Making yeasted bread is still very new to me, but even though this was my first time trying brioche dough, I could tell that this bread is something special :)
The stick of butter (browned, no less), and 2 eggs make for super decadent loaf of bread. Plus…the fact that it’s one giant cinnamon roll! Rolls on rolls on rolls of fluffy, sweet, buttery cinnamon goodness.
It’s even easier than regular cinnamon rolls–you don’t even have to cut them apart! All you have to do is cut about 3/4 through the roll and lean them toward alternating sides. See the steps here! Of course, you are welcome to make full out cinnamon rolls if that’s what your heart desires.
Browned Butter Brioche Cinnamon Roll Pull-apart Bread
Adapted from Half Baked Harvest
1/2 cup butter, browned
3/4 cup milk, warmed
1 packet rapid rise active yeast
1/4 cup sugar
1 teaspoon salt
2 eggs, whisked
1 tsp vanilla
3.5-4 cups flour
1/4 cup butter, melted
1 tsp vanilla
1/2 cup brown sugar
2 tablespoons cinnamon
pinch of salt
Egg wash: 1 egg, whisked
Brown the butter, let cool. Combine browned butter and milk. Heat in the microwave in 20 sec increments until it is warm but not hot. Don’t kill the yeast!
Add yeast and sugar to the milk/butter mixture. Optional: Let sit for 10 minutes until frothy. This is optional because it is rapid rise, so it doesn’t need to activate the yeast, but I like to check that the yeast is working.
Add eggs, vanilla, salt, and 1 cup of the flour. Mix.
Add remaining flour 1/2 cup at a time. Knead by hand for 5-7 minutes until smooth and elastic. Cover the dough with a damp towel and let rest for 10 minutes.
Meanwhile, make your filling by whisking together sugar, salt, and cinnamon in a bowl until combined. Melt butter and combine with the vanilla.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (It does not need to be perfect!) Spread the butter evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.
Beginning at the 14-inch edge, tightly roll up the dough. Give the final seam a little pinch so that it seals.
Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better.
Leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open.)
When the rolls have risen, preheat the oven to 350 F. Brush the egg wash on the dough. Then place on the center rack of the oven and bake at 350 degrees F for 20-25 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.