This butterless brioche dough concept is getting out of hand. However, I believe it has made the best cinnamon rolls I’ve ever tasted, and being something of a cinnamon roll fiend, I really think I speak from authority on this topic.
The rolls pictured above were made using the butterless brioche dough I stumbled onto accidentally. Follow the steps listed, but instead of creating a braided loaf with half the dough, make the cinnamon rolls instead as follows:
1. Preheat oven to 375 (350
if convection). Spray a cake layer pan (9″ diameter) with cooking spray. On a floured surface, roll out 1/2 of a batch of Butterless Brioche Dough into a rectangle roughly the size of a cookie sheet, and approximately 1/2″ thick. (I like to do this on a silicone cookie sheet liner to make my life a little easier – helps with the rolling step.)
2. Spread rectangle with 2 T melted butter, then sprinkle with (already blended) 1/4 cup sugar+2 tsp cinnamon.
3. Starting at the narrow end of your rectangle, roll dough tightly, pinching to seal.
4. Cut dough roll crosswise into 8 equal pieces. Place pieces, cut side up, in the cake layer pan, one in the center, and the remaining 7 along the periphery. If you would like your end pieces to look the same as your center pieces, place them cut side up in the pan.
5. Allow to rise, covered with plastic wrap, in a warm place, for about 30-40 minutes.
6. Bake on parchment-paper lined pan on low rack of oven for 15 minutes, until golden-brown. Tent rolls with foil, bake for an additional 10-15 minutes. Remove from oven, invert onto heatproof plate. Allow to rest for a minute, then remove pan. Place another plate on top of rolls, invert, and remove original plate. Your rolls will be right-side up and ready for frosting, if desired. You can stop here, and have these slightly sweet, cinnamon-infused rolls:
7. If you desire frosting, blend 1 cup powdered (confectioners’) sugar with 1 T milk and 1/2 tsp vanilla extract, until smooth (add more milk if the consistency is too thick – think somewhere between stiff frosting and a thick glaze). Spread glaze atop rolls – no need to be too precise – but do keep it toward the center of the rolls or you will find quite a bit of it on the plate, and not on the rolls.