The Best Soft Brioche Cinnamon Rolls Recipe

There’s something magical about waking up on Christmas morning (or any other morning for that matter) to the smell of freshly baked homemade brioche cinnamon rolls.

The warmth of the spices, the soft, buttery, fluffy brioche dough, and the sweet, gooey filling create a Christmas feeling like no other.

This recipe is my guide to making tender, fluffy rolls that are better than any bakery!

With a hint of vanilla bean paste, a generous dollop of cream cheese glaze, and just the right amount of sweetness, these cinnamon rolls are about to become your new favorite tradition!

Why These Cinnamon Rolls Are Extra Special

Here’s why this recipe stands out as a holiday (or anytime!) favorite:

1. Vanilla Bean Paste: Adds a luxurious, warm sweetness to the dough and icing.
2. Chinese 5-Spice Powder: A pleasant, warm, spiced addition to the filling that balances the sweetness with hints of star anise, cloves, and cinnamon.
3. Instant Yeast: No multi-hour proofing is required, making these rolls faster and easier to whip up with a quick 1-hour rise and 35-minute proof.
4. Heavy Cream Hack: Pouring heavy cream over the rolls before baking ensures a gooey, tender texture.
5. Salted Butter: Adds richness to every layer of these decadent rolls.

Ingredients for Perfect Cinnamon Rolls

For the Dough

• All-Purpose Flour: Versatile and accessible, it creates a soft and tender dough.
• Instant Yeast: Speeds up the process, making it ideal for busy mornings.
• Warm Whole Milk: Activates the yeast and binds the dough.
• Egg Yolks: Add richness and structure to the dough.
• Room Temperature Butter: Helps create a soft, pliable dough.
• Brown Sugar: Sweetens the rolls and feeds the yeast for a perfect rise.

For the Filling

• Brown Sugar: The star ingredient for a sweet, caramelized filling.
• Cinnamon Sugar Mixture: A blend of cinnamon and sugar provides classic, comforting flavors.
• Soft Butter: Ensures an even, gooey layer of filling.

For the Frosting

• cream cheese, softened: My personal favorite is Philadelphia cream cheese, but feel free to use whatever brand you kike best!
• Salted butter: Salted butter is always non-negotiable to me. Add extra salt if needed, but salted butter is typically perfectly balanced for me!
• Vanilla bean paste: I love LorAnn Oils Organic Vanilla Bean paste– I HIGHLY recommend it! USE CODE Kala15 at checkout for 15% off!
• powdered sugar

Equipment Needed

• Stand Mixer with Dough Hook Attachment: Makes kneading the dough effortless and QUICK.
• Digital Kitchen Scale: precise measurements for consistent rolls. I HIGHLY recommend this method over using cups.
• Rolling Pin: Helps roll out the dough into a smooth, even layer.
• Bench Scraper: Perfect for shaping the dough and cleaning your lightly floured work surface.
• Unflavored Dental Floss: Cuts the dough cleanly without squishing.
• Baking Pan: A 9×13-inch pan works best for this recipe.
• Plastic Wrap: Keeps the dough from drying out during the first rise and second rise.

Step-by-Step Guide

1. Prepare the Dough

Start by combining the dry ingredients—flour, sugar, salt, and instant yeast—in the bowl of a stand mixer.

In a separate bowl, whisk together the wet ingredients, including warm milk, warm water, eggs, and vanilla bean paste.

Slowly pour the wet mixture into the dry ingredients with the mixer running on low speed.

Set aside to rest for 20 minutes with a tea towel over the bowl.

Once the dough has rested, add the softened butter one tablespoon at a time.

Increase the speed to medium speed and knead for 5–8 minutes until the dough is smooth and elastic, pulling away from the sides of the bowl.

2. First Rise

Transfer the dough to a large bowl greased with butter.

Cover it with plastic wrap and place it in a warm place for the dough rise, about 1–1 ½ hours, or until it doubles in size.

3. Make the Cinnamon Filling

While the dough rises, mix the cinnamon sugar filling in a small bowl.

Combine brown sugar, Chinese 5-Spice, and ground cinnamon in a medium bowl, then set it aside. Soften butter to room temperature for easy spreading.

4. Roll Out the Dough & Shape the Rolls

After the first rise, turn the dough onto a lightly floured surface.

Roll it into a large rectangle about 24×16 inches.

(with an offset spatula) Spread the softened butter evenly over the entire surface of the dough, then sprinkle the cinnamon sugar mixture evenly over the top.

Starting from the long edge, tightly roll the dough into a log.

Use unflavored dental floss or a sharp serrated knife to cut the log into 12 equal pieces, ensuring clean edges.

Arrange the rolls in a parchment-lined baking pan, leaving space between each for the second rise.

