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Fluffy Make-Ahead Overnight Brioche Cinnamon Rolls Recipe with Cream Cheese Icing

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These fluffy make-ahead overnight brioche cinnamon rolls feature a rich, buttery dough that rises slowly in the fridge overnight, topped with a smooth cream cheese icing for a perfect sweet and tangy breakfast treat.

Ingredients

Scale
  • 4 cups all-purpose flour (about 480 g)
  • 2 ¼ tsp active dry yeast (one packet)
  • ½ cup granulated sugar (100 g), divided
  • 1 tsp salt
  • ¾ cup whole milk (180 ml), warmed to about 110°F (43°C)
  • ½ cup unsalted butter (115 g), softened
  • 3 large eggs, room temperature
  • 1 cup packed brown sugar (220 g)
  • 2 tbsp ground cinnamon
  • ½ cup unsalted butter (115 g), melted
  • 4 oz cream cheese (115 g), softened
  • ¼ cup unsalted butter (57 g), softened
  • 1 ½ cups powdered sugar (180 g), sifted
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (15–30 ml), to thin icing if needed

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F / 43°C) with 1 tablespoon sugar and yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, whisk together flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix on low speed until the dough comes together—about 2 minutes.
  3. Knead the dough: Increase the mixer speed to medium and knead for 8-10 minutes until the dough is smooth, slightly sticky but elastic. If hand kneading, knead on a floured surface for 10-12 minutes.
  4. First rise: Shape the dough into a ball and place it in a greased bowl. Cover tightly with plastic wrap and refrigerate overnight (8-12 hours).
  5. Prepare the filling: In a small bowl, mix brown sugar and cinnamon. Set melted butter aside for brushing.
  6. Roll out the dough: Next morning, turn the chilled dough onto a floured surface. Roll into a 16×12 inch rectangle.
  7. Spread the filling: Brush the melted butter evenly over the dough, then sprinkle the cinnamon sugar mixture all over, leaving a small border.
  8. Form the rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 even slices about 1 ½ inches thick.
  9. Second rise: Place the rolls in a greased 9×13 inch pan, leaving space between each. Cover loosely and let rise at room temperature for 1 to 1 ½ hours until puffy and nearly doubled.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too fast.
  11. Make the icing: While rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spreadable.
  12. Finish and serve: Let rolls cool for 10 minutes, then spread generously with cream cheese icing. Serve warm.

Notes

If dough is too sticky to roll, dust surface lightly with flour but avoid over-flouring to keep rolls tender. Use room temperature butter and cream cheese for best icing texture. Cover dough during second rise to prevent drying. For vegan or gluten-free versions, substitute ingredients accordingly but expect slight texture changes.

Nutrition

Keywords: brioche cinnamon rolls, overnight cinnamon rolls, cream cheese icing, make-ahead breakfast, sweet rolls, cinnamon sugar rolls

Find it online: https://lumalunch.com/fluffy-make-ahead-overnight-brioche-cinnamon-rolls-recipe-with-cream-cheese-icing/