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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.
Overnight Pull-Apart Brioche Cinnamon Roll Bread.
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.
Ingredients
Dough
- 1/4 cup warm water
- 3 teaspoons active dry yeast
- 3 tablespoon granulated sugar
- 1/2 cup warm eggnog or warm whole milk
- 3 eggs
- 3 1/2 - 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 12 tablespoons salted butter, at room temperature
Filling
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- pinch of sea salt
Frosting
- 2 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream, using as needed
- 1 teaspoon vanilla extract
Instructions
- 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.
So soft. So doughy, SO GOOEY. Gimme.
Below is how you want to cut the dough:
I made this and it is amazing. I had to give half to my neighbor so I wouldn’t eat the whole thing, my house smells wonderful. I was wondering if I could make it with 1:1 gluten free flour?
Hey there,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! Yes, an equal amount of GF flour will work! xTieghan
My dough doubled in size but when I rolled it up it was kinda deflated, my dough did not fill up my loaf pan like you pictured. Followed recipe too! What might have gone wrong?
Hi there,
Was there anything you adjusted in the recipe? Did you allow the dough to rise while in the loaf pan? Let me know how I can help! xTieghan
How long would you let it rise if you want to bake right away, and not leave overnight in the refrigerator?
Hey there,
I would allow to rise for at least 1 hour. I hope you love the recipe, please let me know if you give it a try! xTieghan
Cannot wait for the cold weather for this one!! Just wondering do you have a recipe for the eggnog please? Thought it couldn’t get any better until I read eggnog!!! Thanks a mill, praying for snow in Ireland hahahaha!!
Hey Erika,
Sorry, I just use store bought eggnog. Please let me know if you give the recipe a try! xTieghan
Not sure it made a huge difference – but your typed recipe says to use room temperature butter but your video shows melted butter. I did room temperature butter and I think it came out pretty good! Love that this can make two loaves that I can make on different days for fresh baked cinnamon roll bread! Another winner!
Hey Kim,
Thank you so very much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Made these for New Years Day 2021. We needed a little sweetness to ring it in! They were superb – thanks for the great recipe!
Hey Chris,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
This came out absolutely perfect! I’m always so nervous when making recipes with yeast, but this was perfect!
Hey Lisa,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Making your recipe for Christmas morning! So excited! In your video you use melted butter bs. Room temp and add vanilla to your dough. However, that doesn’t match the recipe. Which is best? Thanks!
Hi Carolyn, either melted or room temperature butter work great! I think I prefer room temp however! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan
Can this be made in a bread maker, if so any adaptations?
Thanks
Hey Maureen,
I have never made this dough in a bread maker so I am honestly not sure of the results. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
We arent big cream cheese fans in my house – is there a simple vanilla glaze recipes you can recommend?
Thanks!
Hey Kaitlin,
I would follow this icing, just skip the eggnog and use milk: https://www.halfbakedharvest.com/easy-fluffy-eggnog-cinnamon-rolls/
I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I’ve been making this bread every year at Christmas time for the last 5 years. I went to make it tonight and my recipe card was illegible. (Something must have spilled on it) I am Soo happy you still have this up. I realized I have never reviewed it! IT IS AMAZING!! By far one of my family’s favorites. The only thing I add is a splash of vanilla extract to the dough. It is super simple and the directions are very easy to follow. Thank you so so much for this delicious recipe. Merry Christmas!
Hey Nicole,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
How many days could you keep dough in fridge? Trying to plan out pre-making/assembling everything for christmas
Hey Iris,
I would keep it for no more than 24 hours in the fridge. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Looks amazing! Any way I could make the dough ahead of time and freeze it then allow it to come to room temp?
Hey Crissy,
Yes, that will work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I’ve made this twice and it is delicious! I baked it in one loaf on the cookie sheet both times. The first time I used the recommended baking time and it was delicious but very underdone in the middle. The second time I took the temp of the bread before removing from the oven and as a result probably added an extra 10-15 minutes for 25-35 min total. The temp when I pulled it out was about 190F. The end result was delicious and the bread was still soft and gooey but much more done. I should have used the photos here for a better queue of the final color the first time. So trust your gut, the color or the temp, but know that you may need to add a little more time. Worth making twice to figure this out though- it is SO good!
Hey Allison,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Hi – excited about making this. 🙂 I’ve actually been eyeing it for sometime and am making as we speak (I’m at the let it rise stage) Question is: in your video, you show adding some vanilla and melted butter and only 3 C of Flour, but the recipe itself calls for room temp butter, 3.5-4 C of Flour, and no mention of vanilla in the dough. Did you adjust the recipe over time, and if so, which is the keeper? 😛 Thanks much
Hey Jeff,
You can follow either recipe, they both work well! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan