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These brioche cinnamon rolls are unbelievably soft, buttery, and fluffy thanks to a tangzhong brioche dough. We’re talking bakery-style cinnamon rolls with gooey centers, pillowy layers, and that signature heavy-cream baked texture that keeps them soft for days. For a smaller morning bake, try my small-batch cinnamon rolls that make just 6 perfect rolls, or if you bake with starter, my sourdough cinnamon rolls are a reader favorite too.
Whether you’re making Christmas morning cinnamon rolls or a cozy weekend brunch treat, this is the brioche cinnamon roll recipe you’ll come back to again and again!
Why These Are the Best Brioche Cinnamon Rolls
These aren’t average cinnamon rolls, they’re bakery-style brioche cinnamon rolls that stay soft, fluffy, and gooey for days. Sure, they take a little extre time, but it is so worth it! Here’s why they’re special:
- Japanese Tangzhong water roux method keeps the dough ultra-soft and moist for 3–4 days. No stale rolls!
- Brioche-style dough with butter + eggs = extra tender, rich crumb.
- Cold dough = clean cuts and effortless rolling (no sticky mess).
- Perfect cinnamon filling – buttery, cinnamon-brown sugar (plus cardamom to really really elevate them).
- Heavy-cream bake method creates gooey centers + soft bottoms for that true bakery texture.
These techniques make the rolls fluffier, softer, and more indulgent than standard cinnamon rolls, totally worth the extra step!
Let’s Chit Chat!
I’ve tested cinnamon rolls obsessively, like, dozens of batches kind of obsession. Quick cinnamon rolls, no-yeast versions, one-hour doughs, overnight methods… I’ve tried them all over years of recipe development. If a roll isn’t cloud-soft for days straight, it doesn’t make my cut.
Here’s what I learned: shortcuts always sacrifice something. Skip the tangzhong? Your rolls go stale by day two. Rush the rise? Dense, not fluffy. Skip the cream bath? Dry bottoms. Every step in this recipe exists because I tested what happens without it.
These are the soft brioche cinnamon rolls I bake for Christmas morning every year (and yes, I always hide one for myself before my family gets to them 😅). They take a little longer than your average sweet rolls, but that’s exactly what transforms them from “good” to “the world’s best cinnamon rolls.” The rich, buttery dough bakes up impossibly soft, the cinnamon sugar filling melts into gooey ribbons, and that heavy cream trick? Pure bakery magic. (Trust me, I’ve worked in one!)
Ingredients for the Best Cinnamon Rolls
Table of Contents
- Why These Are the Best Brioche Cinnamon Rolls
- Ingredients for the Best Cinnamon Rolls
- How to Make Homemade Brioche Cinnamon Rolls
- Tips for the Best Homemade Cinnamon Rolls
- Troubleshooting Common Issues
- Cinnamon Rolls Frequently Asked Questions – FAQ
- How to Store Homemade Tangzhong Cinnamon Rolls
- Make-Ahead Cinnamon Rolls Options
- Brioche Cinnamon Rolls (with Tangzhong) Recipe
- Notes
For the Tangzhong (Water Roux)
- Tangzhong is made from flour and milk. This magical paste gelatinizes starches and locks in moisture, keeping your homemade cinnamon rolls incredibly soft for days.
For the Cinnamon Roll Dough
- Warm milk: Activates the instant yeast and starts the dough rise in a warm place.
- Instant yeast: Ensures a reliable dough rise. You can substitute active dry yeast if needed.
- Butter (melted and softened): Added in two stages for maximum tenderness in this brioche-style dough.
- All-purpose flour (with optional bread flour): Builds structure without making the soft cinnamon rolls heavy.
- Vanilla bean paste: for both flavor and looks!
For the Cinnamon Roll Filling
- Butter, brown sugar + cinnamon + cardamom + vanilla bean paste or vanilla extract: This classic cinnamon sugar filling gets mixed with softened butter to create a spreadable paste.
For the Pan Bath
- Heavy cream: Poured into the bottom of the baking pan so the cinnamon rolls bake in a small bath of cream, giving extra moisture and richness.
Flavor Variations
- Sticky Toffee Cinnamon Rolls (add brown sugar caramel)
- Pumpkin Spice Cinnamon Rolls (add pumpkin spice to the sugar mixture)
- Nutella Cinnamon Rolls (spread a thin layer of nutella before adding in brown sugar and cinnamon)
- Orange Cardamom Rolls (holiday twist)
How to Make Homemade Brioche Cinnamon Rolls
Before You Start
- Measure flour with a kitchen scale for accuracy
- Use room-temperature eggs & softened butter
- Chill the dough for easier rolling and cleaner spirals
- Don’t rush the rise – pillowy texture depends on it
1. Make the Tangzhong
- Whisk flour and milk in a small saucepan.
- Cook over medium heat, whisking constantly, until thick and paste-like (about 2–3 minutes). Let cool completely before adding it to the dough.
