The Ultimate Guide to Baking Soft, Gooey Brioche Cinnamon Rolls with Cream Cheese Frosting

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Prepare to fall in love with these incredibly soft, gooey, and utterly delicious brioche cinnamon rolls. Each bite offers a delightful melt-in-your-mouth experience, making it almost impossible to stop at just one. Featuring a rich, buttery brioche dough, a sweet cinnamon sugar swirl, and generously topped with a decadent cream cheese frosting, these rolls are destined to become your new weekend baking obsession. They are truly an addictive treat perfect for breakfast, brunch, or a comforting dessert.

What sets these cinnamon rolls apart is the luxurious brioche dough. Unlike traditional cinnamon rolls, which can sometimes be dense, the brioche base lends an unparalleled softness and a delicate, pillow-like texture that truly elevates them. This enriched dough, packed with butter and eggs, creates a tender crumb that soaks up all the cinnamon-sugar goodness and the creamy frosting beautifully.

Imagine waking up to the irresistible aroma of freshly baked cinnamon rolls wafting through your home. With their golden-brown edges, swirls of warm cinnamon sugar, and a generous slathering of tangy cream cheese frosting, these brioche cinnamon rolls are more than just a pastry; they’re an experience. They’re perfect for special occasions, holiday brunches, or simply to treat yourself and your loved ones to something extraordinary.

If you’re a fan of delightful rolls and sweet treats, you might also enjoy exploring other recipes like Cinnamon Rolls with Apple Pie Filling for a fruity twist, Lemon Rolls with Lemon Curd for a zesty burst, or the rich and indulgent Nutella and Chocolate Chip Rolls. Each offers a unique flavor profile while retaining that beloved soft roll texture.

WHY THIS RECIPE WORKS

• Enriched Brioche Dough: The secret to truly superior cinnamon rolls lies in the brioche dough. Its high butter and egg content creates an incredibly soft, tender, and rich crumb that melts in your mouth. This isn’t just a basic yeast dough; it’s a luxurious foundation that ensures a truly pillow-like texture and a deeply satisfying flavor, making these rolls exceptionally moist and flavorful.
• Perfect Cinnamon Sugar Filling: We use a generous, perfectly balanced cinnamon-sugar butter spread that gets beautifully gooey as the rolls bake. The combination of warming cinnamon and rich brown sugar creates a caramelized layer within each swirl, infusing every part of the roll with a comforting sweetness and an aromatic spice that’s simply irresistible.
• Decadent Cream Cheese Frosting: No cinnamon roll is complete without a luscious frosting, and ours is a classic. This tangy-sweet cream cheese frosting perfectly complements the richness of the brioche and the spice of the filling. It’s whipped to a smooth, airy consistency that spreads effortlessly over the warm rolls, slowly melting into every nook and cranny.
• Easy-to-Follow Instructions: While brioche might sound intimidating, this recipe breaks down the process into clear, manageable steps. Even if you’re new to yeast baking, our detailed guide ensures success, leading you to beautiful, bakery-quality cinnamon rolls right in your own kitchen.
• Versatile & Crowd-Pleasing: These rolls are an instant hit at any gathering, whether it’s a festive holiday brunch, a cozy weekend breakfast, or an afternoon treat. They offer that comforting, homemade goodness that everyone loves.

INGREDIENT NOTES

Understanding the role of each ingredient is key to achieving perfect brioche cinnamon rolls. Here are some insights into the essential components. For a full list of ingredients with precise measurements, make sure to check out the recipe card further down below.

