These Brioche Cinnamon Rolls are the perfect blend of rich, buttery brioche dough and the irresistible warmth of cinnamon-sugar filling. Imagine a soft, pillowy dough with a golden, slightly sweet crust, all topped with a decadent cream cheese icing.
These egg free cinnamon buns bring the luxury of homemade brioche into the comfort of a cinnamon roll, creating an indulgent treat that’s surprisingly easy to make at home. Say goodbye to store-bought imitations and treat yourself to bakery-quality rolls that are sure to impress with every bite.
Whether you’re an experienced baker or trying this for the first time, this recipe will guide you through every step to ensure perfect, bakery-quality cinnamon rolls. Plus, with easy substitutions and make-ahead options, you can customize the recipe to suit your taste and schedule. Let’s get baking!
If you are into sourdough, we have another cinnamon roll recipe, made with sourdough starter. Try this sourdough cinnamon rolls recipe also.
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👩🏽🍳Why Choose Brioche for Cinnamon Rolls?
- Brioche dough is enriched with butter and milk, making it much softer and richer than regular cinnamon roll dough. The result? A more decadent, melt-in-your-mouth experience.
- Traditional brioche recipes often include eggs, but this version achieves the same luxurious texture without them, making it perfect for those with egg allergies or dietary preferences.
- These are just perfect! Up your cinnamon rolls game, with these brioche dough cinnamon rolls. They are totally worth the effort.
🧂Ingredient Notes & Substitutions
- Flour: Bread flour is used to create structure and chewiness. If you prefer a slightly softer texture, you can use a combination of bread flour and all purpose flour.
- Butter: Unsalted butter gives the rolls their signature richness. If needed, you can substitute it with vegan butter or margarine for a dairy-free version.
- Milk & Cream: Whole milk and heavy cream add moisture and tenderness. Plant-based milk (such as oat, soy, or almond milk) can be substituted in equal amounts if needed.
- Sugar: A small amount of granulated sugar is used in the dough to feed the yeast and enhance flavor. You can replace it with coconut sugar or a sugar substitute, though the texture may vary slightly.
- Vanilla Extract: A high-quality vanilla extract enhances the overall flavor. You can experiment with almond or maple extract for a unique twist.
- Cinnamon: The star of the filling! Freshly ground cinnamon provides the best flavor, but store-bought ground cinnamon works well too.
- Brown Sugar: Light brown sugar gives the filling its caramel-like depth. If unavailable, dark brown sugar or coconut sugar can be used as a substitute.
- Cream Cheese: The key to a luscious, tangy frosting. For a dairy-free option, try a plant-based cream cheese alternative.
- Powdered Sugar: Essential for the smooth, sweet glaze. If you run out, you can blend granulated sugar into a fine powder as a homemade replacement.
- Yeast: You can use either instant yeast or active dry yeast for kneading dough. Instant yeast can be mixed directly with the dry ingredients without proofing. Active dry yeast on the other hand needs to be dissolved in warm water (around 110°F/43°C) and allowed to foam before mixing it into the dry ingredients. Both work well for kneading, but instant yeast is more convenient as it doesn't require activation.
With these ingredients and options, you can easily adapt the recipe to fit dietary needs while still enjoying the same rich, bakery-style brioche cinnamon rolls! This recipe can be adapted to vegan brioche cinnamon rolls, by simply substituting dairy with plant based alternatives.
🔪 Instructions To Make Brioche Cinnamon Rolls
1. Mixing the Ingredients
In the bowl of a stand mixer, begin by combining all your dry ingredients: bread flour, salt, sugar, and instant yeast. Use a whisk to mix everything evenly, ensuring the yeast is well distributed throughout the flour. This step is important as it ensures even fermentation when you start adding the wet ingredients.
Next, slowly pour in the wet ingredients—room temperature milk, heavy cream, and vanilla extract—into the bowl. Pour these ingredients gradually to avoid splashing, and make sure they are well combined with the dry mixture.
Once the wet ingredients are added, place the bowl onto a stand mixer fitted with a dough hook attachment.
2. Kneading in the Stand Mixer
Start mixing the dough on low speed (setting 1 or 2 on a KitchenAid mixer). This slow speed allows the dry and wet ingredients to come together, forming a rough dough. Keep mixing until the dough starts to come together, and all flour is hydrated.
After the dough has formed, increase the speed to medium-low (setting 2-3) to begin kneading. Continue mixing for about 12-15 minutes. During this time, the dough will become smooth, elastic, and will start to show signs of gluten development. You’ll notice the dough will begin to pull away from the sides of the bowl, which is a good indication that the gluten has developed.
Once the dough is smooth and elastic, begin adding the softened butter, one piece at a time. Allow each piece to fully incorporate before adding the next. This process can take some time, so be patient! It took me 20 minutes. The dough may seem a bit sticky at first, but as the butter incorporates, it will transform into a rich, silky dough.
