These cinnamon rolls are very decadent. They take 5 sticks of butter for the whole batch, so this is not something that you want to make daily. It also takes a day/two to make so you probably won’t want to make them daily anyway. I made these last three years ago or so and decided it was time again for an early birthday breakfast for Matt.
You start with a brioche dough, which is so amazingly soft and smooth.
Recipe: from Baking with Julia
1/3 c. warm whole milk 2 1/4 tsp. active dry yeast 1 large egg 2 cups all-purpose flour
Mix yeast, milk, egg, and one cup of the flour in a bowl, sprinkle the other cup over the mix. Let set 30-40 minutes.
Add to that:
1/3 c. sugar 1 tsp kosher salt 4 large eggs, lightly beaten 1 1/2 c. all-purpose flour
Mix until the flour is incorporated, mix at medium speed for 15 minutes. 1 1/2 sticks unsalted butter, at room temperature
Make the butter the consistency of the dough by bashing it with a rolling pin until it is smooth and pliable. Then add it into the dough a few tablespoons at a time, the dough will fall apart but keep going and it will come back together. If the dough does not start coming together in 2-3 minutes add a tablespoon of flour.
Transfer the dough to a large buttered bowl, cover tightly with plastic wrap, let rise for 2-2 1/2 hours.
Deflate the dough, cover again and refrigerate the dough overnight, at least 4-6 hours. Take out 1 1/2 sticks of butter to become room temperature.
Take the dough out of the fridge, divide in half and put one half back in the fridge.
Roll out the dough to a 11×13 inch rectangle. dot the surface with half of the butter, fold like a business letter, in thirds, then roll it out again, and fold it again, wrap in plastic and put in the fridge. Repeat the process with the other half.
The filling: 1/4 c. sugar 1/4 tsp cinnamon 1 large egg, lightly beaten 1 c. chopped pecans (optional)
Take out a piece of dough and roll into a 11×13 inch rectangle. Brush the surface with an egg, then sprinkle with half of the cinnamon sugar, roll into a log, wrap and freeze for 45 minutes to an hour. Repeat with the other half of dough. At this point the dough can stay in the freezer until you are ready to bake them.
To prepare the pans: put a stick of butter and a half a cup of brown sugar in the bottom of the pans.
Take the dough out of the freezer, cut into 1 1/2 inch pieces, put into a pan and let rise for 1 1/2 to 2 hours. Bake at 350 degrees for 35 to 40 minutes.
After they are out of the oven, invert them onto a tray immediately.
Let cool for a few minutes, if you can wait that long and then enjoy :] They are very light, delicate and delicious!! I made one log and still have the other one in the freezer for a rainy day when I want a good pan of cinnamon rolls.