Cinnamon Rolls From The Center
I am not one for rules, but when it comes to cinnamon rolls there is one rule that just cannot be ignored. Don’t just jump to cut out the center cinnamon rolls and ignore the ones on the edges. Those from the center can not be extracted from the pan until those around them have been consumed. If you are lucky enough to be next in line when a center cut cinnamon roll is ready to cut, then good for you. If not, then you must wait. Why this rule? Unlike with brownies, where a chewy edge piece is appreciated, it is the center cut rolls that are the most prized. These center cinnamon buns are the tenderloin of cinnamon rolls. The filet mignon of cinnamon rolls. The chicken oyster of cinnamon buns. Many a family feud has broken out because someone was un-civilized and just took the center cut cinnamon rolls. Sure, it is a first world problem, but center cut cinnamon rolls are so delicious.
A Rich Dough
A tender and soft dough is a must have for cinnamon rolls and the dough of doughs for this treat is certainly brioche. I am not a big fan of allowing our genetic pre-disposition to adding extra calories for nothing take over, but a very buttery dough makes for a very buttery flavor and that works very nicely with the cinnamon part of a good roll. Plus, a good brioche is not difficult to achieve. I will admit, and I am not ashamed to say, that I like to use my bread machine to make this dough. The dough itself is a sticky dough that takes a lot of extra effort to get all the butter incorporated. Call me lazy if you wish, but the machine makes this dough simple. Simple is one thing, but it does take time to make a good brioche. I like to refrigerate mine as long as possible – 2 hours minimum up to 24. This builds good flavor and good flavor is good!
A Simple Filling
The filling is the simplest part – melted butter, brown sugar and, of course, cinnamon. I have in the past added raisins, and even apple, but the classic is best. The butter, sugar and cinnamon, supported by that rich dough, melt together into culinary genius. The temptations of raisin will always be there, but it is rarely strong enough to actually have an effect on the final product.
The Glaze
Sorry – no glaze. NO GLAZE! Aside from the glaze being a product of that genetic pre-disposition to just add calories unnecessarily, it is just not necessary. The butter, brown sugar and cinnamon take care of everything by melting together and self glazing the bottoms, no extra effort or ingredients needed!
The video below shows you all the steps you need to make brioche cinnamon rolls. The full recipe follows.
- 3 cups of all-purpose flour
- 1 tablespoon of yeast
- 1/3 cup of sugar
- 1 teaspoon of salt
- 10 tablespoons of softened butter
- 1/4 cup of water
- 3 eggs
- 1 egg yolk
- 1 tsp of vanilla extract
- 5 tbsp of softened butter
- 1 cup of light brown sugar
- 2-3 tbsp of ground cinnamon or more to taste
- Pre-heat the oven to 350F.
- Place all the ingredients in a bread maker and run the dough cycle. If the bread maker has a dough cycle with a longer kneading time and longer rise time, choose that cycle.
- When the dough cycle is complete, punch the dough down and transfer it to a large, buttered bowl. Cover the dough with plastic wrap and let rise for 1 hour then refrigerate for at least 2 hours, preferably over night.
- After refrigeration, roll the dough into a rectangle that is 26x16 and ¼-½ inch thick.
- Melt the remaining butter in the microwave.
- Using a pastry brush, brush the butter all over the rolled out dough leaving a 1 inch border on the top side.
- Sprinkle the brown sugar over the butter.
- Sprinkle cinnamon to taste over the brown sugar.
- Starting from the edge closest to you, roll the doughs tightly as possible until is fully rolled and in a long tube form.
- Using a paring knife, slice 1½ -1¾ inch slices from the tube and place the cinnamon rolls in a greased 9x12in pan.
- Bake the cinnamon rolls for 20-25 minutes until the top is golden brown and the cinnamon and sugar are bubbly.
- Remove the pan from the oven and let the rolls cool. Serve warm or at room temperature.
- A ½ cup of raisins can be added to the filling if desired. Simply spread the raisins over the cinnamon then roll up and bake as directed.
BTW – Do you know what else you can make from Brioche? Doughnuts!
Keep Eating! Keep Innovating!
How do you make your cinnamon rolls? Let us know in the comments or on Facebook.
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