Cinnamon Roll

The smell of cinnamon rolls baking in the oven and the freshly brewed coffee, just brings a smile to my face. I love using a light brioche recipe, it gives it the richness and the flavor that beautifully complements the cinnamon sugar.

This recipe is adapted from ( Leith's Cookery Bible)

Brioche

7 g fresh yeast (I usually double when using instant but you could probably check for more accurate conversions)
5 tsp sugar
2 tablespoon warm water
225g plain flour
1/2 tsp salt
2 eggs, beaten
55g melted butter,cool

 Filling:

1 cup brown sugar
1 tablespoon cinnamon
1/3 cup butter softened

Glaze  (optional)

1/2 cup (58grams) powdered (confectioners or icing) sugar

1 - 2 tablespoonshalf-and-half (light cream) or maple syrup

  

1.  Mix the yeast with 1 tsp ofsugar and the water. Leave to dissolve. 
2.   Sift the flour with thesalt into a mixing bowl. Sprinkle over the sugar. Make a well in the center.Drop in the eggs, yeast mixture and melted butter and mix. Then knead for 5minutes or until smooth. Cover and leave to rise for 1 hour or until doubled insize.
3.  (Optional) knock down thedough then cover again and leave in the fridge for at least 4 hours or no morethan 24. I prefer it this way, you will have the maximum flavor  and texture out of your dough. If you are in a hurry simply skip this step.
4.  Turn out knead again for two min. 
5.  Roll out dough into a 12x9 inch rectangle. Spread dough with butter then sprinkle sugar mixture. Roll up dough and pinch seam to seal. Cut into equal size rolls and place in a pan 1 inch apart . Cover and let rise until doubled, about 30 minutes.  Preheat oven to 375 degrees F (190 degrees C).  
6.  Brush with egg wash. Bake in the preheated oven for 20 minutes, or until browned. Serve warm