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Gaston's Giant Brioche Cinnamon Rolls

Kristen Espino
These rich, pillowy soft brioche cinnamon rolls are super moist and loaded with cinnamon flavor. They're smothered with a cream cheese frosting and drizzled with a super easy butterscotch sauce. They are perfect for the holidays, like Christmas morning.
5 from 4 votes
Prep Time 30 mins
Cook Time 20 mins
Chill Time 8 hrs
Total Time 8 hrs 50 mins
Course Breakfast, Dessert
Cuisine American
Servings 6 rolls
Calories 1475 kcal


Brioche Dough

  • ½ cup Milk whole
  • 2 ¼ tsp Yeast active dry, 1 packet
  • 1 teaspoon White granulated sugar
  • 5 Eggs room temperature
  • 2 teaspoon Salt
  • 4 ½ cups All purpose flour
  • 3 tablespoon White granulated sugar
  • 8 oz Butter unsalted, softened

Cinnamon Filling

  • ½ cup Butter unsalted, softened
  • 1 cup Dark brown sugar packed
  • teaspoon Salt
  • 2 tablespoon Ground cinnamon
  • ½ cup Heavy cream for pouring over risen rolls

Cream Cheese Frosting

  • 8 oz Cream cheese softened
  • ¼ cup Butter unsalted, softened
  • 1 ½ cups Powdered sugar sifted
  • 1 teaspoon Vanilla extract

Butterscotch Sauce

  • ¼ cup Butter unsalted
  • ½ cup Dark brown sugar packed
  • ½ cup Heavy cream
  • 1 teaspoon Vanilla extract
  • Pinch Salt


Brioche Dough

  • Heat milk in microwave to 105°-115°. Inside a bowl of stand mixer, with dough hook attached, add warmed milk, yeast and 1 teaspoon sugar. Let sit for 10 minutes until it's foamy.
  • Add eggs and mix until incorporated. Next, add flour, remaining sugar and salt. Mix dough for 5 minutes.
  • Add in softened butter, a little bit at a time. Make sure the butter is completely mixed in before adding more butter. Turn mixer on medium and continue to mix for 15 minutes until the dough comes together and begins to pull away from the sides of the bowl. Scrape down the sides of the bowl and dough hook to help things move a long. If the dough is too sticky, add 1 tablespoon of flour at a time until the dough comes together.
  • Remove dough from the bowl onto a floured surface. Form into a ball and place into a greased bowl. Cover lightly with a kitchen towel and let rise in a warm place until doubled in size.
  • Punch dough to deflate and once again, form into a ball. Place the dough back into the bowl and cover with plastic wrap. Refrigerate for 8-10 hours or overnight.
  • Remove dough from the refrigerator onto a floured surface. Roll dough into a 12x18 rectangle, about ¼" thick. The size of the rectangle does not have to be exact.
  • To make filling, combine softened butter, brown sugar and cinnamon.
  • Spread filling evenly over dough, leaving a ½" border on long edge. Tightly roll up dough into a log. Pinch seam to seal. Using non-flavored dental floss, slice into 6 equal size pieces. Place rolls in a greased 9x13 pan. Cover with a kitchen towel and let rise until doubled in size, about 1 hour.
  • Preheat oven to 350°. Pour heavy cream over the cinnamon rolls. Bake cinnamon rolls for 20 minutes.

Cream Cheese Frosting

  • To make cream cheese frosting, combine softened cream cheese, softened butter, powdered sugar and vanilla extract. Beat for 2 minutes until smooth.
  • Using an offset spatula, spread cream cheese over hot cinnamon rolls. Serve with warm butterscotch sauce.

Butterscotch Sauce

  • In a medium saucepan, melt butter. Add brown sugar and stir until dissolved. Stir in heavy cream. Continue to cook for 5-6 minutes, stirring occasionally. Remove from heat and stir in vanilla extract and salt.


  • Because brioche is enriched with a lot of eggs and butter, it will be slightly sticky.  It shouldn't be wet.  If it is, add additional flour, 1 tablespoon at a time until it is easy to work with.  
  • Make sure to chill the dough for the recommended time.  It will give these cinnamon rolls a better flavor and texture.  It will also make rolling so much easier.  
  • Roll the dough ¼" thick.  Try to keep it in a rectangular shape.  12x18 is a good size, but it doesn't have to be exact.
  • Use unflavored dental floss to slice the rolls.  It makes very clean slices and does not squish the dough down.  


Calories: 1475kcalCarbohydrates: 171gProtein: 21gFat: 94gSaturated Fat: 58gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 412mgSodium: 1603mgPotassium: 431mgFiber: 4gSugar: 64gVitamin A: 3259IUVitamin C: 0.3mgCalcium: 219mgIron: 6mg
Keyword cinnamon filling, brioche, giant, cinnamon roll, cream cheese, butterscotch sauce
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