Prep
1h
Cook
22m
Total
1h 22m
Ingredients
Method
Nutrition
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For
9
M
I
For the brioche
170
g
Whole milk, warmed to 110 degrees F
30
g
Granulated sugar
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Per Serving
Calories
490kcal
Fat
21g
Saturates
13g
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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. The cinnamon orange cranberry jam needs time to cool down, so I recommend making this the day before, as well! To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife. I used this baking dish to bake the cinnamon rolls, but you could also use a 9"x13" cake pan.
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Prep
1h
Cook
22m
Total
1h 22m
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
9
M
I
For the brioche
170
g
Whole milk, warmed to 110 degrees F
30
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
Already subscribed? Log in or switch accounts.
Per Serving
Calories
490kcal
Fat
21g
Saturates
13g
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. The cinnamon orange cranberry jam needs time to cool down, so I recommend making this the day before, as well! To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife. I used this baking dish to bake the cinnamon rolls, but you could also use a 9"x13" cake pan.
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Made it?
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