Brioche Cinnamon Rolls (with Tangzhong)

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Brioche Cinnamon Rolls (with Tangzhong)

These soft, buttery brioche-style cinnamon rolls bake in a bath of heavy cream for the fluffiest, most tender texture. The dough is smooth and pliable, easy to roll and shape, and the filling melts into gooey ribbons of cinnamon sugar. Perfect for breakfast, brunch, or special occasions.

Prep Time30

Cook Time25

Rise4

Total Time4 55

Course: Dessert

Cuisine: American

Servings: Rolls

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

US Customary - Metric

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

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