Buttery brioche dough makes these cinnamon rolls truly exceptional. Roll them with a cinnamon-sugar filling, bake until golden, and finish with a simple powdered sugar glaze for an irresistible treat.
A light drizzle of powdered sugar glaze elevates these to what I consider the ultimate cinnamon rolls — perfect for weekend breakfasts, special occasions, or whenever you want something indulgent and comforting.
I first developed this version one year during Lent, when my husband and I had both given up desserts for 40 days. He’d been begging for cinnamon rolls the whole time, and when we finally allowed ourselves a treat, this recipe became the clear winner.
This was my third attempt that season, and the results were unmistakable: a tender, buttery dough with a soft, airy crumb. A simple glaze was all these needed to shine.
Baking is a family tradition for many of us. Bill’s grandmother used to make bread, rolls and cinnamon treats every weekend, working without written recipes and relying on feel and experience. Though her exact proportions weren’t recorded, that old-school approach inspired this brioche-style dough — rich, soft, and forgiving when handled carefully.
For years our family relied on store-bought frozen cinnamon rolls for a quick fix. They were convenient, but when they disappeared from shelves we realized how much we missed a fresh, homemade version. Once you try making brioche-style rolls at home — especially with a stand mixer and dough hook — you’ll see they aren’t difficult, just rewarding. I hope you’ll give this recipe a try.
Tips for Working with Yeast Dough
- Verify your yeast is fresh. Expired yeast won’t rise, leaving dense, heavy rolls.
- Use an instant-read thermometer to check the temperature of warm liquids. Aim for roughly 100–110°F (about 38–43°C). Liquids that are too hot will kill the yeast and prevent proper rising.
- Salt inhibits yeast activity, so combine it with the dry ingredients rather than adding it directly to the yeast mixture.
- Kneading develops gluten and creates a smooth, elastic dough. A dough hook on a stand mixer makes this step quick and easy.
- Allow adequate proofing time. First rise happens in a greased bowl until doubled. After shaping into rolls, allow a second rise until doubled again. Avoid forcing the rise in an overly hot space — a warm room or a gently warmed oven with a pan of hot water works best.
- Fully baked yeast breads typically reach an internal temperature between 195 and 210°F, depending on the loaf or roll type.
Best Brioche Cinnamon Rolls
- Author: Liz Berg
- Total Time: 1 hour 10 minutes
- Yield: 12 cinnamon rolls
Ingredients
Dough:
- 3/4 cup warm whole milk
- 1 packet (2 1/4 tsp) instant yeast
- 3 eggs, room temperature
- 4 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1 1/2 tsp salt
- 12 tbsp (1 1/2 sticks) unsalted butter, room temperature, cut into pieces
Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed brown sugar
- 2 1/2 tsp ground cinnamon
- 1/4 tsp salt
Glaze:
- 1 1/4 cups powdered sugar, sifted
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Combine the warm milk and yeast in a small bowl and whisk until the yeast dissolves. Whisk in the eggs.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, cornstarch, sugar and salt. With the mixer on low, slowly pour in the warm milk mixture until the dough begins to come together, about 1 minute.
- Increase the mixer speed to medium and add the butter one piece at a time, allowing each piece to incorporate before adding the next. When the butter is fully mixed in, switch to the dough hook and mix until the dough is smooth and pulls away from the sides of the bowl, about 10 minutes total.
- Turn the dough out onto a lightly floured surface, knead gently a few times, and shape into a smooth ball. Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 2 hours.
- Meanwhile, stir together the brown sugar, cinnamon and salt for the filling. Punch down the risen dough and roll it into an 18-inch square on a lightly floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top and press it in lightly.
- Starting from the edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place each roll cut-side up in a greased 9×13-inch pan. Cover with plastic wrap and allow to rise in a warm spot until doubled, about 1 hour.
- Preheat the oven to 350°F (175°C). Bake the rolls for 35–40 minutes, until they are deep golden brown on top.
- While the rolls bake, whisk together the powdered sugar, milk and vanilla until smooth. Let the baked rolls cool about 15 minutes, then spoon or drizzle the glaze over the warm rolls and serve.
Notes
Always check your yeast expiration date before starting. Warm milk should be around 100–110°F; higher temperatures can kill the yeast. Proof the dough slowly in a warm but not hot space for the best texture. If you prefer, an instant-read thermometer ensures accurate temperatures for liquids and finished bread.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Baking
Frequently Asked Questions
What type of dough is used?
A rich, buttery brioche-style dough is used to give the rolls a tender, soft crumb and a luxurious mouthfeel.
How is the filling prepared?
The filling is a simple combination of softened butter, packed brown sugar, cinnamon, and a pinch of salt that’s spread evenly over the rolled-out dough before rolling.
What’s in the glaze?
The glaze is a basic powdered sugar glaze made with sifted powdered sugar, milk, and vanilla — whisk to your preferred consistency and drizzle over warm rolls.
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