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Overnight Brioche Cinnamon Rolls Recipe

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Soft buttery pull-apart Overnight Brioche Cinnamon Rolls that’s put together in the evening and allowed to rest overnight. Baking the next morning guarantees you’ll have a warm and delicious breakfast!
Overnight Brioche Cinnamon Rolls | Hostess At Heart

Holly at A Baker’s House chose the December theme for the Bread Bakers challenge this month, which is “Overnight Breakfast Bread”. This excited me because I’ve been reading about the benefits of letting bread dough rest overnight in the refrigerator before baking. The bread doesn’t raise much overnight, but the flavors develop. Who wouldn’t want a delicious hot Brioche Cinnamon rolls with a smooth vanilla bean-cinnamon glaze, first thing in the morning?

Overnight Brioche Cinnamon Rolls | Hostess At HeartI’ve never made a Brioche before. Wikipedia states Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.” I found the Brioche dough was a buttery soft dough similar to a warm sugar cookie dough.

The method to create the pull-apart is quick and simple. Simply take your kitchen shears and cut almost through the roll. I made about 1/2 inch cuts, but you could go thinner or thicker. Then just offset them, alternate pushing them forward and backward.

Overnight Brioche Cinnamon Rolls | Hostess At Heart

Put this beautiful roll in the middle of the table, and watch it disappear. Pulling rolls off allows you to have just as big a piece as you want. It’s a good thing that this recipe makes one gigantic roll, or as I did, two good sized rolls. Can you imagine getting this roll as a gift? This recipe is perfect for overnight guests too. Mix it up the day before and just plop it in the oven the next morning. Your guests will be amazed.Overnight Brioche Cinnamon Rolls | Hostess At Heart

Don’t have time to make it now? Pin it for later!

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Overnight Pull-Apart Brioche Cinnamon Rolls Recipe

Soft and buttery overnight pull-apart Brioche Cinnamon Rolls assure you will have a warm and delicious breakfast. Who wouldn't want to wake up to the smell of baking cinnamon rolls?
Course Breakfast
Cuisine Bread
Prep Time 12 hrs
Cook Time 45 mins
Total Time 12 hrs 45 mins
Servings 24 servings
Author Hostess At Heart

Ingredients

Dough

  • 3 teaspoons active yeast
  • 1/4 cup warm water think bath water
  • 3 tbsp white sugar
  • 1/2 cup eggnog warmed (or whole milk)
  • 1 1/2 tsp kosher salt
  • 3 eggs room temperature
  • 12 tbsp butter melted (1 1/2 sticks)
  • 3 1/2 cups all-purpose flour may need up to 1/2 cup more
  • 1/2 vanilla bean seeded

Filling

  • 6 tbsp unsalted butter softened
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1/2 vanilla bean seeded (optional)
  • 1/8 tsp kosher salt pinch

Icing

  • 2 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1-2 tbsp milk or cream
  • 1/2 vanilla bean seeded (or 1 tsp vanilla extract)

Instructions

  • In the bowl of an electric stand mixer, combine water, yeast, and sugar. Mix to combine. Allow resting for 3 to 5 minutes until bubbly.
  • Add the warmed eggnog, salt, eggs, and melted butter. Mix until combined. Gradually mix in the flour until dough comes together in a ball and away from the sides of the bowl.
  • Lightly flour the working surface and remove dough from bowl. Knead until smooth (Just a couple minutes is all). Place in a large greased bowl. Cover and allow to rise until double, 1 1/2 to 2 hours.
  • Punch down dough. On a lightly floured surface, roll dough into a rectangle approximately 9x24 inches. Spread soft butter over the surface of the dough, and sprinkle with the brown sugar mixture.
  • Roll the dough into a log, keeping it fairly tight as you go.
  • Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors, cut slices almost to the bottom of the log, about every 1/4 inch. Arrange the cut sections so that they lean to alternating sides. If baking in 9x5 loaf pans, press ends of the dough together until they are approximately the size of your pan. Using the parchment paper, lift the dough up and into the bread pan.
  • Cover immediately and refrigerate.
  • The next morning, preheat oven to 350 degrees F. Remove the dough from the fridge while the oven preheats. Brush dough with 2 tablespoons of melted butter and bake for 20 to 25 minutes or until lightly browned on top. If baking in bread pans, bake approximately 45 to 50 minutes.
  • While bread is baking, whisk the icing ingredients together.
  • Serve bread warm with a drizzle of icing.

Notes

Adapted from http://www.halfbakedharvest.com/overnight-pull-apart-brioche-cinnamon-roll-bread/

Nutrition

Calories: 213kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 229mg | Potassium: 64mg | Fiber: 1g | Sugar: 11g | Vitamin A: 6.8% | Vitamin C: 0.1% | Calcium: 2.9% | Iron: 6%
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

As amazing as this recipe is, there are a lot of great recipes from the Bread Bakers group. I hope you will stick around and take a look at their recipes too.

