Cinnamon rolls

For me, October = return of cinnamon in all its forms! In cakes, buns, hot drinks... And if cinnamon goes well with many flavors (chocolate, coffee, hazelnut, vanilla, almond...), I think I appreciate it even more on its own, like in these cinnamon rolls. These buns filled with a mixture of sugar, butter and cinnamon are very popular in the USA and will make a perfect breakfast if you like cinnamon (I guess you do if you landed here)!

 

 
 Prep time : 30 minutes + rest + 15 minutes cooking
 For a dozen rolls :

 Brioche dough :

 250g flour
 12g fresh yeast
 90g butter
 30g sugar
 1 egg
 100g milk
 5g salt
 
 Place the yeast and milk in the bowl of a food processor fitted with the kneading tool.
Cover with the flour, then add the egg, salt and sugar.
 
 

 
 Knead for about 10 minutes until the dough is smooth and pulls away from the sides of the bowl. Then add the butter, cut into small pieces, and knead again until the dough is elastic and forms a veil when stretched.
 
 

 

 

 
 Then form a ball, leave it at room temperature for 30 minutes (covered with a cloth), then wrap it and place it in the refrigerator overnight (if you are in a hurry, for at least 2 hours).

 

 
 Fiiling :

 80g butter
 50g brown sugar
 5g cinnamon powder
 
 Mix the three ingredients.
 Roll out the brioche dough to a thickness of about 3-4 mm, then spread the filling on top.

 

 
 Fold the dough in half.
 
 

 
 Cut out strips of dough.
 
 

 
 Stretch each strip a little, then form the buns.
 
 

 
 Let it grow for about 1h30 at room temperature.

 Cooking :

 1 egg 
 
 Spread some egg wash on the brioches with the beaten egg, then bake for 12 to 15 minutes at 190°C.
 
 

 
 Let it cool down and enjoy!