Brioche dough

1. If needed, rehydrate the yeast in warm milk for 10 minutes.
2. In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, and salt.
3. Pour in the milk and yeast, add the egg, then the softened butter.
4. Knead for about 7 minutes until you get a soft, slightly sticky dough.
5. Cover and let rise at room temperature for 1½ to 2 hours, until doubled in size.

Homemade salted caramel sauce

1. Heat the sugar in a saucepan over medium heat without stirring until fully melted and amber.
2. Slowly add the warm cream in small additions, stirring carefully until smooth.
3. Remove from heat, add the salted butter, and stir until glossy and fully incorporated.
4. Let cool slightly before using in the filling and glaze.

Cinnamon filling & shaping

1. In a bowl, mix the softened butter, brown sugar, ground cinnamon, and vanilla until smooth.
2. Roll the brioche dough out on a lightly floured surface into a large rectangle, about 5 mm thick.
3. Spread the cinnamon filling evenly over the entire surface using a spatula or the back of a spoon.
4. Drizzle the salted caramel sauce evenly over the cinnamon filling.
5. Roll the dough tightly from the long side to form a log.
6. Cut into 12 rolls using a sharp knife or dental floss.
7. Place the rolls in a buttered baking dish, leaving space between them.Cover and let rise for 45 minutes to 1 hour, until puffy.

Baking & glazing

1. Preheat the oven to 350°F (180°C).
2. Bake the rolls for 20–25 minutes, until lightly golden.
3. In a bowl, mix the cream cheese, softened butter, powdered sugar, vanilla, and salted caramel until smooth and creamy.
4. Spread the glaze over the warm rolls and drizzle with extra caramel if desired.