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Brioche cinnamon rolls are perfect for a holiday brunch, or just any morning you want to have something special.
If there’s a holiday celebration in my family, you can bet I’ll be asked to provide something. Usually dessert, but sometimes a side or some homemade bread.
For Easter, we’re doing a brunch. While I could go all out and make something a little bit out of the ordinary, instead I’m just going with a classic that everyone loves. Cinnamon rolls. Because find me someone that doesn’t love a rich, buttery bun full of brown sugar and cinnamon and I’ll call you a liar.
Of course, homemade bread dough usually requires getting out my stand mixer. But not this time. Instead, we’re doing it no-knead style. Yep. The dough is super easy. Like mix a few things in a bowl and let it sit for a bit. The rolling up of the cinnamon rolls is a bit of a challenge, but it’s nothing even a novice can’t handle.
Then of course the icing, which, sorry to say, does require a mixer of some sort. I mean I suppose you can beat the ingredients together by hand, but it won’t be as lush and creamy. And if you’re going to make the effort, go all the way.
You can make these on the same day if you must, but for the best flavor, you want to do it the overnight way. This is because, like most bread doughs, a long rise in the fridge gives the dough even more flavor. And even through the sugar and cream cheese, you will taste the difference. But your rolls will still taste good if you skip the fridge because I mean, sugar and cream cheese.
These are great to make on a Saturday, refrigerate and bring to your brunch and bake there if circumstances allow. Just make up the icing, and bring it along to ice after baking. And you’ll be the hit of the party, I promise.
No Knead Brioche Cinnamon Rolls
Perfect for brunch, these brioche cinnamon rolls are like heaven on earth. Buttery, gooey, and rich, your family will fight for the last one.