Week #4 in the BBA challenge and we are on page 123 of The Bread Baker's Apprentice, Brioche.
We had three choices Rich man's (87% butter to flour ratio), middle-class (50% butter to flour ration) and poor man's (23.5% butter to flour ratio) I chose the middle-class because in the commentary he states it's perfect for cinnamon rolls. Say no more. I LOVE cinnamon rolls.
The only problem I had with the dough is it kept climbing up the paddle trying to escape during the last 6 minutes of mixing.
I found it helpful to roll the dough out on parchment paper because I could use it to help roll the dough into a log after sprinkling it with the cinnamon sugar.
3/4 cup dark brown sugar (packed, 5 1/4 ounces)
1/4 cup granulated sugar (1 3/4 ounces)
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon table salt
1 tablespoon unsalted butter , melted
Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand.
I baked these at 375 for 20 minutes and frosted them with poured fondant.