Cinnamon Rolls
I love brioche, it’s enriched dough always leads to a more enjoyable eating experience than any normal bread would. These cinnamon rolls take a basic brioche dough to a whole new level with a delicious sticky cinnamon-brown-sugar- butter swirl. Sometimes I add a few finely crushed cardamom seeds to the butter for a slightly more refined version.
Ingredients
Plain Flour 230 grams
White Bread Flour 230 grams
Milk 225 grams
Fresh Yeast Either is fine! 12 grams
Dried Yeast Either is fine! 5 grams
Caster Sugar 48 grams
Fine Salt 8 grams
Large Egg 1
Unsalted Butter - for the cinnamon butter 50 grams
Light Brown Sugar - for the cinnamon butter 65 grams
Caster Sugar - for the cinnamon butter 60 grams
Ground Cinnamon - for the cinnamon butter 6 grams
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Stir the Fresh YeastFresh Yeast, Either is fine!12grams or Dried YeastDried Yeast, Either is fine!5grams into room temperature MilkMilk, 225grams. fresh yeast
In a stand mixer with the dough attachment, put the flours, sugar, salt and milky-yeast mixture, start the mixer on slow, add in the egg and continue to mix for 5 mins. This could be done by hand, but you will need to kneed it for 10 mins.
Leave the dough to rest, covered for 30 mins. Then increase the speed of the mixer to medium, and let it run for 5 mins (or hand kneed for another 10 mins) then add lumps of butter and continue to kneed for another 5 mins (or hand kneed for another 10 mins) or until the butter is well combined.
Put the dough in a large oiled bowl, cover and place in the fridge for 4-5 hours or overnight.
Beat the butter and stir in the other ingredients until you have a smooth, consistent cinnamon butter.
Turn the dough onto a lightly floured surface.
Roll out the dough in front of you into a large rectangle that is 1cm thick, spread with the cinnamon butter, roll into a log and cut into 12 slices and place into your oiled giant-muffi pan. For the two end pieces of the roll, put a little butter, sugar and cinnamon in the bottom of your pan so the ends without internal cinnamon sugar get a nice sticky bottom like the others.
Leave to prove under a tea towel somewhere warm for an hour before baking.
Preheat your oven to Gas Mark 4.
Cook the cinnamon buns for 30 mins.
(If you want to glaze your cinnamon rolls, heat a couple of tablespoons of water and caster sugar until the sugar has dissolved then brush over the rolls when you take them out of the oven)
Leave in their pan for 10 mins before removing to allow the caramel to firm up a bit.
