The rolls were...OK. A tad dry, and I think that may be because I cooked them just a bit too long. I was making a Philadelphia butter cake, with the yeast-bread-type base and a gooey sugar/butter top layer, and decided midway I wanted to make a smaller cake in my 8 x 8 pan as opposed to a 9 x 13. Already had dough for the base made and risen; took half for the cake, rolled the other half out thin, painted it generously with melted butter, sprinkled with sugar and cinnamon, rolled up, cut in rolls, let them rise. Baked 20 minutes at 400. Should have been lower temp and/or shorter time.
The dough is a light brioche -- two eggs, 1/2 stick of butter, milk, flour, yeast, sugar. I think the recipe called for 1/2 cup milk, 2 1/4 cups flour, 1 packet yeast, 1/4 cup sugar. It made 13 small rolls, which were baked in the CSO's pan, with a little left-over room.
Frosting is simply confectioners sugar with a couple of tablespoons of heavy cream, applied while rolls were still hot.
