Large Homemade Brioche Cinnamon Rolls

Name: Large Homemade Brioche Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 200 min
Ingredients: 5 tbsp water ((71g)); 5 tbsp whole milk ((71g)); 3 tbsp + 1 tsp bread flour ((25g)); 4 cups + 2 tbsp bread flour ((495g)); 1 tbsp instant yeast; 1 ¼ tsp kosher salt; ¼ tsp diastatic malt powder (optional); 3/4 cup whole milk (110°F-115°F (170g)); 6 tbsp unsalted butter (melted (85g)); 2 large eggs (room temperature); 3/4 cup unsalted butter (room temperature (1 ½ sticks, 161g)); 1 cup dark brown sugar (packed (205g)); 3 tsp Selefina Cinnasational Spice Blend (or replace with 3 tsp of cinnamon, 1/4 tsp allspice and nutmeg, plus a small pinch of cloves); 3 tsp ground cinnamon; 1 tbsp all-purpose flour; ½ tsp kosher salt; ½ cup unsalted butter (room temperature (1 stick, 113g)); 4 oz cream cheese (room temperature); 1 ¼ cup powdered sugar ((165g)); 1 tsp vanilla extract; ¼ tsp kosher salt; ¼ cup heavy cream

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This Large Homemade Brioche Cinnamon Rolls recipe yields large cinnamon rolls made with a brown sugar cinnamon spice blend, soft brioche dough and a luscious cream cheese frosting. The trifecta of milk, butter and eggs make for a buttery brioche dough that stays pillowy soft and moist when baked. These rolls are perfect any time of year, but are especially great for Christmas morning.

large homemade brioche cinnamon rolls on a gold pan.

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These giant cinnamon buns are a riff on my best ever soft cinnamon rolls recipe. I updated the size and the spices, thanks to Selefina's Cinnasational Spice Blend (they sponsored the recipe video on social!) The original recipe is adapted from King Arthur Baking. One of the key changes in this version is that the rolls are brushed with heavy cream before baking. The water content in the cream creates a moist environment during baking which helps the final exterior texture and the fat in the cream leaves a nice sheen and golden brown color.

I love a classic cinnamon roll, but you can't go wrong with a flavor riff too. In the fall, my pumpkin cinnamon rolls are a go-to, and in the winter I love an almond cinnamon roll. If breads and pastries aren't your thing, but you still need a cinnamon fix, I recommend my eggnog alfajores cookies.

cross section of a large homemade brioche cinnamon roll on a white plate.

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Why you'll love this recipe
Ingredients
Substitutions and variations
How to make large homemade brioche cinnamon rolls
Top tips
Recipe FAQs
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Why you'll love this recipe

The brioche dough recipe is filled with rich ingredients, like butter, eggs and whole milk, giving you a decadent final product that feels like a true treat.
The cinnamon sugar filling is full of spice, and not just cinnamon. There's also allspice, nutmeg and cloves, giving you a fuller flavor profile.
The dough can be made in the stand mixer so you don't have to knead by hand and can also be make ahead so you can break up the work and bake them off in the morning.

Ingredients

Bread flour is the base of the dough. I use bread flour instead of all-purpose flour to provide more structure and chew to the rolls.
Whole milk provides moisture and richness to the dough.
Eggs provide structure and richness.
Instant yeast gives rise to the dough.
Kosher salt and vanilla extract balances the overall flavor profile.
Dark brown sugar sweetens the filling and deepens the caramel flavor notes.
Powdered sugar sweetens the cream cheese glaze.
Cream cheese is the base of the icing. It's tang contrasts the sweetness of the rolls.
Room temperature unsalted butter adds richness to all three components.
Diastatic malt powder is optional, but it is great to keep around if you make breads and pastries often. Diastatic malt powder helps with texture, rise and color in breads.
Heavy cream is brushed on the rolls before baking to create a moist environment and give the rolls a golden brown color.
Ground cinnamon and Selefina's Cinnasational Spice Blend flavor the filling. If you don't have the blend, replace it with 3 additional teaspoons of cinnamon plus ¼ teaspoon of allspice and nutmeg, and a small pinch of cloves.

See recipe card below for a full list of ingredients and measurements.

