Brioche cinnamon rolls
Description
Sub scratch made dough for slices of rolled up brioche.
Ingredients
- 12 slices Brioche Gourmet brioche
- 100 g butter (melted)
- ⅔ cup caster sugar
- 2 tbsp cinnamon
- 50 g butter (melted)
- 1 cup icing sugar
- 3-6 tbsp hot water
- ½ tsp vanilla essence
Frosting
Instructions
- Pre-heat the oven to 180℃.
- In a small bowl combine butter, sugar and cinnamon. Mix well.
- Slice each piece of brioche in half to create two rectangles. Gently flatten each piece of bread using a rolling pin or clean glass or bottle. Lay out the slices on a clean work bench.
- Spread each of the slicec with a layer of cinnamon mix. Roll one slice up gently and wrap with three more slices to create a rose shape. Place the bun into a muffin tin and gently press down to fill the cup.
- Repeat until all cups in the muffin tin are filled and all bread used. Bake for 15-20 minutes until bubbling and golden.
- Meanwhile, add all the frosting ingredients into a bowl, starting with 3 tbsp water then adding more as needed. You want it to be thick and gooey but not too runny.
- Remove the buns from the oven and allow to cool slightly before topping with glaze. Serve warm.