Overnight Pull-Apart Brioche Cinnamon Roll Bread + Video.
Honestly, it’s all about the simple things in life. Like this Overnight Pull-Apart Brioche Cinnamon Roll Bread.
Full Video Below:
Overnight Pull-Apart Brioche Cinnamon Roll Bread from Half Baked Harvest on Vimeo.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Overnight Pull-Apart Brioche Cinnamon Roll Bread.
By halfbakedharvest
Course: Bread
Cuisine: American
Keyword: cinamon
A simple and sweet classic roll, that's utterly delicious
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
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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.
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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.
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To make the filling. Add the brown sugar, cinnamon, and salt to a bowl and mix well.
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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.
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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.
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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.
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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.
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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:
Those boys are right to be excited about this!!
This just looks wonderful and you can say cinnamon all you want when making a great recipe like this–lol. That photo above the recipe–you just want to grab a bite–It’s OH so good.
THANK YOU! 🙂
Hi, how did you manage to make this without an oven? I want to know…over here it’s starting to get really really hot (Southern hemisphere) so if there are any non-oven recipes that would be great….
Oh my gosh, I would actually eat that whole roll if I could. It looks amazing… 😀
Hey!! I have this tiny little oven that is attached to my big broken oven. The little oven works, but it fits close to nothing in it. I literally had to squeeze in this loaf of bread…I had a mess to clean after, but it was worth it!!
Thanks so much for the kind words!
They look amazing! Just absolutely delightful… Oh my, sorry for drooling on you, keyboard… 🙂
Daughter of the King
Please tell me you have a cookbook coming out….you are amazing!,
Haha! No book, sorry! Maybe someday though! THANKS!! 🙂
Totally with you on the eggnog. I never used to like it until I got into adding it to stuff. This is such a great use for it and I love LOVE those sugared cranberries!
Thanks Tori! 🙂
Tieghan these looks delicious! I just made your cinnamon crunch brioche bread this weekend. My husband loves it & asks for it constantly. I’ve been looking for a cinnamon roll recipe. How would I change this recipe to just make regular cinnamon rolls instead of the pull apart bread? Let it rise the second time & then I can put it in the fridge? Thanks Tieghan.
I love that bread!! So happy you do too! 🙂
Yes, let it rise and then throw the rolls in the fridge. That will be great! 🙂
Thanks Jen!!
To make this recipe into regular cinnamon rolls, cut all the way thru the dough log, set them into a 9×13 greased pan, cover and refridgerate. They will rise overnite in the refrig and be ready to baked from frig to oven. If you let them rise and then refridgerate they will collapse overnite al they won’t rise again
Thanks Michael!
No wonder your brothers and their friends were eager to eat this. YUM!!! I have made cinnamon rolls and cinnamon swirl bread a good many times. This looks soon tasty.
Thanks Charlotte! 🙂
Ugh, I am craving this so badly right now!!! It is gorgeous! And I agree, brioche is the best!
Thank you!! And I knew you’d like the brioche! 🙂
This brioche brings alllllll the boys to the yard. Damn, girl!
Haha! It totally does!! Thanks Katrina!
This looks sooooo delicious!
Thank you!!
Oh my word – this looks incredible. I’ll be making this very soon Tieghan!
Thank you, Kathy!! Did you get the book in the mail yet?
Hi Tieghan – no I haven’t received it! Looking forward to it tho!
I’m going to make this for my parents, brother and sister in law. They will love this for sure! (And so do I! )
Thank you! I hope you all love it!!
Silly question…does the bread get baked on the parchment paper or is that used only to move it?
The bread gets backed on the parchment. Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂
Since it’s an overnight bread, that means I get to eat it for breakfast, right? 🙂
Of course! 🙂
Loving this idea! So pretty and delicious!
Thanks Anna!
TIEGHAN, THIS IS GLORIOUS. I’m so with you on the love of cinnamon rolls, too — soft and doughy always. And this pull-apart bread looks like HEAVEN. Those process shots are beautiful, and that one shot of the loaf pulled apart kind of makes me feel faint. So. Amazing. (And I love that you made it in the teeny oven, ha!) Happy happy Thanksgiving, lady!!
THANK YOU! Your comments literally make my day!! 🙂 Have the happiest Thanksgiving!
Oh man, this bread would be SO perfect for Christmas morning! Definitely drooling over these gorgeous photos!
Ohhhh girl, I love how you make seemingly complicated things simple. I have yet to make pull-apart bread and you make the process look like tons of fun. PLUS cinnamon roll? Just hand me the whole loaf! 😉
Umm, thank you!!! Hope you are having a great week and praying you get some snow soon! 🙂
Omg girl, this is freaking gorgeous!!! I would like the whole loaf right now!
Thank you!! And also, I think all your stuff these days is beyond awesome!
I will be making this for Thanksgiving breakfast for sure! Thanks!
