Brioche Cinnamon Buns

Steps

• Dough: Stir the yeast and sugar into the warm milk and let stand until foamy.
  ⏱ Start 8 min timer
• Dough: Beat in the eggs, then the flour and salt, until a rough dough forms. Knead about 5 minutes until smooth.
• Dough: With the mixer running on low, add the butter a few pieces at a time, waiting for each addition to fully disappear into the dough before adding more. Continue kneading until smooth, glossy, and elastic.
  ⏱ Start 12 min timer

  Tip: This is the step that makes or breaks brioche. Adding the butter gradually, after the gluten is already developed, is what lets the dough absorb this much fat without turning greasy.

• Rise: Cover and let rise at room temperature until roughly doubled.
  ⏱ Start 60 min timer
• Chill: Punch down, cover, and refrigerate until firm.
  ⏱ Start 60 min timer

  Tip: Don't skip this. Room-temperature brioche dough is too soft and buttery to roll and fill cleanly — chilled, it handles almost like a standard dough.

• Fill: Roll the cold dough into a 16x10 inch rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon. Roll up and slice into 10 pieces.
• Rise: Arrange in a greased 9x13 pan, cover, and let rise until puffy.
  ⏱ Start 30 min timer
• Bake: Bake at 175°C (350°F) until deeply golden — brioche browns faster than a standard dough thanks to its higher sugar and egg content.
  ⏱ Start 22 min timer
• Icing: Whisk the icing sugar and milk and drizzle over the warm buns.