Sub scratch made dough for slices of rolled up brioche.
Ingredients
12slices Brioche Gourmet brioche
100g butter (melted)
⅔cup caster sugar
2tbsp cinnamon
Frosting
50g butter (melted)
1cup icing sugar
3-6tbsp hot water
½tsp vanilla essence
Instructions
1
Pre-heat the oven to 180℃.
2
In a small bowl combine butter, sugar and cinnamon. Mix well.
3
Slice each piece of brioche in half to create two rectangles. Gently flatten each piece of bread using a rolling pin or clean glass or bottle. Lay out the slices on a clean work bench.
4
Spread each of the slicec with a layer of cinnamon mix. Roll one slice up gently and wrap with three more slices to create a rose shape. Place the bun into a muffin tin and gently press down to fill the cup.
5
Repeat until all cups in the muffin tin are filled and all bread used. Bake for 15-20 minutes until bubbling and golden.
6
Meanwhile, add all the frosting ingredients into a bowl, starting with 3 tbsp water then adding more as needed. You want it to be thick and gooey but not too runny.
7
Remove the buns from the oven and allow to cool slightly before topping with glaze. Serve warm.
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