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These overnight brioche cinnamon rolls are made with a buttery brioche dough sprinkled with cinnamon sugar and frosted in a delicious browned butter cream cheese frosting. I mean does that sound divine or what?
When it comes to Christmas, I always have to make something delicious for breakfast - from homemade chocolate croissants to a bacon potato quiche to strawberry pop tarts.
But my go-to these days is homemade cinnamon rolls. I was inspired a few years ago by Half Baked Harvest who just happened to post them right before Christmas and they just stuck in my mind that I had to make them immediately.
These brioche cinnamon rolls are the perfect overnight breakfast that can be prepared the night before then just baked in the oven in the morning when ready.
Let me be the first to say that these really couldn't be easier to make. For the dough, you literally just throw everything in a mixing bowl and mix for 5 minutes. After rolling them up, you just let the rolls sit overnight or 30 minutes if you're in a pinch.
While every bite just melts in your mouth, it's the brown butter frosting that puts these over the top. By browning the butter before adding to the frosting, you get a nutty, toasted flavor that just makes it that much richer.
Believe me when I say, these overnight brioche cinnamon rolls will be on the rotation for holidays and I hope they will be for you too. And if you are looking for some savory rolls, these cheese rolls would be a hit too! Or a loaf pan version like this chocolate brioche is great as well.
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Recipe Ingredients
- Milk - whole milk is best.
- Instant yeast - have to use instant so you get a quick rise.
- Light brown sugar - can also use granulated sugar.
- Eggs - adds structure and binds everything together.
- Unsalted butter - used in the dough, the filling and frosting.
- All-purpose flour - has the right gluten for the rolls.
- Salt and nutmeg - enhances the flavor of the cinnamon rolls.
- Cinnamon - the prominent flavor of the filling.
- Dark brown sugar - pairs with the cinnamon for the filling.
- Cream cheese - used with the brown butter for the frosting.
- Powdered sugar - sweetens the frosting.
- Vanilla extract - enhances the flavor of the frosting.
Step-by-Step Instructions
- In the bowl of a stand mixer, combine the milk, instant yeast, light brown sugar, eggs, butter, 3 ½ cups flour, salt and nutmeg. With a dough attachment, mix the ingredients until the flour is incorporated, about 4-5 minutes. If dough is too sticky, add flour 1 tablespoon at a time but it's better to be on the sticky side. It should just be pulling away from the bowl. Cover the dough with plastic wrap and let rest at room temperature for 1 hour or until it has doubled in size.
- In a small bowl, mix together the brown sugar, cinnamon and salt for the filling.
- At this point the dough should have doubled. Lightly dust your work surface with some flour. Remove dough from mixing bowl and punch down.
- Roll the dough to about ¼" thick and a rectangle about 12x16 inches. It doesn't have to be perfect. Spread the softened butter evenly over the dough. Sprinkle the cinnamon mixture over the butter and lightly push into the butter.
- Starting with the long edge close to you, roll the dough into a log, trying to keep tight throughout. Cut 12 rolls. They should be about 1" thick.
- Place the rolls in a parchment-lined 9x13 baking dish. Cover with plastic wrap and transfer to fridge to rise overnight. (You can let rise for 30 minutes at room temperature in a pinch)
- Preheat oven to 350°F. Bake the rolls for 25-30 minutes or until golden brown on top and the middles are done.
- While baking the rolls, make the brown butter frosting. In a small saucepan, melt butter over medium heat and cook for about 5 minutes or until the butter is lightly browned and smells toasted. Remove from heat and let cool.
- In a stand mixer, beat together cooled brown butter, cream cheese, powdered sugar, vanilla extract and salt until smooth. If the frosting is too thick, just add 1 tablespoon of milk at a time until it reaches your desired consistency.
- Spread the frosting over the warmed rolls and serve immediately.
FAQs
You want to add just enough flour where the dough is just starting to not stick to the sides of the bowl. It varies between 3 ½ and 4 cups.
No you can do the 2nd rise at room temperature for 30 minutes in a pinch. I just prefer to make ahead and throw in the oven in the morning.
As I said above, you need to add just the right amount of flour. Too little flour and the dough will be too sticky and will result in dense rolls. Too much and they'll be tough and dry.
You know the cinnamon rolls are done by inserting an instant read thermometer in the middle of one and it registers at 190°F.
