Brioche Cinnamon Rolls
These fluffy Brioche Cinnamon Rolls are the very best way to start your morning!
Featuring a deliciously rich brioche dough, easy cinnamon sugar filling and decadent caramel cream cheese frosting, they’re the perfect treat for a holiday morning or special brunch!
Key brioche ingredients
- Flour: A mixture of all purpose flour and bread flour gives brioche the perfect texture. You can also use just all purpose flour, but the texture will be slightly less chewy (although still delicious)!
- Yeast: While I tend to use instant yeast for this recipe, it works just as well with active dry yeast. You can find instructions for using active dry yeast in the recipe notes.
- Sugar: Using 1/4 cup (50 grams) of sugar gives this bread just a touch of sweetness. The real sweetness in these rolls will come from the cinnamon sugar filling and frosting.
- Salt: About 1.5 teaspoons is the perfect amount for this recipe.
- Eggs: Five eggs help make this dough rich and contribute to the moisture content along with the milk.
- Milk: Milk contributes to the richness of the dough and helps give the crust a nice caramelization.
- Butter: This amount of butter (18 tablespoons or 250 grams) may seem like a lot, but you don’t want to skimp on this recipe! The butter needs to be very soft, but not melted. I generally cut the butter into chunks and heat in the microwave at 50% power in 10 second intervals.
Key filling and frosting ingredients
Once the brioche is ready, you’ll just need to prepare the cinnamon filling and the cream cheese frosting to complete the buns. Both come together effortlessly, but here are a few tips on working with several of the ingredients:
- Butter: You’ll use butter for both the frosting and the cinnamon sugar filling. For the filling, make sure the butter is a bit warmer than room temperature but not completely melted. A few seconds in the microwave should do the trick.
- Caramel sauce: I’ve made this recipe with both Torani and Ghirardelli caramel sauces and both were great. Any caramel sauce you enjoy should work well in this recipe.
- Cream cheese: Use full-fat cream cheese softened to room temperature for best results.
- Powdered sugar: While you can sift the powdered to make the frosting ultra smooth, I tend to skip this step and never regret it.
Step by step photos
Step 1: Make the brioche dough then cover and let it rest overnight.
Step 2: Whip up the cinnamon sugar filling.
Step 3: Roll out the dough into a rectangle approximately 18×14 inches (45×35 cm).
Step 4: Spread the cinnamon sugar paste evenly over the dough, leaving a small border around the edges.
Step 5: Tightly roll up the dough starting at the long end.
Step 6: Use a sharp knife to trim the edges and cut 12 rolls.
Step 7: Transfer the rolls to a baking pan.
Step 8: Cover the rolls and let rest an additional 2 hours.
Step 9: Bake the rolls until golden brown.
Step 10: Frost the rolls as soon as they come out of the oven.
Storage
Keep the baked and frosted brioche cinnamon rolls in an airtight container at room temperature for up to one day.
The cinnamon rolls can also be refrigerated for up to 3 days. Reheat individual rolls in the microwave for 15-20 seconds before serving.
Expert tips and tricks
- Measure the flour using a kitchen scale when possible. Flour is prone to being mis-measured when using cups and getting the right amount of flour is essential to the success of your dough.
- When adding the butter, make sure it’s fully mixed in before adding the next piece. Once all the butter has been incorporated, continue mixing until the dough is smooth and elastic.
- Cover the dough and refrigerate for at least six hours or overnight (and no longer than 24 hours). This time not only improves the flavor and texture of your brioche, but also helps the dough to firm up a bit and makes it easier to shape.
- Chill your cinnamon rolls before slicing. If your dough is quite soft after rolling into a log, try placing it in the fridge for about 15 minutes. This will make it easier to cut into individual rolls.
- Check for doneness. If you’re not sure whether or not the cinnamon rolls are fully baked you can check the internal temperature with an instant read thermometer. It should be 190°F (88°C).
- Frost the cinnamon rolls as soon as they come out of the oven. The warmth will help the frosting to really blend into the rolls.
Baking schedule options
Option 1 (as written in the recipe card)
Day 1: Prepare the brioche dough and refrigerate overnight.
Day 2: Make the cinnamon sugar filling, then roll out and assemble the cinnamon rolls. Bake and frost.
Option 2 (for minimal effort on day 2)
Day 1: Prepare the brioche dough in the morning and refrigerate for at least six hours. In the evening, make the cinnamon sugar filling, roll out and assemble the cinnamon rolls. Place in a pan, cover and refrigerate overnight.
Day 2: Allow the cinnamon rolls to proof at room temperature for two hours. Then bake and frost.
FAQs
Brioche is an enriched dough, meaning it contains a higher percentage of fat. The fat in enriched doughs generally comes from butter, eggs or milk (or in this case all three!). The dough is rich and buttery, yet the texture remains incredibly soft and airy.
