These Brioche Cinnamon Rolls are my go-to when I want something soft, gooey, and completely over the top. The rich dough and toffee cream cheese sauce make them unforgettable.
Why This Recipe Works
These Brioche Cinnamon Rolls are pure comfort and joy. They’re soft, buttery, and dripping with toffee cream cheese sauce. Here’s why they’ve earned a permanent place in my baking rotation:
- Light and Buttery Dough: The brioche base is rich with honey and milk, making the rolls pillowy and tender.
- Layered with Brown Sugar Cinnamon: The filling is gooey and generous, with just the right amount of cinnamon spice.
- Caramelized Brown Sugar Base: Before baking, each pan gets a layer of butter and brown sugar that melts into a sticky, golden bottom. It reminds me of the caramel layer in my Strawberry Cinnamon Rolls.
- Cream Cheese Toffee Sauce: This glossy, creamy topping takes things over the top and melts beautifully over warm rolls.
- Perfect for Sharing: Whether you’re dropping off a treat for a new mom or planning a cozy brunch, these rolls make a big batch and always impress. They’re just as crowd-pleasing as my Buttermilk Blueberry Muffins.
If you made this recipe, please take a moment to rate it. I always ❤️ hearing from you.
Ingredients
- Flour – Forms the base of the brioche dough, giving the rolls their structure while staying soft and tender.
- Warm Milk – Activates the yeast and adds moisture and richness to the dough.
- Honey – Gently sweetens the dough and feeds the yeast to help the rolls rise.
- Butter (in dough, filling, and pan) – Adds richness, softness, and flavor throughout every layer, from the tender dough to the gooey filling and bottom.
- Egg – Enriches the dough, giving it that classic brioche texture – soft, slightly chewy, and golden.
- Active Yeast – Helps the dough rise, creating light and fluffy rolls.
- Brown Sugar – Used in both the filling and base to bring deep, caramel-like sweetness and create a sticky, gooey layer on the bottom.
- Cinnamon – Adds warmth and spice to the filling, making every bite cozy and flavorful.
- Cream Cheese – Blended into the toffee sauce for a creamy, tangy richness that balances the sweetness.
- Heavy Cream – Makes the sauce silky and smooth, giving it a luscious texture that coats the rolls beautifully.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make the Dough: In a stand mixer with the dough hook, or by hand, combine flour, warm milk, honey, soft butter, egg, yeast, and salt. Knead for 7 to 10 minutes until smooth and elastic.
- Let It Rise: Cover the dough with a damp towel and let it rise in a warm spot for 1 hour and 15 minutes until doubled in size.
- Shape and Fill: Punch down the dough and roll it into a 16×10-inch rectangle. Mix soft butter, brown sugar and cinnamon and spread it. Roll up tightly and slice into 12 equal pieces.
- Prepare: Line two 9×13 pans with parchment. Melt ½ cup butter and mix with 1 cup brown sugar, then divide between pans. Place 6 rolls in each pan, cover, and let rest while the oven preheats to 350°F.
- Bake Cinnamon Rolls: Bake for 25 to 30 minutes until golden. Optional: Top warm rolls with cream cheese toffee sauce.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Sweetener Swap: Honey adds warmth to the dough, but maple syrup or granulated sugar can be used in its place.
- Filling Variations: The classic cinnamon sugar mixture is perfect, but you can mix in chopped nuts, raisins, or a bit of orange zest for added flavor.
What to Serve with Brioche Cinnamon Rolls
Breakfast and Brunch
- We love serving Brioche Cinnamon Rolls as the centerpiece of a brunch spread. They pair beautifully with a Frittata or baked egg casserole to balance the sweet with something savory.
- Serve them warm with an extra drizzle of cream cheese toffee sauce for the ultimate morning treat.
- They also pair perfectly with soft scrambled eggs and sausage patties to keep things hearty and satisfying.
Dessert
- Brioche Cinnamon Rolls can also be served after dinner, especially when topped with a scoop of vanilla ice cream or a drizzle of honey or warm cream.
- They also go great with coffee or tea for a simple way to end the meal.
FAQs
Can I make the brioche dough without a stand mixer?
Yes. You can knead the dough by hand or use a bread machine with the dough setting. Just make sure to knead until the dough is smooth and elastic, which usually takes about 7 to 10 minutes.
What’s the purpose of the brown sugar and melted butter on the bottom of the pans?