• Yeast: For this recipe, I opt for fresh yeast, which provides a lovely delicate flavor and active rise. However, you can absolutely use active dry yeast or instant yeast as a convenient alternative. If using active dry, remember to activate it first by letting it bloom in the warm milk for about 5-10 minutes until foamy. Instant yeast can often be mixed directly with the dry ingredients.
• Butter: Quality butter makes a significant difference in brioche. Ensure your butter is at room temperature before you begin, which means taking it out of the fridge 1-2 hours prior to baking. This allows it to incorporate smoothly into the dough, yielding that characteristic tender texture and rich flavor. Cold butter will result in a lumpy dough, while melted butter won’t create the same structure.
• Whole Milk: Whole milk contributes to the richness and softness of the brioche dough. It’s crucial to heat the milk to a lukewarm temperature, specifically around 37ºC (98-100ºF). If the milk is too hot, it will kill the yeast, preventing your dough from rising. If it’s too cold, the yeast won’t activate properly. Use a thermometer for accuracy, or test it with your finger – it should feel comfortably warm, not hot.
• Brown Sugar: This ingredient is vital for the cinnamon filling. Brown sugar not only provides sweetness but also adds wonderful caramel flavor notes and helps keep the rolls moist and gooey. Its slight molasses content gives a deeper, more complex flavor than white sugar.
• Cream Cheese: For the frosting, always use full-fat cream cheese. Take it out of the fridge in advance, ideally 30-60 minutes before you start making the frosting, to let it come to room temperature. This ensures a smooth, lump-free frosting that is easy to spread and has the perfect creamy consistency.
• Eggs: Large eggs are essential for the brioche dough, contributing to its richness, color, and structure. Like butter, eggs should be at room temperature for optimal incorporation into the dough.
• All-Purpose Flour: Standard all-purpose flour works perfectly for these rolls, providing the right balance of gluten for structure without making the rolls tough.

STEP BY STEP INSTRUCTIONS – BRIOCHE DOUGH

Crafting the perfect brioche dough is the foundation of these amazing cinnamon rolls. This recipe is designed for ease, utilizing a stand mixer with a dough hook attachment. You’ll also need a 24×34 cm baking tray, which should be lined with baking paper for easy removal.

TIP: Temperature is crucial for yeast activity. If your kitchen is on the colder side, you can create an ideal warm environment for your dough to rise. Simply preheat your oven to its lowest setting, typically around 30ºC (86ºF), while your eggs and butter come to room temperature. Just before you start mixing the dough, turn off the oven completely and keep the door closed. This technique maintains a consistent, warm environment (between 23-25ºC or 73-77ºF) inside the turned-off oven, perfect for optimal dough rising.

STEP 1: Activate the Yeast. Begin by gently heating the whole milk until it reaches a lukewarm temperature of 37ºC (98-100ºF). Pour the warmed milk into the bowl of your stand mixer. Crumble the fresh yeast directly into the milk and, using a spatula, stir gently until the yeast completely dissolves and the mixture is smooth. If you are using active dry yeast, sprinkle it over the warm milk and let it sit for 5-10 minutes until it becomes foamy, indicating it’s active. For instant yeast, you can typically mix it directly with the flour in the next step, but blooming it in the milk first won’t hurt.

STEP 2: Initial Dough Mixing. To the yeast-milk mixture, add the granulated sugar, all-purpose flour, large eggs, and salt. Attach the dough hook to your stand mixer and mix the dough on low-medium speed. Continue mixing until all the dry ingredients are fully hydrated, and there’s no visible dry flour left in the bowl. This initial mixing usually takes about 2-3 minutes. Once hydrated, increase the speed to medium and continue mixing for an additional 4 minutes. The dough will start to come together but will still be quite sticky.

STEP 3: Incorporate the Butter. This is a crucial step for brioche. Continue mixing the dough on medium speed. Gradually add the room temperature butter in two separate parts. Add the first half of the butter and let it mix into the dough completely before adding the second half. Don’t be alarmed if the dough looks incredibly messy and separated at this stage; this is normal for brioche dough as the fat is being incorporated. Scrape down the sides of the bowl as needed to ensure everything gets mixed in. Once the second part of the butter has been incorporated, continue mixing the dough on medium speed for a further 8-10 minutes. The dough will transform, becoming smooth, elastic, and pulling away from the sides of the bowl, forming a coherent ball around the dough hook. This extensive kneading develops the gluten, essential for the brioche’s signature texture.

STEP 4: First Rise (Bulk Fermentation). Lightly grease a clean, large bowl with a bit of vegetable oil. Transfer the smooth brioche dough into this prepared bowl, turning it once to coat all sides with oil. Cover the bowl tightly with cling film to prevent a skin from forming, and then drape a clean tea towel over it for insulation. Place the bowl in a warm, draft-free area of your house. Alternatively, use the preheated-and-turned-off oven trick mentioned earlier. Allow the dough to rise for approximately 1 hour, or until it has visibly doubled in size. The duration may vary depending on the ambient temperature.

