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.
- 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
- 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.