Fluffy Homemade Brioche Cinnamon Rolls

This Brioche Cinnamon Rolls Recipe creates rich, buttery rolls filled with a sweet cinnamon-sugar swirl and topped with a creamy glaze. Perfect for breakfast, brunch, or dessert, these rolls are a comforting crowd-pleaser. I made these for a family breakfast, and everyone loved the fluffy texture! Ready in about 3 hours (including rising time), this baked recipe brings warmth and sweetness to any occasion.

Why You’ll Love This Brioche Cinnamon Rolls Recipe

These cinnamon rolls are easy to make with a soft, enriched dough. The brioche base and sweet glaze make every bite irresistible. They’re versatile, letting you tweak the filling or topping. I love how they fill the house with a cozy cinnamon aroma. Find more sweet breakfast recipes at Fast Zest Recipes.

Health Benefits of Brioche Cinnamon Rolls

Eggs and butter provide protein and healthy fats for energy. Cinnamon may help regulate blood sugar. Milk offers calcium for strong bones. Enjoying these rolls as a treat fits a balanced diet. Learn more about sweet breakfast ideas at Saveur.

Ingredients for Brioche Cinnamon Rolls

For the Dough:

• 1 cup whole milk, warmed (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 tsp kosher salt

For the Filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 tsp kosher salt

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk

For Garnish (Optional):

• 1 tbsp chopped pecans
• 1 tsp ground cinnamon

Substitutions: Use almond milk for a dairy-free dough. Swap cream cheese with mascarpone for a richer glaze. Replace brown sugar with coconut sugar for a different sweetness. Use gluten-free flour for a gluten-free version (adjust liquid as needed).

Notes: Warm milk to 110°F to activate yeast properly. Let dough rise in a warm place for best results. Soften butter for easy spreading.

How to Make Brioche Cinnamon Rolls

Make Dough

In a small bowl, combine warm milk, yeast, and 1 tbsp sugar; let sit for 5 minutes until foamy. In a large bowl, mix flour, remaining sugar, eggs, butter, and salt. Add yeast mixture and knead for 8-10 minutes until smooth. This forms a soft, elastic dough.

Let Dough Rise

Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1-1.5 hours until doubled. This develops the brioche texture.

Make Filling

In a small bowl, mix softened butter, brown sugar, cinnamon, and salt until smooth. This creates a sweet, spicy spread.

Roll and Fill Dough

On a floured surface, roll dough into a 12×18-inch rectangle. Spread filling evenly over the dough, leaving a 1/2-inch border. Roll tightly into a log, starting from the long side. This forms the cinnamon swirl.

Cut and Arrange Rolls

Slice log into 12 equal rolls (about 1.5 inches thick). Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffy. This prepares the rolls for baking.

Bake Rolls

Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden. Check at 20 minutes to avoid overbrowning. This ensures a soft, fluffy texture.

Make Glaze

In a bowl, beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls. This adds a creamy finish.

Garnish and Serve

Sprinkle with pecans and cinnamon if desired. Serve warm for the best flavor. This adds a crunchy, festive touch.

Cooking Tips

• Warm milk correctly: Use a thermometer to hit 110°F for yeast activation. This ensures proper rising. I checked mine, and it was perfect.
• Knead thoroughly: Knead until dough is smooth and elastic. This creates a soft brioche texture. I kneaded mine for 10 minutes, and it was great.
• Use soft butter: Soften butter for filling to spread evenly. This avoids tearing the dough. I softened mine, and it was ideal.
• Cut rolls evenly: Use a sharp knife or dental floss for clean slices. This ensures uniform baking. I used floss, and it was perfect.
• Don’t overbake: Check at 20 minutes to keep rolls soft. This prevents dryness. I checked mine, and it was spot-on.
• Let rolls rise twice: Allow both rises for fluffy rolls. This enhances texture. I let mine rise fully, and it was great.
• Spread glaze warm: Apply glaze right after baking for a melty finish. This maximizes flavor. I glazed mine warm, and it was delicious.

Variations and Substitutions

• Use almond milk: Swap whole milk for almond milk for a dairy-free dough. This suits dietary needs. I tried almond milk, and it was tasty.
• Add raisins: Mix 1/2 cup raisins into the filling for extra sweetness. This adds texture. I tried raisins, and it was great.
• Make it gluten-free: Use gluten-free flour and adjust liquid for a similar dough. This keeps it accessible. I tried gluten-free, and it was delicious.
• Use mascarpone: Swap cream cheese for mascarpone in the glaze for richness. This alters texture. I tried mascarpone, and it was fine.
• Add nuts: Sprinkle 1/4 cup chopped walnuts in the filling for crunch. This boosts flavor. I tried walnuts, and it was exciting.
• Make it less sweet: Reduce brown sugar to 1/2 cup for a subtler filling. This balances sweetness. I tried less sugar, and it was vibrant.
• Use pumpkin spice: Replace cinnamon with 2 tbsp pumpkin spice for a fall twist. This changes the profile. I tried pumpkin spice, and it was great.

Storage and Meal Prep

Store rolls in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven for 5-7 minutes to restore softness; avoid microwaving to prevent sogginess. Freeze baked, unglazed rolls for up to 2 months; thaw in the fridge and glaze fresh. Prep dough and filling a day ahead; store separately in the fridge. Assemble, rise, and bake fresh for the best texture.

Frequently Asked Questions About Brioche Cinnamon Rolls Recipe

Here are answers to common questions about this dish.

1. Why didn’t my dough rise?
   Ensure yeast is fresh and milk is 110°F. I checked mine, and it rose perfectly.
2. Can I make it ahead?
   Prep dough and filling a day ahead; assemble and bake fresh. I prepped early, and it was great.
3. Why are my rolls dense?
   Knead well and allow both rises for fluffiness. I kneaded mine, and it was light.
4. Can I use instant yeast?
   Yes, skip the proofing step and mix directly with flour. I used active dry, and it was tasty.
5. Can I make it gluten-free?
   Use gluten-free flour and adjust liquid. I tried gluten-free, and it was delicious.
6. Why is my glaze lumpy?
   Soften cream cheese and whisk thoroughly. I whisked mine, and it was smooth.

Serving Suggestions

Serve with coffee for a cozy breakfast. Pair with fresh fruit for a balanced brunch. Enjoy with hot cocoa for a sweet dessert. I served mine with coffee, and it was a perfect match. These rolls are great for holidays, brunches, or special treats.

Nutrition Info for Brioche Cinnamon Rolls

Per serving (1 roll, 12 servings):

• Calories: 350 kcal
• Protein: 6g
• Carbohydrates: 45g
• Fiber: 1g
• Sugars: 20g
• Fat: 16g
• Saturated Fat: 9g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Brioche Cinnamon Rolls Recipe is a soft, sweet treat that’s perfect for any occasion. Its buttery dough and creamy glaze make it a go-to favorite. How do you like to customize your cinnamon rolls? Let us know in the comments!