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Brioche Cinnamon Rolls Recipe with Vanilla Glaze

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These brioche cinnamon rolls are irresistibly soft, pillowy and super gooey. A rich brioche dough is filled with a buttery cinnamon-sugar spread and finished with a silky cream cheese frosting for the perfect indulgent breakfast or dessert.

Brioche cinnamon rolls

Made with enriched brioche dough, these rolls bake up light and tender with a soft, pillow-like crumb. The cinnamon filling melts into gooey layers, and the tangy cream cheese frosting melts over the warm rolls for a decadent finish.

WHY THIS RECIPE WORKS

  • Brioche dough: Enriched with butter and eggs, the dough becomes exceptionally soft and tender.
  • Cinnamon-sugar filling: A simple butter, brown sugar and cinnamon mixture layers the roll with caramelized flavor.
  • Cream cheese frosting: A slightly tangy, smooth frosting balances the sweetness and adds a luxurious finish.
Brioche cinnamon rolls

INGREDIENT NOTES

Key ingredient tips for best results. The full ingredient amounts appear in the recipe card below.

  • Yeast: Fresh yeast is used in this recipe, but you can substitute active dry or instant yeast—follow package instructions when activating dry yeast.
  • Butter: Bring to room temperature before mixing so it incorporates smoothly into the dough and filling.
  • Whole milk: Warm milk to about 37°C (98°F) to activate yeast—do not exceed this temperature to avoid killing the yeast.
  • Brown sugar: Adds caramel and molasses notes to the filling—light or dark brown sugar both work.
  • Cream cheese: For the frosting, let the cream cheese come to room temperature for a smooth, lump-free result.

STEP-BY-STEP: BRIOCHE DOUGH

This recipe works best with a stand mixer and a dough hook. Prepare a 24 x 34 cm (9 x 13 inch) baking tray lined with parchment paper.

Tip: If your kitchen is cool, preheat the oven to 30°C (86°F) then turn it off and place the covered dough inside to create a warm environment for proofing (aim for about 23–25°C).

1. Warm the milk to lukewarm (about 37°C / 98°F). Crumble fresh yeast into the mixing bowl and pour the warm milk over it. Stir until the yeast dissolves. If using dry yeast, sprinkle it into the warm milk and let it bloom per package instructions.

2. Add the granulated sugar, flour, eggs and salt. Using the dough hook, mix on low–medium speed until no dry flour remains. Increase to medium speed and mix another 4 minutes until the dough forms.

3. With the mixer running on medium, add the room-temperature butter in two additions. The dough may look messy at first; continue mixing. Once the second addition is incorporated, scrape down the bowl and mix 8–10 minutes more until the dough is smooth and pulls away from the bowl.

4. Transfer the dough to a lightly oiled bowl, cover with cling film and a towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Brioche dough, 1st rise.
Cinnamon sugar filling.

STEP-BY-STEP: FILLING & ASSEMBLING

1. Make the filling: combine softened butter, brown sugar and cinnamon until smooth and spreadable.

2. After the dough has doubled, punch it down and roll it out on a lightly floured surface to approximately 48 x 33 cm (19 x 13 in), about 5 mm thick. Spread the cinnamon-butter evenly over the dough and roll it up tightly into a log.

3. Trim the uneven ends, then slice the log into 12 equal rolls. Use unflavored dental floss or a serrated knife for clean cuts.

4. Place the rolls in the prepared 24 x 34 cm baking tray, cover loosely and let rise a second time at room temperature for about 45 minutes, until puffy.

Preheat the oven to 190°C (375°F) conventional while the rolls finish their second rise.

5. Bake on the second-lowest rack for 22–25 minutes. Cover the rolls with foil for the final 5 minutes if they are browning too quickly. Remove from oven and allow to cool slightly before frosting.

STEP-BY-STEP: CREAM CHEESE FROSTING

1. In a mixing bowl, beat room-temperature butter and cream cheese until smooth. Sift in powdered sugar and add vanilla extract, then mix until the frosting is silky and lump-free.