Continue kneading until the dough becomes smooth, supple, and slightly sticky but pulls away from the sides of the bowl. At this stage, your dough should be soft, shiny, and elastic with a slightly tacky texture, but it should not stick to your hands or the bowl. This is the ideal consistency for a perfect, well-kneaded brioche dough.
3. Bulk Fermenting the Dough
Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 to 2 hours, or until doubled in size. The dough should feel light and airy when poked gently. If your kitchen is cool, place the bowl in a slightly warm oven (turned off) to help with the rise. When the dough has doubled, your brioche dough for cinnamon rolls is ready!
4. Shaping and Assembling the Brioche Cinnamon Rolls
Once the dough has risen, lightly flour a clean work surface. Now transfer the dough to the lightly floured work surface. Carefully roll the dough out into a large rectangle, ensuring the dough remains even and smooth as you roll. Also keep pulling it off the surface to check that it doesn’t stick to the work surface.
Next, spread the softened butter evenly over the entire surface of the dough, leaving a small border around the edges. The butter should be spread generously to ensure the cinnamon-sugar mixture sticks well and creates a rich flavor throughout the rolls.
In a small bowl, combine the brown sugar and cinnamon for making the cinnamon sugar filling. Stir until well mixed, then generously sprinkle the cinnamon sugar mixture over the buttered dough. Be sure to cover the entire surface for an even flavor distribution.
Starting from one long edge of the rectangle, carefully roll the dough tightly into a log, making sure the edges meet to seal the filling inside. Roll the dough as evenly as possible to create consistent rolls.
Once the dough is rolled up, use a sharp knife or dental floss to cut the log into evenly sized pieces. For smaller rolls, aim for 16 pieces. If you prefer larger, taller cinnamon rolls, you can cut fewer pieces for wider rolls. Simply adjust the size to your preference.
Arrange the cut rolls in a buttered or parchment-lined baking dish, placing them so that they are not touching. This will allow them to rise and bake into soft, pull-apart rolls. Make sure there’s enough space between each roll, as they will expand during the second rise and baking process.
5. Proofing/ Second Rise
Cover the baking dish loosely with plastic wrap and let the rolls proof for another 45 minutes to an hour, or until they appear puffy and have expanded. If you’re making overnight brioche cinnamon rolls, place the covered dish in the refrigerator at this stage and let them rise slowly overnight, and bake the next day.
6. Baking Brioche Cinnamon Rolls
Preheat your oven to 350°F (175°C). Once the rolls have proofed, bake them for 25-30 minutes, or until they turn golden brown on top and feel firm to the touch. Be careful not to overbake, as you want them to stay soft and tender inside. Allow them to cool slightly before adding the frosting.
7. Make Cream Cheese icing
While your cinnamon rolls are baking, start preparing the icing for. In a mixing bowl, combine the softened cream cheese, melted butter, and vanilla extract. Use a hand mixer or a whisk to beat the ingredients together until smooth and well-combined. The mixture should be creamy and free of lumps.
Once the cream cheese, butter, and vanilla are well-mixed, gradually add sifted powdered sugar, a little at a time. Mix thoroughly after each addition until the frosting becomes smooth and creamy. You may need to scrape down the sides of the bowl to ensure everything is well-incorporated.
To achieve your desired consistency, add a splash of milk, you can add heavy cream over the mixture, a teaspoon at a time. If you want a thicker frosting that can be spread onto the rolls, use less milk. For a drizzly glaze that can be poured over the rolls, add a bit more milk. Continue mixing until you reach the perfect texture for your preference.
8. Assemble and Serve
Once the cinnamon brioche rolls have slightly cooled, generously spread or drizzle the frosting over the warm rolls. The heat will help the frosting melt slightly, making them extra gooey and delicious. Serve immediately and enjoy the rich, buttery, and cinnamon-spiced goodness!
These freshly baked cinnamon rolls are best enjoyed warm but can be stored in an airtight container and gently reheated for later indulgence. Happy baking!
❓Frequently Asked Questions
Brioche dough is naturally a bit sticky due to the high butter content, but if it feels unmanageable, it may need more kneading. Ensure you knead it long enough in the stand mixer until it becomes smooth and elastic. If it’s excessively sticky, lightly flour your hands and work surface, but avoid adding too much extra flour, as this can make the rolls dense instead of soft.
Yes! You can refrigerate the shaped rolls overnight before baking. Simply place the shaped rolls in a baking dish, cover them tightly, and place in the fridge overnight. The next morning, let them come to room temperature and proof before baking. This method is perfect for fresh, warm cinnamon rolls in the morning with minimal effort.
