Soft Cinnamon Brioche Rolls Recipe

What Are Cinnamon Brioche Rolls?

Cinnamon Brioche Rolls are small, individual pastries made from enriched brioche dough. Brioche is a French-style bread rich in butter and eggs, which creates a tender, soft crumb. For these rolls, the dough is divided into portions, rolled into small rectangles, spread with a cinnamon-sugar filling, then rolled, twisted and formed into rustic rings before a final proof and bake.

Ingredients

• Flour: A mix of unbleached all-purpose flour and bread flour yields the best structure and tender crumb. All-purpose alone will work; avoid pastry or cake flour.
• Instant yeast: Convenient and does not require prior activation. Conversion notes for active or cake yeast are included in the notes section.
• Sugar: Granulated for the dough; light brown sugar for the filling (dark brown also works).
• Salt: Essential to enhance flavor and help gluten formation.
• Cold water: Used in the dough; milk may be substituted if warmed and cooled first.
• Eggs: Large eggs at room temperature help enrich and bind the dough.
• Unsalted butter: Softened for the dough and filling; use unsalted to control seasoning.
• Ground cinnamon: For the filling; optional additions include nutmeg or clove.
• Simple syrup: A light sugar glaze brushed on after baking adds shine and moisture.

How to Make Cinnamon Brioche Rolls

Timeline

This is an overnight recipe designed for ease and flavor development. Plan ahead for the best results:

• 10–14 hours before baking: mix dough and refrigerate for the first, slow rise.
• 3–4 hours before baking: shape the rolls, allow a second rise at room temperature.
• While baking or before serving: prepare the simple syrup to glaze the pastries.

Method Overview

Making the Brioche Dough

Combine the dry ingredients, then add eggs and cold water. Mix until the dough comes together, then incorporate the butter gradually while mixing. A stand mixer with a dough hook is ideal; mix until the dough is smooth, elastic and stretches without tearing. Cover and refrigerate overnight to develop flavor.

1. In a mixer bowl combine flour(s), instant yeast, sugar and salt. Add eggs and cold water and mix until there is no dry flour remaining.
2. With the mixer on medium-high, add softened butter one piece at a time. Continue mixing about 15 minutes until the dough is smooth, elastic and cleans the sides of the bowl.
3. Cover the bowl and refrigerate 10–12 hours for the first rise and flavor development.

Making the Cinnamon Filling

Mix the filling ingredients until smooth. Using softened or briefly melted butter makes spreading easier.

Shaping

Prepare two baking sheets lined with parchment. Lightly flour your work surface and keep the filled filling nearby.

1. Remove the dough from the refrigerator and gently punch it down. Divide into 12 equal pieces and roll each into a ball.
2. Roll each ball into an 8×6-inch rectangle. Spread the cinnamon filling evenly across the surface (about one tablespoon per piece).
3. Roll the top and bottom wide edges toward the center so the edges meet, then hold both ends and rotate the piece to twist the dough 3–7 times.
4. Form each twisted piece into a ring and pinch the ends to seal. Place on the prepared baking sheet and brush with an egg wash if desired.
5. Let the shaped rolls rest in a warm spot for 2–3 hours until puffy, then bake at 350°F (180°C) for about 20 minutes, or until golden and the internal temperature reaches about 180°F (80°C).
6. While the pastries bake, bring equal parts water and sugar to a boil to make simple syrup. Remove the baked rolls from the oven and brush with the syrup while warm.

Mixing Brioche Dough by Hand

If you don’t have a stand mixer, combine ingredients in a bowl with a wooden spoon and incorporate butter using your fingers. When kneading after adding the butter, use the stretch-and-fold method: stretch a portion of the dough and fold it over, repeating until it becomes smooth and elastic. Avoid using a hand mixer with beaters for this dough.

Storing

• Keep rolls at room temperature in an airtight container for up to three days for best texture and flavor.
• To freeze, place cooled rolls in a freezer bag for up to four weeks. Thaw to room temperature before serving.
• Reheat leftovers in a low oven at 250°F (120°C) for 10–15 minutes. Single rolls can be warmed briefly in a microwave or toaster, though the oven preserves texture best.
• Stale or leftover rolls make excellent brioche French toast or French toast casserole when sliced and soaked in custard.

Expert Tips

• Measure ingredients by weight with a kitchen scale for consistent results.
• This recipe yields 12 individual rolls or two larger party-style pastries — divide the dough as needed.
• If the dough resists rolling and springs back, let it rest 15–20 minutes to relax the gluten.
• Work with cold dough when shaping; warm dough tends to become sticky and harder to handle.
• Air fryer option: bake at 325°F (160°C) for about 15–18 minutes, depending on capacity and size.
• Finish the rolls by dusting with powdered sugar or topping with cream cheese frosting instead of a simple syrup if you prefer a richer finish.
• To make classic spiral cinnamon rolls instead, roll the dough into a larger rectangle, spread filling, roll into a single log and slice into 12 equal pieces before proofing and baking.

More Jewish-Style Recipes

If you enjoy these brioche rolls, try other Jewish-style baked goods such as challah, hamentashen, or classic apple cake for similar comforting flavors and textures.

Recipe Summary

Yield: 12 cinnamon rolls | Prep time: ~45 minutes active (plus overnight chill) | Cook time: ~20 minutes | Total time: ~12 hours (including refrigeration)

Notes

• Yeast conversions: for active dry yeast use ~15g; for cake yeast use ~20g. If substituting, proof active or cake yeast briefly in a small amount of warm water with a teaspoon of sugar before adding to the dough.
• Store rolls at room temperature for up to three days or freeze for up to four weeks. Reheat gently in a low oven for best texture.
• For a richer finish, use cream cheese frosting; for a lighter finish, dust with powdered sugar or brush with simple syrup as instructed.