Pumpkin Brioche CINNAMON ROLLS!!! You want one...doncha!?

There's no stoppin' me now! Me and the BBY are getting to know each other. And we like what we see. I even made cinnamon rolls that you didn't have to pop from a can first! Not that I'll totally shun that convenience, because yeast takes time...but I will definitely make them from scratch any chance I get! When I made the Pumpkin Pie Brioche dough last week as a part of the new baking group Healthy Bread in Five, I had half a recipe left in the fridge. After seeing many tempting variations on a plain loaf, I knew cinnamon rolls was the way I had to go. And guess what...it wasn't hard! In fact, it was heavenly. I love the feeling of the dough in my hands...the rolling of the pin...the slight resistance of the dough...perhaps I was a baker in a different life.
Pumpkin Brioche Cinnamon Rolls w/ Cinnamon Icing
by girlichef (PPB by Zoe Francois)
yield: 12 (big ones)

Rolls:
1/2 recipe Pumpkin Pie Brioche dough
4 Tbs. butter, soft
2 handfuls brown sugar
cinnamon, as needed

Cinnamon Icing:
2 Tbs. butter, melted
3 Tbs. milk
2 c. powdered sugar
1/4 tsp. cinnamon
1/4 tsp. vanilla
Turn your dough out onto a floured surface. This dough is pretty wet, so pat it in a bit of flour, just so that you're able to work with it. Shape it into a rectangle. Roll out to about 1/4" thickness. I'm sorry, I forgot to actually measure the dimensions...but you can basically see in the photo to get an idea. Rub the softened butter all over the top surface of the dough. Sprinkle the brown sugar evenly over the butter and then sprinkle with cinnamon...as much as you'd like. I went fairly light since my icing has cinnamon in it. With the long edge horizontal in front of you, begin rolling, jellyroll fashion. Continue rolling, keeping it as tight as possible until you reach the end. You should now have a thick log. Push it in at the ends a bit if it seems to thin out. Using a lightly floured bench scraper, cut into 12 even slices. The easiest way is to cut in half, then quarters...then cut each quarter into 3 equal parts. Place in a greased 13 x 9 pan and set in a warm place, loosely covered to rise for 90 minutes. It's going to seem like the pan is too big...but no worries. Those BBY really get busy in this 90 minutes!! The original dough that didn't fill the pan...it's puffed right up and out and the rolls are now crowding each other. Nice! Place your pan in the center of a pre-heated 350 degree oven and bake for ~18-22 minutes. But as ovens vary, use your eyes and your nose and touch 'em!! While they're baking, mix up your icing. Simply place all of the ingredients in a bowl and mix them up! Set it aside until the rolls are ready. You should be able to tell when they're done...even if you've only ever made the pop can kind! Take those babies out of the oven... ...and drizzle or spread with icing while still warm. Pull one out... ...and enjoy. Immensely!!!
If I can do it...you can do it! Now I wish they weren't all gone...because I want another one :)
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