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Why I Make These Cinnamon Rolls
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 brioche 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!
What really takes these over the top is a super-easy trick: just before baking, I pour a little warmed heavy cream over the rolls. It seeps into every swirl, making the center of each roll incredibly tender while keeping the bottoms gooey.
It’s the secret that makes these rolls feel bakery-level, but completely homemade.
Here’s why you’ll love these too:
- Butter-filled brioche dough makes them super soft and decadent.
- Cream cheese frosting adds a tangy, decadent finish.
- Gooey, melt-in-your-mouth texture because of the warm cream poured over before baking.
- Perfect for making ahead, so they’re perfect whenever a sweet treat is needed.
- Beginner-friendly steps with a reliable rise every time.
Brioche Cinnamon Roll Ingredients
The best part about cinnamon rolls is that the ingredients are straightforward, with every ingredient guaranteed to be in most pantries:
- Eggs – Super important! They provide a richness to the dough, and the yolks impart a slightly yellow color. There are more eggs in this recipe than in a regular cinnamon roll recipe.
- Whole milk – Helps tenderize the dough. If possible, use whole milk for added richness and flavor.
- Heavy cream – Added in two places: 1) as a final soak for the rolls (the secret ingredient), and 2) as part of the cream cheese frosting.
- Neutral oil – Opt for one that has no flavor: grapeseed, safflower, or canola oil.
- Granulated sugar – Used sparingly in the dough for just a bit of sweetness.
- Flour – Provides the structure in this recipe.
- Instant yeast – The only yeast I use because it doesn’t need to be bloomed in water. Simply add it directly to the flour.
- Butter – Helps make this a brioche-style dough. The amount of butter is high, but it imparts a soft and flavorful dough that will make anyone fall in love with this recipe.
- Cream cheese and powdered sugar – Used to create an amazing, creamy frosting
- Brown sugar and ground cinnamon – Sprinkled together as the filling.
- Vanilla extract and kosher salt – Both are used to add flavor to these rolls.
The full amount of each ingredient can be found in the recipe card below.
How to Make Brioche Cinnamon Rolls
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:
Step 1: Prepare the dough – In a stand mixer, whisk eggs, milk, oil, and sugar. Add 2 cups of flour and yeast. Mix until combined. Add the salt and remaining flour 1 cup at a time, kneading until smooth.
Step 2: Add butter – With the mixer running, add softened butter 1 tbsp at a time until fully incorporated. Knead until the dough is soft, elastic, and slightly tacky.
Step 3: Let rise – Transfer to a greased bowl, cover, and rise 1 to 1 ½ hours until doubled.
Step 4: Roll – Roll dough into an 18 x 16-inch rectangle on a floured surface.
Step 5: Add the filling – Spread with melted butter and sprinkle evenly with cinnamon sugar mixture. Roll up tightly from the long edge. Cut into 12 equal rolls. Place rolls in the greased baking dish. Cover and let rise for 1 hour, or until doubled in size.
Step 6: Bake – Warm the heavy cream slightly, then gently pour it over the risen rolls in the pan. Let it settle into the crevices. Bake at 350°F for 30-35 minutes until golden brown.
Step 7: Prepare the frosting – In a bowl, beat the cream cheese and butter. Then, add the vanilla extract and milk, and mix until combined.
Step 8: Frost – After the rolls have cooled slightly, cover them with the cream cheese frosting.
Recipe Tips
Baking with dough can be tricky, so I want to make sure you have all the tips needed for success!
- Pour warm cream over the rolls before baking – This secret trick transforms the texture. The cream soaks into the dough, creating gooey centers that make these rolls unforgettable.
- Use room temperature ingredients – Cold eggs or milk can slow yeast activity and prevent the dough from rising properly.
- Watch for a smooth dough – After kneading, it should be tacky but not sticky. That’s how you know the gluten is well developed.
- Cut with dental floss – Totally optional, but super neat! Slide plain, unscented floss under the log of dough, cross the ends, and pull tight for perfect, unsquished slices.
- Don’t overbake – Pull the rolls from the oven when they’re golden on top and still slightly soft in the center to avoid drying out. You’re aiming for an internal temperature of 190°F (use an instant-read thermometer to test the temp).
Follow These Tips
Serving
Once the rolls are frosted, serve them warm with hot coffee or tea. They’re perfect for a weekend brunch, holidays, or any day when something warm and sweet is needed. Plus, they make 12, so they’re perfect to feed a crowd.
Storage
- Refrigerate – Store covered rolls in an airtight container in the refrigerator for up to 5 days.
