No-Knead Maple Brioche Cinnamon Rolls

Cinnamon rolls in a pan frosted with cream cheese icing.

No-Knead Maple Brioche Cinnamon Rolls

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.

Course Breakfast

Cuisine American

Keyword Cinnamon Rolls, Brioche Cinnamon Rolls, Make Ahead Cinnamon Rolls, Make Ahead Brunch, Make Ahead Breakfast, Holiday Breakfast Recipe

Prep Time 30

Cook Time 26

Dough Resting 4

Servings rolls

Calories 616kcal

Author Stephanie Simmons

Ingredients

For the Dough:

3/4 cup salted butter, melted 170 grams, or 1 and 1/2 sticks of butter (12 tbsp)
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
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 - this is the melted butter, yeast, salt, maple syrup, water, and eggs. 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 9x13 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

Water Temperature: Warm your water to this temp - it's a good idea to check with an instant read thermometer to make sure it's not too hot, which can ruin the yeast

Room Temperature Eggs: Make sure your eggs sit out for a bit before you start, or pop them in a bowl of warm water while you get out/start mixing the other dough ingredients. If they're cold, it causes issues with the dough.

Maple Bourbon Frosting: For a fun adult twist, add 2-3 TBSP bourbon to the frosting!

Example Make Ahead Schedule: I love to make the dough for these at 8 or 9 pm. Then, the dough gets moved to the fridge at 10 or 11 pm. At 8 or 9am the next morning, you can assemble and bake the cinnamon rolls! You can adjust this time schedule as needed.

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