Remember the beef en croute I made in Brioche part 1?

Well, when I wrapped the beef I had some leftover brioche dough so I made a cinnamon roll.

It was so good I decided to use an entire receipt of brioche to make cinnamon rolls.  I rolled the dough and spread softened butter over the top.  Then heavily sprinkled with cinnamon sugar (1:4), rolled, sliced and baked.  Yummy!

Cheers,
K