STEP BY STEP INSTRUCTIONS – FILLING AND ASSEMBLING

STEP 1: Prepare the Cinnamon Filling. While your brioche dough is undergoing its first rise, prepare the irresistible cinnamon filling. In a medium bowl, combine the room temperature butter, brown sugar, and ground cinnamon. Using a fork or a spoon, mix all the ingredients together thoroughly until you achieve a smooth, uniform paste. Ensure there are no lumps of butter or dry pockets of sugar. Set this aromatic filling aside, ready to be spread.

STEP 2: Roll and Spread. Once your dough has completed its first rise and has beautifully doubled in size, gently punch the air out of it to deflate it. Lightly flour your work surface and turn the dough out onto it. Using a rolling pin, carefully roll the dough into a large rectangular shape, aiming for dimensions of approximately 48×33 cm (19×13 inches). The dough should be about 5 mm (around ⅛ to ¼ inch) thick and uniformly even. Then, using an offset spatula or the back of a spoon, spread the prepared cinnamon sugar filling evenly over the entire surface of the dough, leaving a small border (about ½ inch) along one of the longer edges. Starting from the opposite long edge, tightly roll the dough into a snug log. A tight roll is key to achieving those beautiful, well-defined cinnamon swirls.

STEP 3: Cut the Rolls. To cut the rolls cleanly and evenly, the best method is using a piece of unflavored dental floss or a thin, strong piece of thread. Slide the floss/thread underneath the log, bring the ends up, cross them over, and pull tightly to slice through the dough. First, trim off any uneven ends from the log (these are great baker’s treats!). Then, proceed to cut the log into 12 equal-sized rolls. Alternatively, a sharp serrated bread knife can also be used, employing a gentle sawing motion to avoid squashing the rolls.

STEP 4: Second Rise (Proofing). Arrange the cut cinnamon rolls in your 24×34 cm (or equivalent 13×9 inch) baking tray, which should already be lined with parchment paper. Leave a small amount of space between each roll, as they will expand significantly during the second rise. Cover the baking tray loosely with cling film and then a clean tea towel. Allow the rolls to undergo their second rise on your kitchen counter for about 45 minutes. They should look visibly puffy and nearly double in size, filling out the tray.

Meanwhile, about 15 minutes before the second rise is complete, preheat your oven to 190ºC (375ºF) for a conventional oven. This ensures the oven is at the correct temperature when the rolls are ready to bake.

STEP 5: Bake to Golden Perfection. Place the baking tray on the second lowest rack in your preheated oven. Bake the brioche cinnamon rolls for 22-25 minutes. During the last 5 minutes of baking, keep a close eye on them. If the tops are browning too quickly, loosely cover the cinnamon rolls with aluminum foil to prevent them from getting too dark while the centers finish cooking through. The rolls should emerge beautifully golden brown and soft to the touch. Once baked, remove them from the oven and let them cool in the tray for about 10-15 minutes while you prepare the frosting. This slight cooling helps them firm up a bit but they should still be warm when frosted.

STEP BY STEP INSTRUCTIONS – FROSTING

STEP 1: Prepare the Cream Cheese Frosting. In a clean mixing bowl, using a hand mixer or stand mixer with a paddle attachment, cream together the room temperature butter and cream cheese for about 1 minute until they are smooth and well combined. This initial creaming ensures a lump-free base for your frosting. Next, sift the powdered sugar directly into the bowl to prevent any lumps in your final frosting. Add the vanilla extract. Mix on low speed until the powdered sugar is just incorporated, then increase to medium speed and beat until the frosting is light, fluffy, and perfectly smooth, usually another 1-2 minutes. Be careful not to overmix, as this can make the frosting too thin.

STEP 2: Frost and Enjoy. As soon as the cinnamon rolls are warm (not hot, but still radiating heat from baking), spread the glorious cream cheese frosting generously over them. The warmth of the rolls will slightly melt the frosting, allowing it to seep into every soft curve and crevice, creating an even more indulgent experience. These brioche cinnamon rolls are best enjoyed fresh and warm, so serve them immediately and prepare for rave reviews!

