Still on my basic brioche dough because it’s so versatile and I’m determined to show you all the ways you can make delicious things out of it. One of them being my cinnamon rolls because everyone loves cinnamon rolls especially when it’s this soft and pillowy and so damn good.I used 1/2 a portion of my brioche dough because that’s all I had. You can just double the filling recipe and use a full batch of the dough. I also used a rosemary lemon cream as the glaze because it complements it so well and cuts down the sweetness. You can also eat it as it is. It’s delicious either way.

check my igtv for a video on how I made this

Recipe

what you need

1/2 portion of my basic brioche dough

For the filling

1/3 cup golden brown sugar

1/3 cup dark brown sugar

3 teaspoons ground cinnamon (use more if you want)

zest of 1 lemon

1/4 teaspoon fine sea salt

Extra

30g unsalted room temperature butter

Egg wash

1 egg

1 tablespoon milk

Rosemary lemon cream

100g heavy whipping cream

1 teaspoon lemon zest

1/4 to 1/2 teaspoon fresh rosemary powder*

1 tablespoon caster sugar

2 tablespoons greek yoghurt

pinch of salt

*To make the rosemary powder, blend fresh rosemary in a spice/coffee grinder into a powder.

* You can use whatever kind of brown sugar you have.

Directions

Prepare basic brioche dough as the direction states.

The next day…

Butter and line a 6x4” pan and set aside.

Combine the ingredients for the filling and set aside.

Place the cold dough on a floured work surface. Flour the top of the brioche and then knead into a ball. Roll the dough into a square 8mm thick. Spread the butter on dough with fingers. Sprinkle filling on dough. Make sure that every corner is covered with the filling. Roll the dough into a log. Rolling from the longer edge will give you more rolls and rolling from the shorter edge will give you more layers so decide which is best for you. Using a sharp knife, cut rolls into 8 pieces. Arrange them in the pan and cover loosely with a cling film. Set aside in a warm place for 2 hrs 30 mins or until doubled in size.

Start preheating the oven to 200C at the 2 hr mark.

To bake, generously brush rolls with the egg wash and place in the center rack. Bake for 40mins or until golden brown on top. Remove cinnamon rolls from baking pan and place on a serving plate. Let sit while you prepare your cream.

To make the rosemary lemon cream, whip the cream and sugar until it reaches soft peaks then add a pinch of salt and the lemon zest. Stir then add the rosemary a bit at a time until you’re satisfied with the intensity. Stir and taste after each addition of rosemary. Stir in the greek yoghurt.

Generously spread cream on the cinnamon rolls and serve. Store leftover in a bowl with lid in refrigerator for 5 days or in the freezer for up to a month.