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Brioche cinnamon rolls are made with a rich, buttery brioche dough, swirled with a cinnamon-sugar filling, and topped with a luscious cream cheese icing. They’re soft and fluffy, and they melt in your mouth.
Cinnamon Brioche Rolls
These brioche cinnamon rolls are the best breakfast treat! My recipe has a little secret: a drizzle of heavy cream over the rolls before baking gives them an extra gooey, bakery-style texture. Whether making these rolls for a special brunch, a holiday morning, or just because, these cinnamon rolls will have everyone asking for seconds.
Recipe Ingredients
Here’s everything you need to make the very best brioche cinnamon rolls.
Brioche Dough:
- Active dry yeast (¼ oz packet) – This is the key to that pillowy-soft texture. Make sure it’s fresh (not expired) and active!
- Warm milk (1 cup) – The warm milk helps activate the yeast and adds moisture. Aim for around 110°F (warm but not hot).
- Granulated sugar (½ cup) – Sweetens the dough and feeds the yeast.
- Unsalted butter (⅓ cup, softened) – Adds richness and a tender crumb.
- Salt (1 teaspoon) – Balances the sweetness and enhances the flavor.
- Eggs (2 large) – Give the dough structure and a slight richness.
- All-purpose flour (4 cups) – Provides the perfect structure for soft yet sturdy rolls.
Cinnamon Sugar Filling:
- Light brown sugar (1 cup) – Adds deep caramel-like sweetness.
- Salted butter (½ cup, softened) – Makes the filling creamy and decadent.
- Ground cinnamon (2 tablespoons) – The heart of every cinnamon roll! Don’t skimp.
- Heavy cream (½ cup) – Poured over the rolls before baking for an ultra-soft, gooey texture.
Cream Cheese Icing:
- Salted butter (½ cup, softened) – The salt balances the sweetness.
- Cream cheese (4 oz) – Creates a smooth, tangy icing that melts into the warm rolls.
- Powdered sugar (1 ¾ cup) – The base for a perfectly sweet, creamy icing.
- Vanilla extract (1 teaspoon) – Adds warmth and enhances the flavor.
- Salt (⅛ teaspoon) – Just a pinch to round out the sweetness.
How To Make Brioche Cinnamon Rolls
Making the best cinnamon rolls you’ve ever tasted takes just over two hours. Let me show you how:
Make the Brioche Dough:
- Warm the milk slightly and dissolve the yeast in it. Cover and let it sit for 5 minutes until frothy.
- Combine the milk-yeast mixture, sugar, butter, salt, and eggs in a large mixing bowl. Mix in the flour one cup at a time until a dough forms. Knead for 1-2 minutes, then cover with plastic wrap and let it rise for 1 hour.
- Roll the dough out into a 21×16-inch rectangle on a lightly floured surface.
Make the Filling & Assemble:
- Spray a 9×13-inch baking pan with non-stick spray.
- Mix the brown sugar, butter, and cinnamon in a small bowl until combined.
- Spread the filling evenly over the rolled-out dough.
- Roll the dough tightly into a log from the long (21-inch) side.
- Cut into 12 rolls (about 1 ½ inches wide) and place them in the baking pan.
- Cover with plastic wrap and let rise for another 30 minutes.
Bake the Rolls:
- Pour heavy cream evenly over and around the rolls.
- Bake in a preheated 400°F (200°C) for 15-20 minutes or until golden brown.
Make the Cream Cheese Icing:
- While the rolls are baking, cream together the butter and cream cheese in a mixer.
- Gradually add powdered sugar, mixing until smooth. Add vanilla extract and salt, and mix until thoroughly combined.
Frost & Enjoy:
- Let the rolls cool for 5 minutes, then generously spread the icing over the warm rolls.
- Serve and enjoy.
Top Recipe Tips
Use room temperature ingredients – This helps everything mix smoothly and evenly.
Don’t rush the rising time – Brioche dough develops the best texture when given time to rise properly.
