Blackberry Brioche Cinnamon Rolls with Browned Butter Glaze
Recipe By: 
Recipe type: Breakfast, cinnamon rolls
Prep time: 
Cook time: 
Total time: 
Serves: 12 cinnamon rolls
 
Ingredients
  • FOR THE BRIOCHE DOUGH
  • ¾ cup luke warm water
  • ¾ tablespoon yeast
  • ¾ tablespoon kosher salt
  • 4 eggs, lightly beaten
  • ¼ cup honey
  • ¾ cup (1½ stcks) melted butter
  • 3¾ cups all purpose flour
    FOR THE FILLING
  • ⅔ cup melted butter
  • 1 cup blackberry jam
    FOR THE BROWNED BUTTER GLAZE
  • ½ cup butter
  • 1 teaspoon pure vanilla extract
  • ½ cup powdered sugar
Preparation Instructions
  1. The key to this recipe is making the dough ahead of time. This is great if you want these during the week and like to do food prep over the weekend I usually do it the night or two before as this dough will keep for about a week if kept in the fridge.
  2. To make the dough, combine all the dough ingredients in a large bowl. Stir until mixed up pretty well, it doesn't have to be completely smooth, some lumps are just fine.
  3. Let it sit at room temp for about 2 hours and then move to the refrigerator.
  4. When you are ready to have some deliciousness, pull out your dough.
  5. Preheat your oven to 350˚ and place a tablespoon of butter into a 9" cast iron pan and put it in the oven to preheat (if you don't have a cast iron pan, use a 9" cake pan or springform pan or a pie plate, just about anything will work really just skip the preheating in the oven and smear whatever you are using with some soft butter).
  6. Sprinkle your counter with flour and grab the dough. Roll out into a rectangle.
  7. Smear the ⅔ cup of melted butter all over the dough, then smear the blackberry jam all over that.
  8. Start at one short end of the dough and start rolling up.
  9. Once it's all rolled, slice into 2" pieces. Grab your pan out of the oven and carefully place the sliced rolls into the pan.
  10. Bake until lightly browned on top, about 30-35 minutes.
  11. While they are baking go ahead and brown your butter. Take a ½ cup of butter and place it in a medium saucepan over low heat. Keep a close eye on it - once it starts to brown there a fine line between brown and burnt.
  12. When it is close, it will foam quite a lot, keep swirling it over the heat until you can see the butter below the foam has turned brown and it will have a wonderful caramel smell. Remove from the heat and set aside to cool.
  13. Once you pull the rolls out of the oven, add the powdered sugar and vanilla to the browned butter and whisk to combine.
  14. Pour the mixture over the top of the hot rolls and serve!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/10/blackberry-brioche-cinnamon-rolls-with-browned-butter-glaze/