If you are one of the few people who actually read through my ramblings, you know that I am always questioning “my style” when it comes to photography and styling. Lately, I’ve been really digging my natural wood board (that I actually broke by sitting on it and now just lay the pieces together and do my best to keep them lined up because I can’t find my wood glue) and as of this post, I’ve been really liking the harder shadows and streaks of light that come through in the late afternoons. I think it gives the photos a bit more personality.
I see a morning scene with the strong sun beaming through the windows and resting upon these sweet breakfast rolls. It becomes an part of the story.
Okay, that’s enough of that. I am sure you are bored with all that photography talk by now. Let’s get to these rolls.
I originally wanted these to be a babka. I never made a babka before and decided to do some research until I found a recipe that made just one loaf. Perfect! That way I can get some practice in and see how all these flavors work, plus I made this almond streusel that was freaking amazing. But….. the bread would not bake through. So I tried again, and again. And no matter how much I worked this recipe, it either would not bake through, or it would, but take over double the amount of time listed on the recipe. Defeated and low on ingredients, I decided to put the babka on hold until I can research it more and make up my own recipe.
Instead, I decided to go back to my favorite brioche recipe and turn these into marzipan cinnamon brioche rolls. I couldn’t think of a way to use the streusel in the rolls, so I have something else in mind for that. As it turns out, this was the best decision ever.
Seriously, I think the babka was never meant to happen (seriously, how can a loaf of bread fail three times) because I was really meant to make these rolls. The bread is so soft and pillowy and the cinnamon marzipan filling is to die for. It’s sweet, sticky and when it gets on your fingers and you lick it off, a huge smile just creeps onto your face. Really, I don’t know why I don’t use marzipan more in my baking.
You can make the rolls all in one day, but I really recommend starting the dough the night before and letting it do the second rise in the refrigerator. This way, the flavor of the bread really develops, and you have less to do in the morning before breakfast.
For the Glaze