Brioche Cinnamon Rolls

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.

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

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

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.

5 fra 22 stemmer

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Proofing time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 cinnamon rolls

Calories 452 kcal

Equipment

•  24x34 cm baking tray

Ingredients

 

MetricUS Customary

 

1x2x3x

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.

Video

Nutrition

Calories: 452kcalCarbohydrates: 58gProtein: 7gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 384mgPotassium: 128mgFiber: 1gSugar: 21gVitamin A: 679IUVitamin C: 0.003mgCalcium: 53mgIron: 3mg

Keyword brioche, cinnamon, cinnamon rolls

Tried this recipe?Let us know how it was!