Cinnamon Swirl Brioche Rolls

Brioche cinnamon rolls on a lightly floured surface roll the cold brioche dough into a rectangle that is approximately 15 long and 10 wide.

Cinnamon swirl brioche rolls.

Mix the water yeast salt eggs honey and melted butter in a 5 quart bowl or lidded not airtight food container. Spread a cinnamon brown sugar butter mixture evenly over top. 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. 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.

Mix in the flour using a spoon until all of the flour is incorporated. Then you pop the dough in the fridge for another two hours to firm up. 1 tbsp caster sugar. Set one half aside.

1 tbsp quick action yeast. 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. You literally dump brioche ingredients in a bowl give it a few stirs and let the mixture rest for two hours.

Frost them at your own risk. Space each coiled bun equally in an 8 or 9 inch pan. 1 3 cup caster sugar. 1 2 cup dairy free margarine melted.

Cinnamon swirl brioche loaf dairy free egg free nut free soya free sesame free vegetarian and vegan makes 1 loaf. Once baked they re perfect as is. Cut log lengthwise and lay strands side by side. Roll each rectangle into a tight coil.