Brioche Cinnamon Buns with espresso cream cheese

March 19, 2020 Published by Dina Leave your thoughts

I have been paying with brioche dough in the last few days using it to make brioche, sugar buns, burger buns and cinnamon rolls. Yesterday I made the dough a little different so I thought it’s worth sharing. The espresso cream cheese frosting is insane:). Love the coffee flavour.

Not sure what’s on the agenda today in the kitchen. I think maybe a good soup with odds and ends veggies I have in the fridge to go with a good sourdough bread. Let the games begin as Caesar would say.

Brioche Cinnamon Buns with espresso cream cheese

Recipe by Dina Honke


Prep time


Cooking time






  • 1 tablespoon active dry yeast

  • 1/2 cup water

  • 1/2 cup flour

  • 4 eggs, beaten to break yolks and mix

  • 3 cups flour

  • 1/2 teaspoon coarse salt

  • Espresso cream cheese
  • 1 package cream cheese

  • 1/3-1/2 cup icing sugar

  • 2 espresso, warm

  • Filling
  • 1/4 cup butter softened to spreading consistency

  • 1 cup brown sugar or more

  • 1 tablespoon ground cinnamon


  • Place yeast, sugar and flour in the bowl of an electric mixer and mix with a a whisk or a wooden spoon.
  • Let rest until the mixture bubbles.
  • Add the eggs and mix on low speed to blend.
  • Begin adding the flour, a tablespoon at a time, adding enough flour until it is blended with the eggs.
  • Add the butter and continue mixing, stopping a few times to scrape the dough from the sides of the bowl towards the center. Only ad much flor as it needs, not too much.
  • Knead for 5 minutes until dough holds together and gathers around the dough hook.
  • Scrape the dough onto a lightly floured counter and gather into a ball.
  • Place the dough in a buttered bowl, cover with plastic wrap and let rise until doubles in size.
  • When the dough is ready roll it out into a rectangle about 10X16″ or so.
  • Brush the rectangle with softened butter and cover with brown sugar. Sprinkle over the cinnamon.
  • Roll the rectangle from the long end fairly tightly, stretching it a bit as you roll.
  • Cut the roll into about 8-10 slices.
  • Line a baking pan with parchment and butter the parchment. You can spray the pan a bit so the parchment sticks.
  • Arrange the cinnamon rolls in the pan fairly close together.
  • Cover with plastic and let rise until doubled.
  • Bake in a preheated 375F oven until puffed and baked through, about 25 minutes.
  • Remove and let cool.
  • Espresso cream cheese frosting
  • Place softened cream cheese and sugar in a bowl.
  • Add warm espresso and mix with a whisk until fluffy.
  • Spread, drizzle or pipe over the cinnamon rolls.

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