Thank you so much!! I hope you love this, Kristine!
I want to skip work and make this today! Oh boy, I know what we’re having Christmas morning.
Thank you, Hannah!! Hope you love this bread and have a great Thanksgiving!
Tieghan, I’m deeply in love with your bread. Triple OH from me! This definitely my kind of breakfast roll.
Thanks Linda! Have a happy Thanksgiving!
This looks incredible!
Thanks Sarah!
I love this so much. The whole pull-apart trend is probably one of my favorite things ever. So gooey and delicious!
Thanks so much, Jessica!!
Maybe this is gilding the lily here, but I’d love to make these for a Thanksgiving brunch, with pumpkin in them. Do you think the addition of 1/2 cup pumpkin puree would totally destroy the chemistry of the dough?
No at all. I think it would be awesome! You might need to add about 1/2 cup to 1 cup more flour though. Hope you love this and let me know if you have any other questions. Happy Thanksgiving!
Yes! Thanks so much for replying– and for this beautiful, inspiring, decadent, totally amazing blog!
gah, that glaze!! this whole thing looks SO wonderful!!
Thank you!!
Yum, this looks so perfect! All wintery and holidayish and festive!
Thanks Nora!! 🙂
This looks absolutely beyond perfection! I’ve been meaning to make a sweet pull-apart loaf of some kind and this looks like a winner. Thanks for sharing!
Thank you so much, Jess! Hope you get to try this and love it!!
This looks amazing! Excited to try this for my first ever home made bread on Thanksgiving morning. Silly question from a newbie… Do I use original yeast or rapid yeast?
Hey Amber!! I used original, but if you only have rapid that will work too. Just be careful because the bread will rise fast and you do not want it to get too big before baking. Hope you love this and let me know if you have any questions.
Thanks so much for the quick response! I’m excited to try this and to eat the results 🙂
What a work of art. I wish you had pics of how you created the bread part.. looks complex. This looks amazing .. i Love Cinnabon, so a homemade version would be out of this world.
HI! The process pics are just below the recipe. I figure you guys might want to seem them.
Thanks so much!
Looks delicious. Will try it this week.Made a tea ring and some Cinnamon rolls last week…
Thanks Janice! Hope you love this! 🙂
WoW I would love to serve this to my family during the holidays! Thanks for sharing this recipe makes it look less daunting!!
Thanks Sam!! Hope you love this bread!
Happy Holidays!
This is so, so gorgeous, I’d absolutely inhale this bread!! Pull-apart perfection!
Thanks Laura!! Hopping you are enjoying the week! 🙂
do you think this would freeze well? Id love to make if for Xmas morning but the days leading up are pretty busy…maybe make a week or two ahead and freeze? but glaze afterwards?
This looks and sounds incredible! Definitely making ASAP! Does the bread log have to sit in the fridge overnight? Or can it be baked that day? Thank you!
Hey Kristen! If you can let it sit overnight, if not let is rise for about 30 -45 minutes prior to baking.
Happy Thanksgiving!
In the fridge? Will it still turn out as good?
Let it rise at room temp if you are noting letting it sit overnight. I will still be great, BUT letting the dough sit overnight helps to develop flavor.
Happy Thanksgiving! Thank you for a fun recipe. I just finished baking it. Few things I did different but it STILL turned out great!
1. The yeast may have been older as it didn’t proof the way I hoped in the beginning
2. For the filling I combined the butter cinnamon sugar and spread that in. I think I will not combine them all next time.
I utilized egg nog in the icing as the thinner. Turned out great
3. I made two loaves on the same baking sheet with a silpat underneath as I did not have parchment paper
All in all, I will try it again. Great with the brioche bread! I also may try in popover pan to do a morning bun version.
Thanks again!!
Anyone considering making this, I’d *strongly* encourage you NOT to make it in a loaf pan but to do it on a baking sheet instead. I baked it in a loaf pan for 55 minutes (too long for the outside, it was starting to burn) and the middle was still completely raw and oozy. We got 2 usable servings out of it from the end pieces, not what we were expecting. I’m sticking it back in the oven on a cookie sheet now trying to salvage it… The bits we were actually able to eat were delicious, though!
Hey Carly,
UGH. I am so sorry your bread did not cook through.This is my fault and I am beyond sorry. I forgot that I had cooked my bread in a large loaf pan (larger than the standard size). You should have divided your dough between two normal size pans. INCREDIBLY sorry for my mistake. Glad you are still enjoying the bread and Happy Thanksgiving!
That makes so much more sense!! Thank you for your sweet reply. We stuck it back in the oven for 25 minutes (out of the loaf pan) and it totally saved it. It was uglier but cooked through and super tasty!
I cant get egg-nog easily in the UK, would it be possible to sub Advocat and some milk?
any suggestions for other substitutions?
A
Hey Andy! Milk will work great. Just use whatever your drink and or use most of the time. Hope you love this!
