Cinnamon Brioche Scrolls

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This delicious recipe was created by Jules from @thestyleaesthetic and it is one tasty treat!

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Ingredients

Brioche Dough

• 1/2 cup warm milk
• 1 8g Edmonds instant dry yeast sachet You can swap the sachet for 1.5 tablespoon of active yeast.
• 1 tbsp sugar
• 2 egg yolks
• 1 whole egg
• 2 cups high grade flour you may need a little more
• 75 grams butter softened

Cinnamon Filling

• 1 tsp cinnamon
• 1/2 cup brown sugar

Icing Glaze

• 1/2 cup icing sugar
• 1/2 tsp vanilla extract
• 20 grams butter softened
• 1 tbsp milk

Instructions

1. Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes.
2. Lightly whisk egg yolks and egg and stir into milk mixture.
3. Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the butter and mix well until mixture forms a dough.
4. Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic or use a cake mixer with a dough hook for 5-10 minutes ( The dough is soft in texture and will be a little stickier than bread dough). 
5. Place dough in a bowl, cover and sit in a warm spot for 1 hour until doubled in size.
6. In a small bowl combine the brown sugar and cinnamon.
7. Preheat the oven to 180 C.

8. Turn the dough out and roll into a rectangle approximately 20 cm x 40 cm. 

8. Sprinkle the dough with combined cinnamon and brown sugar.

10. Gently roll up the dough into a long sausage shape. Slice into 4 cm pieces.

11. Place the dough with the cut side facing up onto a tray lined with baking paper or place in a 23cm round springform cake tin. 

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 Leave to prove for another 30 minutes

11. Brush with egg if desired and bake for 15 – 20 minutes until golden.

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Icing Glaze

1. Melt the butter and add in the icing sugar and vanilla extract, stir until mixed together into a smooth paste.
2. Slowly stir in the milk, once combined pour over the brioche while it’s still warm.

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Enjoy - it’s so delicious!