Cranberry brioche cinnamon rolls make the ultimate holiday breakfast! Rich and buttery brioche dough encircles cranberry butter for the most divine cinnamon roll. Topped with swirls of vanilla mascarpone frosting, these rolls are holiday perfection!
If you’ve never made brioche dough, this recipe is quite easy to make at home. Enriched with eggs and butter, brioche dough is richer than basic sweet yeast dough, and there’s no kneading required for this recipe!
The Best Cranberry Brioche Cinnamon Rolls
Brioche dough – Rich and buttery no-knead brioche dough that’s easy to make in a stand mixer
Cranberry butter – Homemade cranberry sauce mixed with butter for the most delicious filling
Vanilla mascarpone frosting – Sweet, creamy, and so delicious!
Make Ahead Cinnamon Rolls
This brioche cinnamon roll recipe is designed to be made in advance. Use your stand mixer to make the dough, then let the dough rest in a warm spot until puffy and doubled in size. Once the dough is doubled in size, transfer to the refrigerator and chill for 2 hours (brioche dough is much easier to work with when chilled). While the dough chills, make the cranberry filling.
After 2 hours, roll out the dough on a floured board and add the filling. Roll the dough into a log, slice into rolls, and place the rolls into a baking pan. Cover the baking pan tightly (to prevent the rolls from drying out) and refrigerate up to 16 hours.
On baking day, remove the pan from the oven and allow the rolls to rise in a warm place until puffy, about 45 minutes. Bake until golden brown, then let cool for 20 minutes before topping with frosting. Serve warm and enjoy!
Cranberry brioche cinnamon rolls make the ultimate holiday breakfast!
- 3/4 cup (180 g) low-fat milk
- 1/2 Tbsp (4.5 g) Red Star PLATINUM Yeast
- 1 1/2 tsp (9 g) salt
- 1/4 cup (84 g) honey
- 4 large eggs (200 g), lightly beaten, at room temperature
- 3/4 cup (168 g) unsalted butter, melted and slightly cooled
- 3 3/4 cups (525 g) all-purpose flour
- 2 cups (220 g) fresh or frozen cranberries
- 3/4 cup (150 g) granulated sugar
- 1/8 tsp salt
- 3 Tbsp (45 g) Amaretto
- 2 Tbsp (30 g) water
- 4 Tbsp (56 g) unsalted butter, very soft
- 1/2 cup (100 g) sugar
- 1 tsp (2 g) cinnamon
- 1/4 cup (56 g) unsalted butter, softened
- 1/4 cup (56 g) mascarpone, at room temperature
- 1/4 tsp (1.5 g) salt
- 2 cups (240 g) powdered sugar
- 3 Tbsp (45 g) milk
- 2 tsp (8 g) vanilla extract
- For the dough, heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Combine warm milk, yeast, salt and honey in a large mixer bowl; mix on low speed until incorporated. Add eggs and melted butter; mix until combined. Gradually mix in flour, just until combined. Cover mixer bowl loosely with plastic and let rest in a warm place for 45 minutes.
- After 45 minutes, the dough will be puffy and doubled in size. Transfer dough to the refrigerator and chill for 2 hours.
- While the dough chills, make the cranberry butter. Combine cranberries, sugar, salt, Amaretto, and water in a heavy saucepan over medium high heat. Bring to a boil, stirring constantly, until cranberries begin to split open. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Transfer cranberry sauce to the bowl of a stand mixer, and let cool to room temperature. Once cool, beat in butter until combined and creamy.
- Remove chilled dough from the refrigerator. Gently press down dough; cover and let rest for 5 minutes. Spray a 13 x 9-inch baking pan with nonstick spray and combine sugar and cinnamon in a small bowl.
- Turn dough out on a lightly floured board, dust dough lightly with flour, and roll into an 18 x 12-inch rectangle. Spread dough with cranberry butter, leaving a 1/2-inch border. Sprinkle cinnamon sugar over dough and press gently into dough with rolling pin. Carefully roll dough up into a tight log and pinch edges to seal (if dough starts to stick, use a bench scraper to lift dough from the board).
- Trim off uneven ends and score dough into 12 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking pan and cover tightly with plastic. Let rest in the refrigerator overnight (up to 16 hours).
- On baking day, remove the chilled rolls from the refrigerator and place in a warm spot to rise until puffy (about 45 to 60 minutes) before baking.
- While the rolls rise, preheat the oven to 350°F and make the frosting: Combine butter, mascarpone, salt, powdered sugar, milk and vanilla in a large mixer bowl and beat until smooth and creamy.
- Bake rolls for 28 to 32 minutes, or until golden. Remove from oven and place on a wire rack to cool for 20 minutes. Spread the frosting over the warm rolls before serving.
Bake the rolls right away: If you’re planning to bake the rolls right away, work up to Step 6. In Step 6, cover the baking pan loosely with plastic and let rise in a warm place until puffy, about 30 to 40 minutes. Continue with Step 8.
Cranberry Filling – You can also substitute 1 cup (400 grams) cranberry sauce
Keywords: Cranberry, Brioche, Cinnamon Roll
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