These brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning or made entirely the same day. It’s a simple no-knead dough, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

Just baked brioche cinnamon bun.

When someone messaged me on Instagram telling me she had used the brioche recipe from Bread Toast Crumbs to make cinnamon buns, I was intrigued. Inspired by this Washington Post article, she she assembled the pans of buns the night before and baked them in the morning.

It worked like a charm, she told me, which inspired me to try it immediately. The method worked beautifully for me as well, and now these buns have become a holiday morning staple.

Overnight Brioche Cinnamon Buns: An Overview

  1. Make the simple no-knead brioche dough: whisk together the dry ingredients; mix together the wet ingredients, combine the two, and let rise — no kneading, no fuss!
  2. After 2 hours, turn the dough out onto a floured work surface and divide it into two equal portions. Roll out each portion into a large rectangle.
  3. Spread a cinnamon-brown sugar-butter mixture evenly over top.
  4. Roll each rectangle into a tight coil. Cut each into 9 equal portions. Space each coiled bun equally in an 8- or 9-inch pan.
  5. Transfer the pans to the fridge to rise overnight; then bake in the morning. Or let the buns rise at room temperature for another hour (or so) and bake immediately.

Brioche Cinnamon Rolls, Step by Step

Gather your ingredients: flour, salt, sugar, instant yeast, water, milk, melted butter, eggs.

Ingredients to make brioche cinnamon buns on a countertop.

Stir together dry ingredients. Stir together wet ingredients. Mix to form a sticky dough ball.

Brioche dough mixed.

Let rise in a warm spot for about 2 hours or until doubled.

Brioche dough risen.

Turn dough out onto a floured surface and divide into two portions. Shape each into a ball.

Brioche dough divided into two portions shaped into large rounds.

Roll each round into a large rectangle.

Brioche dough rolled out into a rectangle.

Spread with a brown sugar-butter mixture.

Rolled out brioche dough spread with brown sugar mixture.

Roll into a coil.

Brioche dough rolled into a coil.

Cut coil into 9 pieces.

Brioche cinnamon bun coil cut into 9 pieces.

Transfer to 9-inch square baking dish. At this point, you can let it rise for about 30-40 minutes, then bake. Or you can transfer the pan to the fridge and bake the following morning.

Brioche cinnamon buns in 9-inch square baking dish.

Bake buns for 25 minutes.

Just baked brioche cinnamon buns in square baking dish.

Remove from the oven and frost with cream cheese icing.

An overhead shot of overnight cinnamon buns for Christmas (or any!) morning.
Brioche cinnamon buns, frosted with cream cheese frosting.
A brioche cinnamon bun, frosted.
Overhead shot of brioche cinnamon buns.
Just-baked brioche cinnamon bun on a plate.
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An overhead shot of overnight cinnamon buns for Christmas (or any!) morning.

The BEST Overnight Brioche Cinnamon Buns

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Yield = 9 or 18 buns

This dough recipe is the light brioche recipe from Bread Toast Crumbs.

The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning.

The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe.

*For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.


for the dough for 18 rolls:

  • 6 cups (768 g) all-purpose flour
  • 1 tablespoon kosher salt
  • 1/3 cup (77 g) sugar
  • 2.5 teaspoons instant yeast
  • 2 eggs
  • 2 cups (454 g) lukewarm water* (see notes above)
  • 1/2 cup (125 g) milk, 2% or whole
  • 6 tablespoons melted butter

for the dough for 9 rolls:

  • 3 cups (384 g) all-purpose flour
  • 1.5 teaspoons kosher salt
  • 3 tablespoons sugar
  • 1.5 teaspoons instant yeast
  • 1 egg
  • 1 cup (227 g) lukewarm water
  • 1/4 cup (62 g) milk
  • 3 tablespoons melted butter

for the filling (halve these quantities if making 9 rolls):

  • 1.5 cups packed brown sugar
  • 1/4 cup cinnamon
  • pinch salt
  • 12 tablespoons melted butter

for the glaze (halve these quantities if making 9 rolls):

  • 8 oz cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • pinch salt
  • milk or cream to thin



  1. In a large bowl, whisk together the flour, salt, sugar and yeast.
  2. In a separate large bowl, beat the eggs. Add the water, milk and  melted butter. Whisk to combine. Pour the liquid ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky. Cover the bowl with a bowl cover or tea towel and let rise until doubled, 2 hours.
  3. Flour a work surface generously and have more flour nearby — use as much flour as you need to prevent sticking to your hands and work surface. I can’t emphasize this enough: this is a sticky dough, and if you don’t use enough flour, it will stick. (Watch the video if you’re looking for visual guidance.)
  4. Turn dough out onto work surface. Divide into two equal portions. At this point, you could transfer one half to a buttered loaf pan and simply bake a brioche loaf. Or, you can make two pans of cinnamon buns.
  5. Form each half into a rough ball, using flour as needed for the board and your hands. Let rest while you make the filling.
  6. Make the filling: Place the brown sugar, cinnamon and salt in a medium bowl. Pour the melted butter over top. Mix with a fork or spoon to combine. Set aside.
  7. Butter or grease with nonstick spray a 9×9- or 8×8-inch baking pan.
  8. Working with one round at a time, pat or roll out dough into a rectangle about 15×11 inches — it doesn’t have to be exact, but don’t go larger than that. Spread the filling over top, using your hands to spread if necessary. Starting at the short end, roll the rectangle into a tight coil. Cut into 9 equal pieces. Transfer to prepared pan. Repeat with remaining dough and filling. Cover each pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge.
  9. The following morning, heat the oven to 375ºF.
  10. Transfer pans to the oven and bake for 25 to 30 minutes or until golden. Meanwhile, beat the cream cheese with the sugar, vanilla, and salt until light. Thin with milk if desired.
  11. Remove pan from the oven. Let buns cool briefly. Spread frosting over top or turn buns out onto a serving platter, and spread the frosting over top. Serve warm with more frosting on the side.
  • Prep Time: 12 hours
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: bake
  • Cuisine: American