Cinnamon Brioche 'Muffins'

I have a very nice brioche recipe. I would always make it the same boring way, in a loaf pan. I saw an idea on line were the dough is rolled out and sprinkled with cinnamon sugar. Then it is rolled into a log, cut and baked in muffin tins. They were so cute that I had to try it with my brioche recipe. They turned out great with just a hint of sweetness. YUM!

Cinnamon Brioche 'Muffins'

Sponge

30 grams bread flour

1 teaspoon instant yeast

2 ounces (¼ cup) whole milk, warm

Dough

2 eggs
160 grams bread flour

50 grams white whole wheat flour

1 tablespoon sugar

½ plus 1/8 teaspoon salt

2 ounces butter, soft

Filling

2 tablespoons unsalted butter, soft

4 tablespoons sugar

1/2 tablespoon cinnamon

Combine all the ingredients for the sponge in a mixing bowl, cover and let sit at room temperature for 30 minutes.

Add all the dough ingredients (except the butter) to the sponge. Mix on low speed with a paddle until a rough ball forms. The dough will be stiff. Cover with a towel and let the dough rest for 5 minutes. Turn the machine to low and add the butter, a tablespoon at a time. Continue to mix the dough on low speed until the dough clears the sides and forms a smooth ball. This should take 5 to 7 minutes.

Transfer a plastic bag and refrigerate overnight. The next day remove and roll the cold dough into a rough 12x12 inch square (thickness will be 1/8 inch). It is important to roll it out when it is cold.

Spread the butter evenly to all the corners of the square and sprinkle with cinnamon sugar. Roll into a tight log and pinch the seams. Cut off the rough ends and then cut the log into 12 pieces. I cut the log in half and then cut each half in half. You will have 4 chunks. Cut each chunk into pieces.

Coat the muffin pan with natural shortening and place in the pieces. Cover well and leave at room temperature to rise for about 1 1/2 hours or until the 'muffins' are puffy.

Bake at 350 F for 12-15 minutes. Remove as soon as possible. I like to wedge them out with a butter knife. Cool on a wire rack to room temperature. Store in airtight container for up to 2 days (for longer storage freeze these). I warm these up (frozen or not) in the microwave.

Makes 12 'muffins'