I could live off of these Cinnamon Sugared Brioche Mini Buns w/ Vanilla Bean Cream Cheese Glaze (GF)
Break out the mini muffin tin and gluten-free flour for these soft, fluffy, and sweet Cinnamon Sugared Brioche Mini Buns! The twisty layers of cinnamon roll is generously slathered in a delicious vanilla bean and cream cheese frosting, making these a perfect gluten-free homemade treat worth waking up for.
If you make these, tag @cleaneatsfactory on Instagram!
Here is the video for the folding technique I employed: https://www.youtube.com/watch?v=wNiyp89pTi0
Cinnamon Sugared Brioche Mini Buns w/ Vanilla Bean Cream Cheese Glaze
Yield: 24
Break out the mini muffin tin and gluten-free flour for these soft, fluffy, and sweet Cinnamon Sugared Brioche Mini Buns! The twisty layers of cinnamon roll is generously slathered in a delicious vanilla bean and cream cheese frosting, making these a perfect #glutenfree homemade treat worth waking up for.
Ingredients
- 1 cup warm milk, warmed to 115°-130°F (about lukewarm temperature, do not overheat or else you'll kill your yeast!)
- 1 packet active dry yeast (7 g, or 2 1/4 teaspoons)
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened at room temperature
- 2 eggs, room temperature
- 1 tsp apple cider vinegar
- 3 1/2 cups all-purpose gluten-free flour (make sure it includes xantham gum)
- 2 teaspoons baking powder (make sure it's gluten-free)
- 1/4 teaspoon salt
Cinnamon Sugar Filling
- 1 cup light brown sugar, packed
- 2 tbsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 tbsp melted butter, for brushing
Vanilla Cream Cheese Drizzle
- 1 cup powdered sugar
- 1 cup cream cheese, at room temperature
- 4 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- Warm the milk in a saucepan over medium-low heat until lukewarm to the touch, between 115 to 130 F. Sprinkle the yeast (don't pour or else the yeast will clump) over the surface of the milk and whisk to combine. Let sit for 5 to 10 minutes for the yeast to proof - you'll know it's ready when it's slightly foamy and/or bubbly with a creamy surface.
- Meanwhile, combine all the dry in a bowl: sugar, flour, baking powder, salt. Once the yeast is proofed, pour the milk-yeast mixture into the bowl with the dry ingredients and set in a stand mixer fitted with the dough attachment. Combine until a rough and shaggy mixture forms.
- Add the eggs, one at a time, until combine. Set the mixer speed to medium and let the dough knead for 5 minutes, until a dough ball has formed around the base of the hook. Add in the softened butter, a tablespoon at a time, until well combined. Increase the mixer speed to medium-high (lock the head in place, too) and let the dough knead for a further 6 minutes, or until an elastic, somewhat sticky, velvety, and smooth dough ball forms. The dough should pull away from the side of the bowl.
- Lightly grease a large bowl with butter and place the dough ball inside. Cover with a double layer of plastic wrap and let it rise in a warm place until inflated and nearly doubled in size, about 1 hour to an hour and a half. Preheat the oven to 350F.
- Meanwhile, make the cinnamon filling by combining the sugar, salt, cinnamon, and nutmeg. Melt the butter in a separate bowl and set aside.
- Once the dough has risen, knock it back down with your fist to deflate it. Using a lightly floured rolling pin on a lightly floured surface, roll the dough out into a rough rectangle (if the shape is too circular, simply stretch out the corners and roll until the dough is at even thickness, about 1/4 inch).
- Brush the melted butter over the dough rectangle with a pastry brush until completely covered. Sprinkle the cinnamon sugar filling over and press down to stick until the dough is even coated.
- Fold the dough into a more narrow rectangle with three layers by folding one end of it 2/3 of the way, and then the remaining end over. Lightly flatten this layered dough rectangle with your palm to press the layers together.
- Using a sharp knife, slice the dough rectangle into 1/2 inch strips. Then, lightly flatten each strip as you proceed to braid them individually. About 1/2 inch into the layered dough strip, make two slits so the dough has three layered strings hanging off it (but still connected by the 1/2 inch area at the top). Braid these strings together, then, using the 1/2 inch un-slitted area, roll the the strip into a ball.
- Place into a lightly greased mini muffin tin and cover with plastic wrap. Let rise in a warm place for an additional half hour. Once the buns are a bit more puffy, brush with a little egg wash and bake for 20 to 25 minutes until lightly golden brown.
- To make the cream cheese frosting, whisk together all the ingredients until smooth. Drizzle over the warmed cinnamon buns and serve!
Notes:
Adapted from Cheryl at 40Aprons.