Seriously, cinnamon rolls (at least the ones I make) are brioche and while the dough is pretty heavily butter reinforced, I wouldn’t ever use greasy to describe them after baking even after frosting.
Brioche isn’t supposed to be cloyingly sweet either, supposed to be subtle, I’ve done rolls like these from king Arthur, added sugar is 7.5% of flour.
I feel personally attacked!
Besides, I actually opt not to coat them in butter, which means they are very much not greasy.
Most recipes tell you to smear melted butter on them right out the oven, but you don’t have to.
Seriously, cinnamon rolls (at least the ones I make) are brioche and while the dough is pretty heavily butter reinforced, I wouldn’t ever use greasy to describe them after baking even after frosting.
Brioche isn’t supposed to be cloyingly sweet either, supposed to be subtle, I’ve done rolls like these from king Arthur, added sugar is 7.5% of flour.
You mean egg wash???
No. That goes on before the oven.