Marjo, the good tutorials: how to make a cinnamon roll-style sun brioche?

How can you resist cinnamon rolls, those pretty plump spirals, often offered in individual portions, filled with intoxicating cinnamon? This time, I suggest you shape a brioche dough like a sun tart, in a family size. As simple to make as it is quick to enjoy for breakfast or as a snack.

My advice

Dissolve the yeast in lukewarm milk, but not too hot, otherwise it may act less effectively.
If the dough is not perfectly circular, you can always reshape it with your fingers.
To obtain a sun brioche, always twist the sections in the same direction. If you twist them first to the right, then to the left, you will obtain a snowflake brioche. When you twist the sections, do not stretch the dough too much.
If you are not raising the dough in a preheated oven at 40°, let it rise for 2 to 3 hours at room temperature.
You can replace the orange blossom with rum or another flavor.
For the frosting, I used royal icing with icing sugar, but you can also use sweetened, lemony cream cheese.

Ingredients

Preparation: 25 mins
Rest: 2 hours
Cooking: 30 mins

For 6-8 people

For the dough
12 g fresh yeast
milk
1 egg
90 g thick crème fraîche
2 tbsp orange blossom
40 g sugar
1 tsp fine salt
300 g of T45 flour

For the garnish
50 g of melted semi-salted butter
50 g brown sugar
10 g cinnamon
1/2 tsp fleur de sel

For the decor
25 g icing sugar
0.5 cl of milk

Step 1

For the dough, warm 6 cl of milk, add the yeast and mix.

Step 2

In a salad bowl, beat the egg with the cream.

Step 3

Add the orange blossom

Step 4

Add the milk.

Step 5

In the bowl of a stand mixer fitted with a dough hook, pour the sugar, salt, then the flour. Add the liquid mixture.

Step 6

Knead slowly until you get a ball of dough. Increase the speed and continue kneading for 10 minutes.

Step 7

Place the dough in a floured bowl, cover with cling film, leave to rise for 1 hour in the oven preheated to 40°/gas mark 1-2, then turn it off.

Trim

Meanwhile, prepare the filling.

Step 8

Mix the butter with the brown sugar, cinnamon and fleur de sel, set aside.

Step 9

Divide the dough in two.

Step 10

Roll out the dough into 2 circles of identical size.

Step 11

Place a first circle on a sheet of baking paper. Spread the filling over the disk of dough.

Step 12

Cover with the second disc.

Step 13

To obtain the final shape, cut the dough at the four cardinal corners.

Step 14

Cut into 12 equal parts without cutting all the way to the center. You will get 12 triangular shapes, held in their center.

Step 15

Gently twist each triangle of dough twice, always turning in the same direction.

Step 16

Leave to rise again for 1 hour in the oven preheated to 40°/gas mark 1-2, then turn it off.

Step 17

Preheat the oven to 160°/gas mark 5-6. Brush the brioche with 2 tbsp of milk. Bake for 30 mins.
Mix the icing sugar and 0.5 cl of milk, use this mixture to decorate the brioche once cooled.