Sep 08 2010
For a reason I’ve yet to understand, cinnamon rolls recently became my nemesis*. How is it that I could make perfect croissants from scratch on my first attempt, chocolate and raspberry macarons, brioche, a boule…yet cinnamon rolls and sticky buns eluded me? In two of three attempts, I ended up with little hockey pucks, and in the third attempt (my pizza dough attempt), my rolls “unrolled.”
So, I did what any usually-confident baker would do. I threw out the recipes and went my own way. I used my go-to brioche recipe, and simply divided it in half. You can use the other half to make a loaf of bread, brioche rolls, or another pan of cinnamon rolls.
*Update: I discovered the reason no recipe for sticky buns recently worked for me: my oven timer had a low battery, resulting in some very inaccurate time-keeping!
6 tablespoons salted butter
¾ cup brown sugar
2 tablespoons heavy cream
2 tablespoons honey or corn syrup
½ recipe brioche
3 tablespoons butter, melted
¼ cup granulated sugar
½ cup brown sugar
1 tablespoon cinnamon
For the caramel:
Melt butter in medium saucepan over moderate heat. Whisk in brown sugar and bring to a boil. Off heat, add heavy cream and honey, whisk to combine. Pour caramel in bottom of 7×11 inch glass baking dish.
For the cinnamon rolls:
Mix granulated sugar, brown sugar, and cinnamon in small bowl. Roll brioche into 12×16 inch rectangle, about ¼ inch thick, and brush with butter. Sprinkle evenly with sugar-cinnamon mixture. Roll dough up jelly-roll style from the shorter end. Cut into 6 rolls with very sharp knife.
Place rolls cut side up in pan on top of caramel. Cover with plastic wrap and proof until puffy, about 3 hours. Bake at 350 for 22-26 minutes, or until golden.
(You can also freeze the unbaked rolls by wrapping them individually with plastic wrap. Thaw overnight in the fridge, and proceed with the recipe by placing them on top of the caramel mixture.)