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overhead shot of overnight cinnamon rolls in red baking dish

Brioche Cinnamon Rolls

Buttery brioche dough sprinkled with cinnamon sugar and frosted in a delicious browned butter cream cheese frosting make these rolls perfect for breakfast.
Course Breakfast
Cuisine Swedish
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 12
Calories 494kcal
Author Ryan Beck


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


  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 494kcal | Carbohydrates: 57g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 112mg | Sodium: 221mg | Potassium: 62mg | Fiber: 2g | Sugar: 24g