These Soft Brioche Cinnamon Rolls are the ultimate indulgence—fluffy, buttery, and filled with a sweet cinnamon-sugar swirl, then topped with a luscious vanilla cream cheese glaze. The rich brioche dough, made with eggs and butter, creates a light, tender crumb that melts in your mouth. Perfect for breakfast, brunch, or a cozy dessert, these rolls taste like a bakery masterpiece made right in your own kitchen.

Why You’ll Love This Recipe

The brioche dough creates a soft, pillow-like texture that’s incredibly rich and buttery.
The cinnamon-sugar filling adds the perfect balance of sweetness and spice.
The cream cheese glaze adds a creamy, tangy finish that complements the rolls perfectly.
It’s a make-ahead recipe—prepare the dough the night before for easy baking the next day.
These rolls stay soft and delicious for days and reheat beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

125 g lukewarm milk (95–104°F / 35–40°C)
2 ½ tsp instant yeast or active dried yeast
50 g granulated sugar
600 g all-purpose flour (about 11% protein)
5 large eggs (approx. 260–270 g without shells)
1 ½ tsp salt
230 g unsalted butter, room temperature, cut into cubes

For the Cinnamon Filling

75 g unsalted butter, softened
100 g soft brown sugar
1 Tbsp ground cinnamon

For the Vanilla Cream Cheese Icing

60 g cream cheese, room temperature
150 g confectioners’ sugar
2 Tbsp milk, room temperature
½ tsp vanilla extract

Directions

In the bowl of a stand mixer fitted with a dough hook, mix lukewarm milk, yeast, and one tablespoon of sugar. Let it sit for 5–10 minutes if using active yeast until foamy.
Add the remaining sugar, eggs, flour, and salt. Mix on low speed for about 5 minutes until a thick, sticky dough forms.
Add the cubed butter gradually, incorporating a few pieces at a time. Mix until the dough becomes smooth and elastic, about 15–20 minutes. The dough should pull away from the bowl and pass the windowpane test.
Shape the dough into a ball and place it in a greased bowl. Cover and let rise for 1–2 hours at room temperature until doubled in size.
Punch down the dough, reshape it, cover tightly, and refrigerate overnight (8–12 hours) for flavor development.
Roll out the cold dough into a 12×18-inch (30×45 cm) rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
Roll up the dough tightly into an 18-inch log and slice into 12 equal pieces.
Arrange rolls in a lined 9×13-inch (23×33 cm) baking dish. Cover and let rise at room temperature until doubled, about 1–2 hours.
Preheat oven to 350°F (180°C). Bake for 28–30 minutes until golden brown.
Let cool for 10 minutes before spreading with cream cheese icing.
For the icing, beat cream cheese until smooth. Add sugar, vanilla, and milk, and beat until creamy. Spread over warm rolls and serve.

Servings and timing

Servings: 12 rolls
Prep time: 30 minutes
Cook time: 30 minutes
Additional time: 12 hours (proofing)
Total time: 13 hours
Calories: Approximately 521 kcal per roll

Variations

Chocolate Swirl: Replace cinnamon filling with chocolate hazelnut spread for a rich twist.
Orange Cinnamon Rolls: Add 1 Tbsp of orange zest to the dough and 1 Tbsp of orange juice to the icing.
Nutty Delight: Sprinkle chopped pecans or walnuts over the cinnamon-sugar filling before rolling.
Cardamom Rolls: Replace cinnamon with ground cardamom for a Scandinavian-inspired flavor.
Mini Rolls: Slice the log into smaller pieces and bake for 20 minutes for bite-sized treats.

Storage/Reheating

Store leftover rolls in an airtight container at room temperature for up to 3 days. Because of the butter, they may firm up slightly—simply rewarm them in the microwave for 20–30 seconds or in a 325°F oven for 10 minutes to soften.
To freeze, wrap baked rolls tightly and store for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

How can I make the dough by hand if I don’t have a stand mixer?

You can knead by hand using the slap-and-fold method. It will take more time and effort, but patience will pay off with soft, rich dough.

Can I use bread flour instead of all-purpose flour?

Yes, but the texture may be slightly chewier. Aim for around 11% protein content for best results.

Do I need to refrigerate the dough overnight?

The overnight proof deepens flavor and improves texture, but you can skip it if you’re short on time and bake the same day.

Can I prepare the rolls in advance and bake later?

Yes, shape the rolls, cover tightly, and refrigerate overnight. Let them rise at room temperature for about an hour before baking.

Why is my dough so sticky?

Brioche dough is naturally sticky because of the butter content. Avoid adding extra flour—keep mixing until it becomes elastic.

Can I freeze unbaked rolls?

Yes. Freeze after shaping. When ready to bake, thaw overnight in the fridge and let rise before baking.

What kind of milk should I use?

Whole milk gives the richest flavor and texture, but 2% milk works fine too.

How can I prevent the tops from browning too fast?

If the rolls brown too quickly, cover them loosely with aluminum foil halfway through baking.

How do I know when the rolls are fully baked?

They should be golden brown and reach an internal temperature of 195–200°F.

Can I double this recipe?

Absolutely! Double all ingredients, including yeast, and use two baking pans.

Conclusion

Soft Brioche Cinnamon Rolls are the perfect treat for anyone who loves buttery, melt-in-your-mouth pastries. With their pillowy texture, sweet cinnamon filling, and creamy vanilla glaze, these rolls are worth every minute of preparation. Whether for breakfast, brunch, or dessert, they’re guaranteed to impress and become a family favorite you’ll bake again and again.