Sunday, June 7, 2009

Brioche Cinnamon Rolls - BBA challenge #4

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.

Cinnamon-Sugar Filling

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.


  1. Your baking looks like it's coming out great. Much more ambitious then I'll ever be, but inspiring none the less. When you say 87% butter, is that 87% of the total ingredients or something else?

  2. Hi Easy French Food. Thanks for stopping by. Peter Reinbart describes the rich-man being made with 87% butter to flour ratio.
    You can see most of his recipes here:,M1

  3. This is ideal for this recipe. Great job coming up with cinnamon rolls. :) I wish I was there when they came out of the oven.
    Nice baking along with you,

  4. Another great idea for the Brioche..This is normally what I use it for...yours looks tasty!!! Happy Baking!

  5. Thank Susie and Peteeatmall. It's fun baking with you.