Prep
1h
Cook
30m
Total
1h 30m
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
15
M
I
For the dough
170
g
Eggnog
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
328kcal
Fat
11g
Saturates
6g
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.
Proof the dough overnight: 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. Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours. Cut the dough with dental floss. To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife.
Only visible to you
Made it?
Cancel
Prep
1h
Cook
30m
Total
1h 30m
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
15
M
I
For the dough
170
g
Eggnog
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
328kcal
Fat
11g
Saturates
6g
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.
Proof the dough overnight: 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. Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours. Cut the dough with dental floss. To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife.
Only visible to you
Made it?
Cancel
