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Brioche Cinnamon Rolls are rich, buttery, and irresistible! They are perfect for serving at a holiday brunch and are an indulgent afternoon snack! With their golden-brown exterior and gooey, cinnamon-swirled interior, these rolls are sure to become a go-to in your baking repertoire.

Overhead photo of a casserole dish with brioche cinnamon rolls.

Whether you are looking for something special to serve on Christmas morning or an afternoon treat, these Brioche Cinnamon rolls are sure to bring comfort and warmth.

They're the perfect indulgence that will have you savoring every delicious bite.

Overhead photo of flour, milk, egg, salt, yeast, sugar, and butter.

Overhead photo of powdered sugar, brown sugar, cream cheese, cinnamon, butter, vanilla bean paste, and salt.

Ingredients

Dough

Eggs: I recommend using large eggs.
Sugar: Use white granulated sugar for this recipe; sugar substitutes don't react the same in baking.
Salt: A fine sea salt or kosher salt works well.
Milk: Whole milk is best, but low-fat could be used.
Instant Yeast: I recommend instant yeast, but you could use active dry yeast if that is what you have. I recommend increasing the amount by ¼ teaspoon.
Unsalted Butter: Salted butter contains more water than unsalted, so I don't recommend it here.
All-Purpose Flour: I have not tested this recipe with gluten-free or alternative flours, so I can't recommend any substitutes.

Filling

Butter: I recommend unsalted, but salted will work just fine for the filling.
Light Brown Sugar: Dark brown sugar could be used for a different flavor.
Ground Cinnamon: Make sure your cinnamon is fresh!

Cream Cheese Frosting

Cream Cheese: Use full-fat cream cheese.
Butter: Like the filling, I recommend unsalted, but salted will work.
Powdered Sugar: Use fine powdered sugar, not granulated.
Vanilla Extract: Vanilla bean paste also works.
Salt: Don't skip this - it really does provide balance.

Tips and Tricks

Ensure all ingredients are at room temperature for easier mixing and smoother dough consistency.
Use an instant-read thermometer to check the milk temperature - you want it between 105°F and 110°F; lukewarm milk helps activate the yeast without killing it.
Knead the brioche dough until it's smooth and elastic; this develops gluten for a tender roll.
When rolling the dough, use a lightly floured surface to prevent sticking, but avoid adding too much flour, which can make the dough tough.
For even baking, place the rolls slightly apart in the baking dish, allowing space for expansion during the second rise.
Let the rolls to cool slightly before icing, so the glaze sets well without melting too much.
You can keep unglazed cinnamon rolls in an airtight container at room temperature. After you have glazed them, you'll want to keep them tightly wrapped in the refrigerator for a day or two (the fridge will dry them out slightly) or in the freezer for longer storage.

Step by Step Instructions

Eggs and sugar in the bowl of a stand mixer. — In the stand mixer bowl, combine eggs, sugar, and salt.

And instant read thermometer measuring the temperature of milk in a measuring cup. — Warm the milk in a large measuring cup.

Warm milk, egg, and yeast in the bowl of a stand mixer. — Add yeast and milk to the egg mixture.

Melted butter added to a yeast, milk, and egg mixture. — Melt butter in the same cup and add to the bowl; whisk to combine.

Flour added to wet ingredients and yeast in the bowl of a stand mixer. — Add half of the flour.

The beginnings of cinnamon roll dough being whisked together in a bowl. — Whisk to combine.

Brioche cinnamon roll dough being mixed with a dough hook in the bowl of a stand mixer. — Attach the dough hook and add the rest of the flour. Mix on low, then medium speed for 6 minutes, letting your mixer do the kneading. If you don’t have a mixer that will handle this, you can knead by hand.

Brioche cinnamon roll dough that has been in the refrigerator overnight. — Transfer to a large bowl, cover with plastic wrap, and refrigerate for at least 3 hours or overnight.

Chilled brioche cinnamon roll dough formed into a disk. — Remove the dough from the refrigerator and turn out the dough on a floured work surface. Rest for 10 minutes.

Brioche cinnamon roll dough brushed with butter. — Mix brown sugar and cinnamon. Using a rolling pin, roll the dough into a 12x20-inch rectangle, spread the butter on top.

Cinnamon roll dough that is rolled out with the cinnamon sugar mixture on top. — Sprinkle with cinnamon sugar.

Cinnamon roll dough that is being rolled lengthwise. — Roll dough tightly from the long side into a log.

Rolled cinnamon roll dough ready to cut. — Slice into 12 pieces. A serrated knife works great here.

Cinnamon rolls in a casserole dish ready to rise. — Arrange in a greased pan and cover with plastic wrap. (You can line your baking pan with parchment paper rather than greasing it if you prefer.) Let rise for 1 hour.

Baked cinnamon rolls in a casserole dish. — Preheat oven to 350°F and bake for 45 minutes or until golden brown. If it starts to get too brown at the end, cover the cinnamon rolls with foil. Cool in the pan for 10 minutes.

Powdered sugar, vanilla, and butter in a bowl. — Add the cream cheese, butter, powdered sugar, vanilla, and salt to the bowl of your mixer.

Cream cheese frosting in the bowl of a stand mixer. — Beat until smooth.

Cream cheese frosting being spread on Brioche Cinnamon Rolls. — Frost your cinnamon buns with the cream cheese glaze and serve warm.

Side photo of a brioche cinnamon roll on a plate.

Brioche Cinnamon Rolls with Cream Cheese Frosting

Prep Time30

Cook Time45

Rising4

Total Time5 15

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 558kcal

Author: Wendy Polisi