Cream Cheese Filled Brioche Sweet Rolls with Maple & Brown Butter Glaze are perfect for holiday baking and sharing!
This is a sponsored post in partnership with Red Star Yeast. All thoughts and opinions are my own.
Holiday baking is one of my very favorite things. When Red Star Yeast asked if I would like to bake up some holiday goodies, of course I jumped at the chance! 
A while back, I tried my hand at making savory brioche rolls and they turned out so fabulous that I had to try a sweet roll version. The beauty of this recipe is that it will make enough to enjoy and share!
Who wouldn't love to have a pan of fresh baked sweet rolls from their neighbor? My Peach Pie Cinnamon Rolls and these Coconut Cream Pie Sweet Rolls are also favorites for baking and sharing! Don't miss out on these Blackberry Pie Sweet Rolls or Walnut Cinnamon Twists for a weekend brunch!
These rolls are pillowy soft and the cream cheese filling makes them just the slightest bit decadent and the brown butter and maple glaze just pushes them over the top to amazing!
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Cream Cheese Filled Brioche Sweet Rolls
Ingredients
For Brioche Rolls
- 1 cup warm water
- 1 package RED STAR PLATINUM YEAST
- ⅓ cup sugar
- ¾ cup softened butter
- 5 eggs
- 6 cups of all purpose flour
- 1 teaspoon salt
For Filling
- 8 oz cream cheese, softened
- 1 egg
- ½ cup sugar
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
For Maple Brown Butter
- ¼ cup butter
- 2 tablespoons pure maple syrup
Instructions
Add warm water, yeast and sugar the bowl of an electric mixer and set aside for about 5 minutes or until yeast starts to bubble. Add ¾ cup softened butter and eggs and beat until combined. Add 1 cup of flour and mix until combined, at salt and continue adding flour until dough starts to pull away from sides of the bowl. Knead of 5 to 7 minutes until dough is smooth. Place on a floured surface and cover and set aside to rise 45 minutes to 1 hour.
Prepare the filling: add cream cheese, egg, sugar, flour and vanilla to a mixer and mix until smooth.
Punch down dough and divide in half.
Roll each piece of dough into about a 8" x 11" rectangle.
Spread half of filing onto each dough rectangle. Roll up from the long side and pinch seam together.
Cut into 1 ½ inch rolls and place into a greased pie plate or baking pan.
Cover and allow to rise 15 minutes.
Preheat oven to 375 degrees.
Bake rolls for 20 to 25 minutes or until golden brown.
Add butter to a small pan and place over medium heat, stirring occasionally until brown bits form. Add maple syrup and brush over baked rolls.
Serve warm or at room temperature. Cover and refrigerate leftovers.
Disclosure: This is a sponsored post on behalf of Red Star Yeast. Red Star Yeast is a brand I have been baking with for years and all opinions are my own. Red Star Yeast is also sponsoring the giveaway. Thank you for supporting the brands that help make this site possible!
Jeffrey
I would go with the Chocolate Glazed Pumpkin Donuts by Foodness Gracious.
Sandy Headtke
Fluffy No Knead Refrigerator rolls look like a good basic. Your sweet rolls would be on my special occassion list.
Lyn
The pumpkin spice cinnamon knots or the pumpkin cinnamon rolls with caramel icing, yum
Karen D
I want to try to make the apple cinnamon streusel pull-apart bread and/or your rolls
Erin | The Law Student's Wife
What an amazing cause and a tasty recipe to go along with it!
Milisa
Thanks Erin!
Deborah
I love that these are made with brioche!! And that filling - YUM!
Milisa
Thanks Deborah! I am already craving another batch.
Kay Milne
I'm going to make apple honey pecan sticky buns and the cream cheese filled brioche rolls.
Betty Breadmaker
I'll get out the flour right now. These look great.
David
The first thing I would make would be the beer and bacon hamburger buns. I also want to make the nutella glazed Italian doughnuts.
Melissa @ Bless this Mess
These no knead rolls look amazing! And so do yours girl. My family would love me forever if I whipped some up! YUM!
http://www.pinterest.com/pin/272256739948907876/
Meghan Finley
I'd make this and that pumpkin challah!
Alexis @ Upside Down Pear
These look delicious and I'll definitely have to give them a try....but the first thing I need to make is that pumpkin challah! Challah has a special place in my heart.
Lindsey | Cafe Johnsonia
These look absolutely amazing! I love RSY and this whole campaign.
Milisa
Thanks so much Lindsey! I'm so glad you stopped by - your photos and recipes are such and inspiration to me!
Gina @ Running to the Kitchen
So...you combined brioche, sweet rolls and cream cheese? That might be the most amazing combination ever. I'd eat about 20 🙂
Milisa
Thanks Gina! I have to confess that I ate more than my share of these!
Terry
These sweet rolls sound so delish and I really want to make them and soon!!!
Barbara | Creative Culinary
I love EVERYTHING about these. Wish you were closer; I would run over and steal some from you! 🙂
Milisa
Thanks Barb! We could totally share!
Dorothy @ Crazy for Crust
Red star yeast is my favorite. What a great recipe for a great cause!
Milisa
Thanks Dorothy!
Anne
I've got my eye on these Cream Cheese Filled Brioche Sweet Rolls and the Apple Streusel Pull Apart Bread, among others.
Heather
I visited the pinterest board and I can't decide on just one thing to make. I want to make everything!!
Emma Brunner
pumpkin challah all the way!
Jamie
Fluffy No-Knead Dinner Rolls are at the top of my list 🙂
Anne Wright
I'm going to bake these Cream Cheese Filled Brioche Sweet Rolls next week after I get back from a short weekend trip. They look fabulous and so easy! Can't wait to taste them! Thanks for all of your wonderful recipes and for the giveaway!
saralynns2
so many tasty looking treats! I am going to attempt the Apple Cinnamon Streusel Pull Apart Bread 🙂
Bob Flanagan
I am not going to stop thinking about Cream Cheese Filled Brioche Sweet Rolls until I make them and eat a bunch.
Annmarie W.
Your recipe looks delicious! And I'd also like to make the Pumpkin Spice Cinnamon Knots!
Shannon F
I think the Apple Cinnamon Streusel Pull-Apart Bread looks amazing!!
Amanda
Amazing rolls. At 7000ft I didn't make any adjustments and they turned out wonderful. Thank you for the great recipe. Yum;)
Milisa
Amanda,
I am so glad you enjoyed them! Thanks or letting me know!
~Milisa
Ildiko
Made these by substituting ground flax bomb "eggs" for the 5 eggs in the dough, kept the real egg in the filing, and turned out great at 5200'. Needed about 30 min in the oven. Soft and delicious for days after!
Milisa
Glad you enjoyed them!