Brioche Cinnamon Rolls

There’s nothing better than warm cinnamon rolls for breakfast! Grab the kids to help and get to baking! 

Type: Brunch
Servings: 6 servings
Kitchen Time: 45 minutes

Great with:

A cup of coffee!


In your Kit: 

  • K&M Cinnamon Brioche Dough

  • Cinnamon Sugar Filling
  • Confectioner's Sugar
  • Orange


  • Flour 


  1. Bring cinnamon filling to room temperature or cheat a little and microwave it for 20 second intervals, stirring well between. Just don’t let it melt!
  2. Butter the bottom and sides of a 9-inch pie pan or 8x8 inch baking dish.
  3. Roll brioche dough on a floured countertop into a rectangular shape about ¼ inch thick using the flour to prevent sticking.
  4. Spread the cinnamon filling evenly over the dough, right to the edges. Roll jelly-roll style from the short side so you will end up with a short, fat roll.
  5. Cut into 8 even wheels and place in the prepared pan. No need to trim uneven ends, just place upside-down in the pan!
  6. Cover lightly with plastic wrap and allow to proof for 30-45 minutes in a warm, draft-free location. They won’t double in size, but they will poof gently. While the dough is proofing, preheat your oven to 375ºF.
  7. Bake buns until golden brown on top and cooked through (about 25-35 minutes). Remove from the oven and allow to cool slightly.
  8. Whisk confectioners sugar, zest of an orange, and 1-2 Tbsp orange juice to make a thick glaze. Once your rolls have cooled, drizzle the glaze over the top!
Written by Kitchen & Market