Indulge in the irresistible delight of these fluffy and gooey brioche cinnamon rolls, generously filled with a cinnamon sugar filling, and topped with a delicious cream cheese frosting.
This easy recipe promises a mouthwatering treat that'll have you coming back for more of the best cinnamon rolls you've ever tasted
Homemade cinnamon rolls, with their warm, cinnamon-spiced swirls and decadent cream cheese icing, are the ultimate comfort treat that we can't resist. These fluffy and gooey delights are a true symbol of coziness and indulgence.
Jump to:
- What Makes This Recipe a Must-Try
- More Brioche Recipes
- Ingredients for this recipe
- How to make Homemade Cinnamon Rolls
- Storage and Freeze instructions
- How to make Overnight brioche cinnamon rolls
- Tips for this recipe
- Best Recipe Variations
- FAQ - Frequently Asked Questions
- If you love Rolls
- Did you make this recipe?
- Brioche Cinnamon rolls
What Makes This Recipe a Must-Try
Cinnamon rolls, also known as cinnamon buns, are those heavenly spirals of soft, sweet dough swirled with cinnamon and topped with luscious cream cheese icing. These iconic pastries are like a warm and comforting hug of indulgence, enveloping you in the sweet and cozy flavors of autumn.
Let's explore the delicious composition of this brioche cinnamon roll recipe. These heavenly swirls start with a rich yeast dough that's generously filled with a cinnamon mixture made from butter, and brown sugar and flavored with ground cinnamon.
They are then finished off with a slightly tangy cream cheese icing that beautifully enhances their sweet, spiced flavor.
- Easy Recipe is designed with simplicity in mind, making it accessible to both novice and experienced bakers.
- Buttery Brioche Dough ultra-soft and gooey with my tips for success, plus make-ahead options, including overnight prep for a freshly next morning baked breakfast delight.
- Butter, brown sugar, and cinnamon filling create those iconic swirls in the rolls, and when baked, it melts into a gooey, caramelized filling that imparts incredible flavor to every bite.
- Highly Versatile, these rolls offer endless possibilities, from chocolate chips, and chocolate brioche dough to a cinnamon-chocolate glaze, chopped nuts, or even a fruity jam. Your creative flair knows no bounds when it comes to flavoring these rolls to perfection.
- Cream Cheese Frosting, the rich and tangy frosting takes these rolls to a whole new level of deliciousness. It provides the perfect balance to the sweet and spiced cinnamon filling, creating a delightful contrast of flavors.
More Brioche Recipes
Ingredients for this recipe
*You will find the quantities and complete instructions to make my best cinnamon roll recipe in the recipe card at the end of the page.
Brioche dough
- Milk: I most often use 2% milk for brioche, but Whole milk is just as good for adding more richness and a tender crumb to brioche dough. You can also use dairy-free alternatives, such as almond milk if required.
- Yeast: Active dry yeast or instant yeast can be used. Make sure your yeast is fresh to ensure proper rising. Active dry yeast will need to be rehydrated in warm milk, but if you're using instant dry yeast it can be mixed directly into the flour or even into warm milk.
- Flour: All-purpose flour is commonly used for brioche dough because it strikes a balance between protein content and tenderness, resulting in a soft and tender crumb.
- Sugar: Granulated sugar is typically used in brioche dough to provide sweetness and help activate the yeast for proper rising.
- Butter: Unsalted butter is used in both the dough and the filling, imparting a rich, buttery flavor.
- Egg: Using a room temperature egg to ensure proper incorporation, leading to a smoother and more even-textured dough.
- Salt: Salt enhances the overall flavor profile, balancing the sweetness and enhancing the other ingredients' taste.
Cinnamon sugar filling
- Cinnamon: Ground cinnamon is the key ingredient in the filling, giving the rolls their cozy and comforting flavor
- Brown Sugar: Brown sugar complements the cinnamon and adds a delightful caramelized sweetness to the filling.
- Butter: Use unsalted butter, preferably melted and cooled or very softened. (You can also use softened brown butter directly from my recipe for homemade brown butter).
Cream cheese frosting
- Cream cheese: Use full-fat cream cheese like Philadelphia and remember to bring it to room temperature.
- Butter: Only unsalted butter, well softened for a smooth, lump-free texture.
- Powdered sugar: Preferably sifted confectioner's sugar.
- Vanilla: Pure liquid vanilla extract that imparts a delightful vanilla flavor to the icing.
How to make Homemade Cinnamon Rolls
Make the brioche dough
- Mix together warm milk and active dry yeast or instant yeast and let stand for 10 minutes.
