Overnight Brioche Bread:
Filling for Cinnamon Rolls:
80 g butter, softened
1 cup brown sugar
2-3 tbsp ground cinnamon
Mix all the ingredients and keep aside
Frosting:
60 g cream cheese, softened
1 cup powder sugar
1 tsp vanilla extract
1-2 tbsp milk or water
While bread is baking, mix cream cheese, icing sugar and vanilla extract in a mixing bowl until smooth. Add milk or water until smooth
Preparation:
Prepare the brioche dough as recipe above.
Remove the dough from the fridge at least 1 hours before forming the rolls.
Punch down dough and transfer to floured work surface. Roll out to rectangle.
Spread butter over the dough, sprinkly cinnamon sugar evenly over the butter. Roll dough into log and pinch gently once you reach the edge to seal it. Cut the dough crosswise.
Transfer the log on the parchment paper, or directly to baking tin. Cover the dough with kitchen towel and let it rise in warm place until doubled in volume.
Preheat oven at 170°C. Bake the bread for 20-25 minutes or until tops are golden.
Remove from oven and let it cool down a bit.
Drizzle with cream cheese frosting and serve warm
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