These Brioche Cinnamon Rolls are soft, rich, and perfectly fluffy—the kind that pull apart in buttery layers. The dough proofs overnight in the fridge, which makes the process easier and deepens the flavor until they taste like they’re straight from a bakery case.
This recipe evolved from earlier favorites like Sticky Toffee Cinnamon Rolls and Dulce de Leche Cinnamon Rolls, but here the goal was classic simplicity: buttery brioche dough, a warm cinnamon-sugar swirl, and a silky cream cheese frosting—no caramel or extra sauce, just old-fashioned comfort.
Why You’ll Love These Brioche Cinnamon Rolls
If you want bakery-style, gooey cinnamon rolls, this recipe delivers. The brioche dough makes them tender and rich without being heavy. An overnight cold proof develops flavor and makes the dough easy to handle. Pouring cream over the shaped rolls before baking gives soft, custardy layers and keeps the centers moist.
- Brioche base — soft, buttery, and light
- Overnight fridge proof — deeper flavor and convenient make-ahead baking
- Cream poured on top — gooey centers and tender edges
- Classic cinnamon-sugar filling — balanced sweetness and spice
- Silky cream cheese frosting — melts into warm rolls
- Perfect for holidays or brunch — assemble ahead and bake fresh
- Stays soft for days when stored properly
- Make-ahead friendly — shape, chill, and bake when you’re ready
Choosing the Right Ingredients
Brioche is a rich dough, so ingredient quality matters. Each element contributes to texture and flavor.
- Bread flour: Higher protein content helps the dough hold structure and stay fluffy; all-purpose flour works in a pinch.
- Instant yeast: Reliable and easy to use for an overnight proof.
- Whole milk: Adds moisture and richness; lukewarm milk helps the yeast along.
- Eggs: Give the dough a golden color and tender crumb.
- Unsalted butter: Room temperature butter blends smoothly into dough and filling for a melt-in-your-mouth result.
- Brown sugar: Adds depth and a hint of molasses to the filling; dark brown sugar is especially flavorful.
- Cinnamon: Use Saigon or Ceylon for a more aromatic spice.
- Heavy cream: Poured over the rolls before baking, it creates a custardy, gooey base.
- Cream cheese: Full-fat cream cheese gives the best flavor for the frosting.
What Pouring Cream Over the Rolls Does
Pouring warm heavy cream over the shaped rolls before baking soaks into the dough and bakes into a soft, custard-like layer. This prevents dry edges and gives the rolls a tender, gooey finish similar to the best bakery versions. It also balances the sweetness of the filling so the centers remain moist.
Difference Between Regular and Brioche Cinnamon Rolls
The main difference is the dough. Regular cinnamon rolls use a basic enriched dough; brioche contains more butter and eggs, which creates a richer, pillowy texture. Brioche benefits from a slow, cold proof in the fridge—this develops flavor and makes the dough easier to roll and shape.
How to Make Brioche Cinnamon Rolls
- Make the dough: Combine warm milk, a little sugar, and yeast until foamy. Add eggs, flour, butter, salt, and the remaining sugar, then mix with a dough hook until smooth and elastic. A slightly tacky dough is normal.
- First rise: Transfer to a lightly oiled bowl, cover, and let rise 1 hour at room temperature. Do one stretch-and-fold after the hour to strengthen the dough.
- Cold proof: Chill the dough in the refrigerator for at least 2 hours or overnight to develop flavor.
- Roll the dough: Roll chilled dough into a roughly 12×16-inch rectangle on a lightly floured surface.
- Fill and roll: Spread the cinnamon-brown sugar filling to the edges, roll tightly, and cut into 12 even pieces.
- Second rise: Arrange rolls cut-side up in a lined 9×13 pan, cover, and let rise 45–60 minutes until puffy and nearly doubled.
- Bake: Warm heavy cream and pour evenly over cold risen rolls, then bake—start at 375°F for a short burst, then lower to 350°F until deep golden. Cool slightly before frosting.
Tips for Making
- Cold proof overnight for better flavor and easier shaping.
- Use a ruler or bench scraper to cut even rolls for uniform baking.
- Check yeast: If the yeast mixture doesn’t get foamy, the yeast may be expired.
- Don’t rush proofing: Let the rolls become airy and nearly doubled before baking.
- Soft butter only: Spreadable butter prevents tearing the dough when filling.
- Roll tightly but gently: Prevents uncoiling or bursting while baking.
- Line the pan with parchment for easy removal and cleanup.
- Pour cream while rolls are still cold so it absorbs slowly and creates a custardy crumb.
- Don’t overbake: Pull when golden and just set; they finish as they cool.
- Tent with foil if they brown too quickly in the last 10 minutes.
