Swedish Cinnamon Brioche

Do you know these cinnamon roll buns? They're a bit like cinnamon rools, but in a Swedish version. Instead of rolling them up like raisin buns, they are twisted and rolled up on themselves, so the cinnamon butter inside is really everywhere in the bun and it's really tasty!

Preparation time : 30 min
Cooking time: 20 min
Resting time: 8 h
Type of dish: Brunch, Dessert, Snack, Breakfast
Cuisine: American, Scandinavian
Servings: 16 buns

INGREDIENTS

FOR THE BRIOCHE DOUGH
430 g T45 flour
50 g powdered sugar
20 g fresh baker's yeast or 1 bag of 8 g dry yeast
5 g fine salt
150 g whole milk
2 medium eggs
125 g soft butter at room temperature

FOR THE FILLING
125 g salted butter at room temperature
100 g brown sugar
2 tablespoons cinnamon

FOR THE DORURE
1 beaten egg mixed with a little milk

INSTRUCTIONS

FOR THE BRIOCHE DOUGH
Attach the dough hook to your Team Kalorik M 3014
In the bowl of your mixer, pour the milk at room temperature or slightly warm and the yeast. Let it rest for about 10 minutes.

Add the flour, sugar and eggs. Mix gently and knead for 10 minutes. The dough should come away from the sides, be smooth and elastic.

Then gradually add the butter cubes, making sure that they are well incorporated into the dough. Then let the dough knead for another 10 minutes until it is smooth again.
Place the dough in a large bowl, wrap it in plastic wrap (on the dough) and place in the refrigerator overnight (or for at least 2 hours).

FOR THE CINNAMON BUTTER
Mix the butter, brown sugar and cinnamon until you have a smooth and homogeneous preparation.

FOR THE SHAPING
Lightly flour your clean work surface. Roll out the brioche dough into a 30 x 40 centimeter rectangle.

Spread the cinnamon butter over the entire surface of the dough then fold it in three: the upper part on the middle and the lower part also on the middle so that you end up with a rectangle of 30 x 15 centimeters with three layers of dough.

Flatten the resulting rectangle by rolling it out gently with a rolling pin to obtain a 30 x 40 cm rectangle.

Line 2 baking sheets with baking paper.

Cut 1.5 cm wide strips from the dough rectangle using a pizza cutter or a sharp knife.

Twist the strips of dough and roll them up. Place them on the baking sheets and let them rest for 1 hour covered with a clean, dry cloth in a dry place at room temperature (warm enough).

FOR THE COOKING
Preheat your oven to 180°C.

Using a kitchen brush, coat the buns with the mixture of beaten egg and milk.

Bake in the oven for about 15 minutes in a revolving oven. The cooking time may vary slightly depending on your oven and the size of your buns. Once out of the oven, leave to cool on a wire rack and enjoy warm or cold, depending on your patience.