Brioche dough is only lightly sweet, which makes it perfect for both sweet and savory bakes. We love it for cinnamon rolls as it balances out the sweetness of the cinnamon sugar filling and our decadent caramel cream cheese frosting!
Yes! You’ll need to use a bit more active dry yeast than instant and make sure to “activate” it in warm liquid. I suggest heating the milk until warm and then sprinkling in 3 tsp (12 g) active dry yeast. Let the mixture sit for 10 minutes before adding to the flour.
While it’s possible to make brioche without a stand mixer, I don’t recommend it. Because brioche is such a soft dough, the process will be long and quite messy. But if you’re up for a challenge, it’s definitely doable with a fair bit of effort (and patience)!
We love to freeze baked cinnamon rolls (even already frosted) for a quick breakfast. They can be frozen for up to 3 months and reheated in the microwave.
Brioche Cinnamon Rolls Recipe
- Total Time: 10 hours
- Yield: 12
- Prep Time: 1 hour 30 minutes
- Proofing Time: 8 hours
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Global
Ingredients
Brioche Dough
- 2 cups (250 grams) all purpose flour, spooned and leveled*
- 1 3/4 cups (240 grams) bread flour, spooned and leveled*
- 2 1/4 teaspoon (8 grams) instant yeast*
- 1/4 cup (50 grams) granulated sugar
- 1.5 teaspoons kosher salt
- 5 large eggs
- 1/2 cup (120 ml) whole milk, lukewarm
- 18 tablespoons (250 grams) unsalted butter, very soft
Cinnamon Sugar Filling
- 1/2 cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) brown sugar
- 1 tablespoon ground cinnamon
Caramel Cream Cheese Frosting
- 4 tablespoons (60 grams) unsalted butter, softened
- 6 ounces (170 grams) cream cheese, room temperature
- 1/4 cup (60 ml) caramel sauce
- 1 teaspoon vanilla extract
- 1 cup (120 grams) powdered sugar
- 1/4 teaspoon kosher salt
Instructions
Brioche Dough
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Combine the all purpose flour, bread flour and instant yeast in the bowl of a stand mixer with a hook attachment.
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Add the sugar, salt, eggs and milk. With the dough hook on low speed, mix for 10-15 minutes or until the dough comes together. It should be firm, but quite smooth.
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Add the softened butter gradually (about 2 tablespoons / 30 grams at a time). The butter here should be very soft, but not completely melted. Let the butter fully incorporate (about 1-2 minutes) before adding more.
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Once the last of the butter has been fully incorporated, continue mixing on medium speed for approximately 10 minutes or until the dough becomes smooth and elastic, scraping down the sides as necessary.
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Place the dough in a large bowl, cover and refrigerate for at least 6 hours or overnight.
Cinnamon Sugar Filling + Assembly
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Grease a 9×13 pan at least 2 inches (5 cm) deep. Alternatively, line with parchment paper.
- Mix together the softened butter, brown sugar and cinnamon in a small bowl until a paste forms. Set aside.
- Turn out the dough onto a lightly floured work surface and gently knead to deflate.
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Roll out the dough into a rectangle of approximately 18×14 inches (45×35 cm). It should be about 1/4 inch (2/3 cm) thick.
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Spread the cinnamon sugar paste evenly over the dough, leaving a border of 1/2 inch (1.5 cm) around the edges.
- Starting on the long end, tightly roll up the dough.
- Trim both ends and then cut into 12 equal rounds.
- Place the cinnamon rolls in the prepared pan, cover with plastic wrap and proof another 2 hours at room temperature.
- Preheat oven to 350 F (180 C) and bake for 30-35 minutes. The internal temperature of the rolls should be 190 F (88 C).
Caramel Cream Cheese Frosting
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Use an electric mixer to beat together the cream cheese and butter until smooth.
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Mix in the caramel sauce and vanilla extract until fully incorporated.
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Add the salt and powdered sugar and continue mixing until smooth. For a thicker frosting, add a few tablespoons more of powdered sugar. Milk can be used to thin as necessary.
- Frost the cinnamon rolls as soon as they come out of the oven.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Active Dry Yeast: Active dry yeast can be used in place of instant yeast, but will first need to be activated. Heat the milk until warm and then sprinkle in 3 tsp (12 g) of active dry yeast. Allow to sit for 10 minutes before adding to the flour and proceeding with the recipe.
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Hello!
These cinnamon rolls look absolutely delicious. Are there any tips for gluten-free options, i.e., gluten free flour ratio or adding other gluten free flour options?
Thank you so much! Unfortunately I haven’t tested these with any gluten-free flour options, but please let me know if you give it a try and how it works out!