Cinnamon Rolls

1. Start by making the brioche dough. First, rehydrate the yeast by submerging it in room temperature milk for about 5 minutes.

2. In the bowl of your stand mixer, place the dry ingredients, flour, powdered sugar and salt, then mix on medium speed.

3. Then, pour the lukewarm milk containing the yeast little by little, while continuing to mix.

4. After that, add the egg and the soft butter cut into small pieces. Let knead at medium speed for about 8 to 10 minutes.

5. Cover the bowl with a clean cloth and let the dough rise in a warm place for at least 1 hour 30 minutes so that it doubles in volume. (You can also leave the dough in the fridge overnight).

6. At the end of the allotted time, degas it on a floured work surface (to do this, press your fist in the middle of the dough) then knead it lightly.

7. In a bowl, combine the brown sugar and cinnamon.

8. Flour your work surface then roll out the dough into a rectangle about 1.5 cm thick.

Enjoy !