2. Spread the frosting over the rolls while they are still warm so it melts into the swirls for a glossy, creamy finish.

Cinnamon sugar filling spread over the rolled out brioche dough.
Cinnamon rolls in the baking tray, after the 2nd rise, ready to go into the oven.
Baked brioche cinnamon rolls.
Frosting spread over the brioche cinnamon rolls.

EXPERT BAKING TIPS

  • Weigh ingredients: Use a kitchen scale for consistent results—gram measurements are more accurate than cups.
  • Choose the right pan: Light-colored aluminum pans bake more gently and reduce the risk of overly dark, dry edges. Dark pans absorb more heat and can brown faster.
  • Room temperature ingredients: Eggs, butter and cream cheese should be at room temperature to incorporate smoothly and improve texture.
Brioche cinnamon rolls

FAQ

Can I proof the rolls in the oven?

Yes. Preheat the oven to about 30°C (86°F), then turn it off and keep the door closed. Place the covered dough inside to create a warm, draft-free spot for the rises.

Can the dough rise overnight?

Yes. For a slower fermentation, refrigerate the dough for its first rise and proof it in the fridge overnight (up to 16 hours). Remove, shape and allow the second rise at room temperature before baking.

Can I prepare the rolls the day before?

Yes. Prepare the dough and filling ahead of time, refrigerate the shaped rolls just before the final proof, or refrigerate the unbaked shaped rolls overnight and bake the next morning. Store the frosting chilled and bring to room temperature before spreading.

How do I know when the rolls are done?

They are done when the tops are golden brown and the center rolls feel set. Internal temperature for enriched dough is typically around 90–95°C (195–205°F) if you prefer to check with a thermometer.

STORAGE

Store baked rolls tightly wrapped in the refrigerator for up to 3–5 days. Reheat individual rolls briefly in the microwave (about 1–2 minutes) or warm in a low oven for the best texture. Frost before serving.

Brioche cinnamon rolls on a plate.

Other Bread Rolls Recipes To Try

  • Apple Caramel Cream Cheese Buns with Cinnamon Crumble

  • Raspberry Cream Cheese Buns (Soft Milk Bread)

  • Almond Croissant Buns – Soft Milk Bread with Almond Filling

  • Lemon Poppy Seed Rolls (Soft Milk Bread)

If you enjoyed this recipe, please leave a star review and tag on social media so others can find it. Happy baking!

Brioche Cinnamon Rolls

Ingredients

BRIOCHE DOUGH

  • 225 g whole milk
  • 30 g fresh yeast (or 10 g active dry/instant yeast)
  • 75 g granulated sugar
  • 570 g all-purpose flour
  • 2 large eggs
  • 1 tsp salt
  • 120 g butter, room temperature

CINNAMON FILLING

  • 100 g butter, room temperature
  • 100 g brown sugar
  • 1 ½ tbsp ground cinnamon

CREAM CHEESE FROSTING

  • 35 g butter, room temperature
  • 70 g cream cheese, room temperature
  • 60 g powdered sugar
  • 1 tsp vanilla extract

Instructions

BRIOCHE DOUGH

  1. Warm the milk to about 37°C. Dissolve fresh yeast in the milk (or bloom dry yeast).
  2. Add sugar, flour, eggs and salt. Mix with a dough hook until combined, then 4 minutes at medium speed.
  3. Add butter in two additions while mixing; continue 8–10 minutes until smooth and elastic.
  4. Place in an oiled bowl, cover and let rise for about 1 hour until doubled.

FILLING & ASSEMBLING

  1. Mix filling ingredients to a smooth paste.
  2. Roll dough to 48 x 33 cm (5 mm thick), spread filling and roll into a log.
  3. Cut into 12 rolls, place in a lined 24 x 34 cm tray and proof 45 minutes.
  4. Preheat oven to 190°C (375°F) and bake 22–25 minutes. Cover with foil for the last 5 minutes if needed.

CREAM CHEESE FROSTING

  1. Beat butter and cream cheese until smooth. Add sifted powdered sugar and vanilla and beat until combined.
  2. Spread over warm rolls and serve.

Nutrition (per roll)

  • Calories: 452 kcal
  • Carbohydrates: 58 g
  • Protein: 7 g
  • Fat: 21 g