Fluffy Brioche Cinnamon Rolls: Overnight Proof

These Brioche Cinnamon Rolls are soft, rich, and perfectly fluffy! The kind that pull apart in buttery layers. They proof overnight in the fridge, which not only makes the process easier but develops the flavor into something straight out of a bakery case.

I actually built this recipe off my Sticky Toffee Cinnamon Rolls and my Dulce de Leche Cinnamon Rolls - both total hits, but a little extra. I wanted something classic this time: buttery, cinnamon-swirled, and melt-in-your-mouth soft without any added caramel or sauce - just pure, old-school comfort.

Why You'll Love These Brioche Cinnamon Rolls

If you love a gooey, bakery-style cinnamon roll, this is the one. These rolls are ultra-soft with a rich, buttery crumb that stays tender even after cooling. The brioche dough gives them that luxurious texture you usually only get from a bakery, and the overnight fridge proof means all the hard work happens while you sleep.

• A true brioche base - soft, buttery, and rich without being heavy
• Overnight fridge proof for deeper flavor and make-ahead convenience
• Cream poured on top for gooey centers and soft edges
• Classic cinnamon-sugar swirl with just the right amount of spice
• Silky cream cheese frosting that melts perfectly into the warm rolls
• Perfect for holidays or brunch - they can chill overnight and bake fresh in the morning
• Stay soft for days - the brioche dough and cream keep them tender even after cooling
• Make-ahead friendly - assemble, chill, and bake when ready (so ideal for guests!)
• That smell. Seriously, your kitchen will smell like a bakery - buttery, sweet, and warm

Choosing the Right Ingredients

Because brioche is such a rich dough, the ingredients really matter - each one adds something special to the texture and flavor.

• Bread flour: The higher protein content gives these rolls enough structure to stay fluffy instead of collapsing under the butter and filling. If you're in a pinch you can use all purpose flour! 
• Instant yeast: Quick, reliable, and doesn't need to be activated separately - perfect for an overnight proof.
• Whole milk: Adds moisture and richness; lukewarm milk helps the yeast activate.
• Eggs: The secret to that golden color and soft, stretchy crumb.
• Unsalted butter: Room temperature butter blends smoothly into the dough and the filling, giving everything a melt-in-your-mouth texture.
• Brown sugar: Adds warmth and depth to the cinnamon sugar filling - dark brown sugar gives a hint of molasses flavor that pairs perfectly with cinnamon.
• Cinnamon: Go for Saigon or Ceylon cinnamon for a more aromatic, sweet spice.
• Heavy cream: That magical step before baking. It seeps into the dough, creating a soft, custardy base and gooey layers.
• Cream cheese: I use full fat because the flavor is so much better and doesn't taste as fake! 

What Does Pouring Cream Over Cinnamon Rolls Before Baking Do?

This step is magic. When you pour warm heavy cream over the shaped rolls before baking, it soaks into the dough as they bake, creating that soft, melt-in-your-mouth texture. It's what separates these Brioche Cinnamon Rolls from dry or crusty ones. The cream acts almost like a custard, baking into the bottom and giving each bite that gooey, rich finish.

If you've ever had a bakery roll that's soft even at the edges, this is their secrets trick. It also balances the sweetness of the filling and keeps the centers from drying out.

What Is the Difference Between Regular Cinnamon Rolls and Brioche Cinnamon Rolls?

The difference is all in the dough. Regular cinnamon rolls are made with a basic enriched dough - think milk, butter, and sugar. Brioche, on the other hand, takes things up a notch with extra butter and eggs, giving it a tender, pillowy texture and slightly sweet flavor.

Because of that richness, the dough benefits from slow proofing in the fridge. The cold rise develops deeper flavor (almost like sourdough, but subtle), and it makes the dough less sticky and easier to roll. It's a tiny bit more time, but absolutely worth it for that bakery-style result.

How to Make Brioche Cinnamon Rolls

1. Make the Dough: Combine warm milk, sugar, and yeast. Let it get foamy before adding flour, eggs, salt, and butter. Mix with a dough hook on medium speed until smooth and elastic - a little sticky dough is fine.
2. First Rise: Cover and let it rest for an hour at room temp, then do one stretch and fold to strengthen the dough.
3. Cold Proof: Chill for at least 2 hours or overnight. This is where the flavor builds.
4. Roll The Dough: With a rolling pin, roll the chilled dough into a large rectangle, about 12x16 inches in size
5. Fill & Roll: Spread the cinnamon filling all the way to the edges, then roll tightly and cut into 12 even strips or portions!
6. Second Rise: Place the buns in a baking dish. Let them puff up until doubled in size and soft to the touch.
7. Bake: Pour warm cream over the top, bake in the oven until golden, and frost once slightly cooled.