You can freeze these brioche cinnamon rolls before or after baking.
If freezing before baking just proceed to the step with the 2nd rise. After risen, cover with aluminum foil and place in the freezer for up to 6 weeks. When read to bake, let them thaw in the fridge overnight before proceeding.
Baked cinnamon rolls can freeze for up to 3 months. Just let them come to room temperature before placing in an airtight container. Let them thaw overnight before warming up in the microwave or oven.
Pro Tips/Recipe Notes
- You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.
- The butter for the filling should be room temperature so you can easily spread on the filling.
- Rub the cinnamon/brown sugar into the butter so it is well combined and makes for a great filling.
- Room temperature eggs are important so the mix well with the melted butter and don't coagulate.
Other Breakfast Recipes
- Blackberry French Toast Casserole
- Breakfast Egg Rolls
- Cranberry Orange Muffins
- Sourdough French Toast
- Bacon Cheddar Waffles
If you’ve tried these overnight brioche cinnamon rolls or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Brioche Cinnamon Rolls
Ingredients
Cinnamon Rolls
- ¾ cup warm whole milk
- 1 tablespoon instant yeast
- ¼ cup light brown sugar
- 3 large eggs, at room temperature
- ½ cup unsalted butter, melted
- 3 ½ - 4 cups all-purpose flour, plus more for dusting
- ¾ teaspoon kosher salt
- ½ teaspoon ground nutmeg
Filling
- ½ cup unsalted butter, at room temperature
- ½ cup dark brown sugar, packed
- 2 tablespoon ground cinnamon
- ¼ teaspoon salt
Brown Butter Frosting
- 6 tablespoon unsalted butter
- 4 oz cream cheese, at room temperature
- 1 ¼ cups powdered sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In the bowl of a stand mixer, combine the milk, instant yeast, light brown sugar, eggs, butter, 3 ½ cups flour, salt and nutmeg. With a dough attachment, mix the ingredients until the flour is incorporated, about 4-5 minutes. If dough is too sticky, add flour 1 tablespoon at a time but it's better to be on the sticky side. Cover the dough with plastic wrap and let rest at room temperature for 1 hour or until it has doubled in size.
- In a small bowl, mix together the brown sugar, cinnamon and salt for the filling. Set aside.
- Lightly dust your work surface with some flour. Remove dough from mixing bowl and punch down. Roll the dough to about ¼" thick and a rectangle about 12x16 inches. It doesn't have to be perfect. I use a 9x13 baking dish as reference. Spread the softened butter evenly over the dough. Sprinkle the cinnamon mixture over the butter and lightly push into the butter.
- Starting with the long edge close to you, roll the dough into a log, trying to keep tight throughout. With a sharp knife, cut 12 rolls about 1" thick. Place the rolls in a parchment-lined 9x13 baking dish. Cover with plastic wrap and transfer to fridge to rise overnight. (You can let rise for 30 minutes at room temperature in a pinch)
- Preheat oven to 350°F. Bake the rolls for 25-30 minutes or until golden brown on top and the middles are done.
- While baking rolls, make the brown butter frosting. In a small saucepan, melt butter over medium heat and cook for about 5 minutes or until the butter is lightly browned and smells toasted. Remove from heat and let cool.
- In a stand mixer, beat together cooled brown butter, cream cheese, powdered sugar, vanilla extract and salt until smooth. If the frosting is too thick, just add 1 tablespoon of milk at a time until it reaches your desired consistency.
- Spread the frosting over the warmed rolls and serve immediately.
Notes
- You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.
- The butter for the filling should be room temperature so you can easily spread on the filling.
- Rub the cinnamon/brown sugar into the butter so it is well combined and makes for a great filling.
- Room temperature eggs are important so the mix well with the melted butter and don't coagulate.
- You know the cinnamon rolls are done by inserting an instant read thermometer in the middle of one and it registers at 190°F.
Emily says
These are the best cinnamon rolls EVER! The whole family was fighting over who would get the last one! My only suggestion: make sure you have an equal number for the lucky people getting to snack on these...if you don’t, you might start a family feud! I can’t wait to try more recipes on this site!
Ryan says
I'm glad you liked them!
Michelle says
We made these on Christmas and they were AMAZING! Seriously the best cinnamon rolls I’ve ever had!
Ryan says
Definitely a favorite.