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Honestly, it’s all about the simple things in life. Like this Overnight Pull-Apart Brioche Cinnamon Roll Bread.
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.
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.
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.
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.
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.
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.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
So soft. So doughy, SO GOOEY. Gimme.
Below is how you want to cut the dough:
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!
Hi Melissa,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! xxT
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!!
Hey Linda,
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx
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.
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
How can I make this with instant yeast?
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
Love,love, love these! Oooey gooey, fluffy and delicious! They have become a holiday tradition in our home.
Hi there,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
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. ?
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
could I use buttermilk in place of eggnog?
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
Do you think it would be ok to make 2 nights before baking?
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
If you freeze the dough at what stage do you freeze it? After the first rise or the second rise?
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
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?
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