Pillowy Soft Brioche Cinnamon Rolls

Lulu the baker
by Lulu the baker
12 buns
2 hr 15 min

You've probably heard this before. But I swear, these are THE SOFTEST, and THE FLUFFIEST cinnamon buns I've ever had in my life!

The secret is that the buns are made from supple brioche dough. This means that the dough is filled and kneaded with a ton of butter. Although this recipe takes longer to make than a traditional cinnamon bun, I promise you it is well worth the extra work and wait. You will feel so proud of yourself when you see the dough bubbling and rising (and when your family endlessly compliments you for making these incredible buns).

I also like to add some personality to these buns by adding some ground walnut into the filling. Feel free to leave the walnuts out if they're not your cup of tea.

Pillowy Soft Brioche Cinnamon Rolls
Recipe details
  • 12  buns
  • Prep time: 2 Hours Cook time: 15 Minutes Total time: 2 hr 15 min
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  • 1 cup full fat milk
  • 1 tbsp dry yeast
  • 6 tbsp granulated sugar
  • 2 eggs
  • 3 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 cup butter at room temperature
For the baking tray
  • 1/4 cup butter at room temperature
  • 1/4 cup 35% cream
  • 6 tbsp brown sugar
Cinnamon Bun Filling
  • 3/4 cup butter, softened to room temperature
  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup ground walnuts
Warm the milk in the microwave for ~40 seconds until warm (not hot). If the milk is hot, let it cool down slightly before proceeding.
Add the warm milk, yeast and granulated sugar into a large measuring cup. Stir together and cover with plastic wrap. Wait for 5 minutes.
Once the mixture from step 2 begins to bubble, add the 2 eggs and stir.
In an electric mixer or stand mixer, add the flour salt, and wet ingredients and beat until smooth.
While the mixer is running, add 1 bsp of soft butter until the 1/2 cup is fully incorporated. Continue beating for 5-8 minutes until the mixture has come together.
Grease a medium sized bowl. Place the dough into the bowl.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
Baking tray
Once the dough has sufficiently chilled, whisk together the butter, heavy cream and brown sugar.
Using a spatula, spread this mixure onto a 11 x 17 x 1 inch baking tray. Don't forget to cover the sides of the pan as wel!
Mix the butter, brown sugar, cinnamon and salt together with a whisk.
Turn your oven on to 350 deg F, then turn it off.
Boil a pot of water.
Roll out the dough on a floured surface until it is a rectangle about 12 inches x 18 inches.
Cover the dough with the filling, from edge to edge. Sprinkle with ground walnut from edge to edge.
Roll the dough up, beginning from the long edge. Seal the dough.
Using a knife, cut 1 inch rolls
Place the rolls on the prepared baking tray.
Butter a piece of plastic wrap and place it on the buns.
Put the boiling water in the stove and place your buns in the warm oven. Note, the oven should be just warm enough that you can comfortably touch the oven rack. It should NOT be hot.
Allow the covered rolls to rise for 30 mins in the warm oven.
Remove the rolls from the oven and allow them to rise for an additional 15 minutes at room temperature.
Preheat oven to 350 deg F.
Bake for 15 minutes or until golden brown.
Cool and enjoy!
  • Chris Valley Guffy Chris Valley Guffy on Jan 18, 2022

    Step 10) "Put the boiling water IN the stove.." Does this mean in the OVEN along with the rolls?

    • Yes. Creates humidity so the dough doesn't dry out. I do this a lot even if the recipe doesn't call for it. Where I live we have very very low humidity and on baked goods weather does make a difference. Without it, bread, cakes, etc., turn out very dry and crumbly. For other dishes I do a bain-marie.

  • Nanfree Nanfree on Jan 18, 2023

    Can you use instant yeast? I can’t wait to make these! Thanks!

    • Bus49638425 Bus49638425 on Jan 18, 2024

      I'm not the author of the recipe but I don't see any reason you can't use instant yeast. Hope this helps