Brioche Cinnamon

I used my favorite brioche dough recipe, following through the second rise. Instead of shaping into a loaf, I rolled it out into a 1/2 inch sheet (see below)



Then added the cinnamon sugar mixture (cinnamon, sugar, butter, creme)


Rolled up...


And baked! Topped with icing of course!


These were pretty simple, but took three days since the brioche recipe takes two. While I could have baked these last night after the dough was ready I felt cinnamon rolls were best enjoyed in the morning! The brioche dough, as usual, resulted in a light and moist result. I know I should venture away from brioche a bit, but the reliable results make it an easy go-to!