Toffee Cinnamon Knot Breakfast Rolls. Sweet sticky rolls that perfect enjoyed with a good cup of coffee!
Toffee Cinnamon Knot Breakfast Rolls.
Originally published April 2013.
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.
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Toffee Cinnamon Knot Breakfast Rolls.
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Toffee Cinnamon Knot Breakfast Rolls
Toffee Cinnamon Knot Breakfast Rolls. Sweet sticky rolls that perfect enjoyed with a good cup of coffee!
Ingredients
For the dough
- 4 cups flour
- 1 envelope of instant yeast
- 1/2 cup sugar
- 1 tsp sea salt
- 1 cup real dairy 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
For the glaze
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 3 tbsp water
For the cinnamon sugar
- 1 cup white sugar
- 3 tsp cinnamon
Instructions
To prepare the dough.
- 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 kneading 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.
To prepare the toffee glaze
- Grease 18 muffin tins.
- Bring all of the ingredients, just to a boil until the sugar is dissolved.
- Divide evenly into the bottom of the greased muffin tins.
To put the knots together.
- Mix together the cinnamon and sugar
- 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 a couple of minutes then turn them out onto a large platter. Best served warm.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 370Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 84mgSodium 278mgCarbohydrates 49gFiber 1gSugar 27gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.