Cinnamon Sugar Brioche Buns Food

CINNAMON SUGAR BRIOCHE BUNS

Steps:

• In a large bowl of a stand mixer add warmed milk, yeast and sugar together. Let rest for 10 minutes or until mixture is frothy.
• In a small bowl whisk eggs together. Add eggs to yeast mixture. Then add 3 cups of the flour (reserving 1 cup) and the salt.
• Using the dough hook, mix ingredients on low to medium speed until the dough comes together. Slowly add chunks of the butter, letting the butter incorporate before adding more butter. Use the reserved flour as needed to help the butter mix into the dough (don't worry if the dough looks a little messy, it will come together).
• Once the butter and flour are incorporated, turn the speed to medium - high and beat for approx. 8 minutes (you may add a little more flour if needed) or until the dough is smooth and once pressed, bounces back a little.
• Turn the dough out and shape into a ball.
• Grease a large bowl with oil, add the dough and cover with plastic wrap. Let dough rest for approx. 1 hour or until doubled in size.
• Meanwhile make your filling. Add brown sugar, white sugar and cinnamon together. Mix well.
• Grease a muffin tin with butter and set aside.
• Punch dough down and release all the air.
• On a lightly floured work surface roll dough out into a rectangle approx. 12 x 16 inches. Spread butter over the entire surface and cover in the cinnamon sugar mixture (you will be doing this 3 times so reserve some of the butter and sugar). Using your hands, gently press the sugar into the butter.
• Now fold the dough lengthwise in half. The cinnamon sugar side should be in the centre. Gently re-roll the rectangle again to approx. 10 x 16 inches. Add butter and cinnamon sugar mixture. Fold one more time and re-roll dough.
• This should now be the third time you are rolling out your dough. Again, spread butter over the entire surface and cover in the cinnamon sugar mixture, pressing sugar into the butter.
• Starting at the long side of the rectangle, tightly roll into a log.
• Using a serrated knife, cut rolls approximately 1 inch thick.
• Add the leftover cinnamon sugar mixture to the bottoms of the muffin cups.
• Gently place rolls into each muffin cup. Cover in plastic and let rest for approx. 20-30 minutes.
• At this stage you can either place the rolls into the fridge overnight to bake fresh in the morning or bake right away.
• While the buns rest, preheat oven to 350˚F.
• Bake in the bottom third of the oven for 20-25 minutes.
• Let buns cool in the pan for 5 minutes before removing.
• Enjoy warm.

BRIOCHE CINNAMON ROLLS (BREAD MACHINE)

Steps:

• Place the ingredients for the dough into the bread machine as directed by the manufacturer. I let the dough go though the cycle until it has risen one time. At this point you can either punch the dough down and let the dough rest overnight in the refrigerator or go ahead and take the dough out of the machine and roll it out.
• When you roll out the dough cut the dough into two equal pieces and roll it out to 1/3" thickness.
• In a separate bowl mix together the cinnamon, sugar and softened butter. Sprinkle this mixture over the pieces of dough. Roll the dough up, reserving the neatest, straightest edge for the outside edge of the roll. Cut the rolls into 1 inch pieces and place them on a high sided baking pan. Cover them with a oiled piece of plastic wrap. Place the rolls in a warm spot to rise for at least an hour or until they have doubled in size. Uncover and bake at 350 degrees for about 10-12 minutes.
• To make the caramel glaze combine all the ingredients in a pot except vanilla. Cook and stir continuously until bubbly. Take off the heat and add vanilla. I like to make two batches. One for the bottom of the rolls and one for the top.