These Brioche Cinnamon Rolls are a masterpiece of indulgence, boasting layers of warmly spiced cinnamon and sugar, lovingly encased in a rich, buttery pastry dough and topped with a tangy-sweet cream cheese frosting.
- ⭐ Why You’ll Love This Brioche Cinnamon Rolls Recipe
- ⏲️ Substitutions & Variations
- 🛠️ Key tools & equipment
- 📖 How To Make Brioche Cinnamon Rolls: Step-by-Step Instructions
- 👩🏻🍳 Expert baking tips
- 💭 Recipe FAQs
- ❄️ What’s the best way to store brioche cinnamon rolls?
- More Brioche Recipes You’ll Love
- Brioche Cinnamon Rolls
- 💬 Comments
Imagine sinking your teeth into a warm, pillowy swirl of dough that practically melts in your mouth, lovingly laced with cinnamon and sugar. But what truly sets these homemade bakery cinnamon rolls apart is the heavenly finishing touch: a decadent cream cheese frosting that cascades over the warm, freshly baked swirls.
These best ever cinnamon rolls are a marriage of sweet and tangy, the cream cheese a perfect complement to the rich, buttery layers beneath. As the frosting melds with the cinnamon-sugar filling, it forms a luscious, sticky mess of deliciousness that smells like your a walk through the mall food court. It is nothing short of glorious.
If you love the thought of spending a cozy weekend making breakfast pastries to share with your favorite people, try my brioche rose donuts, old-fashioned sour cream donuts, or chocolate chip brioche after making this sweet brioche bun recipe!
⭐ Why You’ll Love This Brioche Cinnamon Rolls Recipe
- Soft & Puffy - Imagine sinking your teeth into a cinnamon roll that's so incredibly soft and puffy that it practically melts in your mouth. The secret? The delicate and buttery-rich brioche dough that's been crafted to perfection. It's a labor of love, requiring a bit of patience but delivering an unparalleled reward.
- Perfect Cozy Weekend Baking Project - Weekends are meant for relaxation and creativity, and what better way to embrace the spirit than by embarking on a baking adventure? My homemade cinnamon rolls recipe is your ticket to a weekend filled with warmth and deliciousness. Kneading the dough, rolling out the swirls, and watching the cinnamon brioche rolls rise to golden perfection — the process is as therapeutic as it is rewarding!
- Lovely Holiday Contribution - Bring a batch of these delectable rolls to a family gathering, a potluck dinner, or a festive brunch, and watch as they steal the show. Their inviting aroma and irresistible charm will make you the star of the party, leaving your friends and family asking for the recipe.
- Brioche Dough - The heart and soul of this cinnamon bun recipe. Brioche is a light, fluffy, milk-, egg-, and butter-enriched French bread and pastry dough, and it’s tender stretchiness is ideal for these iconic breakfast pastries.
- Cream - Adding a touch to the pan before baking enhances the caramelized exterior and adds to the overall richness of these cinnamon rolls. Feel free to swap in a dairy-free alternative.
- Cinnamon, Nutmeg, & Allspice - This trio of warming spices has a certain je ne sais quois that I find intoxicating. In a pinch, swap in your favorite warming spice blend!
- Sugar - I use granulated white sugar for the filling, but you’re welcome to use brown sugar instead.
- Unsalted Butter - I prefer using unsalted butter to tame the saltiness of the cream cheese. However, if you prefer saltier sweets, you’re welcome to swap in regular butter. Alternatively, use a vegan alternative.
- Cream Cheese - A proper cinnamon bun should have an excess of tangy cream cheese filling in my book. Feel free to swap in lighter Neufchatel cheese or milder mascarpone if you prefer.
- Powdered Sugar - If you’re fresh out, you can easily make your own using granulated sugar and cornstarch or potato starch and a food processor.
- Vanilla Paste - I love the little black vanilla bean flecks throughout the ecru cream cheese icing, but you’re welcome to swap in an equal amount of vanilla extract instead.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
- Swap in a warming spice blend. Masala chai spice, pumpkin pie spice, or even haiwaj would all be great stand ins for the cinnamon-nutmeg-allspice lineup. You’re also welcome to experiment with creating your own warming butter filling — cardamom, ginger, and star anise are all great options, too!
- Add raisins to the filling. Feel free to soak them in rum first. 😉
- Brown butter would be a great addition to this recipe! Imagine, overnight brioche cinnamon rolls on Christmas morning - with a browned butter cinnamon sugar filling. Divine!
