Brioche Cinnamon Rolls are pillowy soft rolls with a rich cinnamon filling and a maple cream cheese icing! These tender rolls can be made ahead, require no kneading, and are guaranteed to fly off plates.
Published November 2018. Updated September 2023.
If yeasted dough isn’t really your thing, don’t freak! These are totally do-able, no matter your skill level with homemade dough. I consider these to be the best cinnamon rolls not only because of their taste, but because they’re pretty forgiving – they’re going to taste good no matter what.
Why you’ll love these Cinnamon Rolls:
- No-Knead Dough – There’s no kneading required for this easy recipe! And that includes kneading with a dough hook on your stand mixer or kneading by hand.
- Make Ahead – These homemade cinnamon rolls can be made ahead! The dough can be chilled in the fridge for up to 5 days before assembling and baking the rolls.
- Tender Brioche Rolls – Soft & pillowy brioche rolls are perfectly tender and squishy all the way through – thanks to the buttery brioche dough – not just in the center like some cinnamon rolls! Everyone who’s tried these agrees this is the best cinnamon roll recipe!
- Maple Cream Cheese Icing – A heavenly maple cream cheese icing is slathered over the hot rolls – swoon!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Yeast – Use instant yeast, not active dry yeast.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Maple Syrup – Use real maple syrup.
- Water – Be sure to use warm water that’s between 110 and 115 degrees F. Some recipes call for warm milk, but I didn’t see much a difference when using milk vs water here.
Ingredient Substitutions:
- Gluten-free – I have not tested a gluten-free version of this recipe.
- Dairy-free – Use your favorite trusted dairy-free butter and cream cheese to make this recipe dairy-free.
How to Make this Cinnamon Roll Recipe Step-by-Step:
Step 1: Make the Dough. Whisk together the wet ingredients in a large bowl, then stir in the flour until just combined. You’ll have a wet, sticky dough. (Pictured is a half batch of the dough.)
Step 2: Let the Dough Rise & Chill. Let the dough rest on the counter or in a warm place, covered with a kitchen towel, for 2 hours. This is our first rise. Cover it tightly with a lid or or plastic wrap, and chill in the fridge for at least 4 hours or up to 5 days.(Pictured on the right is a full batch of the dough – the left hand picture is from a half batch of the dough. Be sure to use a very large bowl!)
Step 3: Make Filling. Beat together softened butter, sugars, cinnamon, a pinch of nutmeg, a little flour, vanilla, and salt in a medium bowl.
Step 4: Roll Dough & Spread Filling. Dump the dough out, and roll the dough out to a 12×16 rectangle on a lightly floured work surface. Be sure to scrape the sides of the bowl to get all the dough out.
Dollop on the cinnamon filling and spread it evenly with an offset spatula.
Step 5: Roll, Slice, & Final Rise. Roll the dough from the long side, keeping it as tightly rolled as possible. Trim the skinny little end bits off. Slice into rolls about 1.75 inches wide, for a total of 11-12 rolls. Place in a greased 9×13 pan and cover loosely with a clean kitchen towel for the second rise. Let rise for 45-50 minutes (in the summer – this may take up to 1 hour or 1 hour and 20 minutes in the winter). When they’ve risen enough, the rolls should hold an indent when prodded with your fingertip.
Step 6: Bake Rolls. Pour heavy cream over the rolls – this helps make them extra gooey! Bake the rolls at 350 degrees F for 25 to 28 minutes. The rolls will be lightly golden brown on top.
Step 7: Make Cream Cheese Frosting & Frost Rolls. Beat together cream cheese, butter, maple syrup, cinnamon, salt, and vanilla in a small bowl. Frost the hot rolls right out of the oven so the frosting melts into all the nooks and crannies!
Serving + Storing this Recipe:
Spread the frosting over the rolls as soon as they come out of the oven so it melts into all the nooks and crannies. Enjoy immediately! These rolls are perfect for Christmas morning, New Year’s Day brunch, or any other holiday.
These are best hot from the oven, but leftovers can be stored in the fridge in an airtight container for 1-2 days and reheated as desired.
Expert Success Tips:
- Cinnamon Filling – Beating the butter with the sugars and cinnamon makes a filling that stays in the rolls better than if you just spread on the butter, then sprinkled the cinnamon and sugar on top.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Flour Your Surface – Be sure to generously flour your work surface, as this dough can be a *tad* on the sticky side.
FAQs:
Yes you can! You’ll have 6 rolls. Bake in an 8 or 9-inch round cake pan or similar baking dish. You want the rolls to fill up the whole dish – see photos above.
I don’t think so, as you will have more dough than will fit in most large mixing bowls. It would also be quite the task to roll out.
Yes, but it might not save you as much time as you think. The assembled rolls will still need to rise before the bake, and the rise will take longer since they’ve been in the fridge chilling overnight. If you do this, the rise time will be 1 to 2 hours.
Yes, absolutely. These steps are not optional by any means. They’re essential for allowing the yeast to work and the dough to bake properly.
Recipe Variations:
- Brown Butter – Use brown butter in the filling and or frosting for an extra flavor boost, if desired!
- Maple Bourbon Frosting – For a fun adults only twist, add 1-2 tbsp of bourbon to the frosting of these brioche cinnamon rolls.
Special Tools:
- Offset Spatula – Offset spatulas make spreading the filling over the dough so easy! It’s also a great tool for frosting cakes and spreading batter.