WOW. Drooling. Reading this while starving was a bad idea!
Haha! Thank you so much, Katie! Happiest Friday to ya! 🙂
This looks super delicious, but I’m a little concerned with how much butter is in it! I love butter but twenty tablespoons seems like a lot. Is there any way to cut some out?
Hey Megan, You could use 6 tablespoons in the dough and 2 tablespoons in the filling. Hope you love the bread!
I made this for brunch the day after Thanksgiving. It was A-MAZING. It’s so good, I’m about to go mix up another batch… and I’ve already been asked to make it for Christmas breakfast. Thank you for a MARVELOUS recipe!
Is the egg nog a ready made type you buy, or just a general recipe? The UK isn’t a particularly noggy place, we don’t know these things 😛
Just finished making this, now it’s sitting in my fridge. Out of curiosity, does it absolutely HAVE to sit over night? It looks soooo inviting already. haha
HI! It is best if it sits in the fridge because the dough develops it’s flavor during thins time. Hope you love this! 🙂
Hi! I was just wondering if coconut milk eggnog would work for this recipe.
Yes, I think that would be awesome!
Have a question about the rising time! This looks so delicious and yummy, but my parents are divorced so Christmas Eve and Christmas Day get split up (in case you were wondering my LIFE STORY). I want to make this for Christmas morning at my mum’s, but I’ll be at my dad’s for the two days prior. Do you think the risen dough could hang out in the fridge for three days before I bake it on Christmas?
Thank you! Your website is so wonderfully shot and curated.
Amy
Hey, Amy!
That will be fine! In fact it will develop more flavor this way. YUM!
Have a Merry Christmas!
To piggyback off of Amy’s question, can I leave the dough in the fridge to proof for a week? How many days is too many when it comes to that second proofing? Also, could I put the log in a circle shape on the sheet pan? My log was very long and barely fit, so I coiled it like a snake in a circle. Thanks in advance!
HI! I think a week is a little too long. I would say anywhere up to 5 days is great. And yes, you can put the log into a circle shape. That will be really cute. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! Couple of questions…can I leave the dough in the fridge to proof for a week? How many days is too many when it comes to that second proofing? Also, could I put the log in a circle shape on the sheet pan? My log was very long and barely fit, so I coiled it like a snake in a circle. Thanks in advance!
Wow! Just made this last night after only chilling the dough for a few hours. AMAZING! Can’t wait to make it again for our Christmas gatherings after letting it rest even longer. The bread is so tender and the eggnog flavor is a nice warm touch. I love it when internet recipes turn out as good as promised!
Do you think this dough would work with being refrigerated longer than one night? I am planning on making this Christmas morning, but can’t prep on Christmas Eve.
Hey Sara,
That will work fine, hope you love this!
Tieghan!
How much is 1/2 cup of eggnog in ml?
It would be 125 ml.
Hope this helps
Looks like a great recipe! Question – do you have to let it sit out until it gets to room temp after a night in the fridge? I’m guessing it will rise/puff overnight in a slow rise — how much should it get to? double before going in the oven? Thanks!
Hey Adrienne, I is a slow rise and yes, it should just about double. Hope you love this!
thank you for the quick reply!
Thank you for your recipes! This is the best dough I have ever made in my life.
Thank you! So happy you like it!
We live on an island in the South Pacific, so I’m always looking for recipes that we can get the ingredients and that can make us feel like we are in our own little cafe. This recipe was one of those! Thanks! Yum!
Hi – first, I LOVE this recipe! I made it for my family on Christmas and it was a hit. Quick question: from the pictures, it looks like you sprinkled some graunlated sugar on top of the loaf before baking – is that right? I might have to try that next time around. Thanks!
Hey Heather! I am so excited you loved this recipe! 🙂
I cannot really remember what i did to be honest, but I may have sprinkled some cinnamon sugar on top for a little extra sweetness. Thanks again and Happy New Year!
wow. nice. cinnamon rolls is common in Sweden where I am from and a tradition. love them
Thank you!
Does the brioche taste just as good if it is not served warm?
Warm is really best, but room temp is still delicious too. Hope you love this bread!
Oh. My. Glob. This. Bread. Is. Insane.
I finally have an oven after a year so I can finally bake my little heart out and make all your recipes! First, there was buckeye baking. Now this. And it’s incredible. Not to sweet – just right. I had enough dough to bake 2 mini loaves (1 for my neighbor) and they were beautiful. Thank you for another amazing recipe, not just with lovely photos, but an actual working delcicious recipe to boot.
Fan girl,
Xx Jillian
SO happy you loved this bread!! 🙂
Enjoy your oven and bake your butt off!
Such a good recipe! Thank you! You’re incredibly talented and artistic!
I was wondering, as the only aspect of the recipe I struggled with was shaping it, and it did not come close to looking as graceful and lovely as yours. Could I use this recipe for those soft cinnamon roll recipe you also have published? If so, how long should I ought to bake it?
