overnight brioche cinnamon rolls

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Rich and buttery brioche dough surrounds an irresistible brown sugar cinnamon filling in these overnight brioche cinnamon rolls! Baked in partnership with Red Star Yeast, these sweet yeast rolls are my kind of breakfast bliss (you’ll love these with your morning coffee!).

Overnight Brioche Cinnamon Rolls

Baked until deeply golden and topped with swirls of vanilla bean frosting, these make ahead cinnamon rolls are perfect for weekend brunch, Easter morning, and any day that calls for a little extra sweetness!

Overnight Brioche Cinnamon Rolls

Authentic French Brioche

If you’re new to brioche, you’re in for a serious treat! Classic French brioche is rich and golden, enriched with eggs and plenty of butter. While brioche dough is richer than basic sweet yeast dough, it’s very easy to make and enjoy at home (and there’s no kneading required!).

Make Ahead Brioche Cinnamon Rolls

The beauty of this brioche cinnamon roll recipe? It’s specifically designed to be made in advance! You’ll use your stand mixer to make the dough, then let the dough rest in a warm spot until doubled in size. Once the dough is doubled in size, transfer to the refrigerator and chill for 2 hours (brioche dough is much easier to work with when chilled).

After 2 hours, roll out the dough on a floured board and add the filling. Roll the dough into a log, slice into rolls, and place the rolls into a baking pan. Cover the baking pan tightly (to prevent the rolls from drying out) and refrigerate up to 16 hours.

On baking day, remove the pan from the oven and allow the rolls to rise in a warm place until puffy, about 45 minutes. Bake until golden brown, then let cool for 20 minutes before frosting. Serve warm and enjoy!

Overnight Brioche Cinnamon Rolls

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Overnight Brioche Cinnamon Rolls

Overnight Brioche Cinnamon Rolls


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Ingredients

Dough

  • 3/4 cup (180 g) low-fat milk
  • 1/2 Tbsp (4.5 g) Red Star PLATINUM Yeast
  • 1 1/2 tsp (9 g) salt
  • 1/4 cup (84 g) honey
  • 4 large eggs (200 g), lightly beaten, at room temperature
  • 3/4 cup (168 g) unsalted butter, melted and slightly cooled
  • 3 3/4 cups (525 g) all-purpose flour

Filling

  • 5 Tbsp (70 g) unsalted butter, very soft
  • 3/4 cup (135 g) light brown sugar
  • 1 tsp (2 g) cinnamon
  • 1/8 tsp (0.75 g) salt

Frosting

  • 1/4 cup (56 g) unsalted butter, softened
  • 1/4 tsp (1.5 g) salt
  • 1 1/2 cups (180 g) powdered sugar
  • 2 1/2 Tbsp (37 g) milk
  • 1 vanilla bean, seeds scraped (or 2 tsp (8 g) vanilla extract)

Instructions

  1. For the dough, heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Combine warm milk, yeast, salt and honey in a large mixer bowl; mix on low speed until incorporated. Add eggs and melted butter; mix until combined. Gradually mix in flour, just until combined. Cover mixer bowl loosely with plastic and let rest in a warm place for 45 minutes.
  2. After 45 minutes, the dough will be puffy and doubled in size. Transfer dough to the refrigerator and chill for 2 hours.
  3. Remove chilled dough from the refrigerator. Gently press down dough; cover and let rest for 5 minutes. Spray a 13 x 9-inch baking pan with nonstick spray.
  4. Turn dough out on a lightly floured board, dust with dough lightly with flour, and roll into an 18 x 12-inch rectangle. Spread dough with softened butter, leaving a 1/4-inch border. Combine brown sugar, cinnamon, and salt; sprinkle over dough and press gently into dough with rolling pin. Carefully roll dough up into a tight log and pinch edges to seal (if dough starts to stick, use a bench scraper to lift dough from the board).
  5. Trim off uneven ends and score dough into 12 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking pan and cover tightly with plastic. Let rest in the refrigerator overnight (up to 16 hours).
  6. On baking day, remove the chilled rolls from the refrigerator and place in a warm spot to rise until puffy (about 45 to 60 minutes) before baking.
  7. While the rolls rise, preheat the oven to 350°F and make the frosting: Combine butter, salt, powdered sugar, milk and vanilla bean seeds in a large mixer bowl and beat until smooth and creamy.
  8. Bake rolls for 28 to 32 minutes, or until golden. Remove from oven and place on a wire rack to cool for 20 minutes. Spread the frosting over the warm rolls before serving.

Notes

Bake the rolls right away: If you’re planning to bake the rolls right away, work up to Step 5. In Step 5, cover the baking pan loosely with plastic and let rise in a warm place until puffy, about 30 to 40 minutes. Continue with Step 7.

Keywords: Brioche, Cinnamon, Cinnamon Roll, Vanilla Bean, Glaze

Overnight Brioche Cinnamon Rolls

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Disclosure: This post is sponsored by Red Star Yeast. All opinions expressed are my own.

8 comments
  1. Brioche is one of my favorite breads and your cinnamon rolls look phenomenal! Perfect, tender buttery bread filled with brown sugar and cinnamon is such a delightful treat!!!

  2. Hi! Wondering if I can freeze the rolls instead of refrigerating, and if so would I let them defrost in the fridge overnight and then proceed as directed from there? Thank you!

    1. Hi Amy! Yes, you can freeze the rolls if you want to make them in advance. Work up to Step 5, and cover the pan tightly. At that point, move the pan to the freezer. The day before you plan to bake them, move the pan to the refrigerator (still covered) and let them thaw overnight. On baking day, remove the pan from the refrigerator and place in a warm spot to rise until baking. Hope that helps! 🙂

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