Name: No-Knead Maple Brioche Cinnamon Rolls
Prep time: 30 min
Cook time: 26 min
Total time: 5 h
Cuisine: American
Ingredients: For the Dough:; 1/2 cup melted salted butter; 2 1/4 tsp instant yeast; 1 tsp salt; 1/3 cup real maple syrup (warmed to 115℉); 1/2 cup warm water (115℉); 3 large eggs, room temperature; 4 cups all-purpose flour (spooned and leveled); For the Filling:; 1/2 cup softened salted butter; 1/2 cup light brown sugar (packed); 1/4 cup granulated sugar; 2 tbsp all-purpose flour; 1 tbsp ground cinnamon; 1/4 tsp ground nutmeg; Pinch of salt; 1 tsp vanilla extract; 1/2 cup heavy cream (room temperature, to pour over before baking); For the Frosting:; 4 oz cream cheese (softened); 1/4 cup softened butter; 1 cup powdered sugar; 1 tsp vanilla extract; 2 tbsp real maple syrup; Optional: dash of cinnamon

Jump to Recipe·Leave a Review

These No-Knead Maple Brioche Cinnamon Rolls are everything I want in a sweet breakfast treat: pillowy soft, buttery, maple-infused, and topped with rich cream cheese icing. They’re made with a foolproof brioche-style dough that requires no kneading, and they can be prepared ahead of time—making them perfect for holidays or weekend brunch.

No-Knead Maple Brioche Cinnamon Rolls

Why You’ll Love This Recipe

I love how simple and low-effort these rolls are compared to traditional cinnamon rolls. There’s no need to knead the dough—just mix, rest, and chill. I also appreciate that the dough can be made in advance, so I can roll them out and bake fresh rolls in the morning with minimal fuss. The maple cream cheese frosting is the perfect finishing touch, melting into every soft swirl. Plus, pouring heavy cream over the rolls before baking makes them extra gooey and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough

melted salted butter
instant yeast
salt
real maple syrup (warmed to 115℉)
warm water (115℉)
large eggs (room temperature)
all-purpose flour (spooned and leveled)

For the Filling

softened salted butter
light brown sugar (packed)
granulated sugar
all-purpose flour
ground cinnamon
nutmeg
pinch of salt
vanilla extract
heavy cream (to pour over before baking)

For the Frosting

cream cheese (softened)
softened butter
powdered sugar
vanilla extract
real maple syrup

Directions

Mix the Dough: I whisk the melted butter, yeast, salt, maple syrup, water, and eggs in a bowl. Then I stir in the flour until just combined. The dough will look shaggy and sticky. I let it rest at room temperature for 2 hours, then refrigerate it (covered) for at least 4 hours or up to 5 days.
Make the Filling: When I’m ready to bake, I beat the butter, sugars, cinnamon, nutmeg, flour, salt, and vanilla together into a creamy filling.
Roll and Fill: I dump the dough onto a floured surface, shape it roughly, and roll it into a 12×16-inch rectangle. Then I dollop on the filling and spread it evenly.
Shape the Rolls: I slice the dough into 1.75-inch strips, roll them up individually, and place them in a greased 9×13-inch baking dish.
Final Rise: I let the rolls rise for 45–60 minutes until they hold an indent when gently poked.
Bake: I pour room-temperature heavy cream between the rolls and bake at 350℉ for 25–28 minutes, until golden and set.
Frost: While the rolls bake, I beat together the cream cheese, butter, powdered sugar, maple syrup, vanilla, and a dash of cinnamon for the frosting. I spread it over the warm rolls right out of the oven so it melts into every crevice.

Servings and Timing

This recipe makes 12 cinnamon rolls.
Prep Time: 30 minutes
Cook Time: 26–28 minutes
Dough Resting Time: 4+ hours (minimum)
Total Time: ~5 hours (with overnight option)

Variations

Brown Butter Filling or Frosting: I sometimes brown the butter for an extra layer of flavor.
Maple Bourbon Frosting: When serving adults, I stir 1–2 tablespoons of bourbon into the frosting.
Dairy-Free: I’ve had success using plant-based butter and dairy-free cream cheese.
Less Sweet: I skip the maple syrup in the frosting when I want a more mild sweetness.
Make Ahead: I like to make the dough the night before, refrigerate it, then assemble and bake the next morning.

Storage/Reheating

These rolls are best fresh, but leftovers can be stored in an airtight container in the fridge for 2–3 days. When reheating, I microwave individual rolls for 20–30 seconds or warm them in a 300℉ oven for 10–12 minutes. If I want to freeze them, I wrap baked rolls (unfrosted) tightly and freeze for up to 6 weeks. I reheat from frozen and frost afterward.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, I often make the dough the night before and refrigerate it. In the morning, I roll, fill, shape, rise, and bake. It’s a great way to prep for brunch without rushing.

Do I have to use maple syrup?

Maple syrup is part of what gives these rolls their unique flavor. I’ve tried substituting with honey and it works well, but I don’t recommend omitting it entirely.

Can I freeze these rolls?

Yes. Once baked and cooled (unfrosted), I wrap each roll in plastic and store in a freezer bag for up to 6 weeks. I thaw in the fridge and reheat before frosting.

What makes these rolls “brioche” style?

The dough uses eggs and lots of butter, just like brioche bread. That gives the rolls a rich, tender, and soft texture throughout—not just in the center.

Why do I pour cream over the rolls before baking?

The cream makes the rolls incredibly moist and gooey. It’s one of my favorite tricks and really takes the texture to the next level.

Conclusion

These no-knead maple brioche cinnamon rolls have become a staple in my baking rotation. They’re easy to prepare, irresistibly fluffy, and indulgently frosted. Whether I’m baking them for a holiday breakfast or a cozy weekend treat, I know they’ll be a hit every single time.