Brioche Cinnamon Rolls have become a beloved breakfast staple in many households. These soft, buttery rolls bake in a bath of heavy cream, resulting in the fluffiest, most tender texture imaginable. The dough is smooth and pliable, easy to roll and shape, and the filling melts into gooey ribbons of cinnamon sugar, making them perfect for any occasion. Whether it’s a leisurely weekend breakfast or a special holiday brunch, homemade brioche cinnamon rolls are sure to delight everyone at the table.

Why You’ll Love This Brioche Cinnamon Rolls

There are countless reasons to adore this recipe for brioche cinnamon rolls. First off, the flavor is unbeatable. The combination of rich butter and warm cinnamon creates a heavenly aroma that fills your kitchen. Secondly, the texture is incredibly fluffy, thanks to the tangzhong method used in the dough preparation. These rolls are perfect for sharing with family and friends, making them a great centerpiece for brunch gatherings. Moreover, they can easily be made vegan or gluten-free, catering to various dietary needs. Lastly, the addition of cream cheese icing elevates these treats to the next level, turning simple rolls into sweet brioche cinnamon pastries.

Ingredients for Brioche Cinnamon Rolls

Gather these items:

2 tbsp flour
1/2 cup whole milk
3/4 cups whole milk (warmed to 100–110 °F)
2¼ tsp instant yeast (1 packet)
¼ cup granulated sugar
¼ cup butter (melted or very soft)
1 tsp vanilla bean paste
2 large eggs (room temperature)
1 & 1/4 tsp salt
2½ cups all-purpose flour
1 cup bread flour
5 Tbsp butter (softened, added after kneading, brioche style)
½ cup butter (softened)
1¼ cups light or dark brown sugar
3 Tbsp ground cinnamon
1/2 tsp ground cardamom
1 tsp vanilla bean paste (or vanilla extract)
1/3 cup heavy cream (to pour in the bottom of the baking dish)
4 oz cream cheese (softened)
¼ cup butter (softened)
1½ cups powdered sugar
1 tsp vanilla bean paste (vanilla extract)
2-4 Tbsp milk or heavy cream to thin

How to Make Brioche Cinnamon Rolls Step-by-Step

Step 1: In a small saucepan, whisk together 2 Tbsp flour and ½ cup milk until smooth and no lumps remain.
Step 2: Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it. This takes 2–4 minutes.
Step 3: Transfer to a small bowl and let cool to room temperature, about 20 minutes.
Step 4: In a small bowl, whisk the warm ¾ cup milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.
Step 5: In the bowl of a stand mixer fitted with the dough hook, combine both flour and salt. Add the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, and eggs. Mix on low speed until a soft dough forms.
Step 6: Knead on medium speed for 5–8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated.
Step 7: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
Step 8: For best flavor and easy handling, refrigerate the dough for 2–8 hours or overnight (after the first rise).
Step 9: In a small bowl, mix together the softened ½ cup butter, brown sugar, cinnamon, vanilla bean paste, and cardamom until well combined into a spreadable paste.
Step 10: Turn the chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long edge facing you.
Step 11: Spread the cinnamon-sugar butter mixture evenly over the entire surface of the dough, leaving a ½-inch border at the far long edge.
Step 12: Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1⅓ inches wide).
Step 13: Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.
Step 14: Pour heavy cream into the bottom of your prepared 9×13-inch baking dish. Arrange the rolls cut-side up on top of the cream.
Step 15: Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45–60 minutes, until puffy and almost doubled in size.
Step 16: After shaping and arranging the rolls in the pan with cream, cover tightly with plastic wrap and refrigerate overnight.
Step 17: In the morning, remove from the refrigerator and let the pan sit at room temperature for about 45 minutes before baking.
Step 18: Preheat oven to 350 °F.
Step 19: Remove the cover and bake for 23-25 minutes, or until the rolls are golden brown on top and the centers register about 190°F on an instant-read thermometer.
Step 20: Let rest in the pan for 5 minutes before frosting or serving.
Step 21: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
Step 22: Add powdered sugar and vanilla extract, mixing until combined. Thin with 2–4 Tbsp milk or heavy cream until you reach your preferred consistency.
Step 23: Spread generously over warm rolls for a gooey glaze, or wait until rolls are slightly cooled for a thicker frosting layer.

Pro Tips for the Best Brioche Cinnamon Rolls

Keep these in mind:

For best results, use room temperature eggs.
You can make the dough ahead and refrigerate it overnight.
These rolls are best served warm.
Consider using a stand mixer for kneading to achieve the right texture easily.

Best Ways to Serve Brioche Cinnamon Rolls

These delightful rolls are best enjoyed fresh out of the oven. You can serve them with a cup of coffee or tea for a cozy breakfast or brunch. Pair them with fresh fruit for a balanced meal or enjoy them as a sweet treat during the afternoon. These soft brioche cinnamon buns can also be served alongside a creamy vanilla ice cream for a decadent dessert.

