INGREDIENTS

1 batch brioche dough

200 gm softened butter

2 c brown sugar

3 tbsp ground cinnamon

1 orange zest & juice

1 egg

1/2 c milk

2 c icing sugar

2 oranges zest & Juice

PREHEAT OVEN TO 194 / LINE OVEN TRAY WITH BAKING PAPER

In a blender combine butter, brown sugar, cinnamon and orange zest and juice. Blend until smooth and creamy.

Set aside at room temperature if using same day. This can be prepped before and Kept in the fridge for 2 weeks.

Lightly flour work surface.

Roll brioche dough out into a square shape to 1cm thick.

Focus on rolling from the centre outwards, as the middle often remains thicker than the edges. You are aiming for an even sheet of dough.

spread the cinnamon butter over the dough leaving a 2 cm gap along the top edge.

starting from the bottom, roll the dough upwards with gentle tension. Once you get to the top, use the unbuttered gap to pinch and seal the roll closed.

Cut into portions and arrange on baking tray. prove for 1.5 - 2 hours or until soft, puffy and doubled in size.

Whisk together the egg and milk and brush generously over the tops and sides of each roll.

Bake for 12 -14 minutes depending on the size, until golden brown.

To make the glaze, whisk together the icing sugar and zest and juice of 2 oranges. Add a little milk you prefer a thinner glaze.

allow the rolls to cool for 10 minutes before glazing.

SERVING SUGGESTION

DELICIOUSLY PAIRED WITH black coffee

The images show the topping of an Orange glaze, dulce de leche and Nutella.