- Freeze – There are two ways to freeze these rolls. Personally, I prefer to bake the rolls, frost them, and let them cool completely. Then, place in a single layer in a freezer-safe container. When ready to eat, simply pull out the number of rolls needed, and let them thaw at room temperature for 30 minutes to 1 hour. Alternatively, you can freeze unbaked rolls after the second rise. Place in a baking dish, wrap well, and freeze for up to 1 month. To bake, thaw overnight in the fridge and let come to room temperature before baking. Make the frosting and frost per the recipe.
- Reheat – Warm individual rolls in the microwave for 15-20 seconds. Since these are already frosted, you want to make sure to avoid melting the frosting.
Frequently Asked Questions
Flour measurements can vary based on how it’s scooped, your local humidity, and even the brand of flour. Start with the lower end and add flour gradually until the dough is tacky but pulls away from the bowl cleanly. Sometimes, up to 6 cups total could be needed.
This is the secret to ultra-soft, gooey cinnamon rolls! The cream seeps into the dough while baking, creating the perfect, moist interior. It’s a bakery-style trick that makes these rolls extra special.
Yes! As long as your bread machine has a dough setting and can handle enriched doughs, it should work well. Add ingredients in the order recommended by your machine, and let it complete the kneading and first rise before shaping.
Absolutely. To freeze before baking, shape the rolls and place them in the pan, then freeze after the second rise. Thaw overnight in the fridge and bake as directed. You can also freeze baked rolls (frosted or unfrosted) and reheat them individually.
You can make the dough by hand. It just takes some elbow grease! Mix ingredients in a large bowl, then knead on a floured surface until smooth and elastic.
More Cinnamon Rolls
If you love this recipe for brioche cinnamon rolls, you’ll also love my other versions of cinnamon rolls:
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Brioche Cinnamon Rolls
Ingredients
For the rolls
- 5 large eggs
- ½ cup whole milk warmed to 100°F to 110°F
- 2 tbsp neutral oil
- ½ cup granulated sugar
- 5 cups all-purpose flour
- 2 ¼ tsp (1 pkg) instant yeast
- 1 tsp kosher salt
- 16 tbsp (2 sticks) unsalted butter
- ½ cup heavy cream warmed
For the filling
- 8 tbsp (1 stick) unsalted butter melted
- 1 cup light brown sugar lightly packed
- 2 tbsp ground cinnamon
For the frosting
- 8 oz cream cheese room temperature
- 4 tbsp unsalted butter
- 2 cups sifted powdered sugar
- 1 ½ tsp vanilla extract
- 2-3 tbsp whole milk
Instructions
- Prepare the 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 whole milk, 2 tbsp neutral oil, ½ cup granulated sugar, 5 cups all-purpose flour, 2 ¼ tsp (1 pkg) instant yeast, 1 tsp kosher salt
- Add butter: With the mixer on medium-low speed, add the butter 1 tbsp at a time, allowing the butter to fully incorporate before adding more.16 tbsp (2 sticks) unsalted butter
- Let rise: 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.
- Roll: 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 x 16 inches.
- Prepare the filling: 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 seams together. Roll the dough onto the seam and cut into 12 equal rolls. Set individual rolls in a greased 9 x 13-inch 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.8 tbsp (1 stick) unsalted butter, 1 cup light brown sugar, 2 tbsp ground cinnamon
- Bake: Once the rolls have risen, pour the warm heavy cream over the rolls, and place them in the preheated 350°F oven. Bake until the rolls are golden brown and the temperature reads 190°F in the center, 30-35 minutes. Remove from the oven and cool.½ cup heavy cream
- Meanwhile, prepare 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 unsalted butter, 2 cups sifted powdered sugar, 1 ½ tsp vanilla extract, 2-3 tbsp whole milk
- Frost the rolls: While the rolls are slightly warm but not hot, frost and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
This was my first attempt making and baking any kind of cinnamon rolls. The idea of a buttery cream cheese batch was a bit challenging I must say, however, they are very delicious, everyone I have shared them said they could eat another (right away!) and I have some wrapped and in the freezer, too. Great with a cup of coffee!!
A follow up to my earlier post. These rolls turned out perfectly even though a fair bit of work. I was afraid I would have trouble with the dough as I had to add almost six cups of flour to gain the right consistency. They are light and fluffy and delicious.
I have my dough proofing as I write this. First time making these cinnamon rolls. I found I need even more flour as it was not coming together at all in the mixer bowl as I added the butter. Way too goopy. All in all I added almost six cups of flour. I hope I didn’t ruin it.
I will add another review when i’m all finished baking the rolls.
so good thanks for sharing
Thank you for sharing ! Can I use a bread machine to make these?