These brioche cinnamon rolls are the perfect breakfast or brunch treat. They are made with a rich buttery yeast dough and totally worth it. 

If you're in the mood for something indulgent, these brioche cinnamon rolls are the ultimate breakfast or brunch treat. Made with rich, buttery dough and a sweet cinnamon-sugar swirl, they bake up soft, golden brown, and completely irresistible. 

Whether you make them for a special weekend or Christmas morning, this cinnamon roll recipe is one you'll want to save and make again and again. I've even left an option for you to make these as overnight brioche cinnamon rolls for those busy holiday mornings.

Working with yeast used to intimidate me, and honestly, I know I'm not alone. A lot of bakers avoid yeast recipes because the dough can be unpredictable. It's too sticky, too cold, or too slow to rise. But after making yeasted dough recipes like my stollen and meringue coffee cake, I've learned to trust the process.

Yeast just needs the right conditions to do its job. A warm place is essential for a good first rise, and here's my favorite hack: place a pan of boiling water in a turned-off oven to create a quick homemade proof box. The gentle steam creates the perfect environment for yeast to thrive, even on chilly mornings.

What Makes Brioche Cinnamon Rolls Special

Brioche is a classic French bread made with plenty of eggs and butter, which gives the dough its signature rich flavor and tender texture. It's the same base I use for French toast, and it's a perfect foundation for soft, bakery style cinnamon buns.

Last week, I made a loaf of brioche for my brother-in-law's birthday and ended up with extra dough. Instead of freezing it, I turned the leftover buttery brioche dough into the best cinnamon rolls. And let's just say I may never go back to regular dough again.

If you love cinnamon flavored desserts, you'll also want to try my Cinnamon Roll Cookies for a quick, bite sized twist or my Pumpkin Spice Cinnamon Rolls for a cozy fall variation that fills the kitchen with warm spice.

Ingredients

For the brioche dough:

• Eggs: Add richness and structure for that soft, delicate crumb.
• Fresh Yeast: The secret to the fluffy, airy rise. You can find fresh yeast in the refrigerated section of grocery stores.
• Bread flour: Helps balance the richness of the dough so it's soft but sturdy.
• Sugar: Feeds the yeast and adds gentle sweetness.
• Salt: Enhances flavor.
• Butter: The heart of any brioche. Cold, tempered butter makes the dough silky and flavorful.
• A splash of water:  Brings the dough together and activates the yeast.

For the filling and icing

• Brown sugar: Adds deep caramel flavor to the cinnamon swirl.
• Cinnamon: The star spice that gives these rolls their warm aroma.
• Softened butter: Helps the filling spread evenly.
• Cream cheese: For a smooth, tangy icing.
• Milk: Adjusts icing consistency.
• Confectioners' sugar: Adds sweetness and a smooth finish.

How to Make Brioche Cinnamon Rolls

Start by tempering your butter. Wrap it in plastic and gently flatten it with a rolling pin until it's soft but still cool. Set it aside while you prepare the dough.

In the bowl of a stand mixer fitted with the paddle attachment, combine the water, eggs, flour, and yeast. Mix on low speed until combined, then add sugar. Sprinkle in the salt and continue mixing until a rough dough forms. 

Increase the speed and contining mixing until the dough becomes stretchy. It will be a sticky dough at first, but that's exactly what you want.

Once the dough starts to pull away from the sides of the bowl, begin adding the cold, tempered butter a few pieces at a time. The dough will look messy but keep mixing. It will come together into a smooth, satiny dough. Scrape down the bowl and paddle as needed to help everything incorporate evenly.

Transfer the dough to a large bowl lightly coated with oil. Cover it with plastic wrap and let it rise in a warm place an hour. This first rise is where all the buttery flavor starts to develop.

Punch down the dough, shape it into a ball, and wrap it tightly in plastic. Refrigerate for at least four hours or overnight to let it rest.

When you're ready to shape the rolls, mix the brown sugar and cinnamon in a small bowl. On a lightly floured surface, roll the chilled brioche dough into a rectangle about 15 by 11 inches. Spread softened butter over the surface, leaving a small border, then sprinkle the cinnamon sugar evenly across the top.

Roll the dough up lengthwise (start with the long edge), keeping it snug but not too tight. To portion, use a serrated knife or unflavored dental floss to cut into equal pieces. Arrange the rolls in large baking pan lined with parchment paper, tucking the ends underneath each one. Cover loosely with plastic wrap and a towel, and let them rise again until doubled.

Bake at 350°F for about 20 minutes, or until beautifully golden brown and fragrant.

For the cream cheese frosting, whisk together cream cheese, milk, and confectioners' sugar until smooth. Drizzle over the warm rolls and enjoy.

Make-Ahead and Tips

Overnight Option: For fresh-baked cinnamon buns the next morning, prepare the rolls the night before. After slicing and arranging them in your parchment lined pan, cover tightly and refrigerate overnight. Let them rest at room temperature while the oven preheats, then bake as usual.

Storage: Store any leftover rolls in an airtight container once they've cooled. They'll stay soft and delicious for a few days. You can warm them up in the microwave for that just baked feel.

Substitute: Try using brown butter in the filling for a deeper nutty flavor. For a brown butter tutorial, check my post, How to Make Browned Butter.

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