2. Mix & Knead the Dough
- In a the bowl of a stand mixer, combine warm milk (100–110°F), sugar, and yeast. Sit 5 minutes until foamy.
- Add tangzhong, melted butter, eggs, salt, and flour.
- Knead 5–8 minutes until smooth, then gradually mix in softened butter until glossy and elastic.
3. First Rise & Chill
- Place dough in a greased bowl, cover, and let rise until doubled (about 1 hour).
- Refrigerate 2–8 hours (or overnight), cold dough = cleaner spirals & better texture.
4. Shape & Fill
- Mix softened butter, brown sugar, cinnamon, and cardamom into a paste.
- Roll dough to a 16×12-inch rectangle. Then spread the brown sugar filling evenly.
- Cut into 12 equal strips using a pizza cutter and roll each into a spiral.
Cutting strips instead of one log prevents seam-bursting and gives cleaner layers
5. Pan Bath + Second Rise
- Line a 9×13 pan with parchment.
- Pour heavy cream into the bottom of the pan.
- Place rolls on top, cover, and rise 45–60 minutes until puffy.
Make-ahead option:
Cover shaped rolls and refrigerate overnight. Let sit 45 minutes before baking.
6. Bake & Frost6. Bake & Frost With The Homemade Cream Cheese Frosting
- Bake at 350°F for 20–25 minutes, until golden (or ~190°F internal).
- Rest 5 minutes before frosting.
- Whip softened cream cheese + butter.
- Add powdered sugar & vanilla.
- Thin with a splash of milk or cream.
- Spread onto warm rolls for a gooey glaze.
Tips for the Best Homemade Cinnamon Rolls
- Use warm milk: Aim for 100–110°F to properly activate the instant yeast (or active dry yeast if substituting).
- Don’t rush the rise: Let the dough double in size during both rises for the fluffiest soft cinnamon rolls.
- Chill before rolling: Cold dough creates clean spirals and makes these easy cinnamon rolls to shape. Even a 30-minute chill helps, but 2+ hours is ideal.
- Heavy cream trick: This technique keeps the bottoms tender while the tops crisp lightly — it’s what elevates good cinnamon rolls into the best cinnamon rolls.
- Don’t overbake: Pull the cinnamon rolls when tops turn golden brown (about 190°F internal).
- No stand mixer? You can knead by hand on a lightly floured surface for about 10–12 minutes.
Troubleshooting Common Issues
- Dough too sticky? Chill 20–30 minutes and lightly flour surface.
- Rolls spreading? Dough got warm, chill before cutting.
- Dense rolls? Let rise until puffy + doubled, not by time.
- Dry rolls? Under-measured cream or over baked, pull them out when the internal temperature is at ~190°F.
- Frosting melting off? Cool rolls 5–10 minutes before icing.
Cinnamon Rolls Frequently Asked Questions – FAQ
Yes. If using active dry yeast for your homemade cinnamon rolls, allow for slightly longer dough rise time during both rises.
This technique helps keep the bottoms tender while the tops crisp lightly and adds extra richness as it bakes into the soft cinnamon rolls.
Cold dough is less sticky and easier to handle for clean slices and neat rolls. It also enhances flavor and creates better texture in your brioche-style cinnamon rolls.
Tangzhong is a water roux that helps the dough retain more moisture. The result is soft cinnamon rolls that stay incredibly fresh for 3–4 days instead of going stale after one day.
Yes! Add orange zest, chopped pecans, or increase the cardamom in your cinnamon sugar filling for holiday flavor. You can also add nutmeg for extra warmth.
Absolutely! These make-ahead cinnamon rolls can be shaped the night before, refrigerated, and baked fresh in the morning. Perfect for Christmas morning cinnamon rolls or easy weekend breakfast.
How to Store Homemade Tangzhong Cinnamon Rolls
Store cooled cinnamon rolls in an airtight container:
- Unfrosted:
- Room temperature: up to 2 days
- Refrigerator: up to 4 days
- Frosted with cream cheese icing:
- Refrigerate and store up to 4 days
- Bring to room temp or warm briefly before serving so they stay soft and gooey
Reheat: Microwave 15–20 seconds or warm in a 300°F oven for 3–5 minutes. Add a splash of milk or cream on top before reheating for an extra soft bakery-style finish.
Freezing: Freeze unfrosted rolls up to 2 months. Thaw overnight in the fridge, warm, then frost before serving.
Make-Ahead Cinnamon Rolls Options
- Same-day cinnamon rolls: Skip the refrigeration step after the first rise and proceed directly to rolling and shaping. Let rise for the full 60 minutes before baking for fresh homemade cinnamon rolls in one day.
- Overnight method: After the first rise, refrigerate the dough overnight. In the morning, roll, fill, and shape for fresh brunch or the best Christmas morning cinnamon rolls.
- Shape-ahead option: Shape the cinnamon rolls the night before, arrange in the pan with cream, cover tightly, and refrigerate. Bake fresh in the morning after 45 minutes at room temperature.
