Prep
1h
Cook
22m
Total
1h 22m
Ingredients
Method
Nutrition
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 brioche bread 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.
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Prep
1h
Cook
22m
Total
1h 22m
Ingredients
Method
Nutrition
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 brioche bread 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.
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