I have been on the fence all day about what post to share with you today. Originally I was going to share Friday Happy Hour; but, we are working on a series of posts for cocktails and want to nail down one before sharing. Next Friday. I decided it was time to share something gooey and sweet that you could enjoy over the weekend. You still have time to start the recipe for old fashioned cinnamon rolls to enjoy tomorrow or Sunday.
We have been tossing around the idea of doing some entertaining in the near future; which we are loving now that we have a dining room. Yeah dining room! Half way through some menu planning I started thinking about how we don’t have to always just do dinner. What about brunch? In order to be better prepared I thought I would up our brunch recipes and create some delicious ones to have on hand, when the craving for a friendly brunch pops up.
Making the Sugar Mixture
Smearing the butter on
Remember the hot and buttery Golden Brioche? Well, I got to thinking about them the other day, and I turned them into zesty cinnamon rolls. The brioche recipe works perfectly as a base for cinnamon rolls and even sticky buns as it is light and fluffy. I thought about changing up a traditional cinnamon roll recipe by adding nuts or other exotic spaces; but, then I took a step back. What about good ole fashioned cinnamon rolls. Sure bacon, maple, honey, jello flavored cinnamon rolls may be fun but sometimes comfortable and easy food is even better. These are old fashioned cinnamon rolls full of butter, sugar and cinnamon with a simple powdered sugar glaze.
Sprinkle on the sugar
Rolling the rolls
Cutting the cinnamon rolls with unflavored dental floss
* Make the full brioche recipe. I used half of it for cinnamon rolls and baked a gorgeous loaf of bread with the other half. Or really indulge and bake two batches of cinnamon rolls.
Denise & Lenny
Old Fashioned Cinnamon Rolls
- 1 golden brioche recipe – on Chez Us
- 1/2 cup sugar
- 1/2 brown sugar
- 2 teaspoons cinnamon
- 1 stick unsalted butter at room temperature
- 1 cup powdered sugar
- 1 tablespoon whole milk
- Prepare the brioche according to directions.
- The next day when ready to bake hot cinnamon rolls, heat the oven to 350.
- Melt half of the butter and pour into a small bowl.
- Using a pastry brush butter a square (9 x 9) baking pan, set aside.
- Put the other half of the stick of butter into the bowl and gently mash with the back of a spoon.
- Roll out half of the dough onto a lightly floured (and clean) surface into a large rectangle about 2/3″ thick and 14″ x 12″.
- Using the same pastry brush spread the butter mixture over the top of the dough; use as much or as little as your want. I try to use all of it; after all, these are “sinamon” rolls.
- In another small bowl combine the sugars and the cinnamon, mix with a fork. Sprinkle over the top of the dough.
- Starting at the smallest end, roll tightly, into a log.
- Using a log piece of dental floss, loop under the log of brioche, and criss crossing and cut into 1/2″ thick circles.
- You can cut the rolls into larger circles if you want bigger rolls.
- Put into the baking pan, just until touching, don’t cram in.
- Cover with wax paper and then drape a couple towels over the top of the wax paper.
- Set aside in a warm room and let rise until doubled; about 45 minutes – 90 minutes.
- Bake for 20 – 30 minutes, until golden brown.
- Remove from the oven.
- Let set for 5 minutes.
- Remove from baking pan to serving tray.
- Cover with glaze.
- Sift the powdered sugar into a small mixing bowl.
- Stir in the milk.
- Using a spatula, spread the glaze over the warm cinnamon rolls.