Table of Contents
  1. The important ingredients in these cinnamon rolls
  2. Watch how to make these brioche cinnamon rolls
  3. Brioche Cinnamon Rolls Recipe

This may be a controversial statement for some: cinnamon rolls take some time but aren’t a lot of work. There’s a difference between a strenuous task and the time it takes. Some things are strenuous, some things take some time, and some are both. These cinnamon rolls only take some time.

The reason this recipe will become a staple in your home is the result. These are not just any old cinnamon rolls. They’re brioche-style cinnamon rolls. Brioche is a French-style bread with higher than normal amounts of egg and butter. The result is a rich and tender dough with a buttery flavor that will trump any other cinnamon roll. The dough is easy to work with and nearly fail-proof. What could be better!

View of brioche cinnamon roll sliced in half showing the inside of the roll with other half laying down at forefront of image all on white plate
Just look at that flaky texture and rolls of cinnamon and sugar! Yum!

The important ingredients in these cinnamon rolls

  • Eggs play an important role in this dough. This is evident in the fact that there’s a higher amount of eggs when compared to a regular cinnamon roll recipe. The eggs provide a richness to the dough and the yolks impart a slightly yellow color.
  • Milk helps tenderize the dough. If possible, use whole milk for added richness and flavor.
  • Neutral oil will provide a nice texture to the dough with the bonus of imparting a moist crumb. A neutral oil is one that has no flavor. Choose grapeseed, safflower, or canola oil.
  • Sugar is used in moderation for the dough. The filling will have a high amount of sweetness, so the dough has just enough to balance out the flavor.
  • Flour will provide the structure in this recipe. When it comes to cinnamon rolls, some recipes will use pastry flour. But this recipe is intended for all-purpose flour, which is common in most pantries.
  • Instant active yeast is the only yeast I use. This type of yeast is available right next to the active dry yeast in most grocery stores. The advantage of the instant variety is that it does not need to be bloomed in water. Simply add it directly with the flour. Easy!
  • Butter helps make this a brioche-style dough. The amount of butter is high, but imparts a soft and flavorful dough that will make anyone fall in love with this recipe. Trust me on this one!
Single piece of brioche cinnamon roll sitting on white plate with cream cheese frosting over the top

If bread baking is a new venture for you, the steps of this recipe are simple. But each one is important in ensuring that these rolls come out as intended. Bread baking can take some time to get accustomed to and fully understand how much kneading is necessary.

The best way to learn about bread is to use a recipe continually until it is comfortable. As the dough is kneaded and gluten is developed, the texture becomes soft and smooth. When the dough has just a slight tackiness and wants to stick to the counter or bowl, but easily releases when kneaded, it is ready to rise!

If you love this recipe for brioche cinnamon rolls, you’ll also love my other versions of cinnamon rolls:

Brioche cinnamon rolls sitting in white baking dish with cream cheese frosting on some of the rolls sitting on white countertop

Watch how to make these brioche cinnamon rolls

Top down view of brioche cinnamon rolls in white baking dish with some rolls frosted with cream cheese frosting

Brioche Cinnamon Rolls

3.84 from 31 votes
Author: Kaleb
While not a traditional cinnamon roll, these brioche cinnamon rolls are a truly decadent recipe! With butter as a key ingredient, the rolls become super creamy and utterly delicious. Plus, they're topped with a cream cheese frosting, which always makes anything even better!
Prep Time 20 mins
Cook Time 40 mins
Rising Time 2 hrs 30 mins
Total Time 3 hrs 30 mins
Servings 12 rolls

Ingredients

For the rolls

  • 5 large eggs
  • ½ cup warm milk (110-110°F)
  • 2 tbsp neutral oil
  • ½ cup sugar
  • 5 cups all-purpose flour
  • 2 ¼ tsp instant active dry yeast
  • 1 tsp salt
  • 1 cup butter

For the filling

  • 5 tbsp butter melted
  • ½ cup brown sugar lightly packed
  • 1 tbsp cinnamon

For the frosting

  • 8 oz cream cheese room temperature
  • 4 tbsp butter
  • 2 cups powdered sugar sifted
  • 1 ½ tsp vanilla extract
  • 2-3 tbsp whole milk

