cinnamon brioche rolls

some time ago, chika at she who eats blogged about some granola from la brea bakery, which led to a short discussion about the cinnamon rolls from said bakery. veronica, the chef and owner of cup and saucer (see previous posts of purchased pretty pastries), told me it was basically a brioche dough recipe, so i set about not trying to recreate it (impossibility), but to make a semi-approximation of it that would satisfy my craving, without having to fly to los angeles.

i've been attempting brioche for awhile, with varying results. the recipe that intrigues me the most is from gordon ramsay's "just desserts", but i have yet to recreate it successfully. for this particular item, i used a recipe from either ben o'donoghue or curtis stone, but it isn't in their cookbook, dagnabbit. it's somewhere in the stacks, i'll find it one day. anyway, i used one of the aussie boys' recipe for brioche, rolled it out, sprinkled brown sugar and vietnamese cinnamon over it, did all you do to make cinnamon rolls, and wa-hey, here you go.

the la brea bakery cinnamon roll is larger, with much thinner layers (i'm sure the actual recipe is in nancy silverton's pastry book), but the flavour was close, and the texture quite pleasing. less flaky due to my lack of finesse in the layering department, but tender and buttery, but not so much to overpower the spices.