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Giant Sour Cream Brioche Cinnamon Roll with Cream Cheese Frosting


Giant Sour Cream Brioche Cinnamon Roll with Cream Cheese Frosting



Sour Cream Brioche Dough

  • 100g (¼ cup plus 1 tbsp plus 1 tsp) whole milk, lukewarm
  • 50g (¼ cup) Baker’s Corner Granulated Sugar
  • 2 ¼ tsp active dry yeast
  • 1 tsp cinnamon
  • 565g (3 ¾ cups) Baker’s Corner All-Purpose Flour
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 Simply Nature Organic Grade A Cage Free Brown Eggs, at room temperature, lightly beaten
  • 90g (6 Tbsp) unsalted butter, melted and cooled slightly
  • 200g (¾ cup plus 1 Tbsp) sour cream, at room temperature

Cinnamon Filling

  • 115g (1 stick) unsalted butter, at room temperature
  • 150g (¾ cup) light brown sugar
  • 3 tsp cinnamon
  • 1 tsp Stonemill Pumpkin Pie Spice
  • Pinch of salt

Cream Cheese Frosting

  • 115g (1 stick) unsalted butter, at room temperature
  • 225 (1 package) cream cheese, at room temperature
  • 400g (3 ¼ cups) powdered sugar, sifted
  • Pinch of salt



  1. In the bowl of a stand mixer, combine the lukewarm milk, 2 Tbsp. of the sugar and the yeast. Stir to combine and then leave for 5-10 minutes or until foamy.
  2. Add in the remaining 2 Tbsp. of sugar, cinnamon, flour, vanilla, salt, eggs, butter and sour cream. Fit the stand mixer with the dough hook, and mix on low until the dough comes together.
  3. Increase the speed to medium low, and knead the dough for 25 minutes in the mixer until it is smooth and elastic. Turn it out onto your work surface and knead a few times by hand.
  4. Form the dough into a ball and place into a bowl. Lightly cover the bowl with plastic wrap and leave to rise in a warm spot until doubled in size, approximately an hour. Alternatively, you can do the first rise overnight in the fridge (see notes).


  1. Place all of the filling ingredients into a small bowl and mix to combine.
  2. Lightly grease a Crofton Stoneware Pie Dish (10” wide and 2” deep) with butter.
  3. Turn the dough out onto a lightly floured surface, and roll into a rectangle 11”x22”, squaring off the sides and edges as you go to keep it as neat as possible.
  4. Spread the surface of the dough with the filling mixture, and spread with an offset spatula. Using a pastry wheel or a sharp knife, trim the edges of the dough slightly to make a neat rectangle (this is an optional step but I like to do it when making rolls like this to keep the sides neat).
  5. Measure the dough, and cut it lengthwise into four even strips (they should be just over 2” each) using a ruler and a pastry wheel.
  6. Starting with one strip, roll it up into a tight spiral. Place the spiral onto the second strip, lining up the two ends, and wrap the second strip around the roll. Repeat with the remaining two strips of dough, keeping it neatly spiraled and tight.
  7. Place the giant cinnamon roll into the prepared pie dish, and cover lightly with plastic wrap. Leave to rise for 30 to 45 minutes, until puffy, and when lightly poked with a fingertip, a small indentation that almost bounces back is left.
  8. While the roll is rising, preheat the oven to 350°f / 180°c.
  9. Place the roll in the oven and bake for 45 to 50 minutes, until deeply golden brown and the internal temperature registers as 200°f / 95°c. Remove from the oven and leave to stand for 10 to 15 minutes before frosting with the cream cheese frosting.


  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese on medium speed until combined and creamy. Add the powdered sugar and salt, and mix until combined.
  2. Spread onto the cinnamon roll using an offset spatula.
  3. Store cinnamon roll leftovers at room temperature in an airtight container. Rewarm briefly in the microwave before eating if desired.