When someone messaged me on Instagram telling me she had used the brioche recipe from Bread Toast Crumbs to make cinnamon buns, I was intrigued. Inspired by this Washington Post article, she she assembled the pans of buns the night before and baked them in the morning. It worked like a charm, she told me, which inspired me to try it immediately. The method worked beautifully for me as well, and now these buns have become a holiday morning staple.
Overnight Brioche Cinnamon Buns: An Overview
Brioche Cinnamon Rolls, Step by Step
Gather your ingredients: flour, salt, sugar, instant yeast, water, milk, melted butter, eggs. Stir together dry ingredients. Stir together wet ingredients. Mix to form a sticky dough ball. Let rise in a warm spot for about 2 hours or until doubled. Turn dough out onto a floured surface and divide into two portions. Shape each into a ball. Roll each round into a large rectangle. Spread with a brown sugar-butter mixture. Roll into a coil. Cut coil into 9 pieces. Transfer to 9-inch square baking dish. At this point, you can let it rise for about 30-40 minutes, then bake. Or you can transfer the pan to the fridge and bake the following morning. Bake buns for 25 minutes. Remove from the oven and frost with cream cheese icing. 4.9 from 124 reviews This dough recipe is the light brioche recipe from Bread Toast Crumbs. The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning. The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe. *For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.
