Prep
3h
Cook
20m
Total
3h 20m
Ingredients
Method
Nutrition
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For
6
M
I
For the Brioche
2 1/4
tsp
Active dry or instant yeast
115
g
Whole milk, warmed to 110 degrees F
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Per Serving
Calories
683kcal
Fat
39g
Saturates
24g
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I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the cinnamon rolls immediately. To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife.
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Prep
3h
Cook
20m
Total
3h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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For
6
M
I
For the Brioche
2 1/4
tsp
Active dry or instant yeast
115
g
Whole milk, warmed to 110 degrees F
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
683kcal
Fat
39g
Saturates
24g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the cinnamon rolls immediately. To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife.
Only visible to you
Made it?
Cancel
