Cinnamon Swirl Brioche Rolls

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.

Cinnamon swirl brioche rolls.

Once baked they re perfect as is. Cut each into 9 equal portions. Roll out each portion into a large rectangle. Spread a cinnamon brown sugar butter mixture evenly over top.

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. After 2 hours turn the dough out onto a floured work surface and divide into two equal portions. Roll each rectangle into a tight coil. 1 3 cup caster sugar.

Space each coiled bun equally in an 8 or 9 inch pan. 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. Frost them at your own risk. Mix in the flour using a spoon until all of the flour is incorporated.

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 loaf dairy free egg free nut free soya free sesame free vegetarian and vegan makes 1 loaf. Then you pop the dough in the fridge for another two hours to firm up. Cut log lengthwise and lay strands side by side.

1 2 cup dairy free margarine melted. You literally dump brioche ingredients in a bowl give it a few stirs and let the mixture rest for two hours. The rest of the steps are a breeze it s just like making any other kind of cinnamon roll. Mix the water yeast salt eggs honey and melted butter in a 5 quart bowl or lidded not airtight food container.