Brioche Cinnamon Rolls

This is part three in the Brioche-trilogy. We’ve had buns, a loaf and now it’s time for some rolls. This recipe is for busy summer holidays when you quite fancy a freshly baked brunch product, but you don’t have the time or inclination to do anything complicated.

Brioche Cinnamon Roll

If you like a drizzle on your buns you could find a recipe for the kind of cream cheese glaze that often adorns them, but that would mean a more complicated and less lazy brunch. I’d suggest that it’s much easier to offset the sweetness by making a good cup of coffee to dunk them in. Some of the swirls will rise more evenly than others, but that makes them look more home made (I won’t tell if you don’t).

Part 1: Chocolate brioche buns – made the Rococo way

Part 2: Fig and almond brioche loaf 

Part 3: Brioche cinnamon rolls

Wonky or perfect, they still taste good

Cheat’s Brioche Cinnamon Rolls

1 bag of brioche mix – I used Wright’s Rich Brioche Mix by Peter Sidwell which you can get at Lakeland or some supermarkets

100g soft light brown sugar mixed with 1 tbsp ground cinnamon
50g melted butter
granulated sugar
12 hole muffin tin, greased

Make the brioche up according to the instructions.
When the dough has has risen, knock the air out and press out into a rectangle – about 30x40cm
Cut in half to make two 20x30cm rectangles
Melt the butter and brush over the dough right to the edges, leaving a little for the top of the buns
Sprinkle the cinnamon and sugar mix evenly over the rectangles, leaving a tiny border down the one 30cm side of each rectangle so that you can seal it.
Roll up tightly starting from long side without the border, across to the one with the border and pinch to seal.
Take a sharp knife and slice 1′ 1/2 inch sections from the rolls (or even sections to make sure you don’t have a stupid left over bit – well, unless you want to use that for ‘quality control’ purposes of course!)
Lie the slices on their side in the muffin tin so that you can see the swirl. 
Brush with butter and bake for approx 3/4 of the time specified for a loaf on the packet of the brioche mix – or, if they give a heat and timing for buns – use that.
Check after 10mins at the sugar will catch so they can go from nearly done to burned quite quickly.

While still warm, dunk their bottoms in granulated sugar.
Eat. 

Wright’s bread and cake mixes are my secret weapon. In the past, I’ve had to force myself to own up to the fact that heir toffee cake was not my own recipe. I have been sent a free pack in the past, but now I try and keep one in the cupboard for er…emergencies?! You can buy most of their mixes in major supermarkets.

Neither Wright’s, Lakeland or Peter Sidwell asked me to write this or gave me anything for it. I just thought it sounded like a good idea…and it was!