced cinnamon roll filling. Bonus! This dough can be made—and even assembled—the evening before and stored, covered, in the refrigerator. Just bring the dough or rolls to room temperature before kneading or baking.
Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
For more ways to get your cinnamon-chocolate fix, try our Mexican Chocolate Slice-and-Bake Cookies recipe, or our Churro-Style Waffles with Spiced Chocolate and Coconut Crema recipe.
For the dough:
- 1/2 cup warm water
- 2 1/2 teaspoons (1 package) active dry yeast
- 3 large eggs, at room temperature, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1/4 cup honey
- 4 1/2 cups all-purpose flour, plus more for rolling
- 3/4 teaspoon salt
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup mini dark chocolate* chips or finely chopped *dark chocolate
For the filling:
- 1 cup light brown sugar, lightly packed
- 1 tablespoon plus 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg, freshly grated
- Generous pinch of salt
- 4 tablespoons unsalted butter, melted
For the glaze:
- 1 (8-ounce) package cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- Splash of milk
For the dough: In a small bowl, combine the warm water and yeast. Let it sit for 5 minutes, until foamy.
2In a medium bowl, whisk together the eggs, butter, and honey.
3In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, and nutmeg. Add the egg mixture and yeast mixture, and use a spatula to bring the ingredients together into a shaggy dough. Fit the bowl onto the mixer and mix on medium speed for 5 to 7 minutes, until the dough pulls away from the sides of the bowl. Add the chocolate and beat for 2 more minutes, until evenly combined. Cover the bowl in plastic wrap and let rest in a warm place until puffed and doubled in size, about 2 hours.
For the filling: In a small bowl, toss together the sugar, cinnamon, nutmeg, and salt. Set aside.
2Turn the risen dough out onto a lightly floured work surface. Using a floured rolling pin, roll the dough into a ½-inch-thick rectangle. Brush with the 4 tablespoons melted butter and sprinkle with the filling. Starting from the long end, tightly roll the dough into a log. Slice it into twelve equal pieces.
3Generously butter a 9 × 13-inch pan. Place rolls in the prepared pan, cover with a kitchen towel, and let rise for 30 minutes.
4Place a rack in the upper third of the oven and preheat to 350°F.
5Bake until the rolls are risen, golden brown, and bubbling, 25 to 30 minutes. Let cool to a warm room temperature.
For the glaze: Put the cream cheese into a bowl and microwave for about 10 seconds, until it is very soft. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and beat well. Add the confectioners’ sugar, salt, vanilla, and a splash of milk. Beat until smooth and spreadable. Frost the rolls and serve.
2The rolls are best fresh from the oven, but will keep for 3 days, well wrapped, at room temperature.
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