Brioche-adjacent dough spiraled with cinnamon-brown-sugar butter, proofed overnight, baked and slathered with cream-cheese frosting while warm.
80 g
🧈 Butter ›
soft, + 80 g for the filling
Mise en place
Before you start
Yield: Nine unapologetic rolls
Prep checklist
Butter — soft, + 80 g for the filling
Knead an enriched dough (flour through yeast) until smooth and springy, 8 minutes; rise 1 hour until doubled.
Roll to a 30×40 rectangle; spread soft butter, then the cinnamon-brown-sugar. Roll from the long side into a tight log and slice into 9 with unflavored dental floss (cleaner than any knife).
💡
The floss trick: slide under, cross over, pull. Perfect spirals, zero squish.
Arrange in a buttered pan; refrigerate overnight. Morning: 45 minutes at room temperature, then bake at 180°C until golden and 90°C in the center roll, 22–25 minutes.
Beat cream cheese with powdered sugar; frost while warm so it melts into the spirals. Serve to applause.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best fresh; components keep 2 days refrigerated.
Freezing
Most breakfast bakes freeze well for 2 months; assembled plates don't.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee or fresh juice — it's breakfast.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.
On the plate
Serve it with
Sides
·
Crispy bacon or breakfast sausage
Garnish
A dusting of powdered sugar
Chopped chives (for savory plates)
Keep exploring
Related recipes
Sunday Roast Chicken
French · Dinner
Weekend Shakshuka
Middle Eastern · Breakfast
French Onion Soup
French · Dinner