Whenever I make Brioche dough and have left overs, I put the leftovers in a Ziploc or Tupperware container in the freezer to make rolls or these Cinnamon Twists at a later date.
Ryan says these taste like a combo between a sugar donut and cinnamon roll.
1/2 C sugar
1 T cinnamon
Brioche dough scraps
Egg wash (1 egg beaten with a little water)
Use a baking stone or silicone mat or grease a cookie sheet.
Preheat oven to 375 degrees.
Roll out dough with a little flour as needed. Brush surface of brioche lightly with egg wash and sprinkle generously with sugar mixture. Flip dough over and repeat.
Using a pizza cutter or paring knife, cut dough into 3/4" strips. Twist strips into spirals and space evenly on cookie sheet. Let rest for 15 minutes.
Bake for 15-20 minutes or until golden brown.
Serve warm or cooled but in the same day.