Brioche Cinnamon Rolls (with Tangzhong)
Ingredients
Tangzhong
- 2 tbsp flour
- 1/2 cup whole milk
Dough
- 3/4 cups whole milk warmed to 100–110 °F
- 2¼ tsp instant yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup butter melted or very soft
- 1 tsp vanilla bean paste
- 2 large eggs room temperature
- 1 & 1/4 tsp salt
- 2½ cups all-purpose flour
- 1 cup bread flour
- 5 Tbsp butter softened, added after kneading, brioche style
Filling
- ½ cup butter softened
- 1¼ cups light or dark brown sugar
- 3 Tbsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp vanilla bean paste or vanilla extract
Pan Bath
- 1/3 cup heavy cream to pour in the bottom of the baking dish
Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup butter softened
- 1½ cups powdered sugar
- 1 tsp vanilla bean paste vanilla extract
- 2-4 Tbsp milk or heavy cream to thin
Instructions
Make Tangzhong
- In a small saucepan, whisk together 2 Tbsp flour and ½ cup milk until smooth and no lumps remain.2 tbsp flour, 1/2 cup whole milk
- Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it. This takes 2–4 minutes.
- Transfer to a small bowl and let cool to room temperature, about 20 minutes. You can also cover and refrigerate until ready to use.
Activate & Mix the Dough
- In a small bowl, whisk the warm ¾ cup milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.3/4 cups whole milk, 2¼ tsp instant yeast, ¼ cup granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine both flour and salt. Add the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, and eggs. Mix on low speed until a soft dough forms.¼ cup butter, 1 tsp vanilla bean paste, 2 large eggs, 2½ cups all-purpose flour, 1 cup bread flour, 1 & 1/4 tsp salt
Knead & Enrich
- Knead on medium speed for 5–8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.5 Tbsp butter
- Adding butter after the gluten develops keeps the dough elastic, like traditional brioche.
First Rise & Chill
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
- For best flavor and easy handling, refrigerate the dough for 2–8 hours or overnight (after the first rise). The cold dough is much easier to roll out.
Shaping & Filling
- In a small bowl, mix together the softened ½ cup butter, brown sugar, cinnamon, vanilla bean paste, and cardamom until well combined into a spreadable paste. Add vanilla extract if using.½ cup butter, 1¼ cups light or dark brown sugar, 3 Tbsp ground cinnamon, 1/2 tsp ground cardamom, 1 tsp vanilla bean paste
- Turn the chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long edge facing you.
- Spread the cinnamon-sugar butter mixture evenly over the entire surface of the dough, leaving a ½-inch border at the far long edge.
- Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1⅓ inches wide), cutting along the short side so you have 12 long strips.
- Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.
Pan Bath & Second Rise
- Pour heavy cream into the bottom of your prepared 9×13-inch baking dish. Arrange the rolls cut-side up on top of the cream, spacing them slightly apart (they'll expand and touch as they rise).1/3 cup heavy cream
- Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45–60 minutes, until puffy and almost doubled in size.
Overnight Option
- After shaping and arranging the rolls in the pan with cream, cover tightly with plastic wrap and refrigerate overnight.
- In the morning, remove from the refrigerator and let the pan sit at room temperature for about 45 minutes to take the chill off before baking. They should look puffy.
Bake
- Preheat oven to 350 °F.
- Remove the cover and bake for 23-25 minutes, or until the rolls are golden brown on top and the centers register about 190°F on an instant-read thermometer. Let rest in the pan for 5 minutes before frosting or serving.
Cream Cheese Frosting
- In a medium bowl, beat softened cream cheese and butter together with a hand mixer or wooden spoon until smooth and creamy.4 oz cream cheese, ¼ cup butter
- Add powdered sugar and vanilla extract, mixing until combined. Thin with 2–4 Tbsp milk or heavy cream until you reach your preferred consistency.1½ cups powdered sugar, 1 tsp vanilla bean paste, 2-4 Tbsp milk or heavy cream to thin
- Spread generously over warm rolls for a gooey glaze, or wait until rolls are slightly cooled for a thicker frosting layer.
Notes
Notes
Same-Day Bake: Skip the refrigeration step after the first rise and proceed directly to rolling and shaping. Let rise for the full 60 minutes before baking—still soft and fluffy. Make-Ahead Option: Shape the rolls the night before, arrange in the pan with cream, cover tightly, and refrigerate. Bake fresh in the morning after 45 minutes at room temperature. Overnight Bulk Fermentation: After the first rise, you can punch down the dough and refrigerate for up to 24 hours before rolling and shaping. Longer cold fermentation = more complex flavor. Let it sit at room temperature 20–30 minutes before rolling if it’s too firm. Troubleshooting Sticky Dough: If your dough is too sticky after adding butter, don’t add more flour. Keep kneading, it will come together as the gluten develops and absorbs the fat. Use the “slap and fold” method if kneading by hand. Brown Butter Variation: Brown 3–4 Tbsp of the dough butter (let cool to room temp) before adding for a nutty, caramelized flavor without changing texture.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