- Brioche cinnamon bread. Instead of cutting the rolled dough into individual pieces, place the entire log of dough into a parchment-lined baking pan, letting it rise in a warm spot before baking until golden brown. This variation yields a delightful loaf that maintains the soft, buttery richness of brioche, infused with the spiraled sweetness of cinnamon, perfect for slicing and toasting for a breakfast treat!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
🛠️ Key tools & equipment
- Stand Mixer with Dough Hook Attachment: Essential for efficiently mixing your enriched dough until it pulls away from the sides of the bowl.
- Kitchen Scale: For dividing your dough into equal pieces, a kitchen scale ensures precision for evenly baked cinnamon rolls.
- Sharp Knife or Bench Scraper: Both are essential for cleanly cutting your rolled dough into equal pieces, ensuring uniform, beautifully baked rolls.
- 9x13 Baking Pan with optional Parchment Paper: This combo allows for easy removal of your cinnamon rolls, preventing sticking and making cleanup a breeze, while also aiding in even baking.
📖 How To Make Brioche Cinnamon Rolls: Step-by-Step Instructions
1. Mix the eggs and flour into the yeast mixture until combined.
2. Knead the dough until it looks smooth and glossy and passes the window pane test. Allow it to rise for 1.5 hours.
*You can either move on to the next step, or place your proofed brioche dough in the fridge for an overnight rest before continuing, depending on how much time you have. For in-depth instructions, head down to the recipe card! ❤️
3. Take your spiced sugar butter and spread an even layer over the entire surface of the rolled-out brioche dough.
4. Starting at the long edge closest to you, carefully roll the dough into a tight log. Once rolled, pinch the seam gently to seal it.
5. Cut Rolls: Using a sharp knife or even better, dental floss or string (to avoid squishing the dough), slice the log into pieces about 1 to 1.5 inches thick.
6. Add cream: Place the cut rolls, swirl side up, into a greased baking dish, and add the cream between each roll, so that the cream covers the base of the tray.
7. Bake the rolls until they're ever so slightly golden brown on top and beautifully fluffy inside.
8. Spread the cream cheese frosting on top of your warm brioche cinnamon rolls before enjoying!
👩🏻🍳 Expert baking tips
- Let the butter-sugar mixture fully come to a soft, spreadable room temperature before filling. You don’t want to tear the dough!
- Roll tightly. It takes a little practice, especially when you’re trying to get the roll started, but continue to tuck the dough as your roll into a long cigar shape.
- Use unflavored dental floss to slice your dough. It’s the easiest way to get neat edges!
- Avoid adding too much flour when kneading; the sticky dough, with time, becomes the perfect tender brioche dough.
- For best results, let the dough have its first rise overnight; this extra step deepens the flavors beautifully!
💭 Recipe FAQs
Is brioche sweeter than regular bread?
Brioche is like the sweeter, more indulgent cousin of regular bread. It's made with higher amounts of sugar and butter, which give it that delightful sweetness and rich, buttery taste that’s perfect for making pastries with.
Can you use brioche dough for cinnamon rolls?
Absolutely, and this brioche cinnamon roll recipe is proof positive that it’s a DELCIOUS idea!!
Should I preheat my oven for cinnamon rolls?
Yes! In fact, it’s important to note that you should preheat the oven for most baking recipes. The only time you’d want to start with a cold oven is if the recipe specifically tells you to.
❄️ What’s the best way to store brioche cinnamon rolls?
Allow the cinnamon rolls to cool completely at room temperature to prevent condensation inside the storage container. Once they're cool, you can either individually wrap each roll in plastic wrap or aluminum foil or place them in an airtight container. Wrapping them individually is great if you want to grab one at a time.
If you plan to consume the rolls within 1-2 days, you can keep them at a cool room temperature. Make sure they are well-sealed to prevent them from drying out.
For longer storage (up to a week), store them in the refrigerator. This is particularly important if your cinnamon rolls have a cream cheese frosting, as it can spoil at room temperature. Keep them in an airtight container or wrap them to prevent them from absorbing odors from the fridge.
If you want to keep them for an extended period (up to 2-3 months), you can freeze them. Wrap the individual rolls tightly in plastic wrap and place them in a freezer-safe bag or airtight container. When you're ready to enjoy them, thaw in the refrigerator overnight and warm them up in the oven to restore their freshness.
