These super gooey and soft brioche cinnamon rolls are so delicious you'll be reaching for another one! These brioche cinnamon rolls have a cinnamon sugar filling and topped with a delicious cream cheese frosting.
These brioche cinnamon rolls are so gooey (and very addictive) that you'll want to make them every weekend. They have a cinnamon sugar filling and topped with a delicious cream cheese frosting.
These rolls are so delicious as they are made with a brioche dough, making them so soft and have a pillow like texture.
For more rolls recipes, try Cinnamon Rolls with Apple Pie Filling, Lemon Rolls with Lemon Curd and Nutella and Chocolate Chip Rolls.
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WHY THIS RECIPE WORKS
- Brioche dough: This brioche dough for these rolls are so soft and incredibly delicious!
- Cinnamon Sugar: Spread out over the dough is a delicious cinnamon sugar butter spread.
- Cream cheese frosting: The rolls are topped with delicious cream cheese frosting.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Yeast: I use fresh yeast but you can also use active dry yeast
- Butter: Take it out of the fridge 1-2 hours before baking.
- Whole milk: Heat the milk up to 37ºC, make sure it's not warmer as it can kills the yeast if it's too hot.
- Brown sugar: Brown sugar gives lot's off caramel flavor notes.
- Cream cheese: Take it out the fridge before making the frosting, to let it come to room temperature.
STEP BY STEP INSTRUCTIONS - BRIOCHE DOUGH
Here is how make and bake these brioche cinnamon rolls. This recipe needs a stand mixer with a dough hook attachment and a 24x34 cm baking tray lined with baking paper.
TIP: If your kitchen is cold, preheat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, right before making the dough, keeping the oven door closed. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
STEP 1: Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
STEP 2: Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
STEP 3: Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.
STEP 4: Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 1 hour.
STEP BY STEP INSTRUCTIONS - FILLING AND ASSEMBLING
STEP 1: Mix together all of the ingredients for the filling together until one paste, and set it aside.
STEP 2: After the first rise, it should now be double in size. Roll out your dough on a lightly floured surface into a big rectangular shape so it’s about 5 mm thick. Spread out the cinnamon sugar in an even layer and roll it into a log.
STEP 3: Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
STEP 4: Place them in a 24x34 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some cling film and a tea towel.
Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
STEP 5: After the second rise, bake them for 22-25 minutes on the second lowest rack. For the last 5 minutes of the baking time, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
STEP BY STEP INSTRUCTIONS - FROSTING
STEP 1: In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Sift the powdered sugar and add it to the bowl with the vanilla extract. Mix it together with the butter until smooth and combined.
STEP 2: Spread the frosting over the cinnamon rolls while they are still warm.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, if you're oven is not busy, then pre-heat the oven at 30ºC. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
Yes, let the dough rise its 1st rise in the fridge overnight, proofing for no more than 16 hours. Then follow the recipe as and let the dough do its 2nd rise at room temperature.
Yes, prepare each of the element, the day before, so you only need to assemble the cinnamon rolls the next morning. Make the dough as described in the FAQ above. Prepare the cream cheese frosting and store it in an airtight container in the fridge. Prepare the cinnamon sugar filling and store it in an airtight container at room temperature.
They they have a golden color they are done.
STORAGE
Store the brioche cinnamon rolls in the fridge covered tightly with cling film. Best enjoyed within a 3-5 days. They taste the the best when reheated in the microwave for 1-2 minutes.
Other Bread Rolls Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Brioche Cinnamon Rolls
Equipment
Ingredients
BRIOCHE DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 75 g granulated sugar
- 570 g all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 120 g butter room temperature
CINNAMON FILLING
- 100 g butter room temperature
- 100 g brown sugar
- 1 ½ tablespoon cinnamon
CREAM CHEESE FROSTING
- 35 g butter room temperature
- 70 g cream cheese room temperature
- 60 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
BRIOCHE DOUGH
- Tip: If your kitchen is cold, preheat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, right before making the dough, keeping the oven door closed. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.75 g granulated sugar, 570 g all-purpose flour, 2 large eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough.This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.120 g butter
- Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 1 hour.
