No Knead Brioche Brown Butter Buns
Serves: 12
  • ½ Batch No Knead Brioche Dough (link above in post)
For the filling:
  • ½ stick (50g) butter
  • ½ cup brown sugar
  • 2 tsp cinnamon
  • ½ cup caster sugar
For the glaze:
  • 3 tbsp (50g) butter
  • 1 cup (130g) icing sugar
  • Milk
  1. First, make the dough as per the instructions on Artisan Bread. Stir together the ingredients, and then refrigerate overnight.
  2. The next morning, take the dough from the fridge, and roll it out into a large square, just under ½ inch thick.
  3. Melt the butter for the filling and spread it over the dough, and then sprinkle over the sugars and cinnamon.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Drizzle the glaze over the buns and serve.
Recipe by The Sugar Hit at