Cinnamon Brioche Rolls
- Recipe July 2016 -
With their slightly crisp exterior dusted with demerara sugar and gorgeous yolk-yellow interior laced with cinnamon, we've been lusting after these ever since we had some at Tamper Coffee in Sheffield. Paired with a good brew of your choice, these swirls of heaven add a blissful moment to any day.
These are super easy to make and the results are stunning. And if you're worried that you might scoff all 12 in one sitting (a real possibility), don't stress - they freeze really well.
makes 12 rolls
600g strong white flour (our T55 French flour works a treat!)
50g caster sugar
15g fresh yeast
6 medium eggs
250g cold unsalted butter, cut into cubes
For the filling and glaze:
3 tbs melted unsalted butter
3 tbs caster sugar
1 tbs cinnamon
demerara sugar for sprinkling on top
1 egg and a pinch of salt (for the glaze)
For the Brioche:
Combine the flour, sugar and salt. Crumble in the yeast.
Add the eggs and mix using a dough scraper to combine it into a very sticky dough. You can also use a food mixer with a dough hook attachment if you prefer.
Now work the dough until it comes away from your fingers and the work surface. Have faith, this moment will come even though it seems like it is all just a sticky mess to begin with.
Now add the butter cubes and work the dough until it is smooth and the butter is fully incorporated.
Shape it into a round, pop it into a bowl and cover. Leave to prove somewhere cool or in the fridge for 14 - 16 hours.
After the alloted time remove it from the fridge for an hour or so to come back to room temperature. In the meantime butter a muffin tin or twelve 8oz mini pudding moulds.
Now roll the dough into a rectangle about 1.5cm thick. You might need to dust the work surface with a little flour to prevent it sticking.
Brush the surface with melted butter and sprinkle over the sugar and cinnamon.
Starting with the bottom long side, roll the whole thing up into a tight log.
Now slice into 12 even pieces and pop each into your buttered muffin tin or 8oz mini pudding moulds.
Cover and leave to prove for 2.5 hours.
The buns might not look like they have risen much at all after the proving time, but don't fear they will rise an incredible amount in the oven!
Whisk the egg with the salt and brush over the tops of each bun. Sprinkle liberally with demerara sugar.
Pop the buns into a preheated oven (170C fan) for 18 minutes.
Remove from the tin and cool on a wire rack. Have a cup of tea or coffee ready as these are irresistible straight from the oven.
To freeze, allow them to cool completely, then sea in a freezer bag. To defrost, allow to defrost in the fridge and refresh them in a hot oven (180C) for a few minutes.