Instructions
 

For the cinnamon roll dough

  • In the bowl of an electric mixer, whisk the eggs to break the yolks. Add the milk, oil, and sugar. Whisk to incorporate. Add 2 cups of flour and yeast. Using the dough hook or by hand, mix the dough to incorporate the flour and yeast. Add the remaining flour and salt. Knead until it pulls away and cleans the side of the bowl but is slightly tacky, 6-8 minutes.
    5 large eggs, ½ cup warm milk (110-110°F), 2 tbsp neutral oil, ½ cup sugar, 5 cups all-purpose flour, 2 ¼ tsp instant active dry yeast, 1 tsp salt
  • With the mixer on medium-low speed, add the butter 1 tbsp at a time, allowing the butter to fully incorporate before adding more.
    1 cup butter
  • Once all of the butter is incorporated, the dough will be smooth and elastic. Place the dough into an oiled bowl. Cover and allow to rise in a warm area until doubled in size, 1 to 1 ½ hours.
  • Once the dough has doubled in size, punch down to remove the air. On a lightly floured surface, roll out the dough in a rectangle measuring 18×16 inches.
  • Brush the melted butter over the dough. Mix the brown sugar and cinnamon together and sprinkle evenly over the melted butter leaving ½-inch on the long side. Roll up the dough tightly towards the side with no sugar and pinch the seam together. Roll the dough onto the seam and cut into 12 equal rolls. Set individual rolls in a greased 9×13 baking dish and allow to rise in a warm place for 1 hour or until almost doubled in size. While rising, preheat the oven to 350°F.
    5 tbsp butter, ½ cup brown sugar, 1 tbsp cinnamon
  • Once the rolls have risen, place them in the preheated oven. Bake until the rolls are golden brown and the temperature reads 190°F in the center, 30-40 minutes. Remove from the oven and cool. While the rolls are slightly warm but not hot, frost and serve.

For the frosting

  • In a medium bowl, combine the cream cheese and butter. Beat until smooth. Add the powdered sugar, vanilla, and 2 tbsp of milk. Beat on low until smooth, and adjust with more milk as needed to achieve the desired consistency.
    8 oz cream cheese, 4 tbsp butter, 2 cups powdered sugar, 1 ½ tsp vanilla extract, 2-3 tbsp whole milk

Nutrition

Serving: 1rollCalories: 673kcalCarbohydrates: 78.9gProtein: 10.2gFat: 35.8gSaturated Fat: 19.9gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 11gTrans Fat: 0gCholesterol: 161.4mgSodium: 295.8mgPotassium: 155.7mgFiber: 2gSugar: 37.6gVitamin A: 299.7IUVitamin C: 0mgCalcium: 73.4mgIron: 3mg
Course Breakfast
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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8 Comments

  1. 5 stars
    I love your personality and how you teach. Thanks for sharing all that you do. I truly enjoy your cheerfulness and joy. Love your videos!! Keep up your great work.

  2. 5 stars
    These are fabulous. I used melted butter and melted crunchy peanut butter on the dough along with raisins soaked in bourbon. Oh my gosh, try it, you’ll love the nuts and raisins, almost as much as the slight bourbon flavor.

  3. 5 stars
    I made a double batch of them tonight(24 count). My husband said they were the best cinnamon rolls he’s ever eaten! Yeah! Now, tomorrow he is taking a full pan to work for his fellow employees so, I’ll let you know what they say tomorrow! I’m sure they will be generous with the compliments. Thank you again, Caleb!

  4. These are my new favorite cinnamon buns!! Omg!! So good!! The only thing I did differently, was 4 cups of flour instead of 5 cups. I generously flour my work surface too. I’ve been on a bread making journey for a few years now, and I’ve noticed with most recipes, I have to decrease the amount of flour. I think it’s because I live in a very dry climate? This is also my first time using eggs in a cinnamon bun recipe and wow, amazing results! Thank you so much for sharing everything you do! Your videos have helped me through some very dark times. Thank you! 🙂

  5. OMG!!! Made these today while visiting my sis in CA (I live in Ames)!!! These cinnamon rolls are sooooooooo good! Tender! Flavorful! Flakey! Just yummy! We were raised on homemade cinnamon rolls since the mid 1950’s that our Mom made, but our German ancestry had a bakery in the early 1900’s in Silver City, NM so we KNOW good cinnamon rolls!!! These are delicious! Loved them and the frosting too!!!