Brioche Cinnamon Rolls

Brioche:

Ingredients

100ML Whole Milk

550 Grams All purpose flour

70 Grams  Sugar

10 Grams Instant Yeast

2 tsp salt

6 Large eggs

260 Grams unsalted butter softened to room temperature

Cinnamon Rolls

One recipe of Brioche dough

60 Grams Unsalted Butter, melted

100 Grams Granulated Sugar, plus extra for the pans

160 Grams Light Brown Sugar

1 TBS and 1 tsp Ground Cinnamon

A pinch of salt

1 Large Egg

Brioche Recipe

Heat milk in a small saucepan to lukewarm in temperature.  Pour it into the bowl of a stand mixer with the flour, sugar yeast, salt and eggs. Mix with the dough hook on low speed until the ingredients come together. Increase the speed to medium and knead until the dough has fully come together and is smooth.

Start to add the butter a table spoon at a time and let the butter incorporate into the dough before adding the next tablespoon. Once you have added all the butter let the mixer continue to run until the dough is very smooth.

Place the dough into a buttered bowl, cover and let rise for about 2 hours and doubled in size. 

When the dough has risen punch it back  recover and chill in the refrigerator from 6 hours to overnight.

Cinnamon Roll Recipe

Butter two 12 cup muffin pans and dust with sugar, shaking out the excess.  Set the dough onto a floured working surface. Roll to form a rectangle of about 16 x 14 inches in size. Brush with the melted butter and then sprinkle brown sugar, salt  and one table spoon of cinnamon on the dough leaving othe long edge close to you clean to seal the dough. With the long side of the dough away from you start to roll the dough towards yourself keeping as tight as you can. When you reache the edge closest to you pinch the edge into the body of the roll to seal.

With the seam on the bottom cut the roll into twelve equal pieces and fit each piece into the muffin pans. Let rise  until almost double

Set your oven racks in the top and lower thirds of your oven and preheat to 350 degrees Fahrenheit. Combine the remaining cinnamon with the sugar and toss to combine. Beat the egg until the yolk and white are well combined, brush the buns lightly and bake for 18 to 22 minutes. 

Once done take the buns out of the oven and out of the muffin pans. While still hot toss with the sugar cinnamon mixture to coat.