Thank you!
Hey Stephanie,
Yes, that would would great. I would bake them 20-30 minutes. So glad you love these!
How warm is warm water and milk? I tend to struggle with yeast based recipes (I’m a yeast killer), so any tips would be great!
Valentine’s Day also happens to be my parents’ anniversary. As I still live at home while in college I decided to make them a treat. My mother lives cinnamon rolls so this was an easy pick.
Awe! Wow, that is so sweet!! 🙂
WOW! Made this yesterday for family and friends – and I’m not usually one to spend the time to make things with yeast involved. This was just incredible, and everyone loved it. Definitely will make again!
SO happy you loved this! Thanks!
I made this for my son’s birthday, he’s not a big fan of cake, so he had a Birthday Brioche ❤ wonderful!
That is SO awesome! THANKS!!
This recipe is wonderful. Thank you. I have a quick question – I am looking for a recipe (maybe this is it!!) to make with apricot (preserves). My husband grew up with apricot babka – and I only have recipes for chocolate. This looks like it could work. What do you think? Thank you!
i am on my second one in 3 days, is awesome and even for me really easy.THANK YOU MUCH. Now ,how would you incorporated some apple in it ???? Shredded apple , apple sauce, apple butter, dry apple???
I’ve never made bread before, so I’ve never used yeast, but do you use instant yeast or regular yeast?
Don’t worry, it is easy! I use regular active dry yeast, but if you only have instant that can be used too. Hope you love the bread and please let me know if you have any other questions!
Oh, i’m willing to die just to have a bite of this holy bread. It looked totally gorgeous even before it was baked. I love it! I love it! I love it! I love it so much! Thank you for sharing this fascinating recipe my dear!
I made this with my sister yesterday and had it for breakfast this morning. It was DEVINE. The dough came out soft, light and fluffy and oh-so-very buttery. We made it as one loaf, which I think you suggested baking for 20-25 minutes, although I wasn’t sure whether ours was the f pan or not? However we found we had to cover it in silver foil and bake for an hour… This may be because our oven isn’t as hot as it should be perhaps…? Or has anyone else found this too? Any how, thank you for the A-Mazing recipe -your blog is awesome! x
Just wanted to say that I have made this twice now and it is AMAZING! I use a KitchenAid and I can get everything done within 2 1/2 hours (including letting the dough rise). The cooking timing for me was only about 3 minutes off but I didn’t cut the dough into so many slices. I am actually eating a piece at the moment and cannot get over how great it is. Thank you so much for this wonderful addition to my recipe box!
I love to bake cinnamon rolls and when I came across this recipe it was love at first sight. My question is, if I made homemade eggnog, would I need to add the alcohol and what kind. Some recipes call for Brandy, Sherry or Rum. Thank you and keep up the great work.
Hi!! Honestly, I am not sure. I have never made homemade eggnog, so I am a little unsure. I think you should do whatever you would like to do. Whatever your tastebuds like!! 🙂
Let me know if you have any other questions.
Tieghan!
Finally! A great cinnamon bread (brioche) recipe. The tipping point for me is allowing the brioche to rise overnight in the fridge. Thank you for all the great photos. Thank YOU! for the recipe!
THANK YOU!!
I made this a couple of days ago with Nutella instead of the cinnamon filling. Oh. My. Goodness. The dough is incredible and it came out great. I’m now trying it with the cinnamon filling. But I’m having a hard time waiting for the dough to chill because I want to bake it sooo baaad, lol.
love your recipes. could I switch out and use regular granulated sugar instead of brown? I prefer the white sugar. Thanks
HI, that will be fine. THANKS! 🙂
Could the dough be frozen? If so before the overnight rise or before? Thanks.
Yes, the dough can be frozen. I would freeze once you assemble the roll. Don’t let it rise, just freeze, thaw and then finish the rising. Let me know if you have any other questions. Hope you love the bread!
Making this for the second Christmas in a row! Easy brioche base, nice and easy to knead (maybe 15 minutes til smooth), it’s a buttery dough so kneading doesn’t use a lot of flour. This year I refrigerated the rolled dough for 2 hours before shaping. I cut it in half and then did a braided/wreath/twist. Wrapped back up and in fridge overnight. Mine doesn’t seem to rise overnight in the fridge…at all…so before baking it’s 1-2 hrs in an ever-so-slightly warmed oven until second rise is doubled…then I bake.
It’s a really fine tasting dough! Thank you for this recipe, it’s a keeper!
Thanks !!!!! I made this for my family following your fabulous directions and it was fabulous ! I’m am now addicted to these.
Hi! I’m baking this right now and so far my log (on a baking sheet not loaf pans) has been in the oven for 32+ minutes and is still not cooked on the inside 🙁 the top is golden brown but it’s still raw halfway through. Anyone else have this issue? I followed directions to a T!
