Cream Cheese Filled Brioche Sweet Rolls
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.
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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! 
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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 3/4 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 1/2 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!
Fluffy No-Knead Dinner Rolls are at the top of my list 🙂
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!
so many tasty looking treats! I am going to attempt the Apple Cinnamon Streusel Pull Apart Bread 🙂
I am not going to stop thinking about Cream Cheese Filled Brioche Sweet Rolls until I make them and eat a bunch.
Your recipe looks delicious! And I’d also like to make the Pumpkin Spice Cinnamon Knots!
I think the Apple Cinnamon Streusel Pull-Apart Bread looks amazing!!
Amazing rolls. At 7000ft I didn’t make any adjustments and they turned out wonderful. Thank you for the great recipe. Yum;)
Amanda,
I am so glad you enjoyed them! Thanks or letting me know!
~Milisa
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!
Glad you enjoyed them!