I’m a big fan of cinnamon rolls and make them quite frequently, but sometimes I like to change things up. This recipe came about one weekend morning when I had lots of sweet dough in my fridge and some leftover streusel. I don’t know if they can replace the classic cinnamon rolls, but they sure are delicious. You can use any jam flavor you like here, but I highly recommend one on the tart side, to balance out the sweetness of the streusel and icing.
Note: I used a no-knead brioche dough from Artisan Bread in Five Minutes A Day. This dough is wonderful because it can be mixed together and then stored in the refrigerator for up to 5 days. The brioche master recipe will make about four pounds of dough, and this recipe only needs two pounds. Any leftover streusel can be refrigerated up to 4 days, or frozen for up to 1 month.
- 2 pounds Brioche dough (see note above)
- 2 tablespoons unsalted butter, melted
- 1/2 cup berry jam (raspberry or blackberry)
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup almond flour (rolled oats will work here, too)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, room temperature, cut into 6 pieces
- 2 ounces cream cheese, room temperature
- 2 tablespoons milk
- Pinch salt
- 1/2 teaspoon pure vanilla extract
- 1 -1/4 cups powdered sugar
For the buns:
Line a half sheet pan with parchment paper.
On a lightly floured surface, fold the dough over 3-4 times and then form it into a ball. Let the dough rest for 15-20 minutes.
Roll the dough into a 1/4-inch thick rectangle. Brush the entire surface with the melted butter. Start with 1/2 cup of jam, and spread the jam over the dough. If more jam is needed, add more until there is a thin layer over the dough (you don’t want too much jam, or the next steps will be extra messy).
Roll the dough up, starting at the short end. Using a sharp kitchen knife or scissors, cut the log into 12 equal pieces.
Set the buns in the prepared pan, 1 1/2 to 2-inches apart. Loosely cover the buns and let them rest between 1 1/2 to 2 hours, until they have almost doubled in size. (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.)
Adjust an oven rack to the middle position, and heat the oven to 350F. Generously cover the tops of the buns with the streusel before putting into the oven, gently pressing the streusel into the buns (there will be some streusel left over).
Bake for about 22 to 27 minutes, just until the centers are set when poked with your finger, and the tops are light golden brown.
Transfer the pan to a wire rack and let cool 10-15 minutes before icing.
For the streusel
In the bowl of a stand mixer, combine the all-purpose flour, sugars, almond flour, salt, and cinnamon on low. With the mixer on low, add the butter, one tablespoon at a time, until the mixture comes together but still is quite crumbly.
For the icing
In a small bowl, mix the cream cheese, milk, salt, and vanilla until smooth. Add 1 cup of the powdered sugar and mix again until smooth. If the mixture is too thin, add more powdered sugar until the desired consistency is reached.