HI! I am sorry for the trouble. I would just cover the loaf with foil and continue cooking until the center is cooked. Again so sorry and Merry Christmas!
Made this for Christmas this year and it was delicious! Split it into 2 loaf pans and made 1 on Christmas and 1 the day after. It kept really well. Didn’t have any issues with baking like others have had. Baked it for 40-45 mins in the loaf pans and it was soft but still cooked inside — so tasty.
So happy you loved it! Thanks! Hope you had a Great Christmas!
I made this for Christmas morning and it turned out absolutely spectacular! I love to cook but I have not had a lot of experience making my own dough. I was a bit worried (given I was feeding a dozen people) but I should not have been. This was very easy to make and it came out great! The family loved it and it was so easy to prepare on Christmas morning. I baked it on a baking sheet for exactly 22 minutes and it was perfect. I will definitely be making more of your recipes!
Thank you! So happy this was a hit! Happy New Year!
Hi – I have made this three times and everyone always LOVES it! I’m having a big brunch the morning after my son’s bar mitzvah and would love to serve this but won’t have ANY TIME to bake right before the weekend. I saw in another post that it’s possible to freeze the assembled log, which could work great for me. If I do that, and defrost the morning of the brunch, can I bake it as soon as it’s defrosted or do I need to let it rise for a longer time? Thanks for your guidance and thanks for the beautiful site. (I also love your mushroom Havarti turnovers!)
Hey Jane!!I think you should be good to go ahead and bake the loaf. I would recommend thawing it the night before the brunch and allowing it to come to room temp before baking. Let me know if you have any other questions! THANKS!
Hi, I am a beginner at baking breads so please understand if my question sounds stupid. I noticed on your baked bread (the finish ones) you have coated the bread top with some cinnamon powder and sugar as well but I don’t read that anywhere on the instructions. I can see you haven’t put them on the pictures where you show how to cut the logs. At what point do you do that? Is it after you brush it with the melted butter?
HI! I did not dust these with anything that is not in the recipe. Yes, cut the bread after you add the butter. Let me know if you have any other questions. THanks!!
Do you think this could work gluten-free with rice flour as well?
I made this recipe at Christmas time last year. One in a loaf pan and one as a ring cooked both on stones. Unfortunately I did not take any photos of the final product. They were a big hit. Thank you for sharing this recipe. It easy to follow and the demonstrations were excellent. Thank you again.
So happy you love it! THANKS!
I made this yesterday for Easter. I was surprised to see that the recipe didn’t call for a second rise or to be brought to room temperature before baking. I baked it as written but had to add at least 10 minutes to the cooking time (I made 1 large log). The final product was good, but I’m still wondering if I shouldn’t have allowed it to rise a bit before baking. What did you do?
HI Melissa,
I did not allow mine to come to room temp because when I did, my loaf grew too big. But next time, I would try that if you feel it will work better for you. Let me know if you have any questions. Thanks so much!!
Made this for a treat for my team last week and they scarfed it so fast I thought I’d lose my hands!
Tonight I’m making a savoury version with pesto, olives, sun dried tomatoes and feta. Hopefully it works. It smells amazing! Used half whole wheat flour and a healthy dose of tuscan seasoning in with it. Can’t wait to nibble some off a corner!
AHH! Thats SO awesome!! That should work perfectly! Hope its just as good tonight!! Thanks for making it Kerri!! (:
I’m really borred at home with my older sister and younger brother. I’m also a baker that’s baked everything under the sun! ? It’s usually really hard to find something my whole family likes to make, and this won all 5 of them over! Thank you!!!!!!
WOW!! Thats so awesome!! So happy everyone liked it!! (:
Simply needed to point out Now i am lucky I stumbled upon your website page!.
Thanks so much!
Hello! I am still pretty new to making breads, do you use regular yeast or self rising? Thank you so much and sorry for the newbie question haha =)
Meri
HI! I like to use regular yeast. Let me know if you have any questions at all. Hope you love this! 🙂
Hi there, this looks fantastic, I woukd love to be able to serve some up on Christmas day morning! Christmas eve in our household tends to be very busy. Do you think it would be possible to freeze the loaf at the rolled dough stage and then just defrost it in the fridge overnight and pop it in the oven?
Thank you.
Kirsty
Hey Kristy! Yes! I actually have a loaf in my freezer now, lol! Just freeze and then thaw in the fridge overnight. Hope you love this and have a Merry Christmas! 🙂
Just curious, should I make any adjustments on oven temp and time if I use a 16x4x5 loaf pan?
This looks awesome! I was trying to find something different then my usual Christmas morning cinnamon rolls.
Hey Leia! Is that a longer loaf pan? I am not sure on the cooking time, so just keep checking for doneness and cover with foil if the top starts to brown before the center is cooked. Let me know if you have other questions. Hope you love this and Merry Christmas!