5. Second Rise + Bake

Cover the pan with plastic wrap and let the rolls rise a second time for 30–45 minutes in a warm place until puffy.

Preheat the oven to 325°F (162°C).

Just before baking, pour heavy cream over the top of each roll—this trick ensures gooey, tender centers.

Bake for 35-45 minutes until the rolls are golden brown and cooked through.

6. Make the Frosting

While the rolls bake, prepare the cream cheese frosting. In a mixing bowl, beat together cream cheese, Chinese 5- Spice, powdered sugar, and vanilla bean paste until smooth.

You can add a tablespoon of milk as needed if you prefer a looser consistency.

Spread half the frosting over the warm rolls right out of the oven, allowing it to melt into the layers.

Once the rolls have cooled slightly, spread the remaining frosting on top.

Overnight Brioche Cinnamon Rolls

If you want the ultimate ease on Christmas morning, prepare the rolls the night before and bake them fresh the next day.

Shape the Rolls in Advance: After the first rise, roll out the dough, spread on the butter, sprinkle the cinnamon sugar, and roll into a log. Cut into rolls and place them in a parchment-lined baking pan.

Refrigerate Overnight: Cover the pan tightly with plastic wrap and refrigerate. The cold slows the final rise, so in the morning, the dough will just need a little time to puff up again before baking.

Bring to Room Temperature and Rise: In the morning, take the pan out of the fridge, keep it covered, and let the rolls rest at room temperature for about 45–60 minutes, or until they’ve risen and look pillowy.

Add the Heavy Cream and Bake: Pour a tablespoon of heavy cream over each roll before baking—this ensures the rolls stay ultra-soft and gooey. Bake as directed, then top with cream cheese frosting.

With this overnight method, the hard work is done ahead of time—so you can wake up, bake, and enjoy warm, freshly baked cinnamon rolls without the morning rush!

Frequently Asked Questions

1. Can I Use Active Dry Yeast? Yes, you can substitute active dry yeast for instant yeast, but you’ll need to proof it in the warm milk first and adjust for double the rise time for the first and the second rise.
2. Can I Use Bread Flour Instead of All-Purpose Flour? Absolutely! Bread flour will yield slightly chewier rolls, while purpose flour gives a softer texture.
3. What’s the Best Way to Store Cinnamon Rolls? Place them in an airtight container to keep them fresh for up to 2 days, or freeze them unglazed for up to 3 months.

Our Sweet Holiday Tradition + Prep Options

Every year for Christmas, my daughter Bria and I bake cinnamon rolls together, which has quickly become one of the most precious traditions ever.

We’ve experimented with different preparation methods over the years: sometimes, we make them the night before (let them rise in the fridge overnight) and bake them in the morning, and other times, we start fresh in the early Christmas morning.

Both ways are totally fine—it all depends on what you want your morning to look like.

If we’re hosting family for breakfast, we like to have the rolls prepped ahead of time.

That way, we can enjoy a relaxed, festive morning together without worrying about rushing in the kitchen.

But on quieter Christmas mornings, when it’s just the three of us, there’s something so special about waking up early, tying on our aprons, and making the cinnamon rolls from start to finish together.

It’s the perfect way to slow down and savor the holiday magic as a family.

Other Sweet Dough Recipes to Try

Each of these recipes starts with a dreamy dough and layers in unique flavors, making your kitchen smell like the sweetest bakery in town!
Vanilla Bean Coconut Cream Doughnuts
These doughnuts are pure decadence: a fluffy brioche-style base infused with fragrant vanilla bean and topped off with a silky coconut cream glaze. It’s like a mini tropical vacation in every bite.
Bourbon Apple Sticky Rolls
Juicy apples, a hint of bourbon, and a gooey caramel drizzle make these sticky rolls a cozy weekend treat. They pair beautifully with a warm cup of coffee and a comfy spot on the couch.
Carrot Cake Cinnamon Rolls
Take the classic flavors of carrot cake—sweet spices, a touch of nuttiness, and tangy cream cheese—and swirl them up into tender cinnamon rolls. These are perfect for bringing a bakery-worthy twist to your breakfast table.

Why This Recipe is the Best

This recipe takes classic cinnamon buns to the next level with its buttery brioche dough, rich cinnamon sugar filling, and tangy cream cheese icing.

The use of instant yeast simplifies the process, while tricks like the heavy cream hack ensure soft, gooey rolls every time.

Whether you bake them fresh or as overnight brioche cinnamon rolls, these tender, golden treats are sure to be the star of your holiday season.

Give this recipe a try and enjoy the magic of homemade, warm cinnamon rolls on Christmas morning or any day of the year!

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Happy baking!