ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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Buttery <a href="https://www.chefsteps.com/recipes/building-upon-the-foundational-brioche">brioche</a> and flaky <a href="https://www.chefsteps.com/guides-tools/all-about-laminated-doughs">laminated doughs</a> are the foundations for so many delectable pastries. From <a href="https://www.chefsteps.com/recipes/the-secret-to-mastering-croissants-at-home">croissants</a> to <a href="https://www.chefsteps.com/recipes/double-strawberry-toaster-oven-tarts">toaster tarts</a> and <a href="https://www.chefsteps.com/recipes/classic-panettone-in-one-day">panettone</a> to <a href="https://www.chefsteps.com/recipes/kouign-amann--2">kouign amann</a>. We love a good baking mashup—like this sweet <a href="https://www.chefsteps.com/recipes/if-croissants-and-cinnamon-rolls-had-a-baby">croissant-cinnamon roll hybrid</a>—which made us wonder: what happens when you laminate a brioche dough? Like flaky biscuits and bread had a baby, these buttery pull-apart rolls have a gentle yeast flavor and tons of texture and dimension. This is an easy way to transform a foundational formula and level up a basic loaf into something incredibly creative. Our <a href="https://www.chefsteps.com/recipes/building-upon-the-foundational-brioche">brioche base dough</a> uses 54% butter. By mixing the dough with half the amount of butter (reserving the other half for laminating), we are about to keep the butter percentage the same but add tons of flaky, tender layers. If you want to experiment, you can push the butter to the max by increasing the butter ratio to 75% the weight of the flour. This brings the total butter up to 450 g. Keep the quantity of butter mixed into the dough the same, and use the increased quantity for laminating. This yields extra-rich rolls. Don’t exceed this ratio, however, or the excess butter will bleed out during baking.