💭Recipe Notes
Precautions
- Proofing the Dough Properly: Brioche dough is enriched with butter and eggs, so it takes longer to rise. Be patient and allow sufficient time for fermentation, ideally until it doubles in size.
- Avoid Adding Too Much Flour: The dough will be soft and slightly sticky—that's normal! Resist the urge to add extra flour, as this can make the rolls dense.
- Don't refrigerated Milk straight away: Room temperature milk is ideal for instant yeast recipes.
Replacements & Substitutes
- Yeast: If using instant yeast, you can mix it directly with the dry ingredients. For active dry yeast, dissolve it in warm milk with a bit of sugar first.
- Flour: Bread flour gives a chewier texture, while all-purpose flour results in softer rolls. You can substitute them, but using bread flour helps structure the brioche dough.
- Dairy-Free Option: Swap butter with vegan butter and use plant-based milk (such as almond or oat milk).
Troubleshooting
- Dough Isn't Rising: Ensure the yeast is fresh and active. Also, check if the dough is proofing in a warm environment (75-85°F is ideal).
- Rolls Are Too Dense: This happens if too much flour is added or if the dough wasn’t proofed long enough. Always measure flour using a scale for accuracy.
- Sugar Filling is Leaking Out: Avoid overfilling, and do not spread too much butter. Just enough to hold the sugar and cinnamon in place. Roll the dough tightly when shaping. Chilling the rolled log before slicing helps keep its shape.
- Burnt Tops, Uncooked Centers: Bake at the right temperature (typically 350°F/175°C). If the tops brown too quickly, tent with foil and continue baking.
🫙Storage & Reheating Instructions
There’s nothing better than enjoying a warm, soft, and gooey brioche cinnamon roll—but what if you have leftovers? No worries! Here’s how to store and reheat them to keep that fresh-baked goodness intact.
Storing Brioche Cinnamon Rolls
✔ At Room Temperature (Best for 1-2 Days) – If you plan to enjoy them within a couple of days, keep the rolls in an airtight container or wrap them tightly in plastic wrap. This helps prevent them from drying out. Store them in a cool, dry place away from direct sunlight.
✔ In the Refrigerator (Up to 5 Days) – Brioche dough is rich, and refrigeration can make it a little firmer. If you need to store them longer, place the homemade cinnamon rolls in an airtight container and refrigerate. Just remember to warm them up before eating to restore their soft, buttery texture.
✔ In the Freezer (Up to 3 Months) – For longer storage, wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. This keeps them fresh without freezer burn. You can also freeze the unbaked rolls after shaping—just let them thaw and rise before baking!
Reheating for That Fresh-Baked Taste
🔥 Microwave (Quick & Easy) – For a single roll, place it on a microwave-safe plate and cover it with a damp paper towel. Heat in 10-15 second bursts until warm. Be careful not to overheat, or it may turn chewy.
🔥 Oven (Best for Multiple Rolls) – Preheat your oven to 300°F (150°C). Place the rolls on a baking sheet, cover loosely with foil, and warm for 8-10 minutes. This method helps them stay soft and fluffy.
🔥 Air Fryer (For a Slightly Crisp Exterior) – Set your air fryer to 320°F (160°C) and heat for 3-5 minutes. This gives the edges a gentle crisp while keeping the inside warm and pillowy. You can even bake cinnamon rolls in air fryer.
🔥 Reheating with Extra Moisture (For Super Soft Rolls) – If your cinnamon rolls have dried out a little, place them in the oven with a small ramekin of hot water or brush them lightly with melted butter before reheating. This helps bring back that bakery-fresh texture.
Now, you’re all set to enjoy the best brioche cinnamon rolls anytime—whether fresh out of the oven or perfectly reheated! 🥰🍽️
🔗Suggested recipes
- Ube Cinnamon Rolls
- Sourdough Cinnamon Rolls
- Bullet Naan
- Italian Herb Cheese bread
- Poolish Pizza dough
- Brioche
- Challah Buns
- Sourdough Croissants
Whether you enjoy them fresh out of the oven or reheated for a cozy treat, this Brioche Cinnamon Rolls recipe is sure to become a favorite. Give it a try, and don’t forget to share your baking experience in the comments below!
If you loved this recipe, be sure to check out more of my homemade bread and pastry recipes. Happy baking!