More Brunch Recipes to Love:
- Double Strawberry Pancakes
- Restaurant-Level Stuffed French Toast
- Raspberry Lemon Crumb Cake
- Mini Quiche Cups
- Lemon Loaf Cake
- Maple Biscuits with Maple Glaze
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
No-Knead Maple Brioche Cinnamon Rolls
Ingredients
For the Dough:
- 2 tsp instant yeast
- 1 tsp salt
- 1/4 cup + 2 tbsp real maple syrup, 115℉ I warm mine up to this temp since I keep it in the fridge.
- 1 cup water, 115℉ See Note below!
- 4 large eggs, at room temperature room temp
- 12 tbsp melted butter
- 4 and 2/3 cups all-purpose flour, spooned & leveled 606 grams
For the Filling:
- 1/2 cup salted butter, softened
- 1/2 cup light brown sugar, packed 107 grams
- 1/4 cup granulated sugar 53 grams
- 1 tbsp all-purpose flour
- 1 and 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- pinch salt
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream Let this stand at room temp for 10 mins before pouring
For the Frosting:
- 6 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 and 3/4 cup powdered sugar
- 1 tsp vanilla
- 3-4 tbsp real maple syrup
Instructions
- Mix up the dough: In a medium mixing bowl, whisk together all the wet ingredients well. Stir in the flour. The dough will be sticky and shaggy (see photos below). Cover loosely with plastic wrap or a kitchen towel and let rest for 2 hours on the kitchen counter (or a warm ish place). After two hours, cover the bowl tightly with plastic wrap (don't press the plastic wrap against the dough – it needs room to grow) and refrigerate for at least 4 hours or up to 5 days.
- Make the Filling: When ready to bake, prepare the filling. Beat together all filling ingredients in a medium bowl on medium high speed until well combined. You'll have a thick creamy mixture.
- Assemble Cinnamon Rolls. Spray a 9×13 pan with nonstick spray. Flour your counter. Dump the dough out and gently punch it down a bit, and try to shape it into a large, thick envelope shape. Begin rolling it out, into a rectangle 12 inches x16 inches. Dollop the filling evenly over the dough, and spread evenly with an offset spatula. Roll the dough, from the long side, into a tight log. Use a piece of string or un-flavored dental floss to cut your cinnamon rolls into 1 and 3/4 inch pieces. Watch this video if you're unsure how to do this. Place the pieces cut side up in the prepared dish and cover loosely with a kitchen towel. Let rise for 35 to 45 minutes. To check if they've risen enough, poke the side of a roll with your finger. If the indent stays and doesn't spring back, they're ready. Preheat your oven to 350℉ while the rolls rise. I place my rolls next to the oven on the counter. Note: The rise will likely take longer in the winter or if it's chilly in your house. I worked on these during the summer and it's air conditioned in our house, but still a bit warmer than in the winter months.
- Bake: Once the cinnamon rolls have risen, pour the heavy cream over and between them. Bake for 24-28 minutes, or until a cooking thermometer inserted into the center of one of the rolls registers 185℉. The tops of the rolls will have lightly browned. Prepare frosting while the rolls bake.
- Make the frosting: While the cinnamon rolls bake, prepare the frosting. Beat together all ingredients in a medium mixing bowl. Mix on medium high until everything is combined and creamy. Thin the icing out a bit with more maple syrup or milk if desired. Don't beat it for as long if you want it thicker. (Cream cheese will become runnier the longer you mix it.)
- Serve + Store: Immediately frost the warm rolls, and enjoy! Store leftovers, covered, in the fridge for 2-3 days, reheating gently as desired. These are best fresh from the oven, naturally.
Notes
Nutrition
Madison says
So this is my second time making these — I’m a frigggggin maple lover as well as just always looking for a great brioche-y recipe. Something about brioche pastries just says a perfect morning breakfast to me. While I didn’t necessarily make any changes, I will mention some things I tweaked since I’m at higher elevation (it doesn’t change things too much, but having worked with bread here for 3ish years, I’ve gotten the jist of it) — I mixed all the wet before adding the yeast, as it can be over-activated if mixing all at once, I did around 100° for the water (yeast dies at 140° so a litttle warmer than warm I guess), and for the last proofing after cutting/panning I placed in my oven on the warm setting for about 20 minutes (it may have just been the temperature of my house but I noticed after 15 on the counter it wasn’t rising). I don’t do much recipe repeating so you really got me hooked with this!
Stephanie Simmons says
Hi Madison! Thanks so much for leaving those tips here for other high-elevation bakers. 🙂 So glad you loved these cinnamon rolls!
Jennifer says
I started making these on Saturday afternoon. However I completely missed the step about letting them rest for 2 hours before putting them in the fridge overnight. This is what I get for not reading as carefully as I should have, I normally read the directions two or three times. In any case I pulled them out this morning and turned on the light in my oven in the dough went . It worked, after a couple of hours I rolled and filled them and back into the oven they went. They doubled in size thankful as I was beginning to think I’d have to throw my dough away!
They were amazing even with my flub, thanks for the great recipe!
Stephanie Simmons says
Hi Jennifer! I’m glad the recipe worked out for you even with a little mistake. 🙂
StayingAfloat says
You had us at maple 😉 These sound great!!
Stephanie Simmons says
Thank you! ?
John Saeger says
That looks amazing! Thanks for sharing.
Stephanie Simmons says
Thanks John!
Alisa Infanti says
Cinnamon rolls are a family tradition at our house for breakfast on Christmas morning. These look amazing and I think these are going to be the one for us this year!
Stephanie Simmons says
So glad to hear that Alisa! ?