|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
- 1 cup white sugar
- 3 tsp cinnamon
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.
- 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.