Brioche Cinnamon Rolls

Growing up our family was spoiled. Mom made just about everything from scratch - fresh bread, cookies, cakes and more. Her cinnamon rolls were legendary in Hawaii! She would make dozens every morning and our brother would go around the base on his bike to deliver to her customers’ front doors. Like I said, spoiled rotten!

It was only at sleep overs were we saw that not all families had a professional baker for a mother. I still remember the one and only time I had cinnamon rolls out of a can; my friend excitedly asked me if I wanted to help make rolls with her mom and I jumped up, still in my pajamas, ready to help measure out ingredients. Boy, was there a surprise waiting for me in the kitchen…no bowl, measuring cups or big tuppers filled with flour and sugar; just a round cardboard tube, a spoon and a pan.

Truthfully, I don’t recall how they tasted, I’m sure they were perfectly fine, but nothing beats the taste of scratch-made cinnamon rolls. Like these soft, buttery brioche rolls, filled with brown sugar/cinnamon spread and topped with a heaping mound of cream cheese frosting.

Sorry Dough Boy, I’ll stick with these!