- Cool slightly before frosting: Wait 15–20 minutes so the frosting melts in without running off.
- Freeze shaped rolls: You can freeze before the second rise and thaw overnight in the fridge before baking.
- Store leftovers covered: Reheat briefly in the microwave to restore softness.
Scheduling Your Bake
Make the dough after dinner, let it rise an hour, then refrigerate overnight. In the morning, roll, fill, shape, and let the rolls rise while you prepare coffee—the timing works well for a fresh breakfast. Alternatively, shape the rolls the night before and bake directly from the fridge the next morning after letting them lose some chill for about 30 minutes.
How To Bake
Preheat the oven to 375°F to encourage an initial lift, then lower to 350°F for the remainder of the bake. The rolls are done when the tops are golden and they spring back slightly. If they brown too fast, cover loosely with foil. Cool at least 20 minutes before frosting so the topping melts in but doesn’t run off. These rolls are best the day they’re baked but remain tender for a couple of days when stored covered at room temperature.
Common Mistakes to Avoid
Even experienced bakers can run into issues. Watch for these:
- Too much flour: The dough should feel soft and slightly tacky.
- Skipping the chill: Cold proofing makes shaping easier and improves flavor.
- Under-proofing: Rolls that haven’t puffed enough will be dense.
- Overbaking: Aim for golden, not dark brown.
- Frosting too soon: Let them cool slightly so the frosting sets nicely.
FOR MORE RECIPES LIKE THIS ONE!
- Best Brioche Donut Recipe, Homemade!
- Brioche S’mores Donuts with Toasted Marshmallow
- Easy Brioche Jelly Donut Recipe Homemade
- Carrot Cake Brioche Donuts Recipe, Fried
- Soft Pumpkin Caramel Cinnamon Rolls Recipe
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Recipe
Brioche Cinnamon Rolls
Molly Murphy
Ingredients
Dough
- 1 ½ cups lukewarm milk (360g)
- 1 ½ teaspoons instant dry yeast (5g)
- ½ cup + 2 teaspoons granulated sugar (120g)
- 3 large eggs, room temperature
- 5 ¾ cups bread flour, plus more for dusting (720g)
- ½ cup unsalted butter, softened (113g)
- 2 ¼ teaspoons salt (14g)
To Pour on Before Baking
- ½ cup heavy whipping cream (120g)
Filling
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- ¾ cup unsalted butter, softened to the touch
Frosting
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1–2 tablespoons milk or heavy cream
- Pinch of salt
Instructions
For the dough
- In a stand mixer bowl, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 1 ½ teaspoons instant yeast. Whisk and let sit 10 minutes until foamy.
- Add the remaining sugar, eggs, bread flour, butter, and salt. Mix with the dough hook on medium for 6–7 minutes until smooth, elastic, and slightly tacky.
- Transfer dough to a lightly oiled bowl, turning to coat. Cover and let rise 1 hour at room temperature.
- Perform one stretch-and-fold after the hour, then cover.
- Chill the covered dough in the refrigerator for 2 hours or overnight (up to 12 hours).
Filling and Shaping Instructions
- Cream together 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and ¾ cup softened unsalted butter until smooth.
- Lightly flour a work surface and roll chilled dough into a 12×16-inch rectangle, keeping edges even.
- Spread the filling evenly to the edges.
- Roll from the long edge and cut into 12 even pieces (about 1⅓ inches each).
- Roll each piece into a tight spiral and pinch the seam to seal.
- Line a 9×13 pan with parchment and lightly spray the sides. Arrange rolls cut-side up in three by four layout with a little space between them.
- Cover loosely and let rise 45–60 minutes until puffy and nearly doubled.
Baking Instructions
- Preheat the oven to 375°F once the rolls finish the second rise.
- Warm ½ cup heavy whipping cream until just losing its chill, then gently pour evenly over the risen rolls so it soaks into the layers.
- Bake at 375°F for 10 minutes, then reduce the temperature to 350°F and bake 30–35 minutes more, until deep golden brown. Tent with foil if browning too quickly.
- Remove from oven and cool at least 20 minutes before frosting.
For the cream cheese frosting
- Beat 4 oz cream cheese and ½ cup butter on medium for 2 minutes. Scrape the bowl and beat 2 more minutes until smooth.
- On low, add 3 cups powdered sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, a pinch of salt, and 1–2 tablespoons milk or cream. Mix to combine.
- Increase speed to medium-high and beat 2–3 minutes until light and fluffy. Chill 10–15 minutes if too soft to pipe.
Assembly
- Once rolls have cooled slightly, spread or pipe the cream cheese frosting over the tops.
- Serve warm or at room temperature.
Let us know how it was!