More Brioche Recipes You’ll Love
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Brioche Cinnamon Rolls
Brioche Cinnamon Roll Dough
- ¾ Cup (175 g) Warm Water
- ¼ Cup (50 g) Granulated Sugar
- 1 teaspoon Active dry yeast
- 3 ¾ Cup (500 g) All-Purpose flour
- 3 Eggs, large
- 1 ¼ teaspoon Salt
- ⅓ Cup + 1 tablespoon (100 g) Unsalted Butter, room temperature
- ¼ cup (60 g) Cream , to add to the baking pan
Spiced Sugar Cinnamon Roll Filling
- ½ cup (114 g) Unsalted Butter
- 1 tablespoon Ground Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Allspice
- ¼ cup (50 g) Granulated Sugar
- ¼ cup (50 g) Brown Sugar
Cream Cheese Frosting
- ¼ Cup (57 g) Unsalted Butter, room temperature
- 1 Cup (227 g) Cream Cheese, room temperature
- 1 ¼ Cup (150 g) Powdered Sugar, Sifted
- ¼ teaspoon Kosher Salt
- 1 tablespoon Vanilla Paste, or vanilla extract
Brioche Cinnamon Rolls
- Mix together the warm water, sugar and yeast together in your stand mixer’s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.¾ Cup Warm Water, ¼ Cup Granulated Sugar, 1 teaspoon Active dry yeast
- Add your flour, and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl and has passed the window pane test (shown in the video in this recipe card). This means that your dough has been well developed and we can stop mixing.3 ¾ Cup All-Purpose flour, 3 Eggs, 1 ¼ teaspoon Salt, ⅓ Cup + 1 tablespoon Unsalted Butter
- Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. You’re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. After this time has passed, degas/press on the dough before moving on with a clean hand or spatula. **You can either move on to the next step, or place your proofed brioche dough in the fridge for an overnight rest before continuing depending on how much time you have.
- To make the filling, in a mixing bowl, beat the softened butter until it's creamy and smooth. Slowly blend in the granulated sugar, ground cinnamon, nutmeg, and a pinch of salt. Mix until everything is well-combined, resulting in a deliciously spiced sugar butter.½ cup Unsalted Butter, 1 tablespoon Ground Cinnamon, ½ teaspoon Nutmeg, ½ teaspoon Allspice, ¼ cup Granulated Sugar, ¼ cup Brown Sugar
- Dust your counter with a touch of flour to prevent the brioche dough from sticking. Using a rolling pin, start at the center of the dough and gently roll the dough outward, aiming for an even thickness throughout. Aim for a rectangle of about 12 x 18 inches! Gently tug at the ends and edges of the dough to help square out the dough as you continue to roll!
- Take your spiced sugar butter and spread an even layer over the entire surface of the rolled-out brioche dough. Leave a small border (about 1 inch) around the edges without any filling.
- Starting at the long edge closest to you, carefully roll the dough into a tight log. Be gentle, yet firm, ensuring the roll is even. Once rolled, pinch the seam gently to seal it.
- Using a sharp knife or even better, dental floss or string (to avoid squishing the dough), slice the log into pieces about 1 to 1.5 inches thick. You should have about 12 total pieces!
- Place the cut rolls, swirl side up, into a greased 9x13 baking dish, leaving a bit of space between each roll for expansion. Add the cream between each roll, so that the cream covers the base of the tray. **Again, you have a few options here! You can allow your cinnamon rolls to proof in a warm spot for 1 hour before baking OR cover and place your rolls in the fridge overnight for baking the next morning. Simply allow the cinnamon rolls to sit at room temperature as you preheat your oven and move onto the next step!¼ cup Cream
- Preheat your oven to 350F. Once preheated, bake the rolls until they're ever so slightly golden brown on top and beautifully fluffy inside. This should take about 25 minutes and reach 190F as the internal temperature. I would advise taking the internal temperature of the cinnamon rolls to ensure they're not overbaked and remain fluffy and light! Around 18 minutes if you notice that the rolls are browning on top rather quickly, cover the top of the rolls with a layer of aluminum foil!
Cream Cheese Frosting
- Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.¼ Cup Unsalted Butter, 1 Cup Cream Cheese
- Scrape down the sides, then add in the powdered sugar slowly, salt and vanilla paste/vanilla extract.1 ¼ Cup Powdered Sugar, ¼ teaspoon Kosher Salt, 1 tablespoon Vanilla Paste
- Spread the cream cheese frosting on top of your warm brioche cinnamon rolls before enjoying!