Making cinnamon rolls is hands down one of the most popular ways that folks use our brioche dough. Not only is this an easy dough to prepare, but since it can be used for up to five days after being made, there is the potential to eat cinnamon rolls every day of the week. Of course, we stand by the phrase “all things in moderation,” but it’s still nice to know that there’s a way to make every Monday morning more enjoyable.
Truck stop cinnamon rolls are not much different than our regular buns, they are just significantly bigger (each one can serve two. Or more?). They are perfect for brunch or company; a special indulgence.Truck Stop Cinnamon Rolls (For A Crowd)
2 1/2 pounds Brioche dough (page 65 of Holiday and Celebration Bread or recipe here on the website) OR (page 300 of The New Artisan Bread in Five Minutes a Day, or the recipe here on the website)
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1 teaspoon orange zest
6 tablespoons butter, melted
Cream Cheese Icing:
8 ounces cream cheese, at room temperature
6 tablespoons confectioners’ sugar
4 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon orange zest
Here is the secret to getting the right texture for the buns. You need to fold the dough over a few times and get that gluten all linked up and excited. This happens naturally with the master recipe, but all the butter in the brioche can stand in the way, so we need to give it a little help. Just 3 or 4 turns will do the trick, an extra 30 seconds of work will make all the difference. Now that we have the gluten all excited and bunched up we need to give it a rest or it will be impossible to roll out. This may take 15-20 minutes. If your kitchen is warmer, it may go faster.
Once the dough is ready, roll it to 1/4-inch thick rectangle. Brush the entire surface with the melted butter. In a small bowl mix together the sugars, cinnamon and zest. Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar. Then roll the dough up, starting at the short end.
Set the buns on a parchment lined Sheet Pan or in a buttered baking dish. Give them about 1 1/2 to 2-inches between them. It is okay if they rise together in the oven.
Loosely cover the buns and let them rest between 1 1/2 to 2 hours. The long rest will insure that you have a fluffy bun. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with slightly shorter rise, but the buns will not be quite as soft.
Preheat the oven to 350°F and place the rack in the middle of the oven.
Bake for about 25 to 30 minutes, just until the centers are set when poked with your finger (they should be caramel colored). Let them cool for about 10 minutes.
Mix together the ingredients for the icing and spread over the warm buns. Enjoy!
Red Star Yeast (Lesaffre Yeast Corp.) provided samples of Red Star PLATINUM Yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities.
Mardi Gras King Cake, named for the three kings who came to bring gifts to Jesus, is traditionally served during Mardi Gras in New Orleans and throughout the South. Not only is it decorated with the colors of the festival, but it also has a hidden trinket in the dough. I’ve used an almond, but in New Orleans bakers often use a ceramic or plastic doll to represent the baby Jesus. The person who gets the slice with the trinket is responsible for making the King Cake the following year.
There are many versions of this sweet bread, depending on the traditions of different families. Our version from Holiday and Celebration Bread in Five Minutes a Day is made with Brioche dough which has nutmeg, cinnamon, and raisins added into it. The dough can be Braided and/or formed into a Couronne (crown shape) as I have done here. Some bakers even use a cream cheese and praline filling, but we went with a more traditional filling.
1 1/2 – pounds Brioche Dough from any of our books (page 189 ABin5) or (Whole Wheat Brioche page 275 HBin5) or (Gluten-Free Brioche page ) or (page 65 Holiday and Celebration Bread in Five Minutes a Day)
1/2 cup sugar
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
Zest of 1 lemon
1 cup raisins (optional)
1 almond, bean or Plastic King Cake Babies for trinket
2 cups powdered sugar
2 tablespoons heavy cream
1 drop orange or almond extract
Purple, green and gold Colored Sugars, sprinkles or dragees
To make the King Cake:
Preheat oven to 350° and prepare a baking sheet with parchment paper.
Roll the brioche dough into a 1/4-inch thick rectangle. Cover the dough with the nutmeg, lemon zest and citron.
* For G-F bakers: you will want to roll the dough out between sugar covered Silpat and plastic wrap, so it will not stick to the surface.
Roll the dough up around the fillings and fold the dough over itself.
*For G-F bakers: you will want to roll the ingredients into the dough and then immediately for the dough into a circle (see pictures below), this dough will not allow you to knead the ingredients in.
Knead (Yes, I used the dreaded word) the dough for about 1 minute to mix the fillings into the dough.
Form a log with the dough and stretch it out into a long rope.
Join the two ends and let the dough rest on a cookie sheet, covered with parchment, for 1 hour (1 1/2 hours for whole wheat brioche). Push the trinket under the dough. Brush the top with egg wash and bake for about 35-40 minutes.
Cool the bread completely before decorating.
Make the glaze:
Mix the powdered sugar, heavy cream and extract until smooth. Drizzle over the top of the cooled bread.
Sprinkle the colored sugar over the glaze before it has a chance to set.
“Thank you for such an amazing tour. Everything about it was truly an experience we will remember for a long time. I’m so glad we had the opportunity to join you on the tour and I hope you keep the adventure going.” — Janice Holmes (2019) Join The Rye Baker, Stanley Ginsberg, on a once-in-a-lifetime […]