This mixture forms a sticky, caramel-like base as the rolls bake. It creates a rich, sweet coating on the bottom of each roll, similar to sticky buns.
Can I prepare the rolls the night before and bake in the morning?
Yes, you can. After shaping the rolls and placing them in the pans with the brown sugar mixture, cover and refrigerate overnight. Let them sit at room temperature for about 30–45 minutes before baking the next day.
How soft should the butter be for the filling?
The butter should be soft enough to spread easily but not melted. This helps it hold the cinnamon sugar in place when rolling and ensures even layers in the finished rolls.
How should I store leftover Brioche Cinnamon Rolls?
Let the rolls cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 2 months. Reheat before serving, and add extra toffee sauce if needed.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Sweet Recipes You’ll Enjoy
- Carrot Cake Cinnamon Rolls – These Carrot Cake Cinnamon Rolls are my favorite mash-up of cozy spice, gooey swirls, and tangy frosting.
- Pumpkin Cinnamon Rolls – These Pumpkin Cinnamon Rolls are my go-to fall treat—soft, spiced, and slathered in warm cream cheese glaze.
- Cinnamon Sugar Doughnuts – These Cinnamon Sugar Doughnuts are my top pick when I’m craving something sweet, simple, and straight-from-the-fryer good.
- Apple Cinnamon Monkey Bread – This Apple Cinnamon Monkey Bread is my favorite pull-apart breakfast, loaded with caramelized apples and buttery cinnamon goodness.
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Brioche Cinnamon Rolls
These Brioche Cinnamon Rolls are my go-to when I want something soft, gooey, and completely over the top. The rich dough and toffee cream cheese sauce make them unforgettable.
Ingredients
For the Brioche Dough:
- 2 tablespoons soft butter
- 1 egg room temperature
- 3 cups all-purpose flour
- 1 cup warm milk
- 3 tablespoons honey
- 2 teaspoons active yeast
- 1 teaspoon kosher salt
For the Cinnamon Sugar Filling:
- 1/2 cup soft butter
- 1 cup brown sugar
- 1 tablespoon cinnamon
For the Brown Sugar Pan Layer:
- 1/2 cup melted butter
- 1 cup brown sugar
For the Cream Cheese Toffee Sauce:
- 1 1/3 cups brown sugar
- 3/4 cup heavy cream
- 8 ounces soft cream cheese
Instructions
- If using a stand mixer, add all dough ingredients to the work bowl. Use the dough hook attachment and knead for 7 to 10 minutes, until the dough is smooth and pulls away from the sides.
- If mixing by hand, knead the dough for 7 to 10 minutes using the palms of your hands.
- Cover the bowl with a damp towel and allow the dough to rise in a warm place for 1 hour and 15 minutes.
- Punch down the risen dough and roll it out on a lightly floured surface to form a 16 by 10 inch rectangle.
- Line two 9×13 pans with parchment paper. Melt the 1/2 cup butter for the brown sugar base.
- Pour half of the melted butter and half of the brown sugar evenly into each prepared pan.
- In a small bowl, mix the soft butter, brown sugar, and cinnamon for the filling. Spread this mixture evenly over the rolled-out dough.
- Starting from the long edge, roll the dough into a tight log. Cut the log into 12 equal rolls using a sharp knife or dental floss.
- Place 6 rolls in each prepared pan on top of the brown sugar and butter mixture.
- Bake for 25 to 30 minutes or until the rolls are golden brown and puffed. Let cool slightly in the pan before adding sauce.
- In a saucepan, combine the brown sugar and heavy cream over medium heat. Bring to a simmer and stir until the sugar dissolves.
- Add the soft cream cheese and whisk until the sauce is smooth and creamy.
- Drizzle the warm rolls generously with the cream cheese toffee sauce before serving. Enjoy warm.
Notes
- This dough can be made by hand, in a stand mixer, or using a bread machine on the dough setting.
- Make sure the egg is room temperature and the milk is warm to help the yeast activate properly.
- Line pans with parchment to make cleanup easier and ensure nothing sticks to the sugary base.
- These rolls make a beautiful gift for new moms, holidays, brunch parties, or lazy weekend mornings.
- If you like a gooier roll, pour extra cream cheese toffee sauce over the top before serving.
- These cinnamon rolls are from my cookbook – Butter, Flour, Sugar, Joy.