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Honestly, it’s all about the simple things in life. Like this Overnight Pull-Apart Brioche Cinnamon Roll Bread.

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Full Video Below:

And today that means pull-apart brioche cinnamon roll bread.

It’s every kids dream breakfast and secretly every adult’s favorite too. Just admit it. You will never outgrow a good cinnamon roll. Or cinnamon roll bread in today’s case.

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

This happens to me every year at about this time, I crave cinnamon rolls. I think it comes with the cold weather, snow and talk of Christmas – I love it. I think I will always be able to find a semi-newish way to make cinnamon rolls, but still keep them simple because in my opinion, cinnamon rolls need to be kept simple (and extra soft and doughy). I’m not even big on adding things like caramel and chocolate because that’s just not a cinnamon roll in my mind. It’s not what I grew up loving.

Side note, how many times do you think I will say cinnamon rolls in this post? I’m thinking a lot. Way too many to count, that is for sure.

What I did grow up loving were the cinnamon rolls from my very favorite dough boy. Yup, the Pillsbury dough boy was always a family favorite come the holiday season. Those rolls were breakfast pretty much every morning at our cabin in Ripley, New York in the week following Christmas. Nothing like starting the day off with a sugar buzz. My cousins, my brothers and I loved those cinnamon rolls (although, they where never as good if they got overcooked). Those were some awesome times. That area of New York gets a ton of snow and it was great to all be together creating memories that will last our lifetime.

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Sooo, I have had this idea to make a brioche style cinnamon roll bread for forever now. I knew the bread would be amazing because well, brioche itself is simply perfect. It’s the softest, doughiest and fluffiest bread around and it’s freaking easy to make. I am now thinking that from here on out, all my cinnamon rolls will be made using brioche dough. It’s the perfect combo.

The bread is a cinch to make, and if you don’t have a mixer, it can easily be mixed by hand. It does need to rise for about an hour before your roll it out, but other than that it’s super quick to throw together the night before a big breakfast (like Thanksgiving or Christmas!). Once the bread is all assembled you just cover it and leave it in the fridge until you’re ready to bake. It couldn’t be easier or more perfect for holiday entertaining.

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

I kind of have little secret though. The dough is spiked with eggnog. I know some people either love or hate eggnog, but I am somewhere in the middle. I would never drink it straight up, but I have found that adding it to baked goods does magical things. No joke. You’d never know there was any eggnog in this bread, but you’d know there was something special about it. The nog just keeps the bread crazy moist while also adding a subtle holiday flavor. Trust me on this one, buy some eggnog and start swapping out the milk in your baked good recipes with nog. The results are so awesome.

And that’s my little, not so secret, secret about this bread.

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

I made this bread two ways, one in a loaf pan and one as more of a log on a baking sheet. Both turned out awesome, both are easy and both are pretty. It’s really just about what you personally prefer. The bread baked in the pan is a tad gooeyer because none of the filling leaks out while baking, but the bread baked on a baking sheet is probably a little more show stopping. Like I said, either one is so good.

AND you get to prep everything the night before and then just bake in the morning. Couldn’t be more perfect.

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

You don’t technically have to make this as a bread, I mean you could totally make regular cinnamon rolls, BUT the bread is so fun and the whole pull-apart thing means finger food, which means easy eatin’, easy serving.

And you can’t deny that the loaf is kind of pretty.

OH! And I made some sugared cranberries to serve alongside for a festive holiday look and some added sweetness. Loving the sugared cranberries.

Double OH! The frosting it’s just a simple cream cheese vanilla bean frosting, but I will not lie, it’s so good. And when generously drizzled all over the bread? ADDICTING.

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Ok and lastly, I just have to say that this is one of those recipes that everyone loves. I had all the boys (including a few extras from the US Snowboard Team) in the kitchen for this recipe. Taking photos was kind of hard. They never get this excited about anything I make. My food is normally too colorful for the brothers, but not this – this they loved!

That says something.

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

Overnight Pull-Apart Brioche Cinnamon Roll Bread.

Prep Time 15 minutes
Cook Time 45 minutes
Resting time 11 hours
Total Time 12 hours
Servings: 8 Servings
Calories Per Serving: 1036 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.






  • Combine warm water, yeast, and sugar the bowl of a stand mixer and mix on low speed until incorporated. Allow the mixture to sit about 5-10 minutes or until bubbly on top.
  • Add the eggnog, eggs, flour, salt, and butter. Using the dough hook, knead until the dough comes together, about 3-5 minutes. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
  • To make the filling. Add the brown sugar, cinnamon, and salt to a bowl and mix well.
  • Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (about 9x24 inches). Spread 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
  • Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better. Alternately, you can bake the bread in two 9x5x3 bread pans to make two bread loafs. Cut and shape the dough as directed and then use your hands to push the dough together to almost the size of you bread pan. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan. Immediately cover the dough and place in the fridge overnight. Do not let the dough sit at room temperature long or it will start to get very big.
  • The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread log for 20-25 minutes (the bread in the loaf pan needs about 45-50 minutes) or until lightly browned on top, do not over bake.
  • While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your desired consistency is reached.
  • Serve the bread hot with a drizzle of frosting.
View Recipe Comments

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

So soft. So doughy, SO GOOEY. Gimme.

Below is how you want to cut the dough:

Overnight Pull-Apart Brioche Cinnamon Roll Bread | @hbharvest

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Recipe Rating

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  1. 4 stars
    Expect to get lots of oooh’s and aaah’s on this beautiful bread! The only change I made was adding a teaspoon of ground Cardamon to the dough. Cardamon is such a great addition to anything cinnamon!

  2. 5 stars
    OMG!! This is incredible and smells heavenly while baking. I had buttermilk so used that instead of eggnog or regular milk. The dough was easy to work with and it looks impressive when baked and served as well as dee-lightfully dee-licious!!

    1. Hey Linda,
      Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx

  3. 3 stars
    I made this twice over the holidays. First attempt was a failure due to a lack of rise- old yeast I think. Attempt #2 was better but I think it needed more time on the counter before the bake- maybe my oven heats up faster than most? Also, my pan is only 17 inches long so I made my rectangle 12×16 instead of 9×24 maybe the extra layers played a part? The results were that the center was not fully baked but the outside was getting too brown. If I were to make this again I would let the dough rise a bit more after removing from the fridge and then reduce the heat and perhaps tent with foil if it browns too quickly.

    1. Hey Susan,
      Thanks for giving the recipe a try, so sorry you had some issues with it. Let me know if it works for you next time. xTieghan

    1. Hi Marla,
      You can just add the instant yeast right in with the flour and follow the recipe as is. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  4. If I freeze this dough, can I bake from frozen or do I need to thaw before baking? What changes to the bake time would you recommend?

    Really excited to try this recipe. ?

    1. Hi Susan,
      You will want to thaw and allow to come to room temp and rise before baking and follow the baking instructions as is. Please let me know if you give the recipe a try. Happy Holidays! xTieghan

      1. Hi Grace,
        Sure, or whole milk will also work for you. I hope you love the recipe, please let me know if you give it a try! xx

    1. Hey Melissa,
      Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Margie,
      You will freeze after the first rise. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  5. Hi! I’ll be baking this in Denver Colorado at a high altitude area, Do I need to adjust anything? Or do you think I’ll be okay?

    1. Hey there,
      No adjustments needed, you can follow the recipe as is! Please let me know if you give the recipe a try, I hope you love it! xTieghan