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.
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.
