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.