Light, fluffy and flavoured with delicate citrus notes, these soft and buttery overnight orange cinnamon brioche rolls are swirled with warming, aromatic cinnamon sugar then topped with the dreamiest vanilla cream cheese icing!
If you’ve never tried baking enriched sweet breads or pastries at home, I encourage you to give this recipe a try. Made with less butter and eggs than traditional brioche recipes, these overnight brioche rolls have a rich and tender crumb.
Here’s everything you’ll need to make them
- Unsweetened almond or soy milk (or your milk of choice)
- Active dry yeast
- Bread or all-purpose flour
- Kosher or fine sea salt
- Dark brown sugar
- Freshly squeezed orange juice
- Orange zest
- 1 egg
- Unsalted butter (sub dairy free)
- Ground cinnamon
- Cream cheese (sub dairy free)
- Confectioners’ sugar
- Vanilla
It’s the warming cinnamon sugar flavours that always get me and trust me, this is a recipe that never disappoints. They’re a lot easier to make than they look, and I’ve kept the glaze simple, too.
The assembly takes a little time, but the key to the fluffy texture is the hands-off rise time. Once they’re ready to go, these rolls are a quick, 20-minute bake making them ideal for your next Sunday brunch.
How to make overnight orange cinnamon brioche rolls in 5 steps
- Mix dough, cover and let rise overnight.
- Once you’re ready to bake, prepare baking dish and make cinnamon sugar filling.
- Roll out dough, top with butter and cinnamon sugar filling, then roll and slice into 8-10 pieces and let rise again for one hour.
- Bake rolls then let cool for 30 minutes.
- Prepare vanilla cream cheese frosting, spread over rolls and enjoy!
These flavour-packed overnight orange cinnamon brioche rolls are a crowd-pleasing breakfast or dessert any time of year. And you will LOVE those citrus notes!
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If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Overnight Orange Cinnamon Brioche Rolls
Equipment
- Small whisk
- Rolling pin
Ingredients
Dough
- 1 teaspoon active dry yeast
- ¾ cup unsweetened soy or almond milk, room temperature or your milk of choice
- 1¾ cups bread or all-purpose flour
- 2 tablespoons dark brown sugar
- 1 teaspoon kosher or fine sea salt
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly grated orange zest
- 1 egg whisked
- 2 tablespoons unsalted butter, melted sub dairy free
- Extra-virgin olive oil, to brush surface of bowl
Filling
- ½ cup dark brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened to room temperature sub dairy free
Frosting
- 2 oz cream cheese, softened to room temperature sub dairy free
- 1½ teaspoons unsalted butter, softened to room temperature sub dairy free
- 3 tablespoons confectioners’ sugar
- 1/2 tsp vanilla
Instructions
- Add yeast to the milk and let it sit for 10-15 minutes.
- In a large mixing bowl, whisk together flour, salt and brown sugar. Make a well in the centre of the dry ingredients, pour in yeast mixture together with orange juice, zest, egg and melted butter and mix everything together.
- Once the dough begins to hold together, pull it out onto a flour-dusted surface. With flour covered hands, knead dough turning it over 10-12 times, adding small amounts of flour as needed just until a ball of dough starts to form. Place the dough into a well-oiled bowl, cover it with plastic wrap and let it sit somewhere warm for 8 hours or more (see note). Your dough will be ready once it has doubled in volume.
- Once you’re ready to form your rolls, prepare a parchment-lined 9×13-inch baking dish. In a small bowl, mix together cinnamon and brown sugar and set aside.
- Using a dough scraper or floured hands, pull dough out onto a floured surface and gently fold it into itself several times just until a flour-covered ball has formed. Using a flour-dusted rolling pin, roll out dough into a rectangle measuring around 9 x 13 inches.
- Spread room temperature butter across the surface of the dough, then sprinkle with cinnamon sugar mixture. Gently press the sugar into the surface of the dough to keep it in place.
- Starting at one of the 9” ends, roll up the dough into a log shape and place it seam side down. Using a sharp knife, cut dough into 1-inch rounds. Place rolls in baking dish, cover and let rise for another 60 minutes.
- Preheat oven to 350ºF (177ºC). Uncover rolls and bake for 20-25 minutes until lightly browned. Remove from oven, transfer to wire cooling rack and let cool for 20-30 minutes.
- To prepare the frosting, whisk together cream cheese, butter, confectioners’ sugar and vanilla until smooth. Spread over rolls and enjoy!
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