Overnight brioche cinnamon rolls are truly the best cinnamon rolls — rich, tender brioche dough wrapped around a buttery brown sugar and cinnamon filling. These soft overnight rolls are prepared the night before and baked fresh the next morning for a special breakfast or brunch. Recipe yields 12 rolls.
Baked until a deep golden brown and finished with a creamy vanilla frosting, these make-ahead cinnamon rolls are ideal for weekend brunch, holiday mornings, or any day you want something indulgent and comforting.
If you prefer a tangy topping, warm rolls also pair beautifully with a cream cheese glaze.
Want more cinnamon roll ideas? Try a giant cinnamon roll or pumpkin-spiced rolls for seasonal variety.
Authentic French Brioche
If you haven’t tried brioche before, expect a rich, tender bread thanks to eggs and plenty of butter. Brioche has more flavor and a softer crumb than a basic sweet yeast dough, yet this recipe is straightforward to make at home — no heavy kneading or special equipment required.
Make-Ahead Brioche Cinnamon Rolls
The advantage of this recipe is its make-ahead convenience. Prepare the brioche dough in a stand mixer fitted with the paddle attachment, then let it rest in a warm spot until doubled in size, about 1 hour.
After the first rise, chill the dough in the refrigerator for at least 3 hours. Chilled brioche is much easier to roll and shape.
Roll the dough out on a lightly floured surface, spread with the cinnamon-sugar filling, then roll into a tight log. Slice into 12 equal rolls using unflavored dental floss or a serrated knife and arrange them cut-side up in a prepared baking dish.
Cover the pan tightly with plastic wrap to prevent drying and refrigerate up to 16 hours. On baking day, remove the pan and let the rolls rise in a warm spot until puffy, about 45 to 60 minutes. Bake until golden, cool slightly, then spread with frosting and serve warm.
More delicious cinnamon roll recipes:
- Giant Cinnamon Roll
- Brown Butter Brioche Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Caramel Pecan Cinnamon Rolls
Did you try this Brioche Cinnamon Roll Recipe? Leave a comment and rating to share your results.
Soft Overnight Brioche Cinnamon Rolls
- Author: Laura Kasavan
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
These overnight brioche cinnamon rolls combine an enriched, buttery dough with a simple brown sugar cinnamon filling for tender rolls that are rolled, chilled overnight, and baked fresh the next day.
Ingredients
Dough
- 3/4 cup (180 g) milk
- 1/2 Tbsp (4.5 g) instant 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
- Make dough: Warm milk to 120–130°F (about 45 seconds to 1 minute in the microwave). In a large mixer bowl, combine warm milk, yeast, salt, and honey and mix on low until incorporated. Add eggs and melted butter and mix to combine. Gradually add flour and mix just until combined. Cover loosely and let rise in a warm spot until doubled, about 1 hour.
- After the first rise, chill the dough in the refrigerator for at least 3 hours (or overnight). Chilled dough is easier to roll.
- Remove chilled dough and gently deflate. Let rest 5 minutes. Prepare a 9 x 13-inch pan with parchment or nonstick spray.
- On a lightly floured surface, roll dough into an 18 x 12-inch rectangle. Spread with softened butter, leaving a 1/4-inch border. Mix brown sugar, cinnamon, and salt and sprinkle evenly over the dough, pressing lightly with a rolling pin.
- Carefully roll the dough into a tight log, seal the seam, trim uneven ends, and cut into 12 equal slices. Use unflavored dental floss or a serrated knife for cleaner slices. Place rolls cut-side up in the prepared pan, cover tightly with plastic wrap, and refrigerate up to 16 hours.
- On baking day, let the chilled rolls sit in a warm place until puffy, about 45–60 minutes.
- Preheat oven to 350°F while the rolls are rising and prepare the frosting.
- Make frosting: Beat butter, salt, powdered sugar, milk, and vanilla bean seeds (or extract) until smooth and creamy.
- Bake the rolls for 28–32 minutes, or until golden. Cool on a wire rack for about 30 minutes, then spread with frosting and serve warm.
Notes
Bake immediately option: If you prefer to bake the same day, follow the recipe through Step 5, then let the pan rise loosely covered in a warm place for 30–40 minutes before baking.
Milk: Use 1%, 2%, or whole milk — all work well.
Yeast: Instant yeast is used in this recipe and will rise faster. You can substitute active dry yeast, but expect longer rise times.
