Cinnamon Buns using “Five Minutes a Day” Brioche

After years of searching for the cinnamon buns recipe and I’ve finally found it.

This is not a drill!

Cinnamon BunsIt’s a Brioche dough (i.e. a highly-enriched sweet bread, which using butter and eggs to produce a tender and flaky crust). Better yet, it’s a “Five Minutes A Day” bread. I’ve professed my love for Bread in Five Minutes before. It’s a dough mixed in a 5-quart lidded container, and requires no kneading. It rises for two hours at room temperature and can be baked immediately as artisan peasant loaves, pizza, naan, and, yes, cinnamon buns or the dough can be refrigerated for days, and used as needed. Brilliant! For more info, click here.

The rolls are then topped with the “Like-Cinnabon Frosting,” which I posted recently.

Cinnamon Bun with frosting

Brioche dough (makes about four 1-pound loaves)

For the original Brioche Dough Recipe, click here.

  • 1-1/2 cups lukewarm water
  • 1 tablespoon granulated yeast (1 packet)
  • 1 to 1-1/2 tablespoons kosher salt
  • 8 large eggs, lightly beaten
  • 1/2 cup honey
  • 1-1/2 cups (3 sticks) unsalted butter, melted
  • 7-1/2 cups unbleached all-purpose flour

Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon until the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours.

The dough can be stored in the refrigerator for up to 5 days. After that you can freeze the dough.

Once the dough is ready, you can proceed with a 1-pound loaf for 4 cinnamon rolls. Or if you’re baking for a crowd, double or triple, as needed. I recommend refrigerating the dough, I find it easier to handle. 

Brioche Cinnamon Buns (for 4 rolls)

For the original recipe including helpful pictures, click here.

  • 1 pound Brioche dough
  • 3 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon orange zest (optional)
  • 2 tablespoon butter, melted

Here is the secret to getting the right texture for the buns. You need to fold the dough over a few times and get that gluten all linked up and excited. This happens naturally with the master recipe, but all the butter in the brioche can stand in the way, so we need to give it a little help. Just 3 or 4 turns will do the trick, an extra 30 seconds of work will make all the difference.

Now that we have the gluten all excited and bunched up we need to give it a rest or it will be impossible to roll out. This may take 15-20 minutes. If your kitchen is warmer, it may go faster.

Once the dough is ready, roll it to 1/4-inch thick rectangle.

Brush the melted butter onto the entire surface.

In a small bowl mix together the sugars, cinnamon and zest. Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar.

Roll the dough up, starting at the short end.

Cut the log into 4 equal pieces.

Set the buns on a parchment lined sheet pan or in a buttered baking dish. Give them about 1-1/2 to 2-inches between them. It is ok if they rise together in the oven.

Loosely cover the buns and let them rest between 1-1/2 to 2 hours. The long rest will insure that you have a fluffy bun. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with slightly shorter rise, but the buns will not be quite as soft.

Preheat the oven to 350°F and place the rack in the middle of the oven.

Bake for about 25 to 30 minutes, just until the centers are set when poked with your finger.

While it’s baking, prepare the frosting:


  • 8 oz cream cheese
  • 1 cup unsalted butter (or margarine)
  • 3-1/2 cups powdered sugar
  • 2 tsp vanilla (preferably Alcohol Free)
  • 1/4 tsp lemon flavor (preferably Alcohol Free)

Remove the cream cheese and butter from the refrigerator and place it into the mixing bowl. Leave it for about half an hour.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use the  “slow mixing” speed on your machine or setting #2 on a KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a “medium fast whipping” speed on your machine or setting #6 on a KitchenAid Mixer.

Add 1 cup of the powdered sugar at a time, and mix for 1 minute using the Stainless Steel Whip on low. After adding all of the sugar, mix for an extra minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip medium.

Frost the cooled baked goods.

One Response to “Cinnamon Buns using “Five Minutes a Day” Brioche”
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  1. […] Cinnamon in Chelsea buns and pasties is delicious […]

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