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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?
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: 340IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.1mg
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