Giant Sour Cream Brioche Cinnamon Roll With Cream Cheese Frosting Recipe

There’s nothing quite like the comforting aroma of a giant cinnamon roll baking in the oven, filling the air with its sweet, spiced scent. Today, I’m diving headfirst into a cozy baking adventure to whip up a cinnamon roll the size of my dreams, complete with a rich cream cheese frosting that is pure magic. Let’s do this!

Picture yourself biting into a massive brioche cinnamon roll that is both delicately tender and decadently rich—thanks, I assume, to the softened butter and high ratio of wet to dry ingredients. I adore the balance of granulated sugar and light brown sugar combined with ground cinnamon that yields this sweet and almost smoky pastry.

And don’t get me started on the frosting. I would slather it on anything and everything, it is so good.

It is not only delicious but also a wonderful vehicle for the notion of “the more cream cheese, the better.” These attributes and more make this breakfast pastry a not-to-be-missed cinnamon roll.

Giant Sour Cream Brioche Cinnamon Roll With Cream Cheese Frosting Recipe Ingredients

• All-Purpose Flour: Provides structure and carbohydrates for energy.
• Granulated Sugar: Adds sweetness and helps yeast to rise.
• Sour Cream: Adds moisture and a slight tangy flavor.
• Eggs: Bind ingredients and add richness and protein.
• Butter: Offers richness, moisture, and flavor; elevates texture.
• Cream Cheese: Creamy texture and slight tang in the frosting.
• Powdered Sugar: Sweetens and smooths the frosting.
• Cinnamon: Adds a warm, spicy flavor to the roll.

Giant Sour Cream Brioche Cinnamon Roll With Cream Cheese Frosting Recipe Ingredient Quantities

• 4 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1 cup sour cream, at room temperature
• 3 large eggs, at room temperature
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1 tbsp ground cinnamon
• 1/2 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened (for frosting)
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• 2 tbsp milk, or more as needed for frosting consistency

How to Make this Giant Sour Cream Brioche Cinnamon Roll With Cream Cheese Frosting Recipe

1. In a big mixing bowl, mix together 4 1/2 cups of all-purpose flour, 1/3 cup of granulated sugar, 2 1/4 tsp of yeast (active dry), and 1 tsp of salt. Make sure they are well mixed.

2. In another bowl, mix 1 cup sour cream and 3 large eggs at room temperature until smooth and light. Add this to the bowl with the dry ingredients and stir until just combined.

3. Slowly blend in 1/2 cup of softened unsalted butter into the dough. Knead the dough until it becomes smooth and elastic. This may take about 8-10 minutes. If using a stand mixer, use the dough hook attachment.

4. Put the dough in a bowl that has been greased, and cover it with a damp cloth. Now place this mixture in a warm area to let it rise until you can see it has at least doubled in size. You may have to leave it in this warm area for up to 2 hours.

5. When it has risen, punch it down and roll it out into a rectangle about 18×12 inches. In a small bowl mix 1/2 cup light brown sugar and 1 tablespoon ground cinnamon.

6. Spread half a cup of softened, unsalted butter over the rolled-out dough, leaving a small border. Evenly sprinkle the cinnamon-sugar mixture over the buttered dough.

7. Beginning from one of the long edges, roll the dough tightly into a log. Pinch the seam to seal. Form the log into a large spiral shape on a baking sheet lined with parchment.

8. Let the shaped roll rise a second time, this time covered with a damp cloth, in a warm place until nearly doubled in size. Expect it to take about 30-45 minutes. Meanwhile, preheat your oven to 350°F (175°C).

9. Bake the 25-inch cinnamon roll for 25-30 minutes, or until golden brown and cooked through. If it browns too quickly, cover loosely with foil.

10. When baking, make the frosting by beating together 4 oz of sheath cream cheese, 1/4 cup of unsalted butter, 1 1/2 cups of powdered sugar, 1 tsp of vanilla extract, and 2 tbsp of milk that are well-softened until smooth. If not quite smooth, add a bit more milk and re-beat to achieve the desired consistency.

