Buttery Cinnamon Rolls: Ultra-Fluffy Brioche with Vanilla Bean Frosting

By Sophia ReedAug 19, 2026

These buttery cinnamon rolls feature an ultra-fluffy brioche dough that is soaked in a warm heavy cream bath, ensuring a melt-in-your-mouth texture. Topped with a thick and glossy vanilla bean cream cheese frosting, these rolls offer a delightful combination of caramelized cinnamon swirls and rich flavors. Perfect for a slow Sunday morning breakfast or as a sweet dessert treat, these rolls are sure to impress family and friends.

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4 servings

Instructions

In the bowl of your stand mixer, combine warm milk with granulated sugar and yeast. Let it sit for 5-10 minutes until foamy.

Add eggs, melted butter, and salt to the yeast mixture, then gradually add bread flour while mixing on low.

Increase the speed to medium and knead the dough for 7-10 minutes.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours until doubled in size.

Mix the filling of dark brown sugar and ground cinnamon.

Punch down the dough and roll it into a 12x18 inch rectangle.

Spread softened butter across the surface and coat evenly with the cinnamon sugar mixture.

Roll the dough tightly into a log, then cut into 6-12 rolls.

Place the rolls into a ceramic dish, cover, and let rise again for 30-45 minutes.

Before baking, pour warm heavy cream into the gaps between the rolls.

Bake at 350°F for 25-30 minutes until golden brown and bubbling.

Let the rolls cool for 10 minutes while preparing the frosting.

Whip cream cheese and butter until light and airy, then add powdered sugar and vanilla bean paste until glossy.

Spread the frosting over the warm rolls.

Buttery Cinnamon Rolls: Ultra-Fluffy Brioche with Vanilla Bean Frosting

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Breakfast Desserts American

Buttery Cinnamon Rolls: Ultra-Fluffy Brioche with Vanilla Bean Frosting

Name: Buttery Cinnamon Rolls: Ultra-Fluffy Brioche with Vanilla Bean Frosting
Yield: 4 servings
Ingredients: 1 cup whole milk (warm to 110°F); 2.25 tsp active dry yeast; 0.25 cup granulated sugar; 0.5 cup unsalted butter (melted and cooled); 2 large eggs (room temperature); 4 cups bread flour (plus extra for dusting); 1 tsp salt; 1 cup dark brown sugar; 2.5 tbsp ground cinnamon; 0.5 cup heavy cream; 8 oz cream cheese (softened); 0.25 cup butter; 1.5 cups powdered sugar; 1 tbsp vanilla bean paste

By Sophia ReedAug 19, 2026

0(0)

4 servings

Ingredients

Servings4

•1 cup whole milk (warm to 110°F)
•2.25 tsp active dry yeast
•0.25 cup granulated sugar
•0.5 cup unsalted butter (melted and cooled)
•2 large eggs (room temperature)
•4 cups bread flour (plus extra for dusting)
•1 tsp salt
•1 cup dark brown sugar
•2.5 tbsp ground cinnamon
•0.5 cup heavy cream
•8 oz cream cheese (softened)
•0.25 cup butter
•1.5 cups powdered sugar
•1 tbsp vanilla bean paste

Instructions

1
In the bowl of your stand mixer, combine warm milk with granulated sugar and yeast. Let it sit for 5-10 minutes until foamy.
2
Add eggs, melted butter, and salt to the yeast mixture, then gradually add bread flour while mixing on low.
3
Increase the speed to medium and knead the dough for 7-10 minutes.
4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours until doubled in size.
5
Mix the filling of dark brown sugar and ground cinnamon.
6
Punch down the dough and roll it into a 12x18 inch rectangle.
7
Spread softened butter across the surface and coat evenly with the cinnamon sugar mixture.
8
Roll the dough tightly into a log, then cut into 6-12 rolls.
9
Place the rolls into a ceramic dish, cover, and let rise again for 30-45 minutes.
10
Before baking, pour warm heavy cream into the gaps between the rolls.
11
Bake at 350°F for 25-30 minutes until golden brown and bubbling.
12
Let the rolls cool for 10 minutes while preparing the frosting.
13
Whip cream cheese and butter until light and airy, then add powdered sugar and vanilla bean paste until glossy.
14
Spread the frosting over the warm rolls.