A Recipe from Our Book: The Ultimate Breakfast Indulgence, Cinnamon Rolls

Pictures speak louder than words, right?

Based on eggy, buttery French-style brioche dough, this version of a classic all-American breakfast treat is awesome. In Welcome to Michael’s, Michael advises that you make the dough a couple of days in advance, so that the rolls will come together pretty quickly the morning you want to enjoy them.

Cinnamon Rolls

Makes 1 dozen

• Brioche Dough (recipe here)
• 1/4 cup granulated sugar
• 1/4  cup light brown sugar
• 2 teaspoons cinnamon
• 1/4 cup (1/2 stick) melted unsalted butter
• 1 large egg yolk
• 1/4 cup (or more) plus 2 tablespoons half-and-half
• 1-1/2 cups confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract
• pinch of salt

Make the brioche dough, up to the point at which it has been refrigerated for at least 8 hours.  Do not take it out of the refrigerator until ready to make the rolls.

Combine the 1/4 cup granulated sugar, the brown sugar, and cinnamon in a small bowl.  Set aside.

Line a baking sheet with parchment paper.  Set aside.

Lightly flour a clean, flat work surface.  remove the dough from the refrigerator and place it on the floured surface.  Lightly sprinkle the top o the dough with additional flour.  Using a rolling-pin, gently roll the dough out to a 1/4 inch thick rectangle about 18 inches long and 13 inches wide.  Work quickly as the butter in the dough will soften, making the dough difficult to handle.

Using a pastry brush, gently coat the dough with the melted butter.  Sprinkle the entire surface with the cinnamon sugar mixture.  Starting from the top, roll the dough toward you, creating a log that will be about 22 inches long when complete.  Carefully transfer the log to the prepared baking sheet.  Cover with parchment paper and refrigerate for 30 minutes.

Preheat the oven to 350.

Combine the egg yolk and the 2 tablespoons of half-and-half in a small bowl, whisking to blend well.  Set aside.

Lightly flour a clean, flat work surface.  Remove the cinnamon roll from the refrigerator and transfer it to the floured surface.  Using a serrated knife, carefully cut the log crosswise into 12 equal pieces.

Place a clean piece of parchment paper on the baking sheet.  Carefully transfer the rolls to the baking sheet, leaving about 3 inches between each.  Using a pastry brush, lightly coat the top of each roll with the reserved egg wash.

Place in preheated oven and bake for about 18 minutes or until lightly browned.  Remove from the oven and set aside to cool for 10 minutes.

While the rolls are cooling, whisk together the confectioners’ sugar, remaining half-and-half vanilla and salt to make a thin glaze.  (If too thin, add more granulated sugar, a teaspoon at a time.)

Drizzle the glaze over the rolls and serve immediately.  Best enjoyed warm!