Brioche Cinnamon Rolls

Posted by - Winnie

Brioche Cinnamon Rolls

Rich yeast buns,

sweet, soft and luxurious

I love baking with yeast, and I actually bake Challahs (Jewish bread) every Friday, creating my own different recipes.

There is nothing like the smell that fills the house when I bake yeast pastries.

So I was very pleased to find out that this month's challenge was cinnamon-buns.

I love cinnamon(!), and love yeast pastries  - perfect combination for me J and I've decided to make a brioche

** Please note that my original post is in Hebrew

12 rolls - I used 21 cm round pan + 2 small pound cake pans

you can also use 20X30 square pan

For the dough

450gr bread flour

25gr fresh yeast

4 egg-yolks

40gr white sugar

10gr vanilla sugar

1 tsp trimoline sugar

30ml heavy cream

180ml vanilla milk

½ tsp vanilla extract

1 tsp lemon zest

1 tb powder-milk

1 tsp salt

150gr soft butter

For the filling

100gr soft butter

220gr dark brown sugar

1 heaping tb cinnamon

1 egg beaten with 1 tsp water for brushing the buns before baking

For the syrup

50gr white sugar

50ml water

½ tsp vanilla extract

In the mixer-bowl crumble the yeast into the flour  add the powder-milk, white sugar, trimoline-sugar and the vanilla- milk and start mixing on a lower speed until all is well mixed. Continue for 3 more minutes, and only then start adding the butter cubes gradually. Wait until each cube of butter assimilates before adding another cube.

Add the salt and continue on a low-medium speed for at least 8-10 minutes

The dough should be very soft and elastic but slightly sticky.

Lightly oil a large bowl, place in the dough and cover with a plastic wrap. Refrigerate overnight (or 6-8 hours)

The dough will not rise much - but it's fine!

In the morning prepare the filling
Mix well the sugar and the cinnamon

Line the pans with baking sheets and grease with butter
Take the dough out of the refrigerator, knead for a minutes and roll it to 30X42 rectangle.

I don't ever work on a floured surface – I slightly oil the it and my hands.
Spread the butter and sprinkle evenly on top with the sugar-cinnamon mixture. Roll the dough

Cut it into 12 portions and place them in the prepared pans. Cover and let rise for 45-60 minutes (until the tough one another)

Pre-heat oven to 170 C (340 F)

Brush with egg mixture and bake for 30-35 minutes

While baking, prepare the syrup

Bring to boil the water and the sugar while stirring. Lower the heat and cook about 3 minutes, stirring occasionally.
Remove from heat, add the vanilla extract and stir.

When the rolls out of the oven and brush them the the syrup. Wait 2-3 minutes and take them out of the pans and place them directly on a reck. Cover them with a tower and let them cool.

ENJOY !!

] You can also freeze some after cooling completely, and then warm them up in the microwave - covered with a towel - they turn out just like they came out fresh from the oven