EXPERT BAKING TIPS FOR PERFECT ROLLS

• Use a Kitchen Scale for Accuracy: Baking is a science, and precision is key. While cup measurements can vary wildly, using a kitchen scale to measure your ingredients in grams, as specified in this recipe, guarantees consistency and the best results. My default setting for recipes is grams because it is the most precise way of measuring, which I highly recommend for all your baking endeavors.
• The Importance of Dough Temperature: For brioche dough, the temperature during mixing and rising is crucial. Cold ingredients will hinder yeast activity and proper gluten development. Ensure all refrigerated ingredients (milk, eggs, butter, cream cheese) are at room temperature unless otherwise specified. This allows for a smooth, homogenous dough and an optimal rise.
• Light vs. Dark Baking Pans: The type of baking pan you use significantly impacts the final texture and color of your rolls. For the softest, most evenly baked results with a beautiful golden crust, use an aluminum baking pan. These lighter-colored pans reflect heat, leading to gentler baking and preventing the bottom of the rolls from over-browning or drying out. If you opt for a darker metal pan, it will absorb more heat, resulting in a darker, potentially crispier crust and a slightly drier crumb. If using a dark pan, you might need to slightly reduce the oven temperature or baking time. Always grease your pan thoroughly and line the bottom with parchment paper for easy release.
• Don’t Rush the Rise: Patience is a virtue in yeast baking. Allow your dough to complete both its first and second rises fully. Don’t try to speed up the process by using excessively high temperatures, as this can lead to an over-proofed dough with a yeasty flavor and poor texture. Look for the dough to visibly double in size and be puffy, rather than strictly sticking to a time.
• Achieving Tight Swirls: When rolling out your dough and spreading the filling, ensure both are even. When rolling the dough into a log, roll it as tightly as possible without tearing. This creates well-defined, beautiful swirls of cinnamon sugar in your baked rolls.

FREQUENTLY ASKED QUESTIONS ABOUT BRIOCHE CINNAMON ROLLS

STORAGE INSTRUCTIONS

To keep your brioche cinnamon rolls fresh and delicious, store them in an airtight container in the refrigerator. If you’ve already frosted them, covering them tightly with cling film will prevent them from drying out. They are best enjoyed within 3-5 days. While they are wonderful cold, their true magic comes alive when reheated. For the best experience, warm them up in the microwave for 30-60 seconds per roll, or in a preheated oven at 150ºC (300ºF) for about 5-10 minutes, until they are soft and gooey again. This will bring back their fresh-baked texture and aroma.

Other Delicious Bread Rolls Recipes To Try

Did you fall in love with these heavenly brioche cinnamon rolls? We’d be thrilled to hear about your baking experience! Make sure to leave a STAR REVIEW if you loved this recipe. Don’t forget to tag me on Instagram @juliemarieeats with your delicious creations. For more inspiring baking ideas and recipes, be sure to follow me on Pinterest!

Brioche Cinnamon Rolls

These incredibly soft and gooey brioche cinnamon rolls are a true indulgence! Made with a rich brioche dough, filled with sweet cinnamon sugar, and crowned with a luscious cream cheese frosting, they are utterly delicious and guaranteed to be a hit.

5 fra 23 stemmer

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Proofing time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 cinnamon rolls

Calories 452 kcal

Equipment

• 24×34 cm baking tray (approx. 9×13 inch)
• Stand mixer with dough hook
• Rolling pin
• Unflavored dental floss or strong thread

Ingredients

 

 

BRIOCHE DOUGH

• 225 g whole milk (lukewarm, 37ºC / 98-100ºF)
• 30 g fresh yeast or 10 g active dry yeast or instant yeast
• 75 g granulated sugar
• 570 g all-purpose flour
• 2 large eggs (room temperature)
• 1 teaspoon salt
• 120 g unsalted butter (room temperature, cut into cubes)

CINNAMON FILLING

• 100 g unsalted butter (room temperature)
• 100 g light brown sugar
• 1 ½ tablespoon ground cinnamon

