Brioche Cinnamon Rolls

Soft, buttery brioche cinnamon rolls are one of my favorite homemade treats. I make them with a tender tangzhong brioche dough, a rich cinnamon-spiced filling, and a smooth cream cheese frosting that melts into every warm swirl. They are perfect for breakfast, brunch, holidays, or whenever I want a bakery-style pastry fresh from my own oven.

Ingredients

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

For the Tangzhong:

2 tbsp flour

1/2 cup whole milk

For the Brioche Dough:

3/4 cup whole milk, warmed

2 1/4 tsp active dry yeast

1/4 cup granulated sugar

1/4 cup melted butter

1 tsp vanilla extract

2 large eggs

1 1/4 tsp salt

2 1/2 cups all-purpose flour

1 cup bread flour

5 tbsp softened butter

For the Cinnamon Filling:

1/2 cup softened butter

1 1/4 cups brown sugar

3 tbsp ground cinnamon

1/2 tsp ground cardamom

1 tsp vanilla extract

For Assembly:

1/3 cup heavy cream

For the Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup butter, softened

1 1/2 cups powdered sugar

1 tsp vanilla extract

2–4 tbsp milk or heavy cream

Directions

I whisk together the flour and milk in a saucepan and cook the mixture for 2 to 4 minutes until it becomes thick. I let it cool completely.

I combine the warm milk, sugar, and yeast, then let the mixture sit for about 5 minutes until it becomes foamy.

I add the cooled tangzhong, melted butter, vanilla extract, eggs, salt, all-purpose flour, and bread flour, then knead the dough for 5 to 8 minutes.

I gradually knead in the softened butter until the dough becomes smooth, elastic, and slightly tacky.

I cover the dough and let it rise for 1 to 2 hours before chilling it for 2 to 8 hours.

I prepare the filling by mixing the softened butter, brown sugar, cinnamon, cardamom, and vanilla until smooth and spreadable.

I roll the dough into a 16×12-inch rectangle, spread the filling evenly across the surface, cut it into 12 strips, and roll each strip into a spiral.

I pour the heavy cream into a greased 9×13-inch baking dish and arrange the rolls inside.

I cover the rolls and let them rise for another 45 to 60 minutes until they become puffy.

I bake the rolls at 350°F (175°C) for 23 to 25 minutes until they are beautifully golden brown.

While the rolls bake, I beat together the cream cheese, butter, powdered sugar, vanilla, and enough milk or heavy cream to create a smooth frosting.

I spread the frosting over the warm cinnamon rolls before serving.

Servings and Timing

Servings: 12 rolls

Prep Time: 30 minutes

Cook Time: 25 minutes

Rise and Chill Time: Approximately 4 hours

Total Time: 4 hours 55 minutes

Calories: Approximately 488 kcal per serving

Variations

I sometimes add chopped pecans or walnuts to the filling for extra crunch and flavor. I also enjoy mixing raisins into the cinnamon filling for a classic twist. When I want a brighter flavor, I add a little orange zest to the dough or frosting. For an even richer filling, I occasionally drizzle a bit of maple syrup over the brown sugar mixture before rolling the dough. I can also substitute the cardamom with extra cinnamon if I prefer a more traditional flavor.

Storage/Reheating

I store leftover cinnamon rolls in an airtight container in the refrigerator for up to 5 days. If I want to keep them longer, I freeze them in a freezer-safe container for up to 2 months. When I am ready to enjoy one, I reheat it in the microwave for 20 to 30 seconds or warm it in a 300°F oven for about 10 minutes until soft and heated through.

FAQs

Can I make the dough the night before?

Yes. I like preparing the dough ahead of time and letting it chill overnight, which also helps develop a richer flavor.

Why do I pour heavy cream into the baking pan?

I pour heavy cream around the rolls before baking because it helps create extra soft, moist, and tender cinnamon rolls.

Can I freeze these cinnamon rolls?

Yes. I freeze either the baked rolls or the shaped unbaked rolls. I thaw them before reheating or baking for the best texture.

What is the purpose of the tangzhong method?

I use the tangzhong technique because it helps the dough retain more moisture, resulting in softer and fluffier rolls that stay fresh longer.

Can I prepare the frosting in advance?

Yes. I make the frosting up to two days ahead and keep it refrigerated until I am ready to spread it over the warm rolls.

Conclusion

I always enjoy making these brioche cinnamon rolls because they combine rich buttery dough, a warm cinnamon filling, and a creamy frosting into one unforgettable treat. Whether I prepare them for a special brunch, a holiday breakfast, or simply to satisfy a baking craving, they always come out soft, fluffy, and full of comforting homemade flavor.

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