Brioche Cinnamon Buns

Dough

• 1/3 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/3 cup Granulated sugar
• 4 Eggs
• 3 1/2 cups All-purpose flour
• 1 1/2 tsp Salt
• 1 cup Butter, softened, cut into small pieces

Filling

• 1/3 cup Butter, softened
• 3/4 cup Brown sugar, packed
• 2 tbsp Ground cinnamon

Icing

• 1 cup Icing (powdered) sugar
• 2 tbsp Milk

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Beat in the eggs, then the flour and salt, until a rough dough forms. Knead about 5 minutes until smooth.
3. 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. (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

1. Cover and let rise at room temperature until roughly doubled.
2. Arrange in a greased 9x13 pan, cover, and let rise until puffy.

Chill

1. Punch down, cover, and refrigerate until firm. (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

1. 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.

Bake

1. Bake at 175°C (350°F) until deeply golden — brioche browns faster than a standard dough thanks to its higher sugar and egg content.

Icing

1. Whisk the icing sugar and milk and drizzle over the warm buns.