- Place the dry ingredients, all-purpose flour, granulated sugar, and salt in the bowl of a stand mixer fitted with the dough hook.
- Add the yeast mixture while running the mixer at medium speed.
- Add the room-temperature egg and softened butter cut into pieces and knead for 8 to 10 minutes until you have a sticky dough.
- Cover the mixing bowl with a cloth and let the dough rise for 1h30 to 2 hours in a warm spot until it has doubled in size.
Make the Cinnamon Mixture
There are 2 methods for the cinnamon roll filling: the first involves spreading the softened butter over the entire surface of the dough, then using your hands to adhere the brown sugar and cinnamon mixture.
The second, simpler method involves mixing all the ingredients in a bowl until you have a homogeneous filling, then spreading it directly with a spatula over the entire surface. The advantage is that with this method, the sugar doesn't fall back and you don't lose a crumb.
Shape the buns
- Roll out the dough with a rolling pin on a lightly floured work surface or on a sheet of parchment paper into a large rectangle.
- Spread a layer of cinnamon sugar mixture over the entire surface of the dough.
- Roll the dough on itself to form a long log of dough.
- Cut into 9-10 equal pieces with a sharp knife or unflavored dental floss.
- Place each piece in a square prepared baking pan covered with parchment paper or greased with baking spray, making sure not to stick them too close to each other.
- Let the cinnamon rolls stand in a warm place for a second rise for another 45 minutes to 1 hour.
Vanilla cream cheese icing
- Place all ingredients in a medium bowl, softened cream cheese, softened butter, powdered sugar, and pure liquid vanilla extract.
- Mix with an electric mixer for 2 minutes until smooth and creamy.
Baking
- Preheat oven to 356°F / 180°C and bake the cinnamon rolls for about 20-25 minutes until lightly golden brown but still soft.
- Let them cool completely or serve warm with the vanilla cream cheese glaze.
Storage and Freeze instructions
Room temperature: Brioche cinnamon rolls can be stored at room temperature for 3 to 4 days covered with plastic wrap or in an airtight container. You can also keep them in the refrigerator.
Reheat instructions: To reheat cinnamon rolls in the oven, wrap them in aluminum foil and bake at 350°F (175°C) for about 10-15 minutes until warmed through. In the microwave, place a cinnamon roll on a microwave-safe plate and heat on high for about 20-30 seconds per roll.
In the freezer: You can freeze unbaked rolls or when they are baked and completely cooled, place in a storage bag or box and store for 3 months. Let them thaw overnight at room temperature.
How to make Overnight brioche cinnamon rolls
Option 1: First Rise in the fridge
- After preparing the brioche dough, let it go through its initial rise at room temperature until it doubles in size. This usually takes 1-2 hours.
- Once the dough has risen, you can wrap it tightly in plastic wrap or place it in an airtight container and fridge overnight. This will slow down the rising process, allowing you to bake the rolls fresh in the morning.
Option 2: Second Rise in the Fridge
- Alternatively, you can choose to shape your cinnamon rolls and place them in your baking dish after the initial rise at room temperature.
- Cover the baking dish with plastic wrap and refrigerate the rolls overnight. This method allows you to enjoy freshly baked cinnamon rolls in the morning with minimal morning prep. Simply let the rolls come to room temperature for about 30 minutes before baking.
Tips for this recipe
- Use Quality Ingredients: Start with fresh, high-quality ingredients for the best flavor. This includes yeast, good-quality butter, room-temperature eggs, and fresh spices.
- Knead the Dough: Knead the dough thoroughly until it becomes smooth and elastic. This helps develop the gluten in the dough, giving your rolls a better structure.
- Allow for Proper Rising: Give the dough enough time to rise. It should double in size during the first rise, and then again after shaping the rolls. This can take 1-2 hours per rise, depending on the temperature of your kitchen.
- Use Dental Floss for Cutting: To get clean, even slices when cutting the rolled dough into individual rolls, use dental floss. Slide it under the dough, cross the ends over the top, and pull tight to slice.
- Don't Overbake: Keep an eye on the rolls as they bake. They should be golden brown, but not overbaked. Overbaking can result in dry rolls.
- Serve Warm: Cinnamon rolls are best when served warm, so enjoy them fresh out of the oven if possible.
Best Recipe Variations
- Caramel Cinnamon Rolls: Swirl rich caramel sauce into the dough and drizzle over the top for a gooey finish like my salted caramel cinnamon rolls.
- Blueberry Cinnamon Rolls: Add a blueberry compote to the filling and top the rolls with a blueberry glaze just like these blueberry rolls.
- Chocolate Cinnamon Rolls: Mix in chocolate chips with the cinnamon sugar filling and top with a chocolate glaze like my chocolate rolls.
