After not being able to enjoy my day off because I could not truly cook much because I could not eat, had little energy, and the frequent trips to the 'nether room', well, it's time for a treat! Now, brioche is labeled one of those 'difficult' breads – perhaps in it's truest form such as perfected by Julia Child and the lot, but this recipe for Brioche Cinnamon Knots is quite simple. In fact, it might have the purists rolling over in their graves, but it uses ROOM TEMP butter! With a stand mixer, it goes together very quickly (once all your ingredients are at the proper temperature, tee hee). First rise took at least an hour and a half (nothing WARM went into the yeast mixture - let it wait as long as YOU can), and the second rise is about an hour. The dough is delightful to work with between the two rises - smooth, malleable, not at all sticky, and VERY little flour is required to knead or form. It's not quick from start to serving, but OOOOOOHHHH SOOOOO... well, see for yourself! You make ropes, dip them in cinnamon flavored sugar, tie them into knots; let them rise, and then bake. Once cool, drizzle with a very simple icing. Mine didn't bake as dark as the source's did, and when I cooked the second tray longer, they got a little dry. And as the picture shows, I didn't really feel the need for icing... Still - rich in flavor, light in texture... ideal for a brunch or afternoon snack – and perfect for my celebration!