Brioche Cinnamon Rolls: 12 Steps to Fluffy Perfection - Brioche Cinnamon Rolls - main visual representation

How to Store and Reheat Brioche Cinnamon Rolls

To store your brioche cinnamon rolls, place them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week or freeze for up to three months. To reheat, simply pop them in a preheated oven at 350 °F for about 10-15 minutes. This ensures they stay fluffy and warm, ready to be enjoyed!

Frequently Asked Questions About Brioche Cinnamon Rolls

What’s the secret to perfect Brioche Cinnamon Rolls?

The secret lies in the dough. Using the tangzhong method creates a fluffy texture, while letting the dough rise properly ensures a light, airy roll. Experiment with different fillings like nutella or sweet cream cheese for variations.

Can I make Brioche Cinnamon Rolls ahead of time?

Yes! You can prepare the dough and let it rise overnight in the refrigerator. Simply shape the rolls and let them come to room temperature before baking for a fresh breakfast treat.

How do I avoid common mistakes with Brioche Cinnamon Rolls?

Ensure your yeast is fresh and active for the best rise. Avoid over-kneading the dough; it should be smooth but not overly tough. Lastly, don’t skip the rising times, as they are crucial for a perfect texture!

Variations of Brioche Cinnamon Rolls You Can Try

Consider making vegan brioche cinnamon rolls by substituting eggs and butter with plant-based alternatives. You can also try a gluten-free brioche cinnamon rolls recipe using gluten-free flour blends. Another fun variation is adding chocolate chips or nuts to the filling for extra flavor!

Brioche Cinnamon Rolls: 12 Steps to Fluffy Perfection - Brioche Cinnamon Rolls - additional detail

For more delicious recipes, check out our Easy Cinnamon Rolls or Spaghetti with Garlic and Oil. If you’re interested in learning about the benefits of cinnamon, be sure to explore that as well!

Brioche Cinnamon Rolls: 12 Steps to Fluffy Perfection

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Author: Jessica
Total Time: 295 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

These soft, buttery brioche-style cinnamon rolls bake in a bath of heavy cream for the fluffiest, most tender texture.

Ingredients

Scale

2 tbsp flour
1/2 cup whole milk
3/4 cups whole milk (warmed to 100–110 °F)
2¼ tsp instant yeast (1 packet)
¼ cup granulated sugar
¼ cup butter (melted or very soft)
1 tsp vanilla bean paste
2 large eggs (room temperature)
1 & 1/4 tsp salt
2½ cups all-purpose flour
1 cup bread flour
5 Tbsp butter (softened, added after kneading, brioche style)
½ cup butter (softened)
1¼ cups light or dark brown sugar
3 Tbsp ground cinnamon
1/2 tsp ground cardamom
1 tsp vanilla bean paste (or vanilla extract)
1/3 cup heavy cream (to pour in the bottom of the baking dish)
4 oz cream cheese (softened)
¼ cup butter (softened)
1½ cups powdered sugar
1 tsp vanilla bean paste (vanilla extract)
2–4 Tbsp milk or heavy cream to thin

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Instructions

In a small saucepan, whisk together 2 Tbsp flour and ½ cup milk until smooth and no lumps remain.
Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it. This takes 2–4 minutes.
Transfer to a small bowl and let cool to room temperature, about 20 minutes.
In a small bowl, whisk the warm ¾ cup milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.
In the bowl of a stand mixer fitted with the dough hook, combine both flour and salt. Add the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, and eggs. Mix on low speed until a soft dough forms.
Knead on medium speed for 5–8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated.
Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
For best flavor and easy handling, refrigerate the dough for 2–8 hours or overnight (after the first rise).
In a small bowl, mix together the softened ½ cup butter, brown sugar, cinnamon, vanilla bean paste, and cardamom until well combined into a spreadable paste.
Turn the chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long edge facing you.
Spread the cinnamon-sugar butter mixture evenly over the entire surface of the dough, leaving a ½-inch border at the far long edge.
Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1⅓ inches wide).
Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.
Pour heavy cream into the bottom of your prepared 9×13-inch baking dish. Arrange the rolls cut-side up on top of the cream.
Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45–60 minutes, until puffy and almost doubled in size.
After shaping and arranging the rolls in the pan with cream, cover tightly with plastic wrap and refrigerate overnight.
In the morning, remove from the refrigerator and let the pan sit at room temperature for about 45 minutes before baking.
Preheat oven to 350 °F.
Remove the cover and bake for 23-25 minutes, or until the rolls are golden brown on top and the centers register about 190°F on an instant-read thermometer.
Let rest in the pan for 5 minutes before frosting or serving.
In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
Add powdered sugar and vanilla extract, mixing until combined. Thin with 2–4 Tbsp milk or heavy cream until you reach your preferred consistency.
Spread generously over warm rolls for a gooey glaze, or wait until rolls are slightly cooled for a thicker frosting layer.