I made brioche rolls to use for this recipe, but it didn’t quite work out. It calls for (presumably) bought brioche rolls, because in the picture the bread itself looks like a proper sweet bread. My rolls…not so much. They looked, tasted, and had the texture of a regular dinner roll and therefore weren’t suitable for this recipe (cinnamon sugar and icing doesn’t taste very good on dinner rolls). I included the recipe if anyone is curious, though I didn’t exactly follow it. Instead of the icing I used up some leftover cream cheese frosting, I didn’t use the marmalade, and I didn’t use the macadamia nuts (I never have them lying around, and they’re expensive).
I’m still staring at the magazine picture…they look so delicious!
