Cinnamon Swirl Brioche Rolls

Set one half aside.

Cinnamon swirl brioche rolls. 1 2 cup dairy free margarine melted. 1 tbsp caster sugar. Spread a cinnamon brown sugar butter mixture evenly over top. Then you pop the dough in the fridge for another two hours to firm up.

1 3 cup caster sugar. 1 tbsp quick action yeast. Once baked they re perfect as is. You literally dump brioche ingredients in a bowl give it a few stirs and let the mixture rest for two hours.

Roll out each portion into a large rectangle. Sprinkle remaining dough with half the cinnamon sugar mixture then roll long edge of dough so you re left with a 9 inch long log. Frost them at your own risk. Roll each rectangle into a tight coil.

Brioche cinnamon rolls on a lightly floured surface roll the cold brioche dough into a rectangle that is approximately 15 long and 10 wide. The rectangle does not need to be perfect but the straighter the sides the more consistent the size of the cut cinnamon rolls will be. Cut log lengthwise and lay strands side by side. Place chilled dough on a lightly floured surface divide in half and flatten each half to a 4 9 inch rectangle the length of a standard loaf pan.

Cut each into 9 equal portions. Mix the water yeast salt eggs honey and melted butter in a 5 quart bowl or lidded not airtight food container. Space each coiled bun equally in an 8 or 9 inch pan. The rest of the steps are a breeze it s just like making any other kind of cinnamon roll.