Last updated on August 13th, 2023.
These Cinnamon Brioche Rolls are tender, soft, and comforting cinnamon pastries and the Jewish Recipe version of what we all know and love as Cinnamon Rolls. Well, maybe a better version.
What Are Cinnamon Brioche Rolls?
True to their name, these pastries are made of homemade buttery Brioche dough. Brioche enriched dough is a french bread rich in butter. The dough is divided and shaped into small balls, then rolled into 6×6-inches rectangles and filled with cinnamon filling.
Next, we roll, twist and give them a distinguished rustic look.
- Flour. A combination of all-purpose flour and bread flour is ideal for this recipe; however, using all-purpose solely will work just fine.
- Instant yeast. Instant yeast is a grainy gray powder that does not require prior activation, like active dry yeast and cake yeast. However, I added the conversion to the recipe note in the recipe card.
- Sugar. Granulated sugar is best for this recipe.
- Salt. Very important, it will enhance the flavors and help form elastic gluten threads that are strong enough to stretch and trap the gas released by the yeast.
- Cold Water. You can also use milk, but you will need to bring the milk to a boil, then cool it down to 65F (18C).
- Eggs. At room temperature, I use large eggs; each weighs about 55g (2oz).
- Unsalted butter. Use the brand you like, and do not use salted butter.
- Light brown sugar. For the cinnamon filling, dark sugar is also a good option.
- Soft butter. For the cinnamon filling.
- Ground cinnamon. For the filling, you can add nutmeg or clove if you like.
- Simple syrup to glaze the rolls.
How to make cinnamon brioche rolls
This recipe is an overnight brioche cinnamon roll, which requires planning for frustration-free results. Below is the timeline and my recommended schedule.
- 13-14 hours before baking: first rise. Make the dough and refrigerate.
- 3-4 hours before baking: second rise. Make the cinnamon filling, shape, and fill the rolls.
- During baking or before serving: make the cream cheese filling.
Making the brioche dough
To make the dough, please read my post about Brioche Bread, where I show how to make the best brioche dough bread, including troubleshooting.
- Place all the dry ingredients in a stand mixer bowl, add the eggs and water, and mix for 3-4 minutes. It will look dense with no flour residue.
- With the mixer at medium-high speed, add the butter one piece at a time and mix using the dough hook for about 15 minutes. The dough should be smooth and stretch easily without tearing, and the sides of the bowl should be clean.
- Cover with plastic wrap and refrigerate overnight to allow the dough to rise and develop the best flavor.
Making The Filling
- Place all of the ingredients in a mixing bowl and mix until smooth. To save time, you can use melted butter.
When ready to roll, have two baking sheets lined with parchment paper ready, along with the cinnamon filling, next to your lightly floured work surface.
- Remove the dough from the refrigerator and punch it to release the air. Divide into 12 equal pieces, using a bench scraper, and roll each part into a ball.
- Use a rolling pin to roll each ball into an 8×6-inch (16×12 cm) rectangle and spread with the cinnamon filling on the entire surface. (See a video of how I shape the rolls)
- Roll the wide ends of the rectangle towards the middle of the pastry; the eds should meet.
- Hold the pastry using one hand on each side and rotate it in different directions. About 5-7 times.
- Shape the dough into a circle and pinch the ends where they meet.
- Place over the lined baking sheet and rest for 2 hours in a warm spot.
Mixing Brioche Dough By Hand
If you do not have a stand mixer, you can make this dough by hand. Use a wooden spoon to mix the ingredients and your hands/fingers to add the butter. When it is time to knead after adding the butter, use the stretch and fold method: hold the dough with your fingers and stretch the top part with the bottom of your hand, then fold the top over the bottom and repeat.
Do not use a hand or electric mixer.
- The rolls are best when fresh, stored at room temperature for up to three days, covered, or in an airtight container.
- To freeze, place the cinnamon buns in a freezer bag and freeze for up to four weeks. When ready, remove from the bag, and let warm to room temperature.
- To reheat leftovers or frozen overnight brioche cinnamon rolls, warm them in the oven for 10-15 minutes at 250F (120C). A single roll can be reheated in the microwave for 15 seconds or in the toaster.
- Use leftovers to make Brioche French Toast, or Brioche French Toast Casserole slice the pastries horizontally and dip them in the custard.
- Use a kitchen scale (affiliated) to measure your ingredients for the best results.
- The recipe yields 12-15 individual homemade cinnamon rolls or two large party-size pastries. To make a large pastry: divide the yeasted dough into two, each about 450g (16oz), and roll each part into a 12×16 inches rectangle. Spread with filling, roll each end into a tight log towards the center, and twist 3-4 times.