Brioche Cinnamon Rolls
Ingredients
For Dough:
- 400 g Bread Flour (about 3 ⅓ cups)
- 200 g Unsalted Butter (softened (about 14 tbsp))
- 50 g Heavy Cream (about 3 ½ tbsp)
- 200 g Whole Milk (about ¾ cup)
- 7 g instant yeast (2 ¼ teaspoon ( 1 pkt))
- 10 g Sugar (about 2 tsp)
- ¼ teaspoon Salt (¼ tsp)
- 1 teaspoon Vanilla Extract (1 tsp)
- 30 g Water (about 2 tbsp)
For Filling:
- 3 tablespoon Butter (softened (about 1 ½ oz))
- 1 ½ tablespoon Ground Cinnamon (1 ½ tbsp)
- ½ cup Light Brown Sugar (packed (about 90 g))
For Topping:
- 1 ½ cup Powdered Sugar (about 180 g)
- 1 teaspoon Vanilla (1 tsp)
- 4 oz Cream Cheese (about ½ cup)
- 3 tablespoon Butter (melted (about 1 ½ oz))
- 2 tablespoon Milk (about 30 g)
Instructions
Mixing the Ingredients
- In the bowl of a stand mixer, combine all the dry ingredients: bread flour, salt, sugar, and instant yeast.
- Use a whisk to mix them evenly, ensuring the yeast is well-distributed throughout the flour.
- Gradually pour in the wet ingredients: room temperature milk, heavy cream,and vanilla extract. Add slowly to avoid splashing.
- Once combined, add water ( about 2 tbsp) and attach the dough hook to your stand mixer.
Kneading in the Stand Mixer
- Start mixing on low speed to incorporate the dry and wet ingredients, forming a rough dough.
- Once the dough starts coming together and all the flour is hydrated, increase the speed slightly to medium-low.
- Knead for about 12-15 minutes, until the dough becomes smooth, elastic, and begins pulling away from the sides of the bowl.
- Add softened butter one piece at a time, letting each piece fully incorporate before adding the next.
- Continue kneading until the dough becomes smooth, supple, slightly sticky, but pulls away from the bowl sides. It took me 20 minutes. ( speed 2 and 3 on Kitchen Aid)
Bulk Fermenting the Dough
- Transfer the dough to a lightly greased bowl.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let it rise in a warm place for 1-2 hours or until doubled in size.
- If needed, place the bowl in a slightly warm oven to assist with the rise.
Shaping and Assembling the Cinnamon Rolls
- Once the dough has risen, lightly flour a clean work surface.
- Roll the dough into a large rectangle, ensuring it stays even and smooth while checking that it doesn’t stick.
- Spread softened butter evenly over the dough, leaving a small border around the edges.
- Mix brown sugar and cinnamon in a bowl, then sprinkle the cinnamon sugar generously over the buttered dough.
- Starting from one long edge, tightly roll the dough into a log, sealing the filling inside.
- Cut the log into evenly sized pieces. For smaller rolls, aim for 16 pieces; for larger rolls, cut fewer pieces.
- Arrange the cut rolls in a buttered or parchment-lined baking dish, ensuring they’re not touching.
Proofing/Second Rise
- Cover the baking dish loosely with plastic wrap.
- Let the rolls proof for 45 minutes to 1 hour, or until they expand and appear puffy.
- For overnight rolls, refrigerate the covered dish to rise slowly overnight.
Baking
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes or until golden brown and firm to the touch.
- Avoid overbaking to ensure soft, tender rolls inside.
- Allow the rolls to cool slightly before frosting.
Making the Frosting
- While the rolls bake, prepare the frosting by combining softened cream cheese, melted butter, and vanilla extract in a mixing bowl.
- Beat the mixture with a hand mixer or whisk until smooth and creamy.
- Gradually add sifted powdered sugar, mixing after each addition until smooth.
- To adjust consistency, add milk, a little at a time. Use less for a thicker spread, more for a drizzly glaze.
Assemble and Serve
- Once the rolls have cooled slightly, spread or drizzle the frosting generously over the warm rolls.
- The warmth will melt the frosting, making it gooey and delicious.
- Serve immediately and enjoy the rich, cinnamon-spiced goodness!
- Store leftovers in an airtight container and reheat gently.
Notes
- Proof the dough properly: Allow it to rise until doubled in size; brioche dough takes longer due to its butter and egg content.
- Avoid adding too much flour: The dough should be soft and slightly sticky; adding excess flour can result in dense rolls.
- Use room temperature milk: This is ideal for instant yeast recipes; avoid using refrigerated milk straight away.
- Yeast substitutes: Instant yeast can be mixed directly with dry ingredients, while active dry yeast should be dissolved in warm milk with a bit of sugar.
- Flour substitutes: Bread flour gives a chewier texture, but all-purpose flour can be used for softer rolls.
- Dairy-free option: Swap butter for vegan butter and use plant-based milk (e.g., almond or oat milk).
- Ensure yeast is fresh and proof the dough in a warm environment (75-85°F).
- Filling is leaking out: Don’t overfill, use just enough butter to hold the sugar and cinnamon, and roll the dough tightly; chilling the rolled log before slicing helps.
- Burnt tops, uncooked centers: Bake at 350°F (175°C); tent with foil if tops brown too quickly.
📝 Nutrition Facts
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