This no-knead dough is so delicious, you’re going to want to make a sleeping bag out of it. And I just might. And then I’m gonna make a pillow out of that glaze and go to sleep in a sticky, buttery puddle of happiness.
These are a classic cinnamon bun, made with no-knead brioche dough, and topped with a brown butter glaze. And that glaze is the stuff of dreams, I tell ya. And the dough is too. There’s a real sleep/dream theme to this post so far, isn’t there? Let’s go with it.
Actually, you know what it is? I think I’m tired. My man-friend and I went and checked out Inherent Vice last night, and then came home and watched most of Housesitter, which was on TV. So we had a lazy, late night.
Inherent Vice? Pretty good. Great cast, I love the 1970 vibe, thought the acting was great, but the story was a little meandering. Housesitter? Goldie Hawn + Steve Martin = amazing. Either of those two in anything and I’m there.
But today I’m just generally tired, and I’m pretty much over-the-moon about the fact that it’s Saturday tomorrow and I can sleep to my little heart’s content. I’m gonna sleep so hard, my pillow won’t know what hit it.
Before I go to bed, though, I’m gonna stir together another batch of this dough, so that I can bake more brioche in the morning. And yes, I mean stir. Like in a bowl, with a spoon. This recipe is from the good folks at Artisan Bread in 5 Minutes a Day, and it is truly a miracle. The only change I made was to switch the honey out for plain sugar.
So I suggest you do as I’m going to, and get out a wooden spoon for a batch of this dough. And then after a quick roll and a few lazy hours of resting, you too can enjoy these glorious buns. And that (plus sleeping) is what Saturday mornings are all about, yo.
xx Sarah.
- ½ Batch No Knead Brioche Dough (link above in post)
- ½ stick (50g) butter
- ½ cup brown sugar
- 2 tsp cinnamon
- ½ cup caster sugar
- 3 tbsp (50g) butter
- 1 cup (130g) icing sugar
- Milk
- First, make the dough as per the instructions on Artisan Bread. Stir together the ingredients, and then refrigerate overnight.
- The next morning, take the dough from the fridge, and roll it out into a large square, just under ½ inch thick.
- Melt the butter for the filling and spread it over the dough, and then sprinkle over the sugars and cinnamon.
- Roll up the dough tightly into a log, and slice into twelve buns. Place them onto a lined baking sheet, cover loosely with plastic and leave to rise for 1-1.5 hours.
- Preheat the oven to 350F/180C and bake for 25-30 minutes or until golden brown and cooked through. Set the buns aside to cool completely.
- To make the glaze, place the butter into a small saucepan over a medium heat. Melt the butter, and then continue to cook it, swirling the pan, until the butter foams up and turns a deep brown.
- Place the icing sugar into a small bowl, add the butter, and stir together, adding a splash of milk or as much as you need to make a glaze consistency.
- Drizzle the glaze over the buns and serve.
oh. hell. yesssss.
These seriously look like heaven! So so so impressive!
i need to tuck myself in this brown butter brioche sleeping bag with a pillow made of glaze. i pretty sure it’s the only instance in which drooling in my sleep would be appropriate :)
HOLY COW this is all I want for breakfast now. And nice drizzle skillz lady!
These look sooo good! I can’t believe these are no knead. Definitely want to try them out…and bathe in that glaze. Weird?
Totally normal.
I took this class from Zoe here in Minneapolis…she is AMAZING!!! Going to make these tomorrow for breakfast :-)
OMG SARAH! These look amazing, and I see you got the number one spot on foodgawker today! Congrats! How do you do it? I know your pictures are like ten times as superior as mine, but I’ve gotten put at the top before. Do you have a specific time that you post?
Thanks,
Your Bestie and American Blogger,
Aaron!
Hey Aaron, I have no idea! It’s a total crapshoot man – sorry I don’t have the answer you’re looking for.
xx
Sarah
I would 100% sleep on that pillow. They look so lovely!
these look absolutely heavenly! You’re inspiring me!
As you can probably guess… I do love a good brioche – never tried the artisan bread in 5 recipe though but I have seen & heard good things about it so I definitely need to give these buns a trial! They look awesome Sarah!
Ohhh…<3
OHHHH MY GOODNESS. These look too good to be true! LOVE!
I would definitely get out of bed any time for these. Must have!
These just look too good to be true!
Kari
I’ve eaten brioche before, but I’ve never made my own version. This one sounds too simple not to try!
Hey Sarah, these look gorgeous…and I am ordering the artisan Baker in 5 minutes immediately! Cx
Quick question is it 1.5 recipes of the brioche dough or .5 to make the 12 buns. Thanks
It’s a half batch of the dough to make all 12 buns.
xx
Sarah
NEED. pinning!
I am endlessly amazed by the amount of things I still do not know about cooking. No knead rolls, my life is forever changed!
The no kneading part is awesome. Nothing better than a yummy sticky bun. Pinning Now!
Very roughly, what are the dimensions of the rolled out square?
Also, since all the “Artisan Bread in 5 Minutes a Day” doughs are very wet, do you roll out the square on a heavily floured surface? Silpat mat? Parchment?
Thanks!
Hi Laurie – since the dough is chilled overnight, it’s not particularly wet at all, so a floured surface is just fine. The square should be roughly 40 cm/15 inches.
Hi! These look great and I want to give them a try! I have a question about the ingredients. When you put 1 x 1/2 batch, what does that mean? Do you make just one regular batch of the dough? Thank you!
You need a half batch of dough! I’m gonna update that in the recipe Cassie, I guess it is pretty confusing.
Hi there, I really want to make these but I’m a bit confused as to the quantity… The recipe link you provide for the brioche uses 7.5 cups of flour and your recipe calls for 1.5x this amount for 12 rolls… Is this correct? I feel like this is way to much dough… Would appreciate any help in clearing this up
Thanks
Hey Fatima – the recipe calls for a 1/2 batch, not 1.5! Cheers,
Sarah
I need this, Sarah! Everything about it looks delicious: the rolls, the filling, the glaze! So much goodness in one bun :)
Just put my brioche in the fridge… Breakfast can’t come soon enough!! Thanks for all the amazing recipes, I cannot wait for your book to be released! Xx
Best cinnamon roll recipe ever! I’ve been searching for a recipe like this for years! This is such an easy recipe that yields amazing results; you just need to plan ahead. Thanks for sharing this recipe. I’ll be using it for years to come!
Perfect!!! (well maybe not for my waistline), I have always steered clear of these scrolls because I was never going to be up at sparrow fart to cook them no matter how much I love my family …. but now I can see it happening, thank you Sarah. One little question, you say you subbed sugar for the honey, was it equal to the honey quantity?
It was the exact same amount as they honey, yes. Excited to hear what you think of these when you make ’em Jenny! xx