- If the dough bounces back as you roll, let it sit for 15-20 minutes.
- Roll the dough when it is cold. When warm, it might become a sticky dough.
- To bake in an airy fryer. Bake the rolls at 325F (160C) for 15-18 minutes.
- You can use this dough recipe to make Chocolate Brioche Bread, Chocolate chip Brioche, Brioche donuts, and Bavarian Cream Donuts.
- Sprinkle the cinnamon pastries with powdered sugar or frost them with cream cheese frosting instead of simple syrup.
- To bake traditional cinnamon rolls: roll the dough into a 13-18 inch rectangle, spread the filling, roll into a tight log, and use an unflavored dental floss or a serrated knife to cut 12 equal pieces. Place over a baking sheet lined with parchment paper, rest for 2-3 hours, and bake.
Yes, you can overproof yeast dough, but this recipe is so rich in butter it can be left to proof for up to 18-20 hours in the refrigerator.
Not enough mixing to develop the gluten chains that would trap the gas released from the yeast or the yeast was not fresh and dead.
Under-cooked means raw; the rolls are best when the inner temperature reaches 180F (82C). At this temperature, the dough is baked, but the water does not evaporate completely.
You can use 1/4 cup honey instead of sugar for the dough, but you’ll need to use brown sugar for the filling.
No. Pastry flour and cake flour have very weak gluten that can not form elastic dough.
Yes, but most likely, it will not rise in the oven and have a dense texture and a sour taste.
Here are more Jewish Style recipes you might enjoy
Cinnamon Brioche Bread Recipe
Soft and fluffy cinnamon rolled made with buttery brioche dough and shaped into pastry rings.
- 2 Cups Unbleached all-purpose flour (240g / 9oz)
- 2 Cups Bread flour (240g / 9oz)
- 2 1/4 teaspoons Instant yeast (10g)
- 1/3 Cup Granulated sugar (70g / 2.5oz)
- 1 teaspoon Salt (6g)
- 2 Large Eggs, at room temperature
- 1/2 Cup Cold water (120ml)
- 10 tablespoons Unsalted butter softened and cut into 1-inch pieces (140g / 5oz)
- 1 Cup Light brown sugar (200g / 7oz)
- 1/2 Cup Unsalted butter softened (113g / 4oz)
- 1 tablespoon Ground cinnamon
- 1/2 Cup Water (120ml)
- 1/2 Cup Granulated sugar (100g / 3.5oz)
- 1 Large Egg, for egg wash
Making the dough
In a bowl of a stand mixer, place the flour, yeast, sugar, salt, eggs, and water, and use the paddle attachment to bring it together into a shaggy mass.
Replace the paddle attachment to the dough hook, and with the mixer on medium speed, add the butter one piece at a time. Wait about 15 seconds between each addition.
Mix for 15-20 minutes, until the dough is smooth and does not tear when you gently stretch it.
Spray with cooking oil, cover with plastic wrap, and refrigerate for 10-12 hours.
Place the ingredients in a large bowl and mix until smooth.
Remove dough from the refrigerator, and punch to release the air. Divide into 12 equal pieces (each about 80g/3oz).
Roll each piece over a lightly floured surface into an 8×6-inch rectangle.
Spread with one tablespoon of cinnamon filling.
Roll the top and bottom wide side towards the center.
Hold the ends of the pastry and twist it 3-4 times, and bring the ends together to form a ring shape.
Pinch the ends, and place the pastry over a baking sheet lined with parchment paper. Brush with egg, and let rest for 2-3 hours.
Bake at 350F (180C) for 20 minutes, until golden brown, until the inner temperature is 180F (80C).
Bring the water and sugar to a boil while the pastries are baking.
Remove from the oven, brush with simple syrup, and serve.
- Use a kitchen scale (affiliated) to measure your ingredients for the best results.
- Yeast conversion: for active yeast: use 2 3/4 tablespoons (15g). For Cake yeast: use three tablespoons (20g). Mix with 1/4 cup of water and a teaspoon of sugar in both cases, and sit for 15 minutes. mix the yeast with 1/4 cup of the water plus one teaspoon of sugar, and let sit for 15 minutes.
- Store the pastries at room temperature for up to three days, covered.
- Freeze in a freezer bag for up to four weeks.
- To reheat, bake at 250F (120C) for 15 minutes until warm.
- If the dough bounces back as you roll it, let it sit for 15-20 minutes and roll.
- It is best to shape and roll the dough when cold.
- Using an air fryer: bake at 325F (160C) for 15 minutes.
- Instead of simple syrup, sprinkle the cinnamon pastries with powdered sugar or frost them with cream cheese frosting.