Cinnamon Swirl Brioche Rolls

Roll out each portion into a large rectangle.

Cinnamon swirl brioche rolls. Cut log lengthwise and lay strands side by side. After 2 hours turn the dough out onto a floured work surface and divide into two equal portions. Frost them at your own risk. 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.

Brioche cinnamon rolls on a lightly floured surface roll the cold brioche dough into a rectangle that is approximately 15 long and 10 wide. Space each coiled bun equally in an 8 or 9 inch pan. Once baked they re perfect as is. 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.

Roll each rectangle into a tight coil. 1 tbsp quick action yeast. 1 2 cup dairy free margarine melted. 1 3 cup caster sugar.

Then you pop the dough in the fridge for another two hours to firm up. Set one half aside. Mix in the flour using a spoon until all of the flour is incorporated. 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.

Spread a cinnamon brown sugar butter mixture evenly over top. Mix the water yeast salt eggs honey and melted butter in a 5 quart bowl or lidded not airtight food container. You literally dump brioche ingredients in a bowl give it a few stirs and let the mixture rest for two hours. Cut each into 9 equal portions.