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Home » Recipes » Overnight Brioche Cinnamon Rolls Recipe

Overnight Brioche Cinnamon Rolls Recipe

December 7, 2020 Updated: December 23, 2020 By Julie Menghini 56 Comments

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Two photo collage for Pinterest. The top photo is a close up side shot of a cinnamon roll with glaze dripping down the side and a fork about to cut into it. The bottom photo is Top angled view of a pull apart cinnamon roll sitting on a white platter with a drizzle of glaze.

Brioche Cinnamon Rolls is an overnight recipe that makes putting homemade rolls on your breakfast table simple. No one will be sleeping in when you pull these soft and tender cinnamon pull-apart rolls from the oven.

This recipe was originally posted in 2015 but has been updated to improve reader experience.

Top angled view of a pull apart cinnamon roll sitting on a white platter with a drizzle of glaze. A plate with a slice of the roll sits in the background.

Overnight Brioche Cinnamon Rolls are warm and tender with a sweet cream cheese vanilla bean glaze.

Who wouldn’t want delicious hot Brioche Cinnamon rolls with a smooth vanilla bean-cinnamon glaze, first thing in the morning?

In my opinion that would be the ultimate way to start my day!

Making this recipe came about when I joined a bread baking group to challenge myself to learn to create different types of bread.

Side view of a slice of a cinnamon roll with glaze running down the side.

Our host Holly at A Baker’s House chose the December theme “Overnight Breakfast Bread”.

That excited me because I’d been reading about the benefits of letting bread dough rest overnight in the refrigerator before baking.

In the case of baking Brioche, letting it rise for a long period of time helps it develop structure as well as the smooth buttery flavor. It sure did in our Brioche Buns recipe!

Let me tell you a little bit about what I learned that may help you.

What is Brioche?

Bread usually contains simply flour, water, and salt. If the recipe includes fats, proteins, and sugar, the dough is said to be enriched.

Brioche is a highly enriched dough of French origin. The eggs, eggnog, and butter in these rolls give them a rich, soft, and tender crumb.

Top down view of a loaf of cinnamon pull-apart bread drizzled with a glaze. A plate of a slice of the bread sits in the background next to a bottle of milk.

Brioche Cinnamon Roll Ingredients

  • Flour – we used all-purpose flour
  • Yeast – dry yeast such as Active, Rapid Rise, or Instant yeast
  • Butter – we don’t use substitutes. Brioche is best using full-fat real butter. We use unsalted. If you use salted eliminate the salt called for in the recipe.
  • Cinnamon – don’t skimp here. We use cinnamon in the dough which is optional but we like taking the opportunity to add more cinnamon flavor.
  • Sugar – white granulated sugar
  • Salt – we bake with fine sea salt because it dissolves well. However, kosher or table salt works fine.
  • Egg Nog – this rich drink works great in this recipe. You can also use whole milk. We don’t recommend using a low-fat version, again, brioche likes its fat.
  • Eggs – we use Grade A for consistency in our baking.
  • Vanilla Bean – we love using vanilla beans but you can also use vanilla bean paste or vanilla extract.
  • Brown sugar – we prefer dark brown sugar because of the deep molasses notes. Light brown sugar is perfectly acceptable as well.
  • Cream Cheese – is used for the glaze.
  • Powdered sugar – also known as confectioners sugar.

There’s a detailed video in the recipe card.

Close up side shot of a cinnamon roll with glaze dripping down the side and a fork about to cut into it.

How to make Overnight Brioche Cinnamon Rolls

Step 1: Prepare the dough – Tips & Variations

We used an electric stand mixer to mix our dough. It can be mixed by hand as well.

It’s important to know that this is a wet sticky dough. You don’t want to add additional flour as you would traditional dough recipes to make it more manageable. Doing so will produce a dry and tough cinnamon brioche roll.

We also used room-temperature ingredients and warmed the liquids before incorporating them. The temperature is warm, not hot. Think bathwater. Overheating the liquid can kill your yeast.

Heating the liquids and using room temperature ingredients assures that they will blend into a smooth dough.