CINNAMON FILLING
- While the dough rises, mix together all of the ingredients until one paste and set it aside.100 g butter, 100 g brown sugar, 1 ½ tablespoon cinnamon
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large square of 48x33 cm / 19x13 inches, so they are about 5 mm thick with a rolling pin.Spread out the cinnamon sugar in an even layer and roll it into a log.
- Using a piece of thread or unflavored dental floss. Cut the uneven ends off and cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
- Place them in a 33 x 23 cm (13 x 9 inch) baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some cling film and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 22-25 minutes on the second lowest rack. For the last 5 minutes of the baking time, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the frosting.
CREAM CHEESE FROSTING
- In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Sift the powdered sugar and add it to the bowl with the vanilla extract. Mix it together with the butter and cream cheese until smooth and combined.35 g butter, 70 g cream cheese, 60 g powdered sugar, 1 teaspoon vanilla extract
- Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.
Jae
This recipe is so great, delicious, and hard to mess up, made them twice.
Only recommendation is to add a bit more sugar to the dough before mixing to make it a bit sweeter(very mild sweetness as is, if that's what you like) and also maybe use 15% more cinnamon filling overall, since the bread soaks up a lot of it during baking.
Malba
Hi Julie Marie!! Trying this recipe for the first time here!🥰 the buns look amazing!! Quick question, can I freeze them?Should I do it before or after the second rise? Thanks in advance!😘
Julie Marie
Thank you! Yes, once the cinnamon rolls are baked, they can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm up before enjoying them 🙂
Lynn
I tried this recipe with cheddar cheese and chilli bits….turned out awesome!!!
Thanks Julie Marie!!
Julie Marie
That sounds so delicious! I'm so happy you enjoyed the recipe 😀
Ewa
This recipe was so good. I’ve tried many recipes and they were all a little disappointing These were soft on the inside and good crunch on the outside, pillow texture and delicious. This is the only recipe you need.
Selvi Julia
This recipe is a keeper , so easy to make and very delicious, my 2 year old daughter love it, Thank you for another amazing recipe Julie xx
Miri
We love it!! Every time I make this recipe, everyone is amazed at how tasty and juicy the rolls are 🫶🏼
Flavia Crovo
Hi Julia, whats the diff beteen small batch cinnammon rolls and Brioche cinammon rolls?
Julie Marie
Hi. The difference is that they use two different types of methods for the dough. The small batch uses a combination of the tangzhong method combined with the brioche, where the Brioche cinnamon rolls are using just the brioche dough 🙂
Levi Luna
Super super recipe julie ❤️❤️
Alyssa
Can you use instant dry yeast instead of active dry yeast? Thank you!
Julie Marie
Yes absolutely 🙂
Ellie Florence
The best Cinnamon roll recipe EVER! I've tried multiple of recipes over the last few months and this is the top one. So fluffy and yummy, can't wait to make these again!
Sabine
This dough is the best I ever ate. It's incredibly soft and fluffy, even the next day. I'll never make an other dough for my rolls. Thanks Julie for this recipe.
Margherita
Literally the best cinnamon rolls I have ever eaten. The recipe is super easy to read and follow (and easily doubled and tripled). I made them on Christmas morning and everyone thinks I am now the best baker! Thanks so mu6for making me look good!
Sarah
The most amazing cinnamon rolls!
I make homemade cinnamon rolls every Christmas and this is hands down the best recipe. The rolls come out fluffy and beautiful. This are way better than Cinnabon! Will keep this o e for years to come!
La p'tite baba
Bonjour. J'ai découvert la recette de cinnamon roll et je vous remercie pour le monde entier. Mais quel délice ! J'utilise même la recette sans cannelle. Juste en brioche classique et elle est formidable ! Merci
Sarah Imam
Hands down the best cinnamon roll recipe!
I make homemade cinnamon rolls every Christmas and this year I was looking for a recipe that leaves the rolls very fluffy after baking them. This recipe did not disappoint. These are easily the best and better than Cinnabon. The dough is a work of art itself and the rolls came out beautifully!
Ugne
Amazing buns, everyone was impressed. Thank you, I will definitely bake them again.