Brioche is a beautiful dough. Smooth, supple, versatile, down for anything—it has all the shining, sexy qualities you hope your mate sees in you. Others may see just dough, but it really is special. Because this rich dough is so amiable, we’re studding it with dark chocolate and filling it with a sweetly spiced cinnamon roll filling. Bonus! This dough can be made—and even assembled—the evening before and stored, covered, in the refrigerator. Just bring the dough or rolls to room temperature before kneading or baking.
Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
For more ways to get your cinnamon-chocolate fix, try our Mexican Chocolate Slice-and-Bake Cookies recipe, or our Churro-Style Waffles with Spiced Chocolate and Coconut Crema recipe.
For the dough: In a small bowl, combine the warm water and yeast. Let it sit for 5 minutes, until foamy.
For the filling: In a small bowl, toss together the sugar, cinnamon, nutmeg, and salt. Set aside.
For the glaze: Put the cream cheese into a bowl and microwave for about 10 seconds, until it is very soft. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and beat well. Add the confectioners’ sugar, salt, vanilla, and a splash of milk. Beat until smooth and spreadable. Frost the rolls and serve.
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