  1. To the bowl of your mixer, add the yeast, warm water, and sugar. Let it sit for a couple of minutes to activate.
    • If you’re using rapid rise or instant yeast, you don’t have to wait.
  2. Add the warmed eggnog, salt, softened butter, slightly beaten eggs, and vanilla bean. Mix until combined.
  3. Add the cinnamon to the flour and gradually add the flour until the dough comes away from the sides of the mixer and forms a ball.
  4. Remove the dough and put it on a lightly floured work surface. Knead it for just a few minutes.
  5. Place the dough in a large oiled bowl. Cover it and allow it to rise at room temperature until doubled, 1-1/2 to 2 hours.
A ball of brioche dough

Step 2: Make the filling

  1. Combine the brown sugar and cinnamon together. Mix with a fork or briefly with your fingers.

Step 3: Shape the Brioche Cinnamon Rolls

Three photos showing the filling applied to dough including soft butter, sprinkling it with filling and rolling it.
  1. Lightly dust a work surface with flour. Punch the dough down and roll it into a rectangle measuring approximately 9 x 24 inches.
  2. Spread softened butter over the surface of the dough.
  3. Sprinkle the brown sugar and cinnamon filling over the dough.
  4. Starting on the longer edge, roll the dough until it forms a long log.
  5. With the seam side down, using a sharp pair of kitchen shears, snip the dough into 1/2-inch increments. DON’T go all the way through the roll.
  6. Offset each section by alternatingly pushing them forward and backward.
  7. Place on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 6 hours or up to two days.
Three photos showing how to shape a pull apart cinnamon roll including cutting the rolls apart, offsetting them, and brushing them with melted butter.

Variation1: The method to create the pull-apart is quick and simple. However, you can cut all the way through the roll and separate them into individual brioche cinnamon rolls. Set them on the cut side in a baking pan prior to refrigeration.

Variation 2: Offset rolls can be placed in 9×5 bread loaf pans. It’s not necessary to offset them very much. They will still be pull-apart rolls.

The benefit of using loaf pans is if you don’t need to serve the whole cinnamon brioche roll, you can freeze one for another time. We wrapped one in plastic wrap and then aluminum foil prior to glazing it and put it in the freezer.

It thawed at room temperature quickly while we made our glaze.

Step 4: Bake

  1. Remove the brioche cinnamon rolls from the refrigerator while the oven preheats.
  2. Brush the dough with melted butter.
  3. Bake
Side view of a slice of a cinnamon roll with glaze being poured over it.

Step 5: Glaze

We used a cream cheese glaze by combining room temperature cream cheese with milk and vanilla bean.

You can also use a simple vanilla bean glaze such as what we did in our Mango Muffins recipe.

Does dough need to be refrigerated?

Photo of a hand kneading dough.
Brioche is a wet sticky dough

Because of these enriching ingredients, the dough is soft and wet. Refrigerating it, and giving it a longer rest helps it gain structure that will help you shape it.

I found the Brioche dough was a buttery soft dough similar to a warm sugar cookie dough.

If you like this recipe, here are a few more you may enjoy

  • Apple Pecan Pull-Apart Bread
  • Apple Kolache Recipe
  • Strawberry Kuchen Recipe
  • Kifli Walnut Crescents
  • Nut Roll Recipe
  • Blueberry Twisted Bread Rolls

We LOVE baking bread! You can find all of our bread recipes here!

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.

Two hands tearing a loaf of cinnamon brioche pull-apart roll apart showing how soft and tender it is.

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.

What you may need

  • Electric Stand Mixer – I often use a mixer when mixing brioche dough. Since it is a wet and stickier dough, it makes short work of putting it together.
  • Baking Sheet – I use this baking sheet almost every single day whether it’s in the oven or on the grill.
  • Parchment paper – This paper makes clean up a breeze and its high heat-resistant rating assures it will not catch on fire with our hot oven.

Pin these Cinnamon Brioche Rolls

Two photo collage for Pinterest. The top photo is a close up side shot of a cinnamon roll with glaze dripping down the side and a fork about to cut into it. The bottom photo is Top angled view of a pull apart cinnamon roll sitting on a white platter with a drizzle of glaze.

Here’s your yummy recipe

branding that reads xoxo jules

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

Print

Overnight Pull-Apart Brioche Cinnamon Rolls Recipe

Can you imagine waking up to soft and tender Brioche Cinnamon Rolls infused with warm cinnamon? No one will be sleeping in when these rolls leave your oven.
Prep Time 2 hrs
Cook Time 45 mins
Overnight rise 6 hrs
Total Time 8 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 salt
  • 3 eggs room temperature
  • 12 tbsp butter unsalted and softened (1 1/2 sticks)
  • 3 1/2 cups all-purpose flour may need up to 1/2 cup more
  • ½ tsp cinnamon
  • 1/2 vanilla bean seeded

Filling

  • 8 tbsp butter unsalted,softened
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 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 softened 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 the bowl. Knead until smooth. Dough will be wet and sticky but don't add more than another 1/2 cup of flour to make it manageable. (Just a couple minutes is all). Place the dough in a large greased bowl. Cover and allow to rise until double, 1 1/2 to 2 hours.
  • Punch down the dough. On a lightly floured surface, roll the dough into a rectangle approximately 9×24 inches. Spread soft butter over the surface of the dough, and sprinkle with the brown sugar mixture.
  • Roll the dough into a log from the long end, 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 1/2 inch. Arrange the cut sections so that they lean to alternating sides. If baking in 9×5 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 with plastic wrap immediately and refrigerate.
  • The next morning, preheat the oven to 350° F. Remove the dough from the refrigerator while the oven preheats. Brush the 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 rolls warm with a drizzle of icing.

Video

Notes

*If Rapid Rise or Instant Rise yeast is used you don’t have to allow for the short rest. Just continue to combine ingredients as instructed.
Recipe adapted from https://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: 340IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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As amazing as this Overnight Brioche Cinnamon Rolls 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 bread) of your labor with your loved ones.

Here is what the group is sharing today, enjoy!

  • Braided Holiday Stollen from A Day in the Life on the Farm
  • Christmas Morning Muffins from Food Lust People Love
  • Fruity Butter Bread from Magnolia Days
  • Herbert’s Traditional Overnight Bread Loaf from G’Gina’s Kitchenette
  • Overnight Apple Fritters Monkey Bread from I Camp in My Kitchen
  • Old Fashioned Doughnuts from Cooking Club
  • Onion Bagels from Karen’s Kitchen Stories
  • Overnight Belgian-Style Yeast Waffles from A Baker’s House
  • Overnight Brioche Cinnamon Rolls from Hostess at Heart

#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.

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].

Bread, Muffins, and Rolls· Breakfast· Recipes

« Homemade Butter Cookies – Easy Old-Fashioned Recipe
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Comments

  1. sarahpratley says

    January 2, 2016 at 1:05 pm

    These sound absolutely delicious! Thanks for sharing them 🙂 x

    https://sarahpratley.com/

    Reply
    • 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
  2. Laura Dembowski (@piesandplots) says

    December 31, 2015 at 4:08 pm

    Such a great twist on cinnamon rolls. I would eat way too much of that loaf!!

    Reply
    • Julie Menghini says

      December 31, 2015 at 5:39 pm

      Thank you Laura! This recipe was so good. I’ll be making it again. 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
    • Julie Menghini says

      December 20, 2015 at 11:09 pm

      Thank you Rachel! It is one of those recipes that look intimidating but is actually easy and un to make. Thanks for stopping by!

      Reply
  4. carolinescookingblog says

    December 12, 2015 at 8:37 pm

    This sounds delicious! I have been thinking about trying some overnight bread myself recently but as ever it hasn’t happened yet. Hopefully this will inspire me!

    Reply
    • Julie Menghini says

      December 12, 2015 at 9:38 pm

      Thank you! It was a great experience and boy this stuff is addictive!

      Reply
  5. Sadhna Grover says

    December 12, 2015 at 1:31 pm

    Wow, so nice cinnamon rolls, I love cinnamon and use a lot in different recipes. Thanks for sharing at Fiesta Friday.

    Reply
    • Julie Menghini says

      December 13, 2015 at 11:54 pm

      Thank you Sadhna. I love cinnamon too! Hope you enjoyed Fiesta Friday!

      Reply
  6. Wendy, A Day in the Life on the Farm says

    December 9, 2015 at 8:00 am

    Oh my…..this is soooooo scrumptious looking…it is going on my to make list.

    Reply
    • Julie Menghini says

      December 9, 2015 at 9:19 am

      Thank you Wendy! It will be repeated in my kitchen too!

      Reply
  7. pattisj says

    December 8, 2015 at 11:47 pm

    But, that means we have to WAIT! This looks wonderful.

    Reply
    • Julie Menghini says

      December 9, 2015 at 9:20 am

      Ha! Put it in the fridge and go for a drive!

      Reply
  8. Pavani says

    December 8, 2015 at 10:23 pm

    Love the idea of making pull apart bread with cinnamon roll flavor. Looks very tempting.