- Spiced Apple Cinnamon Rolls: Fold diced apples sautéed with cinnamon and nutmeg into the filling for a fall-inspired treat.
- Pumpkin Cinnamon Rolls: Blend pumpkin puree and pumpkin pie spices into the dough and use a pumpkin spice glaze.
- Pecan Cinnamon Rolls: Incorporate toasted pecans into the filling and sprinkle on top for a crunchy texture.
- Raspberry Cinnamon Rolls: Swirl raspberry jam into the filling and finish with a fresh raspberry glaze.
- Mocha Cinnamon Rolls: Mix the espresso powder into the filling and top with a mocha-flavored glaze.
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- In a muffin pan: Make these rolls in a muffin pas just like my recipe for cinnamon roll muffins.
FAQ - Frequently Asked Questions
Either use a sharp knife and cut your bun by sawing it in motions like you would with a serrated knife. Avoid doing it in one straight cut or you'll flatten the broads and make the swirl disappear. Or use dental floss place it under the paste and bring the two edges together until you cut the piece. the cut will be clean.
If you love Rolls
Did you make this recipe?
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PrintBrioche Cinnamon rolls
- Total Time: 55 minutes
- Yield: 9 rolls
Description
Easy homemade brioche cinnamon roll filled with a cinnamon sugar mixture and topped with cream cheese frosting (makes about 9-10 rolls)
Ingredients
Brioche dough :
- 236 ml (1 cup) Milk - lukewarm
- 2 ½ tsp (7 g) Instant Yeast
- 450 g (3 ⅔ cups) Flour + 2 tablespoons All-purpose flour
- 53 g (¼ cup) Sugar - granulated
- ¼ tsp pinch Salt
- 1 Egg large (approx. 60 g) at room temperature
- 70 g (⅓ cup) Butter - Unsalted and softened
Filling :
- 100 g (½ cup) Butter - unsalted and softened
- 100 g (½ cup) Brown sugar
- 2 tsp ground cinnamon
- 1 tsp Vanilla extract - optional
Cream cheese frosting :
- 120 g (4 oz) Cream cheese - full-fat
- 55 g (½ cup) Powdered sugar - sifted
- 45 g (¼ cup) Butter - softened at room temperature
- 1 tsp Vanilla extract liquid
Instructions
brioche dough
- Start by rehydrating the active dry yeast (or instant yeast) in the warm milk and let it rest for about 10 minutes.
- Place the dry ingredients, all-purpose flour, granulated sugar and salt in the bowl of your stand mixer fitted with the dough hook and mix at medium speed.
- Add the warm milk containing the yeast while leaving the mixer running at medium speed.
- Then add the room temperature egg and the softened butter.
- And let the mixer run at medium speed for about 5-8 minutes. (The dough should come away from the sides of the bowl but remain sticky in the bottom of the bowl. If you find it too sticky to the finger add 2 tablespoons of additional flour and let the mixer run again.)
- Cover the bowl with a clean tea towel and let it rise at room temperature for 1 ½ to 2 hours, it will double in volume. (You can also let the dough grow overnight in the fridge).
Cinnamon filling
- In a bowl, mix together all the ingredients, softened butter, brown sugar, vanilla and cinnamon until smooth.
- After the first rise, transfer the dough to a floured work surface and degas it with your hands by pressing lightly on it.
- Roll out the dough into a rectangle about 1 cm thick, making sure the top of the work surface is well-floured so that it comes off easily.
- Then apply a layer of cinnamon filling to the entire surface, using the back of a tablespoon or an angled spatula.
- Roll the dough into a long log.
- Cut the roll into 9-10 pieces 2.5 - 3 cm wide with a knife or a dental floss.
- Place the rolls in a square dish covered with parchment paper or greased with baking spray, taking care not to stick them together too much as they will still puff up.
- Cover again with a tea towel and let them rise a second time for 45 min to 1 hour.
Baking
- Preheat the oven to 350°F / 180°C and bake the rolled buns for about 20-25 minutes. They are ready when they have puffed up and have a nice golden color but are still soft.
Cream cheese glaze
- Place all ingredients, cream cheese, softened butter, powdered sugar and vanilla in a bowl and beat with an electric whisk until creamy and smooth.
- Cover your warm buns with the glaze and serve while they are still a little warm.
Notes
Conservation : At room temperature for 1 week (without icing) or in the freezer for up to 3 months
- Prep Time: 30 minutes
- rise time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: american
Nutrition
- Calories: 443
- Sugar: 19
- Sodium: 193
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 64
- Fiber: 2
- Protein: 8
- Cholesterol: 73
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