Tips for Making

• Cold proof overnight. It gives the dough deeper flavor, a better rise, and makes it way easier to roll and shape.
• Use a ruler or bench scraper when cutting the rolls - even sizing means they bake uniformly and look beautiful in the pan.
• Check your yeast freshness. If it doesn't foam during the first step, it's expired - start again so you don't waste your ingredients.
• Don't rush the proofing. Let the dough puff until it's noticeably airy and nearly doubled; this ensures that soft, pull-apart texture.
• Soft butter only. For both the dough and filling, make sure your butter is spreadable. If it's too firm, it'll tear the dough.
• Roll tightly but gently. Too loose and they'll uncoil while baking; too tight and they'll burst in the center.
• Line your pan with parchment. It prevents sticking and makes cleanup (and serving) easier.
• Pour the cream while the rolls are still cold. This lets it absorb slowly as they bake, creating that gooey texture without making the tops soggy.
• Don't overbake. Pull them when they're golden and just set - they'll finish cooking as they cool.
• Tent with foil if browning too fast. The sugar can caramelize quickly, so cover lightly if needed during the last 10 minutes.
• Cool slightly before frosting. Give them 15-20 minutes so the frosting melts in just enough to glaze without sliding off.
• Freeze the dough if needed. You can freeze shaped rolls before the second rise, then thaw overnight in the fridge before baking.
• Store leftovers covered tightly. A quick 10-second microwave zap brings them right back to soft and gooey.

How to Schedule Your Cinnamon Rolls

These Brioche Cinnamon Rolls are easy to plan around your day. I usually make the dough after dinner, let it rise for an hour, then pop it in the fridge overnight. In the morning, I roll it out, spread the filling, shape the rolls, and let them rise while the oven preheats. By the time I've made coffee, they're ready to bake, frost, and eat warm. You can also shape them the night before, keep them covered in the fridge, and bake straight from cold the next morning - just give them about 30 minutes to take the chill off first.

How To Bake

Start your oven at 375°F to help the rolls lift quickly, then lower it to 350°F for an even bake. You'll know they're ready when the tops are golden and the centers spring back lightly when pressed. If they start browning too quickly, loosely cover the pan with foil.

After baking, let them cool for at least 20 minutes before adding the frosting - it should melt slightly into the rolls but not disappear completely. These Brioche Cinnamon Rolls are best the day they're baked but stay soft for a couple of days if stored covered at room temperature.

What Are Some Common Mistakes When Making Cinnamon Rolls?

Even seasoned bakers mess these up sometimes, so here's what to watch for:

• Too much flour: The dough should feel soft and slightly sticky - not dry.
• Skipping the chill: The fridge rest makes shaping easier and improves flavor.
• Under-proofing: If the rolls haven't puffed enough before baking, they'll turn out dense.
• Overbaking: The rolls should be golden, not brown - they continue cooking as they cool.
• Frosting too soon: Let them cool slightly so your frosting doesn't melt into the pan.

FOR MORE RECIPES LIKE THIS ONE!

• Best Brioche Donut Recipe, Homemade!
• Brioche S'mores Donuts with Toasted Marshmallow
• Easy Brioche Jelly Donut Recipe Homemade
• Carrot Cake Brioche Donuts Recipe, Fried
• Soft Pumpkin Caramel Cinnamon Rolls Recipe

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Recipe

Brioche Cinnamon Rolls

Molly Murphy

These Brioche Cinnamon Rolls are soft, rich, and perfectly fluffy! The kind that pull apart in buttery layers.

5 from 4 votes

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 12 Cinnamon Rolls

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 1 ½ cups lukewarm milk 360g
• 1 ½ teaspoons instant dry yeast 5g
• ½ cup + 2 teaspoons granulated sugar 120g
• 3 large eggs room temperature
• 5 ¾ cups bread flour plus more for dusting 720g
• ½ cup unsalted butter softened 113
• 2 ¼ teaspoons salt 14g

To Pour on Before Baking

• ½ cup heavy whipping cream 120

Filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup unsalted butter softened to touch

Frosting

• 4 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1-2 tablespoon milk or heavy cream
• Pinch of salt

Instructions

 

For the dough

• In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 1 ½ teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
  1 ½ cups lukewarm milk 360g, 1 ½ teaspoons instant dry yeast 5g
• Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
  ½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113, 2 ¼ teaspoons salt 14g
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.

Filling and Shaping Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, 2 tablespoons ground cinnamon, and unsalted butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
• Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
• Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45-60 minutes, or until puffy and nearly doubled in size.

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
• Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ½ cup heavy whipping cream 120
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
• While the rolls are cooling making the cream cheese frosting.

For the cream cheese frosting

• In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese softened, ½ cup unsalted butter softened
• With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.
  3 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1-2 tablespoon milk or heavy cream, Pinch of salt
• Increase speed to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

• Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls. I did dollops with a piping bag for a pretty look, but you can do whatever you like!
• Serve warm or at room temperature.

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