1-First Step: Make the Dough: Start by combining 125 g lukewarm milk, 2 ½ tsp instant yeast, and 1 tablespoon of the 50 g granulated sugar in your stand mixer bowl. If you’re using active dried yeast, let it sit for 5-10 minutes until it foams up, proving it’s ready to go. Once that’s done, add the remaining sugar, 5 large eggs, 600 g all-purpose flour, and 1 ½ tsp salt, then mix on low speed for about 5 minutes until a thick, slightly sticky dough forms. This step builds the base for your brioche cinnamon roll, incorporating the butter gradually to keep everything smooth.

2-Second Step: Incorporate the Butter: With the mixer still running, add 230 g unsalted butter (cut into cubes) one piece at a time, making sure each is fully incorporated before adding the next. Turn the mixer to medium speed and knead for about 15 minutes until the dough passes the windowpane test it should stretch thin without tearing. For those adapting to different dietary needs, like using a vegan butter substitute, this is a great point to swap in. Shape the dough into a ball, cover it, and let it rise at room temperature for 1-2 hours until it’s doubled in size, setting the stage for buttery brioche cinnamon roll.

3-Third Step: Chill Overnight: Gently deflate the dough, reshape it, cover tightly, and refrigerate it overnight for 8-12 hours. This cold-proofing step is crucial for developing that rich flavor and texture in your homemade cinnamon rolls. While it rests, think about how this downtime fits into your schedule, making it ideal for busy parents or working professionals. If you’re linking this to other recipes, check out our guide to caramel pecan sticky buns for more baking ideas.

4-Fourth Step: Shape the Rolls: The next day, roll the cold dough into a 12×18-inch rectangle on a floured surface. Spread 75 g softened unsalted butter over it, then mix 100 g soft brown sugar with 1 Tbsp ground cinnamon and sprinkle it evenly on top. Roll the dough tightly into an 18-inch log and cut it into 12 equal pieces. Place them in a lined 9×13-inch baking dish, cover with a damp towel, and let them rise until doubled, which might take 1-2 hours depending on your kitchen’s warmth. This shaping process ensures even, brioche texture cinnamon roll that are perfect for any gathering.

5-Fifth Step: Bake the Rolls: Preheat your oven to 350°F (180°C) and bake the rolls for 28-30 minutes until they’re puffed and golden brown. If the tops brown too quickly, cover them with foil to prevent burning. After baking, let the rolls cool for 10 minutes before adding the icing. For variations, you might adjust baking time for smaller batches, keeping it adaptable for travelers or seniors with portion needs.

6-Final Step: Add the Icing and Serve: While the rolls are still warm, make the icing by beating 60 g cream cheese until smooth, then adding 150 g confectioners sugar, 1/2 tsp vanilla extract, and 2 Tbsp milk until creamy. Spread it over the rolls and serve immediately for the best flavor. With a total time of about 13 hours including prep and proofing, these easy brioche cinnamon roll are worth the wait, offering a comforting treat for food enthusiasts. For more inspiration, explore our banana chocolate chip muffin recipe for complementary breakfast ideas.