cinnamon brioche rolls

Total Time: 3.5 to 4 hours (including rising time)
Prep Time: 30 minutes
Cook Time: 25–30 minutes
Rising Time: 2–2.5 hours
Yield: 12 rolls
Difficulty: Intermediate

Introduction

Fluffy, rich, and delicately sweet, Cinnamon Brioche Rolls are a luxurious twist on classic cinnamon rolls. Made with soft, buttery brioche dough, these rolls are enriched with eggs and butter, resulting in a tender, melt-in-your-mouth texture. The filling is a warm blend of cinnamon, sugar, and more butter, and the whole thing is topped with a creamy glaze that takes them over the top.

While this recipe takes time due to the yeast-based dough and rising periods, the result is well worth it—especially for weekend brunches or holiday mornings. Plus, the rolls freeze beautifully, so you can bake ahead and enjoy whenever the craving strikes.

Ingredients

For the Brioche Dough:

• 3 1/4 cups (400g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 2 1/4 tsp (1 packet) active dry yeast

• 1/2 tsp salt

• 1/2 cup (120ml) whole milk, warm (about 100–110°F / 38–43°C)

• 3 large eggs

• 10 tbsp (140g) unsalted butter, softened and cut into cubes

For the Cinnamon Filling:

• 1/2 cup (100g) brown sugar, packed

• 2 tsp ground cinnamon

• 1/4 cup (60g) unsalted butter, very soft

For the Cream Cheese Glaze (Optional):

• 4 oz (115g) cream cheese, softened

• 1/2 cup (60g) powdered sugar

• 2–3 tbsp milk or cream (adjust for desired consistency)

• 1/2 tsp vanilla extract

Step-by-Step Instructions

 Step 1: Prepare the Brioche Dough

1. Activate the yeast: In a small bowl, combine the warm milk with the yeast and a pinch of sugar. Stir and let sit for 5–10 minutes until foamy.

2. Mix dry ingredients: In the bowl of a stand mixer (or large mixing bowl), add flour, sugar, and salt. Mix briefly.

3. Add wet ingredients: Add the eggs and activated yeast mixture. Use the dough hook attachment (or a wooden spoon if by hand) to mix until a dough begins to form.

4. Incorporate the butter: Add the softened butter one cube at a time while mixing on low to medium speed. Wait until each piece is fully incorporated before adding the next. This process may take 10 minutes or more.

5. Knead the dough: Continue kneading for about 10–15 minutes total. The dough should be smooth, elastic, and slightly sticky.

6. First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

 Step 2: Make the Cinnamon Filling

1. In a small bowl, mix together the brown sugar and cinnamon.

2. Have the softened butter ready to spread easily when the dough is rolled out.

 Step 3: Roll and Fill

1. Punch down the dough and turn it out onto a floured surface.

2. Roll the dough into a large rectangle, roughly 12 x 18 inches.

3. Spread the butter evenly over the dough using a spatula or your fingers.

4. Sprinkle the cinnamon sugar evenly across the buttered surface.

 Step 4: Roll and Slice

1. Starting with the long edge, roll the dough tightly into a log.

2. Use a sharp knife or unflavored dental floss to cut into 12 equal rolls.

3. Place the rolls into a greased or parchment-lined 9×13″ baking dish, evenly spaced.

 Step 5: Second Rise

1. Cover the dish with a towel or plastic wrap.

2. Let the rolls rise in a warm place for 45 minutes to 1 hour, or until puffy and touching.

 Step 6: Bake

1. Preheat your oven to 175°C (350°F).

2. Bake the rolls for 25 to 30 minutes, until golden brown on top and cooked through.

3. Let cool for at least 10 minutes before glazing.

 Step 7: Make the Cream Cheese Glaze (Optional but amazing!)

1. Beat together the cream cheese, powdered sugar, vanilla, and 2 tablespoons of milk.

2. Adjust consistency by adding more milk if needed.

3. Spread or drizzle over warm rolls for gooey, irresistible perfection.

Tips for Success

• Use room temperature ingredients: Cold butter or milk can hinder yeast activity.

• Don’t overbake: Start checking at 25 minutes. Overbaking will dry them out.

• Chill the dough overnight: You can prepare the dough ahead of time and let it rise slowly in the fridge overnight. This enhances flavor and makes rolling easier.

• Freeze for later: You can freeze the rolls (unbaked after shaping) and bake them fresh when needed. Just thaw overnight in the fridge and allow to rise before baking.

Serving Suggestions

• Serve warm for the best texture and flavor.

• Pair with coffee, chai, or a cold glass of milk.

• For an extra indulgent breakfast, top with toasted pecans or a drizzle of caramel sauce.

Nutritional Information (Per Roll with Glaze)

Note: These values may vary slightly depending on exact ingredients and brands used.

FAQs

Can I make the dough without a stand mixer?

Yes, but it will take longer and more elbow grease. Brioche dough is enriched and sticky, so kneading by hand takes 15–20 minutes.

Can I make them overnight?

Yes! After shaping the rolls, cover and refrigerate overnight. Let them come to room temperature and rise for 1 hour before baking.

What if I don’t want cream cheese glaze?

Try a simple vanilla glaze with powdered sugar, milk, and vanilla extract. Or dust with powdered sugar after baking for a lighter finish.

Can I use instant yeast?

Yes, reduce the amount to 2 teaspoons and skip the proofing step (just mix it directly into the dry ingredients).

Conclusion

Cinnamon Brioche Rolls take the concept of cinnamon rolls to the next level—ultra-soft, buttery, and completely irresistible. While they take a little patience and care to make, the result is a bakery-quality treat you’ll be proud of. Whether you serve them for Sunday brunch, a holiday breakfast, or just because, they’ll fill your kitchen with the warm scent of cinnamon and make everyone’s day just a bit sweeter.