I am really loving how brioche can fit into a busy life. The starter and flour blanket can be made in one day and put in the refrigerator overnight. Next day the cold dough can go straight into the mixer to knead and incorporate the eggs and butter. Then a rise, a rest, a degas, another rest, then a couple business letter turns, and then the dough can go hang out in the refrigerator for up to 2 days.
Two days later, the brioche gets rolled out to a big circle. The brioche was amazingly easy to roll out. My dough wasn't sticky at all, which brioche is supposed to be. Maybe all that time in the refrigerator helped with that?
Cinnamon and sugar are spread out over the rolled out dough and then everything is rolled up, jelly roll style. Then comes the big design ta-da. The roll is cut down the middle lengthwise, the two sides are twisted together, cut sides up. This twist then gets coiled into a spiral which, when baked, looks super complicated and very appealing.