The #BreadBakers theme this month is Overnight Breakfast Breads. This includes yeasted breads that you prepare the night before then bake in the morning as well as quick breads that you prepare ahead of time then mix and bake in the morning. December is a busy time for celebrations and getting together with family and friends. It is always nice to think ahead and to make dishes ahead of time so that you– the baker– can enjoy the fruits (or breads!) of your
labor with your loved ones.

Here is what the group is sharing today, enjoy!

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

 

 

In case you haven’t had enough bread recipes yet, here are a few of our favorites!

Apple Pecan Streusel Pull-Apart Bread

Apple Pecan Streusel Pull Apart Bread

Spiced Apple Star Bread

Spiced Apple Star Bread

Festive Cherry Almond Kugelhopf Bread Recipe

Festive Cherry Almond Kugelhopf Bread

Overnight Brioche Cinnamon Rolls | Hostess At Heart

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Comments

    • Julie Menghini says

      January 2, 2016 at 6:04 pm

      Thank you Sarah! When I first saw the recipe I expected something complicated, but I got to tell you, this recipe isn’t difficult at all and makes two good sized loves. Thank you for stopping by!

      Reply

  3. Rachel says

    December 20, 2015 at 12:56 pm

    Oh my goodness… Just looking at these photos I think I’ve put on 10 lbs! This is one of those delicious things I’d make with the intention of having my family eat it, and I’d find myself devouring 3/4 of it on my own. This looks simply divine.

    Reply

  11. Shireen says

    December 8, 2015 at 12:44 pm

    Wow Julie!! Your brioche rolls left me mesmerized!! I love the second picture which shows the crumb – simply mouthwatering! I have never tried making them before but I am sure to start with your recipe!!

    Reply

  12. tentimestea says

    December 8, 2015 at 12:19 pm

    I love the pull apart format–it makes for such a great presentation and perfect to share. And prepping the night before to baking the morning–what better way to wake up? 🙂

    Reply

  13. Johanne Lamarche says

    December 8, 2015 at 12:12 pm

    I am so happy to be a virtual friend of yours Julie. Any closer and I would weigh a ton cause your baked treats are just irresistible!!! My mom makes a similar bread to these for us. I will share your recipe with her. YUM! Btw, Inlove your new bold header to the posts!!!

    Reply

    • Julie Menghini says

      December 8, 2015 at 12:21 pm

      Oh Johanne thank you so much. You are a favorite friend of mine too. I would love so hear what your mom thinks. Always trying to tweak the blog to make it a nicer place to visit. Would love to redo my header…one of these days.

      Reply

  15. Shari says

    December 8, 2015 at 11:37 am

    I love this, Julie! It is so beautiful and looks so soft and buttery. That picture with the glaze just dripping down over the bread….oh my! I have a question for you. In step 3 when you say to knead until smooth, do you know about how long that might be? You really are an amazing bread baker! It is always so fun to see what you make.

    Reply

    • Julie Menghini says

      December 8, 2015 at 12:10 pm

      Thank you Shari! This bread is so smooth that it takes very little kneading. I think you could get away with not kneading it. It really is so easy to make and is soft and buttery!

      Reply

  21. Cali says

    December 8, 2015 at 8:18 am

    Your bread looks too pretty to eat! Very nicely done. I may have to give this a try, but I’m sure mine won’t turn out as nicely as you loaf.

    Reply

  22. cookingwithauntjuju.com says

    December 8, 2015 at 8:07 am

    This is one of your best bread recipes yet Julie. Would love to make this sometime over the holidays. You are so right about allowing the dough to develop overnight – I know it adds great flavor. I need a couple pieces to go with my fruit this morning 🙂

    Reply

    • Julie Menghini says

      December 8, 2015 at 8:49 am

      Thank you Judi! It was a lot of fun to make and very impressive to look at. I would like to try more overnight recipes. It was sure convenient, and warm rolls in the morning is a bonus. I just finished a bowl of oatmeal. No rolls for me today.

      Reply

  23. Loretta says

    December 8, 2015 at 7:10 am

    Gorgeous Julie, I love braided breads, they are just so attractive,but mine have always been the shortcut method. You’ve actually made your dough from scratch, and with that egg nog in it? Wow!!! Heavenly aromas around the kitchen the next morning I’m sure. Just beautiful. Well done my friend 🙂

    Reply

    • Julie Menghini says

      December 8, 2015 at 8:52 am

      Thank you sweet girl! No braiding here! Just snipping with scissors and pushing the rolls to and from. Simple. This dough is so buttery and soft. It was a fun project. You don’t really taste egg nog, but I think it acted like buttermilk making the dough wet.

      Reply

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