Prep
2h
Cook
20m
Total
2h 20m
Ingredients
Method
Nutrition
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For
12
M
I
For the brioche dough
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
266kcal
Fat
11g
Saturates
7g
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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. These buns are best enjoyed the day they are baked. Store leftover buns in an air-tight container at room temperature for 1-2 days or in the freezer for up to 3 months.
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Prep
2h
Cook
20m
Total
2h 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
Already subscribed? Log in or switch accounts.
For
12
M
I
For the brioche dough
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
266kcal
Fat
11g
Saturates
7g
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. These buns are best enjoyed the day they are baked. Store leftover buns in an air-tight container at room temperature for 1-2 days or in the freezer for up to 3 months.
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Made it?
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