Hi – quick question: is there a need to wait for the shaped rolls to be at room temperature before baking? Or will the 5-9 minute preheat period be enough?
Hey Jaine, the preheating oven period should be fine. Hope you love these!
Just made the log and stuck it in the fridge! Question for you though; my dough was much stickier than yours and not as defined after cutting and making the pull apart design; any troubleshooting ideas? I used warm whole milk instead of egg nog but i doubt that”s the reason. It was harder to manipulate since it wasn’t as dry, but it looks great. Thanks!!!
Hi! Just add a little more flour when rolling the dough until it’s not super sticky anymore. That will fix the stickiness. Let me know if you have questions. Hope you love the bread!
The bread came out delicious- family and coworkers love it! I wonder if I should go with 5 cups of flour instead of the max of 4 you listed? I added flour as I was rolling it out, but it was a bit rough to make the tighter rolls. Will troubleshoot on the next log. Excellent recipe though- thanks for sharing!!
So happy everyone loved the bread! 🙂
Is the video still available? I don’t see it above anymore. Thanks!
HI! I can see the video on my end. What browser are you using? So sorry for the trouble!
I see it now! No idea what changed, but YAY! Thanks!!!
Hi! I love your cookbook! Best one I’ve found in years! Quick question: do you use salted or unsalted butter in the dough?
Thank you!
Thank you so much! Thrilled you are loving the book. I love using salted butter. Please let me know if you have other questions. Hope you love this recipe! Thanks! :
Thank you for your quick reply!
I have made this bread for Christmas morning these past three years. It has always been a huge hit! No matter how big the loaf, and when I do it on a baking sheet it gets HUGE, there is never any leftover. It is a wonderful recipe and very easy too. Thanks for sharing and giving me a new Christmas tradition!
Thank you so much Leena! I am so glad you love this recipe and hope you have an amazing Christmas! Thank you!
Made this for New Years Day, and it was the perfect start to the year. Took longer to cook than recommended, by about 10 minutes, but of course every elevation / range is different.
Thanks for your recipe!
I am so glad you enjoyed this Elizabeth! Thank you!! Happy New Year!
HI, I know this is an old post and all, but I was wondering would it be like normal bread if you let it rise normally instead of in the fridge?
HI! I am not sure i understand your question. You can let the bread rise normally on the counter for a few hours That will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Wow! I just made this today and it by far the easiest brioche/cinnamon roll recipe in the world! I didn’t screw anything up! I followed directions exactly as written and the end result was spectacular! I will now be scouring your site and planning to tackle more of your great recipes. Thank you so very much!
I am so glad it turned out amazing for you! Thank you so much Katie!
I have my go-to Christmas dishes that my son is totally bummed if I change up. Giada’s pancetta and chestnut stuffing, Bon Appetite’s sweet potatoes with maple syrup, and Barefoot Contessa’s gruyere mac and cheese. And this from you Tieghan. It’ll be my third year making this for Christmas and it will never lose out to anything else. I’ve made so many of your recipes and told many people about your blog and cookbook and all are always grateful. I am going to try your Mac and cheese this year too! I’m thinking we might end up with an all Tieghan Christmas. And I wouldn’t mind at all 🙂
I am so glad you made this recipe part of your Christmas dinner tradition! I love that! I hope you love the mac and cheese, Dawn! Let me know how it turns out for you!
Jdks,md
This looks amazing. How long do you recommend kneading it for??
Hi Nicole! Anywhere from 2-4 minutes works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Do you think this would be ok to make 2 nights ahead and bake in the morning? Or maybe just bake and reheat?
Hi! You can make 2 nights ahead, then bake. That works really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Wondering which size loaf pan you used for one brioche cinnamon roll?
Thank you…
When baking in a loaf pan I use two 9x5x3 bread pans pans. This bakes up more evenly if you divide the dough be 2 pans. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Hi, making the dough right now and letting it rise. Love the texture! but I was wondering if it was that necessary to let it rise overnight? Because I’m making it pretty early in the morning.
HI! You can let the rolls rise overnight or 1-2 hours before baking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
My regular yeast did not proof and I was unsure about how long to mix and then knead the dough so, quite frankly, I panicked haha. I substituted instant yeast 1-for-1 for regular and threw everything in my breadmaker on Dough setting to see what would happen. It came out BEAUTIFULLY. Just FYI for anyone wondering if a bread machine would work to make the dough.
Hi Kimberley! I am so glad you loved this recipe and it turned out amazing for you! Thank you!
Made this. Amazing!! I and so beautiful.
Thank you so much Kelley!
Hey Tieghan!
I love your website and your recipes! I’ve been making this recipe for Christmas morning the last several years. This year I happen to be near you in Breckenridge! I’ve never had any issues with the baking time, but this year the bread was turning dark brown and drying out on the outside, but it was still undercooked and raw on the inside.
Any tips? I was guessing it had something to do with the altitude. I live in San Francisco, so it’s usually not a concern.
