Brioche Heavy Cream Cinnamon Rolls

Brioche Heavy Cream Cinnamon Rolls

These medium-sized cinnamon rolls are made with a buttery brioche dough and have an ooey-gooey filling thanks to pour of heavy cream right before baking!

Here are the ingredients you'll need to make these brioche cinnamon rolls!

not pictured: heavy cream

Whisk together flour, salt, cinnamon, and yeast in a stand mixer bowl.

In a separate container, whisk together milk, honey, and egg.

Mix with a dough hook until combined, then knead until smooth and elastic.

Add butter one tablespoon at a time, giving each piece time to incorporate completely before adding more.

Knead until the dough passes the windowpane test.

Shape into a ball, cover, and let rise in the fridge.

Deflate the dough and roll it out into a large rectangle.

Spread with the cinnamon sugar filling leaving a 1" strip on one long side clean.

Arrange in slightly offset rows in a greased or parchment lined 9x13" baking pan. Cover and rest 1 hour at room temp.

Right before baking, pour heavy cream over the rolls. It will absorb into the dough and mix with the cinnamon sugar filling as they bake.

Spread cinnamon rolls with the vanilla bean icing while still warm.

These really are the best ooey-gooey cinnamon rolls!

Swipe up for the full recipe + even more tips!