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!
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?
I’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.
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.
Don’t have time to make it now? Pin it for later!
Overnight Pull-Apart Brioche Cinnamon Rolls Recipe
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
Nutrition
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!
- Braided Holiday Stollen from A Day in the Life on the Farm
- Bran Muffins from Cali’s Cuisine
- Christmas Morning Muffins from Food Lust People Love
- Christmas Morning Sticky Buns from Sara’s Tasty Buds
- Fruity Butter Bread from Magnolia Days
- Gingerbread Breakfast Loaf from Cindy’s Recipes and Writings
- Herbert’s Traditional Overnight Bread Loaf from G’Gina’s Kitchenette
- Old Fashioned Doughnuts from Cooking Club
- Onion Bagels from Karen’s Kitchen Stories
- Overnight Apple Fritters Monkey Bread from I Camp in My Kitchen
- Overnight Belgian-Style Yeast Waffles from A Baker’s House
- Overnight Brioche Cinnamon Rolls from Hostess at Heart
- Overnight Pecan Sticky Bread from Cook’s Hideout
#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
Spiced Apple Star Bread
Festive Cherry Almond Kugelhopf Bread Recipe
sarahpratley says
These sound absolutely delicious! Thanks for sharing them 🙂 x
https://sarahpratley.com/
Julie Menghini says
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!
Laura Dembowski (@piesandplots) says
Such a great twist on cinnamon rolls. I would eat way too much of that loaf!!
Julie Menghini says
Thank you Laura! This recipe was so good. I’ll be making it again. Thank you for stopping by!
Rachel says
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.
Julie Menghini says
Thank you Rachel! It is one of those recipes that look intimidating but is actually easy and un to make. Thanks for stopping by!
carolinescookingblog says
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!
Julie Menghini says
Thank you! It was a great experience and boy this stuff is addictive!
Sadhna Grover says
Wow, so nice cinnamon rolls, I love cinnamon and use a lot in different recipes. Thanks for sharing at Fiesta Friday.
Julie Menghini says
Thank you Sadhna. I love cinnamon too! Hope you enjoyed Fiesta Friday!
Wendy, A Day in the Life on the Farm says
Oh my…..this is soooooo scrumptious looking…it is going on my to make list.
Julie Menghini says
Thank you Wendy! It will be repeated in my kitchen too!
pattisj says
But, that means we have to WAIT! This looks wonderful.
Julie Menghini says
Ha! Put it in the fridge and go for a drive!
Pavani says
Love the idea of making pull apart bread with cinnamon roll flavor. Looks very tempting.
Julie Menghini says
Thank you Pavani! They were delicious!
Karen @ Karen's Kitchen Stories says
Love the technique for arranging the dough. You get such a beautiful loaf!
Julie Menghini says
Thank you Karen. It was a joy to put together.
[email protected] says
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!
Julie Menghini says
Thank you so much Holly!It was a new technique for me and I really enjoyed it.
Shireen says
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!!
Julie Menghini says
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. 🙂
tentimestea says
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? 🙂
Julie Menghini says
Thank you! It really does make an impressive presentation but isn’t difficult. My favorite combination….that and it is yummy!
Johanne Lamarche says
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!!!
Julie Menghini says
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.
skd says
Lovely delicious looking bread Julie. There is nothing that wasn’t said before. You are a thorough pro with breads and bakes 🙂
Julie Menghini says
Thank you skd! This one was a bunch of fun and it will be a repeat in my kitchen.
Shari says
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.
Julie Menghini says
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!
Georgina says
I simply love Cinnamon Julie. Your pull apart Brioche Cinnamon rolls is simply amazing! Fabulous for Christmas day.
Julie Menghini says
Thank you Georgina! It is a perfect recipe for Christmas day!
thehealthyfoodblogger says
I am just drooling at your cinnamon roll! It would go great with my morning coffee right now!
Julie Menghini says
Thank you! I agree that a cup of coffee is the only condiment that this treat needs.
Carola says
I have to try this 🙂
Julie Menghini says
I hope you will. It is really quite easy and delicious. Let me know if you have any questions along the way.
simplyvegetarian777 says
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.
Julie Menghini says
Thank you Sonal! A braided brioche? I can’t wait to see your efforts. It is wonderful delicious dough to work with.
simplyvegetarian777 says
I am scared to attempt that
Julie Menghini says
Don’t be! I’ll hold your hand. Just I-message me if you have questions.
simplyvegetarian777 says
Thank you
Lynz Real Cooking says
These look divine! Really I love this, yumm. Grama Elva left hers overnight as well! lovely Julie!
Julie Menghini says
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.
Lynz Real Cooking says
yes so true! They really did Julie!
Cali says
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.
Julie Menghini says
Thank you so much! Cali, I thought it would be difficult but it isn’t! Give it a try, it is simple and delicious.
cookingwithauntjuju.com says
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 🙂
Julie Menghini says
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.
Loretta says
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 🙂
Julie Menghini says
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.
Flourish and Knot says
Yum! These sound perfect for Christmas Day or Boxing Day!!
Julie Menghini says
Thank you! I forgot about Boxing Day. Yes perfect!