Cinnamon Cream Brioche Rolls with Pastry Cream

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Soft brioche rolls filled with smooth cinnamon-spiced pastry cream, topped with a light glaze for a delightful brunch treat. This recipe, ready in about 75 minutes, layers all-purpose flour, granulated sugar, and instant yeast into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp instant yeast
• 1 cup warm whole milk
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tsp salt
• 2 tsp cinnamon
• 2 cups whole milk (for pastry cream)
• 1/2 cup granulated sugar (pastry cream)
• 4 egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 2 tbsp milk (for glaze)

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Instructions

1. Step 1: In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 tsp instant yeast, and 1 tsp salt.
2. Step 2: Add 1 cup warm whole milk, 3 large eggs, and 1/2 cup softened unsalted butter to the dry ingredients; mix and knead by hand or mixer for 8-10 minutes until the dough is smooth and elastic.
3. Step 3: Cover the dough and let it rise in a warm place for 1 hour until doubled in size.
4. Step 4: Meanwhile, prepare the pastry cream: heat 2 cups whole milk in a saucepan until just simmering.
5. Step 5: In a separate bowl, whisk 1/2 cup granulated sugar, 4 egg yolks, and 1/4 cup cornstarch until smooth.
6. Step 6: Slowly pour the hot milk into the egg mixture while whisking continuously, then return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened and bubbling, about 3-5 minutes.
7. Step 7: Remove from heat and stir in 1 tsp vanilla extract; transfer to a bowl, cover with plastic wrap touching the surface, and chill.
8. Step 8: Once dough has risen, roll it out on a floured surface into a rectangle about 12x16 inches and sprinkle 2 tsp cinnamon evenly over the dough.
9. Step 9: Spread the chilled pastry cream evenly over the cinnamon layer, then roll the dough tightly from the long side.
10. Step 10: Cut the roll into 12 equal pieces and place them cut side up in a greased 9x13-inch baking dish; cover and let rise for 30 minutes.
11. Step 11: Preheat oven to 350°F and bake rolls for 25-30 minutes until golden brown.
12. Step 12: Mix 1/2 cup powdered sugar with 2 tbsp milk to make a glaze and drizzle over warm rolls before serving.