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Cream Cheese Filled Brioche Sweet Rolls

Cream Cheese Filled Brioche Sweet Rolls
These sweet rolls are pillow-y 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!
Yield 14 -16 rolls




  • 1 cup warm water or whole milk (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/3 cup granulated sugar
  • 3/4 cup butter (softened)
  • 5 large eggs
  • 6 cups all-purpose flour
  • 1 teaspoon table salt


  • 8 ounces cream cheese (softened)
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract


  • 1/4 cup butter
  • 2 tablespoons pure maple syrup


  • Add warm water, yeast and sugar to the bowl of a stand mixer fitted with a paddle attachment; whisk together, and set aside for about 5 minutes, or until yeast starts to bubble and foam.
  • Add 3/4 cup softened butter and eggs and beat until combined. Add 1 cup of flour and mix until combined. Add salt and enough of remaining flour until dough starts to pull away from sides of the bowl.
  • Switch to dough hook attachment. Knead for 5 to 7 minutes or until dough is smooth and elastic.
  • Form dough into a ball, place in oiled bowl. Cover; let rise until doubled in size, about 45 minutes to 1 hour.
  • Prepare the filling: add cream cheese, egg, sugar, flour and vanilla mixing bowl and mix until smooth.
  • Punch down dough and divide in half. Roll each piece of dough into about a 8×11-inch 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 plates or baking pans.
  • Cover and allow to rise 15 minutes.
  • Preheat oven to 375°F.
  • Bake rolls for 20 to 25 minutes or until golden brown. Cover with tented foil after 15 minutes to prevent over-browning.
  • Prepare Maple Brown Butter Glaze: 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.


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Review & Comments

Kathryn | Reply

3 stars
I made this, the dough is fabulous but the filling is all wrong…mine was essentially watery and spilled out as I tried to roll the dough up. Should there be an egg in the filling?

Red Star Yeast | Reply

Hi Kathryn,
When you’re mixing the filling, did it get to a smooth texture? I would suggest mixing the filling longer, it should get to a good consistency that is spreadable. Use a mixer with beaters to mix the filling ingredients together. Let us know if you give it another try!

Happy baking!

Thao Do | Reply

5 stars
How many degree is a warm water?

Red Star Yeast | Reply

Dear Thao,
Great question! Use 110-115 degrees Fahrenheit for the water temperature. The recipe is now updated to include this temperature.

Happy baking!

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