Imagine the perfect cinnamon roll—now imagine it made with rich, buttery brioche dough. These brioche cinnamon rolls are the ultimate indulgence: incredibly soft, fluffy, and tender, with that signature brioche richness from eggs and butter. Each bite is a perfect swirl of cinnamon sugar and the most luscious cream cheese frosting.
They take a little more time than regular cinnamon rolls, but the result is absolutely worth it. Perfect for special occasions, holiday mornings, or whenever you want to treat yourself to something extraordinary.
Make the Brioche Dough
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the warm milk and eggs. Mix on low speed until a shaggy dough forms. Knead on medium-low for 5-7 minutes until smooth and elastic. The dough will be very soft.
Incorporate the Butter
With the mixer running, add the soft butter a tablespoon at a time, allowing each addition to be fully incorporated before adding the next.
This takes time—be patient. Continue kneading for another 5-7 minutes until the dough is silky, shiny, and very soft. It will be quite sticky—that’s correct.
First Rise
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 1½-2 hours. For even better flavor, refrigerate overnight after this rise.
Make the Filling
In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Mix well.
Roll and Fill
On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches and ¼-inch thick. Spread the soft butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly over the butter.
Roll and Cut
Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls (about 1½ inches each).
Second Rise
Place the rolls in a greased 9×13-inch baking dish, spacing about 1 inch apart. Cover and let rise until puffy and nearly doubled, about 45-60 minutes.
Preheat and Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown and cooked through. A thermometer inserted in the center should read 190°F (88°C).
Make the Frosting
While the rolls bake, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Add vanilla and salt, and beat until combined.
Frost and Serve
Let the rolls cool for 10-15 minutes, then spread the cream cheese frosting generously over the warm rolls. Serve warm.
Pro-Tips for Brioche Cinnamon Roll Perfection
- Use Room Temperature Ingredients: Cold eggs and butter won’t incorporate properly. Let everything warm up first.
- Be Patient with Butter: Adding the butter slowly is essential for that silky brioche texture.
- Sticky Dough is Normal: Brioche dough is very soft and sticky. Resist adding too much flour.
- Cold Rise for Flavor: An overnight rest in the fridge develops deeper flavor.
- Cut with Dental Floss: For clean, perfect slices, use unflavored dental floss slipped under the log and crossed over the top.
- Don’t Overproof the Second Rise: The rolls should be puffy but not overly expanded—they’ll continue to rise in the oven.
- Frost While Warm: Frosting on warm rolls melts slightly and seeps into every crevice, creating that perfect gooeyness.
- Make Ahead: You can assemble the rolls the night before, place them in the baking dish, cover, and refrigerate. In the morning, let them come to room temperature and rise for 1-2 hours before baking.
These Brioche Cinnamon Rolls are ultra-soft, buttery, and absolutely heavenly.
