Toffee Cinnamon Knot Breakfast Rolls

Toffee Cinnamon Knot Breakfast Rolls

Good Saturday morning! Time for some weekend baking and here's another recipe to bump up your brunch. These stunning brioche cinnamon rolls are baked in muffin tins with a little toffee glaze in the bottom of the cups. When they are baked and inverted out of the pan, the toffee glaze cascades down over the sides with lava-like deliciousness. Come to the brunch table with a platter of these warm out of the oven and then sit back and collect nothing but compliments.

This recipe makes 18 large rolls.

• 4 cups flour
• 1 envelope of instant yeast
• 1/2 cup sugar
• 1 tsp sea salt
• 1 cup real butter, slightly softened and near room temperature (NO SUBSTITUTES) Cut butter in about a dozen small pieces
• 1/2 cup whole milk (or for even richer brioche substitute undiluted evaporated milk)
• 4 eggs at room temperature
• 1 tbsp vanilla extract

In a stand mixer add the flour, salt, yeast and sugar. Add the eggs, milk and vanilla extract and mix together just until the flour is incorporated, the dough will be quite tough and lumpy at this point, this is normal. Using the dough hook attachment for your mixer begin adding the pieces of butter as the dough turns in the bowl. Continue until all of the butter is incorporated into the dough. Continue until the dough is very smooth and elastic. Do not add additional flour. Cover and let rest and rise until double in volume. Turn the dough out into a lightly floured breadboard and knead for about 5 minutes before forming the dough into 18 individual balls.Let the dough balls rest for a few minutes before hand rolling each one into about a 8 inch rope shape.

Mix together:

• 1 cup white sugar
• 3 tsp cinnamon

Roll the dough ropes in the cinnamon sugar and tie each one in a single knot. Place the knots in greased muffin tins with the toffee glaze poured in the bottom of the cups. Allow the dough knots to rise for at least an hour or until they more than double in size.

Bake at 350 degrees F for about 20 minutes until golden brown. Let cool in the pans for 5 minutes then turn them out onto a large platter. Best served warm.

Toffee Glaze

In a small pot combine:

• 1 cup brown sugar
• 1/2 cup melted butter
• 1 tsp vanilla extract
• 2 tbsp water

Bring just to a simmer then pour into the greased muffin tins dividing the glaze evenly among 18 muffin cups. Place the muffin tins on cookie sheets in case the glaze bubbles out during baking.

Toffee Cinnamon Knot Breakfast Rolls

Good Saturday morning! Time for some weekend baking and here's another recipe to bump up your brunch. These stunning brioche cinnamon rolls are baked in muffin tins with a little toffee glaze in the bottom of the cups. When they are baked and inverted out of the pan, the toffee glaze cascades down over the sides with lava-like deliciousness. Come to the brunch table with a platter of these warm out of the oven and then sit back and collect nothing but compliments.

This recipe makes 18 large rolls.

• 4 cups flour
• 1 envelope of instant yeast
• 1/2 cup sugar
• 1 tsp sea salt
• 1 cup real butter, slightly softened and near room temperature (NO SUBSTITUTES) Cut butter in about a dozen small pieces
• 1/2 cup whole milk (or for even richer brioche substitute undiluted evaporated milk)
• 4 eggs at room temperature
• 1 tbsp vanilla extract

In a stand mixer add the flour, salt, yeast and sugar. Add the eggs, milk and vanilla extract and mix together just until the flour is incorporated, the dough will be quite tough and lumpy at this point, this is normal. Using the dough hook attachment for your mixer begin adding the pieces of butter as the dough turns in the bowl. Continue until all of the butter is incorporated into the dough. Continue until the dough is very smooth and elastic. Do not add additional flour. Cover and let rest and rise until double in volume. Turn the dough out into a lightly floured breadboard and knead for about 5 minutes before forming the dough into 18 individual balls.Let the dough balls rest for a few minutes before hand rolling each one into about a 8 inch rope shape.

Mix together:

• 1 cup white sugar
• 3 tsp cinnamon

Roll the dough ropes in the cinnamon sugar and tie each one in a single knot. Place the knots in greased muffin tins with the toffee glaze poured in the bottom of the cups. Allow the dough knots to rise for at least an hour or until they more than double in size.

Bake at 350 degrees F for about 20 minutes until golden brown. Let cool in the pans for 5 minutes then turn them out onto a large platter. Best served warm.

Toffee Glaze

In a small pot combine:

• 1 cup brown sugar
• 1/2 cup melted butter
• 1 tsp vanilla extract
• 2 tbsp water

Bring just to a simmer then pour into the greased muffin tins dividing the glaze evenly among 18 muffin cups. Place the muffin tins on cookie sheets in case the glaze bubbles out during baking.