Brioche Cinnamon Rolls with Dual Barrel Rye Whiskey & Cream Cheese Toffee Sauce

Brioche Cinnamon Rolls with Dual Barrel Rye Whiskey & Cream Cheese Toffee Sauce

Prep time 10 minutes 

Kneading time 10 minutes 

Proofing time 1 hour 15 minutes 

Bake time 25-30 minutes 

Makes 12 rolls in two 9x13 pans 

Brioche dough

2 tablespoons soft butter 

1 egg room temperature egg 

3 cups flour 

1 cup warm milk 

3 tablespoons honey 

2 teaspoons active yeast 

1 teaspoon kosher salt 


Cinnamon sugar mixture 

1/2 cup soft butter 

1 cup Brown sugar 

1 tablespoon cinnamon


Brown sugar pans 

1/2 cup melted butter 

1 cup brown sugar 


Heritage Distilling Dual Barrel Rye Whiskey & cream cheese toffee sauce 

1 1/3 cups brown sugar 

3/4 cup heavy cream 

8 ounces soft cream cheese 

2-3 tablespoons Heritage Distilling Dual Barrel Rye Whiskey 

This dough recipe can be prepared by hand, in a stand mixer, or in a bread machine on the dough setting. 

  1. For the stand mixer combine all dough ingredients in the work bowl. Using the dough hook attachment, mix/knead 7-10 minutes until the dough is smooth and pulls away from the sides of the bowl. If making by hand, knead the dough 7-10 minutes using your palms. 
  2. Cover the dough with a damp towel and allow to rise in a warm place for one hour and 15 minutes. 
  3. Punch down the dough and roll to a roughly 16x10 inch rectangle on a lightly floured surface. 
  4. Prepare your 9x13 pans by lining with parchment. Melt 1/2 cup butter for the brown sugar bottoms.  
  5. Pour half the butter and brown sugar evenly into each pan. 
  6. Spread the cinnamon sugar mixture evenly onto the dough and roll tightly away from yourself. Slice into 12 even rolls. 
  7. Preheat oven to 350 degrees. Lay 6 rolls into the center of each pan and allow to rise 20 minutes. Bake until the rolls are golden and doubled in size, about 20-25 minutes.
  8. To prepare the cream cheese toffee sauce, place the softened cream cheese in a bowl. In a medium saucepan over medium heat, melt the brown sugar and heavy cream. Bring this syrup to a simmer.
  9. Ladle 1/4 cup of the hot syrup into the cream cheese and mix with a hand mixer until smooth. Continue adding in the syrup slowly, mixing after each addition so you get no cream cheese lumps.
  10. Add the whiskey last and pour the hot toffee sauce over the cinnamon rolls. Enjoy! 

Older Post Newer Post