On Tue, 13 Sep 2005 23:57:27 -0400, "Dee Randall"
> wrote:

>
>Hmmm: I suspected that, but for some reason, it had the texture more of a
>brioche.
>Dee
>

I'm taking some baking lessons and one of the things we discussed was
using brioche for cinnamon rolls and a few other things. It does
work..I tried it...

The gal teaching the classes is CIA trained and has her own bakery.
She told me that either Nancy Silverton or someone else of that
caliber (I can't remember) has several brioche dough
pasteries..including cinnamon rolls in her cook book.

Debra