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.




Use any neutral oil, such as vegetable or canola, for frying.




When frying, be sure to wait a couple minutes in between each set of donuts for the oil temperature to come back up to 355 degrees F.