CREAM CHEESE FROSTING

• 35 g unsalted butter (room temperature)
• 70 g full-fat cream cheese (room temperature)
• 60 g powdered sugar (sifted)
• 1 teaspoon vanilla extract

Instructions

 

BRIOCHE DOUGH

• Tip: If your kitchen is cold, preheat the oven at 30ºC (86ºF) while the eggs and butter reach room temperature. Then turn off the oven, right before making the dough, keeping the oven door closed. This way you can rise your dough in the turned off oven, giving it the optimal temperature of between 23-25ºC (73-77ºF).
• Heat up the milk until it’s lukewarm (37ºC/98-100ºF). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula, stir it together until the yeast has melted completely. (If you are using active dry yeast, let it bloom in the warm milk for 5-10 minutes until foamy, per package instructions.)
  225 g whole milk, 30 g fresh yeast
• Add the granulated sugar, all-purpose flour, eggs, and salt to the bowl. Using the dough hook, mix on low-medium speed until all ingredients are hydrated and no dry flour remains. Then, continue mixing for 4 minutes on medium speed until the dough starts to come together.
  75 g granulated sugar, 570 g all-purpose flour, 2 large eggs, 1 teaspoon salt
• Continue mixing on medium speed and add the room temperature butter in two parts. Add the second half of the butter only after the first half has been fully incorporated into the dough. The dough will look messy and separated initially, but don’t worry. Once all the butter is incorporated, scrape down the sides of the bowl and continue mixing for 8-10 minutes until the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl.
  120 g butter
• Transfer the dough to a clean, lightly oiled bowl. Cover the bowl tightly with cling film and then a tea towel. Place it in a warm room temperature area or use the turned-off oven trick described above. Let it rise for 1 hour, or until visibly doubled in size.

CINNAMON FILLING

• While the dough rises, mix together all of the cinnamon filling ingredients (room temperature butter, brown sugar, and cinnamon) in a medium bowl until a smooth, uniform paste forms. Set aside.
  100 g butter, 100 g brown sugar, 1 ½ tablespoon cinnamon

ASSEMBLING & BAKING

• After the first rise, the dough should be double in size. Gently punch the air out of the dough and turn it onto a lightly floured surface. Roll out the dough into a large rectangular shape, approximately 48×33 cm (19×13 inches), aiming for about 5 mm (⅛ to ¼ inch) thick. Spread the cinnamon sugar paste evenly over the entire surface, leaving a small border on one long edge. Starting from the opposite long edge, tightly roll the dough into a log.
• Using a piece of unflavored dental floss or strong thread, slice off the uneven ends of the log. Then, cut the log into 12 equal-sized rolls. (A sharp serrated bread knife can also be used.)
• Place the cut rolls in a 24×34 cm (13×9 inch) baking tray lined with parchment paper, leaving a small space between them. Cover the tray loosely with cling film and a tea towel, and let them rise for a second time on the kitchen counter for 45 minutes, or until visibly puffy and expanded.
• Meanwhile, preheat your oven to 190ºC (375ºF) conventional oven.
• After the second rise, bake the rolls for 22-25 minutes on the second lowest rack. For the last 5 minutes of baking, if the tops are browning too quickly, loosely cover the cinnamon rolls with aluminum foil to prevent excessive browning.
• Remove from oven and let them cool in the tray for 10-15 minutes while you prepare the frosting.

CREAM CHEESE FROSTING

• In a mixing bowl, cream together the room temperature butter and cream cheese for 1 minute with a hand mixer until smooth. Sift the powdered sugar and add it to the bowl along with the vanilla extract. Mix on low speed until combined, then beat on medium speed until the frosting is light, fluffy, and smooth.
  35 g butter, 70 g cream cheese, 60 g powdered sugar, 1 teaspoon vanilla extract
• Generously spread the frosting over the warm (not hot) cinnamon rolls. Serve immediately and enjoy!

Video

Nutrition

Calories: 452kcalCarbohydrates: 58gProtein: 7gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 384mgPotassium: 128mgFiber: 1gSugar: 21gVitamin A: 679IUVitamin C: 0.003mgCalcium: 53mgIron: 3mg

Keyword brioche, cinnamon, cinnamon rolls, sweet rolls, cream cheese frosting, homemade pastry, breakfast baking

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