Prep
30m
Cook
20m
Total
50m
Ingredients
Method
Nutrition
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For
1
M
I
For the brioche dough:
2
tbsp
Whole milk
1 1/2
tsp
Granulated sugar
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Per Serving
Calories
821kcal
Fat
35g
Saturates
20g
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Knead the dough in a stand mixer. Even though this is a small amount of dough and it seems like it could easily be kneaded by hand, I still recommend using a stand mixer. It won't wrap around the dough hook like a larger amount of dough would, which means it takes even longer to build up the right amount of gluten. But, kneading by hand always takes at least twice as long, which is why I prefer not to do it, but if you don't mind then by all means go for it! As long as the dough reaches a smooth and supple ball, it should be good to go. Proof the dough in the fridge. I recommend allowing your brioche dough to rise slowly 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 roll immediately.
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Prep
30m
Cook
20m
Total
50m
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
1
M
I
For the brioche dough:
2
tbsp
Whole milk
1 1/2
tsp
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
821kcal
Fat
35g
Saturates
20g
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.
Knead the dough in a stand mixer. Even though this is a small amount of dough and it seems like it could easily be kneaded by hand, I still recommend using a stand mixer. It won't wrap around the dough hook like a larger amount of dough would, which means it takes even longer to build up the right amount of gluten. But, kneading by hand always takes at least twice as long, which is why I prefer not to do it, but if you don't mind then by all means go for it! As long as the dough reaches a smooth and supple ball, it should be good to go. Proof the dough in the fridge. I recommend allowing your brioche dough to rise slowly 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 roll immediately.
Only visible to you
Made it?
Cancel