Giant Sour Cream Brioche Cinnamon Roll With Cream Cheese Frosting Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Stand mixer with dough hook attachment (optional)
6. Spatula or wooden spoon
7. Damp cloth or kitchen towel
8. Rolling pin
9. Small bowl
10. Baking sheet
11. Parchment paper
12. Foil (optional, for covering)
13. Oven
14. Hand mixer or stand mixer for frosting
15. Spreader or knife for butter and frosting

FAQ

• Q: Can I prepare the dough in advance?A: It is certainly possible to prepare the dough a day in advance. Allow it to rise completely once and then stash it in the refrigerator, where it can safely hang out overnight. The next day, bring the dough back to room temperature before rolling it out and baking it.
• Q: Can I use instant yeast instead of active dry yeast?A: Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but there is no need to dissolve it in water; just mix it with the dry ingredients.
• Q: How do I know when the dough has kneaded enough?The dough is ready when it is smooth and elastic, and it doesn’t tear when stretched. It should also pass the windowpane test, where a small piece can be stretched into a thin, translucent sheet.
• Q: Can I substitute Greek yogurt for sour cream?A: Yes, you can use Greek yogurt instead of sour cream. You need to use equal amounts. Make sure it is plain, full-fat, and unsweetened. This maintains the texture.
• Q: How can I adjust the frosting consistency?To modify the consistency of the frosting, incorporate additional milk, one teaspoon at a time, to make it thinner, or mix in more powdered sugar if you want to make it thicker.
• Q: Can this recipe be made into individual rolls?A: Yes, you can roll the dough into single portions instead of one large roll. Adjust the baking time to about 15-20 minutes or until golden brown.
• Q: How should I store leftover roll and frosting?A: Keep any remaining roll in an airtight container at room temp. for up to 2 days. Store leftover frosting in the fridge for up to a week in a sealed container.

Giant Sour Cream Brioche Cinnamon Roll With Cream Cheese Frosting Recipe Substitutions and Variations

Any kind of flour (all-purpose flour, bread flour, or whole wheat flour) can be used in place of all-purpose flour. If replacing all-purpose flour with bread flour, the resulting baked good will be denser and chewier, similar to bread. Bread flour has a higher protein content than all-purpose flour, yielding more gluten, and it also has a higher percentage of water in it. Both of these factors combined make for a dough with a stiffer texture. A stiffer dough usually makes for a denser baked good.
Coconut sugar or honey can be used in equal amounts as substitutes for granulated sugar when you want a different sweetness profile.
Active dry yeast: Substitute with 2 tsp instant yeast for quicker rising, adjusting liquids slightly if needed.
Plain Greek yogurt or buttermilk can be used in place of sour cream. They can provide a similar tangy richness with a thick, creamy texture.
Unsalted butter: Substitute coconut oil or margarine to make the recipe dairy-free.

Pro Tips

1. Make sure the sour cream and eggs are at room temperature before mixing. This helps them incorporate more smoothly into the dough, resulting in a more uniform texture.

2. When kneading the dough, if it’s too sticky, add a little more flour, one tablespoon at a time, until it becomes smooth and elastic. Avoid adding too much flour as the dough should remain slightly tacky.

3. To accelerate dough rising, create a warm environment by turning your oven to the lowest setting for a few minutes, then switching it off and placing the covered dough inside. The gentle warmth helps promote faster rising.

4. While rolling out the dough, ensure the butter is thoroughly softened for even spreading. This prevents tearing and allows for even distribution of the cinnamon-sugar mixture, enhancing the flavor in every bite.

5. For a perfect frosting consistency, start with 1 tablespoon of milk and add more gradually if needed. Beating the frosting at room temperature will help achieve a smooth and spreadable texture. Apply the frosting while the roll is slightly warm for optimal absorption.