The heavy cream trick is a must! – Pouring it over the rolls before baking makes them extra soft and gooey.
These brioche cinnamon rolls are everything you want in a homemade treat—soft, fluffy, rich, and packed with cinnamon goodness. Give them a try, and let me know how they turn out in the comments below!
Brioche Cinnamon Rolls
Equipment
- measuring cups and spoons
- mixing bowls
- 9 by 13-inch baking dish
- Rolling Pin
- ruler
- Knife
- Electric mixer
- rubber scraper
- wooden spoon
Ingredients
Brioche Dough:
- ¼ oz packet of active dry yeast
- 1 cup milk, warmed to 90-100°F
- ½ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 1 teaspoon salt
- 2 eggs
- 4 cups of all-purpose flour
Filling:
- 1 cup light brown sugar
- ½ cup salted butter
- 2 Tablespoons ground cinnamon
- ½ cup heavy cream
Cream Cheese Icing:
- ½ cup salted butter, softened
- 4 oz cream cheese
- 1 ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Make the Brioche Dough:
- Warm the milk slightly. Dissolve the yeast in the warm milk. Cover with plastic wrap and let it sit for 5 minutes or until frothy.
- Combine the frothy milk and yeast mixture, sugar, butter, salt, and eggs in a large mixing bowl.
- Add the flour, one cup at a time, mixing until a dough forms.
- Knead the dough for 2-5 minutes until a smooth dough forms.
- Cover the dough with plastic wrap and let it rise for 1 hour.
- On a lightly floured surface, roll the dough into a 21×16-inch rectangle.
Make the Filling:
- Spray a 9×13-inch baking pan with non-stick cooking spray and set aside.
- In a small bowl, combine the brown sugar, butter, and cinnamon.
- Spread the filling evenly over the entire surface of the rolled-out dough.
Shape and Bake the Rolls:
- Starting from one of the long (21-inch) sides, tightly roll the dough into a log.
- Using a sharp knife, cut the log into 12 rolls, each approximately 1 ½ inches wide.
- Place the cut rolls in the prepared baking pan.
- Cover the pan with plastic wrap and let the rolls rise for 30 minutes.
- While the rolls are rising, preheat the oven to 400°F (200°C).
- Once the rolls have risen, pour the heavy cream evenly over and around them.
- Bake for 15-20 minutes, or until golden brown.
Make the Cream Cheese Icing:
- While the cinnamon rolls are baking, prepare the icing.
- In the bowl of an electric mixer, cream the butter and cream cheese until smooth.
- Gradually add the powdered sugar, ½ cup at a time, mixing until fully incorporated.
- Add the vanilla extract and salt, and mix until the icing is smooth and combined.
To Finish:
- Once the cinnamon rolls are baked, let them cool for 5 minutes.
- Spread the icing evenly over the warm cinnamon rolls before serving.
Notes
Storing:
- Leftovers can be kept in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Freezing:
- Unfrosted rolls can be frozen for up to 3 months. Wrap them tightly and thaw them overnight in the fridge. Warm them slightly before serving.
Reheating:
- Microwave for 15-20 seconds or warm in a 300°F oven for 5 minutes.
Make-Ahead Option:
- Prepare the rolls the night before until they rise for 30 minutes, cover, and refrigerate overnight. Let them come to room temperature for 30 minutes before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brioche Cinnamon Rolls Recipe FAQs
Pouring heavy cream over the rolls is the secret to this recipe. This one step creates the most gooey, rich, and fluffy rolls you have ever made.
Heavy Cream is my first choice for the best results in texture and taste, but you can substitute whole milk or half-and-half milk if you do not have any heavy cream.
Your yeast may be expired. Start by checking the expiration date first. If the yeast is fine, it may be that the milk was too warm and killed the yeast. Another possible cause could be the temperature of your kitchen. If it is too cool, this can cause delays in the dough’s rising. Try placing it near a warm oven to help.
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