Cinnamon Brioche Rolls Recipe - One Sarcastic Baker (2024)

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What Are Cinnamon Brioche Rolls?

True to their name, these pastries are made of homemade buttery Brioche dough. Brioche enriched dough is a french bread rich in butter. The dough is divided and shaped into small balls, then rolled into 6×6-inches rectangles and filled with cinnamon filling.

Next, we roll, twist and give them a distinguished rustic look.

Ingredients

• Flour. A combination of all-purpose flour and bread flour is ideal for this recipe; however, using all-purpose solely will work just fine.
• Instant yeast.Instant yeast is a grainy gray powder that does not require prior activation, like active dry yeast and cake yeast. However, I added the conversion to the recipe note in the recipe card.
• Sugar. Granulated sugar is best for this recipe.
• Salt. Very important, it will enhance the flavors and help form elastic gluten threads that are strong enough to stretch and trap the gas released by the yeast.
• Cold Water. You can also use milk, but you will need to bring the milk to a boil, then cool it down to 65F (18C).
• Eggs. At room temperature, I use large eggs; each weighs about 55g (2oz).
• Unsalted butter.Use the brand you like, and do not use salted butter.
• Light brown sugar. For the cinnamon filling, dark sugar is also a good option.
• Soft butter. For the cinnamon filling.
• Ground cinnamon. For the filling, you can add nutmeg or clove if you like.
• Simple syrupto glaze the rolls.

How to make cinnamon brioche rolls

The timeline

This recipe is an overnight brioche cinnamon roll, which requires planning for frustration-free results. Below is the timeline and my recommended schedule.

• 13-14 hours before baking: first rise. Make the dough and refrigerate.
• 3-4 hours before baking: second rise. Make the cinnamon filling, shape, and fill the rolls.
• During baking or before serving: make the cream cheese filling.

The Method

Making the brioche dough

To make the dough, please read my post about Brioche Bread, where I show how to make the best brioche dough bread, including troubleshooting.

1. Place all the dry ingredients in a stand mixer bowl, add the eggs and water, and mix for 3-4 minutes. It will look dense with no flour residue.
2. With the mixer at medium-high speed, add the butter one piece at a time and mix using the dough hook for about 15 minutes. The dough should be smooth and stretch easily without tearing, and the sides of the bowl should be clean.
3. Cover with plastic wrap and refrigerate overnight to allow the dough to rise and develop the best flavor.

Making The Filling

1. Place all of the ingredients in a mixing bowl and mix until smooth. To save time, you can use melted butter.

Shaping

When ready to roll, have two baking sheets lined with parchment paper ready, along with the cinnamon filling, next to your lightly floured work surface.

1. Remove the dough from the refrigerator and punch it to release the air. Divide into 12 equal pieces, using a bench scraper, and roll each part into a ball.
2. Use a rolling pin to roll each ball into an 8×6-inch (16×12 cm) rectangle and spread with the cinnamon filling on the entire surface. (See a video of how I shape the rolls)
3. Roll the wide ends of the rectangle towards the middle of the pastry; the eds should meet.
4. Hold the pastry using one hand on each side and rotate it in different directions. About 5-7 times.
5. Shape the dough into a circle and pinch the ends where they meet.
6. Place over the lined baking sheet and rest for 2 hours in a warm spot.

Mixing Brioche Dough By Hand

If you do not have a stand mixer, you can make this dough by hand. Use a wooden spoon to mix the ingredients and your hands/fingers to add the butter. When it is time to knead after adding the butter, use the stretch and fold method: hold the dough with your fingers and stretch the top part with the bottom of your hand, then fold the top over the bottom and repeat.

Do not use a hand or electric mixer.

Storing

• The rolls are best when fresh, stored at room temperature for up to three days, covered, or in an airtight container.
• To freeze, place the cinnamon buns in a freezer bag and freeze for up to four weeks. When ready, remove from the bag, and let warm to room temperature.
• To reheat leftoversor frozen overnight brioche cinnamon rolls, warm them in the oven for 10-15 minutes at 250F (120C). A single roll can be reheated in the microwave for 15 seconds or in the toaster.
• Use leftovers to make Brioche French Toast, or Brioche French Toast Casserole slice the pastries horizontally and dip them in the custard.

Expert Tips

• Use a kitchen scale (affiliated) to measure your ingredients for the best results.
• The recipe yields 12-15 individual homemade cinnamon rolls or two large party-size pastries. To make a large pastry: divide the yeasted dough into two, each about 450g (16oz), and roll each part into a 12×16 inches rectangle. Spread with filling, roll each end into a tight log towards the center, and twist 3-4 times.
• If the dough bounces back as you roll, let it sit for 15-20 minutes.
• Roll the dough when it is cold. When warm, it might become a sticky dough.
• To bake in an airy fryer. Bake the rolls at 325F (160C) for 15-18 minutes.
• You can use this dough recipe to make Chocolate Brioche Bread, Chocolate chip Brioche, Brioche donuts, and Bavarian Cream Donuts.
• Sprinkle the cinnamon pastries with powdered sugar or frost them with cream cheese frosting instead of simple syrup.
• To bake traditional cinnamon rolls: roll the dough into a 13-18 inch rectangle, spread the filling, roll into a tight log, and use an unflavored dental floss or a serrated knife to cut 12 equal pieces. Place over a baking sheet lined with parchment paper, rest for 2-3 hours, and bake.

FAQ

Here are more Jewish Style recipes you might enjoy

Challah loaf, Hamentashen cookies, Jewish apple cake