Sweet Rolls
A decadent, buttery brioche made especially delicious with spices and a lemon glaze!
Servings Prep Time
28rolls 1hour
Cook Time Passive Time
45-60minutes 1.5-2.5hours
Servings Prep Time
28rolls 1hour
Cook Time Passive Time
45-60minutes 1.5-2.5hours
Ingredients
Brioche
Filling
Topping
  • 1/2cup jamraspberry/boysenberry or your choice
  • 2cups almondsliced
Glaze
Instructions
Warm the eggs
  1. Warm up the eggs under warm running water in a bowl for 10-15 minutes to bring to room temperature.
Activate the yeast
  1. Make a sponge and activate the dry yeast by whisking the sugar and yeast in the warm water. Let yeast sit for 5-10 minutes.
Mix dough
  1. Place all dry ingredients and butter in your mixing bowl of your mixer.
  2. Add eggs and yeast and stir with mixing dough hook by hand.
  3. Mix with machine on low for 1 minute
  4. Add REMAINING flour, mix for 1 minute and increase speed to medium. Continue to kneed for 2 minutes adding flour as needed to keep dough from sticking to bowl.
1.st Proof
  1. Let dough proof in a warm location until doubled in volume.
Form Rolls
  1. On floured surface, roll out dough to a long rectangle approx. 3/8″ – 1/2″ thick.
  2. Apply a layer of butter, brown sugar, cinnamon.
  3. Roll dough into a log and cut individual rolls
  4. Place rolls cut-side up in a bun pan lined with parchment paper.
2nd. Proof
  1. Proof rolls in a warm setting until 1/2 again in size.
  2. Top each roll with a tsp of jam and sliced almonds.
Bake
  1. Pre-heat at 350F and bake for 30 minutes. Rotate the pan and reduce to 300F for another 30 – 45 minutes.
Glaze
  1. Place powdered sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
  2. Let sweet rolls cool for 20 minutes before glazing with Lemon Glaze.
Recipe Notes

These  sweet rolls are well worth the extra effort and will magically disappear at a Sunday Brunch – should you have any left, try them in a bread pudding  – heaven, again!