Brioche Cinnamon Rolls

Brioche Cinnamon Rolls

Brioche Cinnamon Rolls

Brioche Cinnamon Rolls

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/2 tsp Orange, zest
  • Refrigerated

    • 4 Eggs, large
  • Condiments

    • 1/4 cup Honey
  • Baking & Spices

    • 1 1/2 tsp Active dry yeast
    • 3 3/4 cups All-purpose flour, unbleached
    • 1/4 cup Brown sugar
    • 1 1/2 tsp Cinnamon
    • 1/4 cup Granulated sugar
    • 1 1/2 tsp Sea salt
  • Dairy

    • 12 tbsp Butter, unsalted
    • 3 tbsp Butter
  • Liquids

    • 3/4 cup Water

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Description

Never the same dish twice

Makes 6 giant rolls

Ingredients

  • 3¾ cups unbleached all-purpose flour
  • 1½ teaspoons sea salt
  • 1½ teaspoons active dry yeast
  • ¾ cup lukewarm water
  • 4 large eggs, lightly beaten
  • ¼ cup honey
  • 12 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1½ teaspoons cinnamon
  • ½ teaspoon orange zest
  • 3 tablespoons butter, melted

Directions

  • In a large bowl, combine the flour, salt and yeast.
  • Add water, eggs, honey and melted butter to the flour mixture, stirring everything until it comes together to form a shaggy ball. Cover the bowl loosely with plastic wrap and put it in a warm place to rise for 2 hours. At this point, the dough will be very sticky; transfer it to the refrigerator to chill for at least 2 hours or up to 5 days so it will be easier to handle.
  • In a small bowl, combine the sugars, cinnamon and orange zest. Set aside.
  • Once the dough has chilled and is easier to handle, transfer it to a floured work surface. Fold the dough over 3-4 times to develop the gluten. Then let it rest for 15-20 minutes.
  • Roll out dough into a ½-thick rectangle. Brush the entire surface with the melted butter. Sprinkle filling in an even layer over the top of the dough and then roll it up lengthwise into a long log. Use a serrated knife to cut the dough into 6 equal segments.
  • Butter 6 jumbo muffin cups. Place the segments into the muffin cups, cover loosely with plastic wrap and let rise until the dough is puffed, 1-2 hours.
  • When the dough has almost finished rising, preheat oven to 350 degrees.
  • Bake for 25-30 minutes until golden. Remove the rolls from the muffin cups and let cool completely.
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Title:

Descrition:

Brioche Cinnamon Rolls

  • Produce

    • 1/2 tsp Orange, zest
  • Refrigerated

    • 4 Eggs, large
  • Condiments

    • 1/4 cup Honey
  • Baking & Spices

    • 1 1/2 tsp Active dry yeast
    • 3 3/4 cups All-purpose flour, unbleached
    • 1/4 cup Brown sugar
    • 1 1/2 tsp Cinnamon
    • 1/4 cup Granulated sugar
    • 1 1/2 tsp Sea salt
  • Dairy

    • 12 tbsp Butter, unsalted
    • 3 tbsp Butter
  • Liquids

    • 3/4 cup Water

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twoofakindcooks.com

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Found on twoofakindcooks.com