Prep
1h
Cook
35m
Total
1h 35m
Ingredients
Method
Nutrition
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For
12
M
I
For the brioche
227
g
Whole milk
40
g
Granulated sugar
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Per Serving
Calories
611kcal
Fat
30g
Saturates
18g
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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. If you would like to cover each cinnamon roll completely in icing, I would recommend doubling the recipe or making the frosting in this recipe.
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Prep
1h
Cook
35m
Total
1h 35m
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
227
g
Whole milk
40
g
Granulated sugar
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
611kcal
Fat
30g
Saturates
18g
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. If you would like to cover each cinnamon roll completely in icing, I would recommend doubling the recipe or making the frosting in this recipe.
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Made it?
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