Happy Holidays!
– Ashley
Hey Ashley! I would cover the bread with foil once it starts to take on color and then finish the bread that way. The dryness in our air can cause different baking times and I often have to cover baked goods with foil to finish cooking. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
amazing recipe! would totally recommend!! 10 out of 5!!
Wow that is so amazing! I am so glad you loved this recipe, Charlotte! Thank you so much! xTieghan
It’s not clear at all that you only need 6 tablespoons of butter in the dough – which you mentioned in a comment. I put 12 tablespoons of butter in the dough, per the instructions listed here, and this is not a bread at all, more like a biscuit. I hope you will update your instructions to reflect the correct amount of butter to use so people will not end up in my situation. I feel like I wasted so much time and ingredients.
Hi Katherine! I am so sorry about that! I will update the recipe. I hope you try this again and enjoy it! Thank you! xTieghan
This recipe looks absolutely amazing! As a family tradition, I have (bakery-bought) cinnamon bread every Christmas morning. I also give it to family and friends. Problem is, the bakery is 45 minutes away and I have to order it weeks in advance, etc., etc. It comes wrapped tightly in a bread bag with pretty ribbons, etc. and costs me about $50 for 7 loaves. I’ve done this for 20 years. Time for a change. I saw your recipe and thought to myself: THIS IS IT!!! My question to you: How long will this log last sitting on someone’s kitchen counter wrapped in plastic? Can I freeze the dough and thaw it out and bake it as I need it?
I’m so excited to try this recipe! Thank you for your answers when you get the time!
HI! You can leave this in the fridge for 1-2 days or in the freezer for 3 months, just thaw overnight and then bake as directed. The dough should always be kept in the fridge if letting is rise longer than 2 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Okay, sorry to bother you again! Will this fit in 1 9×5 loaf pan, or should I split the loaf in half and use two pans? The pictures of your loaf in your blog look like the loaf is twice as long as a regular loaf pan wold be able to accommodate.
Thank you for your time! Can’t wait to make this!
HI! You should split the loaf in half and use 2 loaf pans. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made 2 loafes of bread from this recipe and received nothing but praises. Irony is that I don’t eat baked goods, just love making them. I love the entire process of baking something from start to finish. The smell of cinnamon from the oven was amazing.
Thank you for this recipe. I had so much fun making it.
Wow that is so amazing to hear! Thank you so much for trying this Arden! xTieghan
Just for clarification; the bread loaf (cut with kitchen shears) should overnight in the fridge while in the bread pan, but taken out of the pan, kept on the parchment paper, and baked on a half sheet the next morning? Thank you, Beth
Hello Beth! Yes, either way you decide to make it, on the baking sheet or in a loaf pan, they both need to go in the fridge overnight and baked the next day. Let us know if you have any other questions. Enjoy! X Kelly
Love love love this bread. I’ll definitely be adding this to my Christmas morning lineup. Thanks for sharing this lovely recipe.
Thank you for trying it! I am so glad it turned out so well for you! xTieghan
I just made this for my family for Christmas morning and they are THRILLED. Everyone is grabbing seconds. THANK YOU SO MUCH FOR THE DELICIOUS RECIPE!!!!
Yes!! That is so amazing! Thank you for trying this, Elisabeth! Merry Christmas! xTieghan
There’s a comment that was posted in May 2019 about the amount of butter used. Can you clarify?
My bread is in the oven now, so it’s too late if a change was needed.
HI! What was the comment? It’s hard to find. How did the bread turn out? Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Sooo… my dough was also kind of biscuity. I think that when it’s cold, it might be okay, but the texture is just really off. My husband and mom like it, but I don’t think there is any way they would not like it after the excitement and work that went into it. I followed the recipe and added the 12 Tbsp of melted butter to the dough. Is this where I went wrong?
HI! Nope, that was correct. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Hi, I have a pound of brioche dough in the fridge. I was wondering how much you need for this recipe? Is it more than a pound? Looks so good!
HI Erin! I don’t know for sure, but I think 1 pound of dough should work perfectly for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
If baking as a log, do you still have to put it in the fridge in the bread pan or can you put it in the fridge on the parchment?
Hi Jessica! You can put this in the fridge on a parchment lined baking sheet. Just make sure to cover the log. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! This looks great, I made last night and ready to bake this am. However, I found the instructions a little unclear. I made a loaf and put the whole thing in ONE bread pan. Is this major issue? Also, what temp and for how long should I bake if cooking in just one pan? Or maybe it’s ruined and I’ll try again??
Hi Allison! For the loaf, it’s better to divide between 2 pans, but I am sure the bread will be just fine. I would bake as directed.
