Mix together your cinnamon, your sugars, and your melted butter. If you’re us, you grab the nearest cylindrical object and get at it. If you’re really on top of things and a very normal person, you know where your rolling pin is. Roll out your dough into a large rectangle.
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You’ll use one for this batch and you can fridge/freeze the other two. When you’re ready in the morning, pull the dough ball out and cut the dough into thirds. So go, dream of the warm cinnamon morning that awaits you. The brioche dough really is so much easier to work with after a chill because of all the…ahem, butter. After that, just go ahead and pop her in the fridge and go to bed. You’ll mix your dough together, all sweet with honey and rich with butter, and then cover her loosely and let her double in size (about 1-2 hours). This really is meant to be an overnight process. And we promise, absolutely all your efforts will be rewarded. There is a little bit of time and planning and love that goes in, but what are the holidays if not time and planning and love. Or in case you want to make a pan all for yourself to eat while you’re baking another batch to put out on the table for everyone else. The dough recipe itself is enough to make 3 batches of rolls so you can make one batch now and save the rest for another time that you want to make everyone’s day so much better. It is absolutely made to be soaked in cinnamon and sugar and warm drippy glaze. The absolute key to this perfect cinnamon roll, in our humble opinion (but also not humble…hiiii this is the best cinnamon roll!), is the brioche dough.
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The gooey, soft, pull-apart, cinnamon-slathered, sweet, perfectly glazed bite. You probably started thinking about your favorite part of the cinnamon roll which is OF COURSE, the center. It seems almost silly to write any more since you, like most normal people, saw “Cinnamon Rolls” and are like, “Yes! In! This is the only gift I need this holiday season!”