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We have found that cinnamon rolls, using our no-knead brioche recipe, baked in muffin pans come out beautifully. The pan allows for plenty of caramel to seep into the bottom of the cinnamon roll while the top bakes into a wild spiral of caramelized sugar and dough. The crispy topside plays the perfect counterpart to the tender sugar drenched bottom. And in using the pan separating the rolls apart is easy.
Years Past
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