How did it go? Did it turn out ok for you? Hoping you loved the recipe! Please let me know if you have any other questions. Thank you!! xTieghan
yum
Thank you Jo! xTieghan
Hi there, we are at home with lots of time on our hands these days. My niece and nephew looove cinnamon rolls, and I want to surprise them Sunday morning and leave a loaf on their front porch. Only problem is that I only have 2% milk and 10% cream at home – can I use either one of these? Also, is it possible to prepare and bake same day?
HI! You can use 2% milk. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi there, we are at home with lots of time on our hands these days. My niece and nephew looove cinnamon rolls, and I want to surprise them Sunday morning and leave a loaf on their front porch. Only problem is that I only have 2% milk and 10% cream at home – can I use either one of these? Also, is it possible to prepare and bake same day?
Cheers, TP
hi! you! can use 2% milk and yes, you can prep and then bake same day. That works too! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Looks delicious and I’m looking forward to trying out this recipe with my daughter. Does this recipe require to sit overnight on the fridge, or is it to make prep and baking easiest? Could I get away with 2-3 hrs in the fridge before baking?
HI! You can certainly just do 2-3 hours at room temp. That works great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I just found your cinnamon roll bread recipe. I would love to make this, but want to know if I could mix it in a bread machine then shape by hand? Also, could i use a strawberry jam for the filling? Would that change the recipe too much?
Thanks in advance.
Hi! Can I substitute the milk for almond milk?
Hi! I think that should work well! I hope you love this recipe! xTieghan
Hi!
Yes you can use almond milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi- this looks so yummy! Can I just bake the bread immediately after shaping instead of leaving it in the fridge overnight? Thanks 🙂
Hi Rosie,
I would recommend placing in the fridge for at least 1 hour before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Have you ever baked this without cutting it, just as a typical cinnamon swirl loaf of bread, placing it in a loaf pan after rolling it up? I’m wondering if that would work with this recipe.
Hi Lori,
I haven’t tried that with this recipe, but I don’t see why it wouldn’t work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello!!! I’m so excited about this recipe, but I’m new with bread and a little afraid, how long do I need to mix the ingredients in the stand mixer? On medium speed? Is it a sticky dough? Sorry for the interrogatory 🙈
Hi Onaya,
No worries! Medium speed is great and then you don’t want to over mix the dough so mix until just combined. I would highly recommend watching the video above. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I make this all on the day?
Hi Ali,
Yes that is fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The texture is silky and the flavour is spot on, buttery, cinnamon and sugar. After the first raising (approx 1.5 hours) I didn’t rest over night but went on to bake. I would happily make this again.
Thank you so much Ali!! I am so glad this turned out so well for you! xTieghan
If I wanted to make this into two smaller logs on baking sheets, how long should I bake them?
Hi Stephanie,
I haven’t tested this but I would just reduce the baking time by 10 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
In one comment you say that 12 tbs of butter for the dough is correct. In another comment you say that it should only be 6 and you would update the recipe to make it more clear, but it is not updated. How much butter do you put in the dough? 6 or 12? It’s not clear at all.
Just replied to your earlier comment, but it is 12tbs for the dough and 6tbs for the filling. Please let me know if you have any other questions. Thank you!! xTieghan
Looking through your comments again and you responded to one saying you only need 2 tablespoons of butter for the filling but in your written directions for the recipe you say 6. How much butter goes into each step??
Hey Amanda, need 12 tablespoons of butter for the dough. You need 6 tablespoons of butter for the filling. I read the recipe over just now. It all reads correctly. Hoping this now makes sense 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! I was wondering if you’re able to bake this straight away and not let it sit overnight?
Hey Stella,
Yes you can do that too! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is there a way to convert this to sugar free. I mean just the sugar part will be using the egg nog. Just like to use sugar free when possible. I have swerve granular sugar and powdered sugar.
Thank you so much Kimberly! xTieghan
Do you have to let this sit overnight? Or can you just bake it after you cut it?
Hey Tera,
You can bake this the same day, but you will want to let it rise a little after cutting. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Overnight pull apart brioche cinnamon roll bread!! I rolled and into in individual slices and then baked them in a round cake pan. So yummy and easy! Never buying store bought again! I thought they might all bake together and not separate but they did! Thank you!! (I have to practice rolling tighter – that was the trickiest part)
I am really glad this recipe turned out so well for you, Brooks! Thank you so much for trying it! xTieghan
Made this today, a little salty otherwise delicious. Will definitely make again, but will cut down on the salr.
Can you freeze the dough once shaped and that overnight before baking.
Hey Lorna,
Yes you can freeze the dough. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
I love this recipe and am trying to figure out a baked good to make and give to friends this year. I’d like to make 10 or so and am wondering, is there a way to adapt this or something similar to give away? Seems like I’d want to prep the whole thing but then have friends bake it, so it is tricky. Thoughts?
Hey Elizabeth,
I would make these up until the point of baking and share covered with your friends with baking instructions. I hope you love the recipe, please let me know if you have any other question. 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
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
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
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
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
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://dev.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
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
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
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
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
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