Substitutions and variations

Here's how to customize these large homemade brioche cinnamon rolls to your liking:

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No spice blend — replace the spice blend with 3 additional teaspoons of cinnamon plus ¼ teaspoon of allspice and nutmeg, and a small pinch of cloves.
Cardamom — add or replace the additional spices with ½ teaspoon of ground cardamom.
Light brown sugar — replace the dark brown sugar with light brown sugar if that's all you have on hand.
Active dry yeast — to use active dry yeast instead of instant yeast, add the active dry yeast to the butter and warm milk mixture (warmed to 110°F-115°F) and let sit for 10 minutes or until foamy and you see movement to indicate the yeast is fresh and not old.
Brown butter — brown the butter in the filling for a nuttier flavor. Add the butter to a medium pot over medium heat. Cook, stirring often, until the milk solids brown. This can take 5-8 minutes. Keep a close eye as it can go from brown to burnt quickly. Promptly remove the browned butter from the heat and transfer to a large heatproof bowl. Let cool before proceeding with the recipe normally.
Smaller rolls — follow the instructions in this recipe to make smaller rolls that are baked touching.
Overnight — If you'd like to break up the process into two days, chill the dough (covered in plastic wrap) in the refrigerator after the first proof overnight. Resume the recipe like normal the next day.

This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!

How to make large homemade brioche cinnamon rolls

large homemade brioche cinnamon roll dough.

Step 1: Combine the tangzhong ingredients in a medium saucepan over medium heat. Whisk constantly as it cooks until the mixture has thickened, similar to a thick pudding consistency. This can take 1-3 minutes depending on your burner strength. Remove from heat and set aside to cool slightly. Either in a large bowl (if mixing by hand) or in the bowl of a stand mixer fitted with the dough hook attachment, whisk together the dry ingredients, bread flour, instant yeast, kosher salt and diastatic malt powder (if using). Add the tangzhong mixture, warmed milk and melted butter. Mix for 30 seconds before adding the eggs. Scrape down the sides of the bowl, then mix just until everything comes together into a sticky dough. Cover the bowl and let the dough rest for 20 minutes. After resting, knead the dough until smooth and elastic. Rather than kneading for an amount of time, perform the window pane test on your dough periodically if you think it is ready. I usually check after 8-10 minutes of kneading. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading. Transfer the dough to a large, greased bowl. Cover and let the dough rise for 1 hour to 1 hour and 30 minutes, or until doubled in size in a warm place (I proof in my turned off oven with the light on and a small mug of hot water in there.)

Step 2: With beaters or by hand, mix together the butter and dark brown sugar until combined. Add the Cinnasational Spice Blend (or replace with 3 additional teaspoon of cinnamon, ¼ teaspoon each of allspice and nutmeg, and a small pinch of cloves), ground cinnamon, flour and kosher salt and mix until combined. Set aside.

Step 3: Clean a large work surface. Grease OR flour it lightly. Punch down the dough and transfer it to the prepared greased or lightly floured work surface. Roll the dough into a 16” x 16” square with a greased or floured rolling pin. Trim to clean up the edges, if desired. Place dollops of the cinnamon filling all over the dough and spread into an even layer with an offset spatula. Roll up the dough into a tight log. Cut into 8, 2-inch sections using unflavored dental floss or a sharp knife. Stretch the tail of each roll slightly and tuck it under the bottom of the roll before placing each roll onto the parchment paper-lined baking pan. Cover and proof for one hour, or until a dimple remains when the dough is gently poked.

spreading icing on a large cinnamon roll.

Step 4: In a stand mixer fitted with the paddle attachment, or in a large bowl with electric beaters, whip the butter until smooth and lightened in color, about 3 minutes. Remove to a small bowl. Beat the cream cheese in the same bowl you beat the butter in until no lumps remain. Add the butter back and beat together. Add the powdered sugar, vanilla and salt. Beat until combined. Add more powdered sugar a little at a time, if desired. Set aside. Preheat the oven to 350°F. Uncover the rolls and brush with heavy cream. Bake for 23-25 minutes. They should be lightly browned. The internal temperature of each roll should be 188°F-190°F. Remove the rolls and let cool for 5-10 minutes before spreading the icing all over the tops. Serve rolls warm.

Top tips

If the filling cools too much before it is time to use it, heat it in very short bursts in the microwave until it is easily spreadable.
If storing past one day, keep the rolls in an airtight container in the refrigerator for 3-4 days. Reheat leftover rolls in the microwave for 15-20 seconds.
If you don't have unflavored dental floss to cut the rolls, I have also used fishing line or thread.

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

You can use all-purpose flour, but you will need to use a bit less milk as all-purpose flour absorbs less liquid. Try using 153g (~⅔ cup) whole milk instead of the full amount in the dough.

Can I chill the dough overnight to bake in the morning?

Yes. If you'd like to break up the process into two days, chill the dough overnight (covered in plastic wrap) in the refrigerator after the first rise. Resume the recipe like normal the next morning.

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Lastly, if you make this Large Homemade Brioche Cinnamon Rolls recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!

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Originally published 06/16/2025.