Alrighty. We’re under a little time pressure here because reader Pauline has to get these made for tomorrow morning. . So let’s dive into it, shall we? Begin by dusting your surface with flour.
Dump your batch of cold brioche dough (recipe under “Pastry Components” menu to the left) out on the counter and forming it into a rough square with your palms. Perfection is not necessary here, since you don’t want to handle the dough too much for fear of warming it up.
Seizing the nearest pin, roll it out into a square about twelve inches to a side.
Sprinkle the dough square liberally with brown sugar:
Then, beginning at the edge furthest from you, begin to roll the square up in as tight a roll as you can manage (though, you know, don’t go nuts).
Once you’ve got your roll, shore up the sides and pat down/roll the center to even the whole thing out. You don’t want any big bulges anywhere.
Now then the clever part. Seizing a two-foot (or so) length of dental floss, scoot it under the roll to the very center. Loop it once and pull the ends, thus slicing the roll in twain.
Do the same thing with each half so you get a total of four pieces.
Cut each of those quarters into three pieces (this is easier than it sounds, since after three cuts you’ll be a pro at this, trust me).
Lay all the slices out in a baking pan (you can also use a large cast iron skillet if you prefer).
Preheat your oven to 375, cover the rolls and proof them for one hour until they’re nice and puffy.
Brush with (yes, you guessed it) more butter.
Bake for ten minutes, then apply a tin foil cover to the pan and bake for another 20-25. If the rolls aren’t brown enough at the end of that time, take off the foil and bake a few minutes more. What you should get in the end is something along these lines:
At this point you have several options, you can lather on some cream cheese frosting and let it melt over the whole pan, then serve (not my favorite option). Alternately, you can let the pan cool for half an hour or so, then drizzle with a simple powdered sugar-water icing. Or you can cool them slightly, move them to individual serving plates and ice them (or don’t ice them) as you see fit. That, as you can probably tell, is what I like to do.
They can also be made the night before and then reheated in the oven or microwave before serving.