Soft buttery pull-apart Overnight Brioche Cinnamon Rolls that’s put together in the evening and allowed to rest overnight. Baking the next morning guarantees you’ll have a warm and delicious breakfast!
Holly at A Baker’s House chose the December theme for the Bread Bakers challenge this month, which is “Overnight Breakfast Bread”. This excited me because I’ve been reading about the benefits of letting bread dough rest overnight in the refrigerator before baking. The bread doesn’t raise much overnight, but the flavors develop. Who wouldn’t want a delicious hot Brioche Cinnamon rolls with a smooth vanilla bean-cinnamon glaze, first thing in the morning?
I’ve never made a Brioche before. Wikipedia states Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.” I found the Brioche dough was a buttery soft dough similar to a warm sugar cookie dough.
The method to create the pull-apart is quick and simple. Simply take your kitchen shears and cut almost through the roll. I made about 1/2 inch cuts, but you could go thinner or thicker. Then just offset them, alternate pushing them forward and backward.
Put this beautiful roll in the middle of the table, and watch it disappear. Pulling rolls off allows you to have just as big a piece as you want. It’s a good thing that this recipe makes one gigantic roll, or as I did, two good sized rolls. Can you imagine getting this roll as a gift? This recipe is perfect for overnight guests too. Mix it up the day before and just plop it in the oven the next morning. Your guests will be amazed.
Don’t have time to make it now? Pin it for later!
Soft and buttery overnight pull-apart Brioche Cinnamon Rolls assure you will have a warm and delicious breakfast. Who wouldn't want to wake up to the smell of baking cinnamon rolls?
- 3 teaspoons active yeast
- 1/4 cup warm water think bath water
- 3 tbsp white sugar
- 1/2 cup eggnog warmed (or whole milk)
- 1 1/2 tsp kosher salt
- 3 eggs room temperature
- 12 tbsp butter melted (1 1/2 sticks)
- 3 1/2 cups all-purpose flour may need up to 1/2 cup more
- 1/2 vanilla bean seeded
- 6 tbsp unsalted butter softened
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/2 vanilla bean seeded (optional)
- 1/8 tsp kosher salt pinch
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 vanilla bean seeded (or 1 tsp vanilla extract)
In the bowl of an electric stand mixer, combine water, yeast, and sugar. Mix to combine. Allow resting for 3 to 5 minutes until bubbly.
Add the warmed eggnog, salt, eggs, and melted butter. Mix until combined. Gradually mix in the flour until dough comes together in a ball and away from the sides of the bowl.
Lightly flour the working surface and remove dough from bowl. Knead until smooth (Just a couple minutes is all). Place in a large greased bowl. Cover and allow to rise until double, 1 1/2 to 2 hours.
Punch down dough. On a lightly floured surface, roll dough into a rectangle approximately 9x24 inches. Spread soft butter over the surface of the dough, and sprinkle with the brown sugar mixture.
Roll the dough into a log, keeping it fairly tight as you go.
Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors, cut slices almost to the bottom of the log, about every 1/4 inch. Arrange the cut sections so that they lean to alternating sides. If baking in 9x5 loaf pans, press ends of the dough together until they are approximately the size of your pan. Using the parchment paper, lift the dough up and into the bread pan.
Cover immediately and refrigerate.
The next morning, preheat oven to 350 degrees F. Remove the dough from the fridge while the oven preheats. Brush dough with 2 tablespoons of melted butter and bake for 20 to 25 minutes or until lightly browned on top. If baking in bread pans, bake approximately 45 to 50 minutes.
While bread is baking, whisk the icing ingredients together.
Serve bread warm with a drizzle of icing.
Adapted from http://www.halfbakedharvest.com/overnight-pull-apart-brioche-cinnamon-roll-bread/
As amazing as this recipe is, there are a lot of great recipes from the Bread Bakers group. I hope you will stick around and take a look at their recipes too.
The #BreadBakers theme this month is Overnight Breakfast Breads. This includes yeasted breads that you prepare the night before then bake in the morning as well as quick breads that you prepare ahead of time then mix and bake in the morning. December is a busy time for celebrations and getting together with family and friends. It is always nice to think ahead and to make dishes ahead of time so that you– the baker– can enjoy the fruits (or breads!) of your
labor with your loved ones.
Here is what the group is sharing today, enjoy!
- Braided Holiday Stollen from A Day in the Life on the Farm
- Bran Muffins from Cali’s Cuisine
- Christmas Morning Muffins from Food Lust People Love
- Christmas Morning Sticky Buns from Sara’s Tasty Buds
- Fruity Butter Bread from Magnolia Days
- Gingerbread Breakfast Loaf from Cindy’s Recipes and Writings
- Herbert’s Traditional Overnight Bread Loaf from G’Gina’s Kitchenette
- Old Fashioned Doughnuts from Cooking Club
- Onion Bagels from Karen’s Kitchen Stories
- Overnight Apple Fritters Monkey Bread from I Camp in My Kitchen
- Overnight Belgian-Style Yeast Waffles from A Baker’s House
- Overnight Brioche Cinnamon Rolls from Hostess at Heart
- Overnight Pecan Sticky Bread from Cook’s Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.