BRIOCHE CINNAMON ROLLS (BREAD MACHINE)

Brioche Cinnamon Rolls (Bread Machine) image

Provided by agiolam

Categories Breads

Time 3h10m

Yield 12-24 rolls

Number Of Ingredients 17

1/3 cup milk
2 1/4 teaspoons active dry yeast
5 large eggs
4 1/2 cups unbleached flour
1/3 cup sugar
1 teaspoon kosher salt
6 ounces unsalted butter
2 tablespoons cinnamon
1 cup brown sugar
1 tablespoon butter, melted
4 tablespoons butter, softened
6 tablespoons butter
3/4 cup brown sugar
3 tablespoons corn syrup
2 tablespoons heavy cream
1 pinch salt
1 teaspoon vanilla extract

Steps:

Place the ingredients for the dough into the bread machine as directed by the manufacturer. I let the dough go though the cycle until it has risen one time. At this point you can either punch the dough down and let the dough rest overnight in the refrigerator or go ahead and take the dough out of the machine and roll it out.
When you roll out the dough cut the dough into two equal pieces and roll it out to 1/3" thickness.
In a separate bowl mix together the cinnamon, sugar and softened butter. Sprinkle this mixture over the pieces of dough. Roll the dough up, reserving the neatest, straightest edge for the outside edge of the roll. Cut the rolls into 1 inch pieces and place them on a high sided baking pan. Cover them with a oiled piece of plastic wrap. Place the rolls in a warm spot to rise for at least an hour or until they have doubled in size. Uncover and bake at 350 degrees for about 10-12 minutes.
To make the caramel glaze combine all the ingredients in a pot except vanilla. Cook and stir continuously until bubbly. Take off the heat and add vanilla. I like to make two batches. One for the bottom of the rolls and one for the top.

Nutrition Facts : Calories 571.1, Fat 25.8, SaturatedFat 15.4, Cholesterol 151, Sodium 282.5, Carbohydrate 78, Fiber 2, Sugar 38, Protein 8.3