    Reply
    • Julie Menghini says

      December 8, 2015 at 11:19 pm

      Thank you Pavani! They were delicious!

      Reply
  9. Karen @ Karen's Kitchen Stories says

    December 8, 2015 at 6:23 pm

    Love the technique for arranging the dough. You get such a beautiful loaf!

    Reply
    • Julie Menghini says

      December 8, 2015 at 9:34 pm

      Thank you Karen. It was a joy to put together.

      Reply
  10. [email protected] says

    December 8, 2015 at 5:03 pm

    Beautiful! I like the way you shaped the bread by cutting and turning the dough. It makes for a perfect serving size to pull off a piece…although who would stop at just one!

    Reply
    • Julie Menghini says

      December 8, 2015 at 9:36 pm

      Thank you so much Holly!It was a new technique for me and I really enjoyed it.

      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
    • Julie Menghini says

      December 8, 2015 at 3:36 pm

      Thank you so much Shireen! It is an easy recipe, and you will feel guilty getting all of the accolades for something that appears so difficult. 🙂

      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
    • Julie Menghini says

      December 8, 2015 at 12:25 pm

      Thank you! It really does make an impressive presentation but isn’t difficult. My favorite combination….that and it is yummy!

      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
  14. skd says

    December 8, 2015 at 11:47 am

    Lovely delicious looking bread Julie. There is nothing that wasn’t said before. You are a thorough pro with breads and bakes 🙂

    Reply
    • Julie Menghini says

      December 8, 2015 at 12:08 pm

      Thank you skd! This one was a bunch of fun and it will be a repeat in my kitchen.

      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
  16. Georgina says

    December 8, 2015 at 10:44 am

    I simply love Cinnamon Julie. Your pull apart Brioche Cinnamon rolls is simply amazing! Fabulous for Christmas day.

    Reply
    • Julie Menghini says

      December 8, 2015 at 12:11 pm

      Thank you Georgina! It is a perfect recipe for Christmas day!

      Reply
  17. thehealthyfoodblogger says

    December 8, 2015 at 10:37 am

    I am just drooling at your cinnamon roll! It would go great with my morning coffee right now!

    Reply
    • Julie Menghini says

      December 8, 2015 at 12:12 pm

      Thank you! I agree that a cup of coffee is the only condiment that this treat needs.

      Reply
  18. Carola says

    December 8, 2015 at 10:28 am

    I have to try this 🙂

    Reply
    • Julie Menghini says

      December 8, 2015 at 12:12 pm

      I hope you will. It is really quite easy and delicious. Let me know if you have any questions along the way.

      Reply
  19. simplyvegetarian777 says

    December 8, 2015 at 9:56 am

    Love love love this Julie!!
    I have a similar baking challenge this month..a braided brioche!! Yorks look so festive! A great recipe and love the beautiful photos.

    Reply
    • Julie Menghini says

      December 8, 2015 at 12:15 pm

      Thank you Sonal! A braided brioche? I can’t wait to see your efforts. It is wonderful delicious dough to work with.

      Reply
      • simplyvegetarian777 says

        December 8, 2015 at 12:24 pm

        I am scared to attempt that

        Reply
        • Julie Menghini says

          December 8, 2015 at 12:25 pm

          Don’t be! I’ll hold your hand. Just I-message me if you have questions.

          Reply
          • simplyvegetarian777 says

            December 8, 2015 at 12:26 pm

            Thank you

  20. Lynz Real Cooking says

    December 8, 2015 at 9:26 am

    These look divine! Really I love this, yumm. Grama Elva left hers overnight as well! lovely Julie!

    Reply
    • Julie Menghini says

      December 8, 2015 at 12:17 pm

      Thank you Lynz! I will be using this method more often. It doesn’t take all day to make bread when you break it down like this. It amazes me how much our Grandmothers knew. They really paved the way for the techniques we use today.

      Reply
      • Lynz Real Cooking says

        December 8, 2015 at 12:21 pm

        yes so true! They really did Julie!

        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
    • Julie Menghini says

      December 8, 2015 at 8:48 am

      Thank you so much! Cali, I thought it would be difficult but it isn’t! Give it a try, it is simple and delicious.

      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
  24. Flourish and Knot says

    December 8, 2015 at 6:56 am

    Yum! These sound perfect for Christmas Day or Boxing Day!!

    Reply
    • Julie Menghini says

      December 8, 2015 at 8:52 am

      Thank you! I forgot about Boxing Day. Yes perfect!

      Reply

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