Brioche dough

1. If necessary, rehydrate the dry yeast in warm milk and let it rest for 10 minutes.
2. In the bowl of your stand mixer fitted with the dough hook, place the flour, sugar, and salt, and mix at medium speed.
3. Incorporate the milk and yeast mixture, then the egg, and finally the softened or melted and cooled butter.
4. Knead for about 7 minutes until you have a homogeneous and sticky brioche dough.
5. Cover with a cloth and let it rise at room temperature for 1.5 to 2 hours until it doubles in size.
    

Cinnamon filling

1. In a bowl, place all the glaze ingredients: softened butter, brown sugar, ground cinnamon, vanilla, and mix with a spoon until you have a homogeneous mixture.
2. Roll out the brioche dough on a lightly floured surface into a large rectangle, about 5 mm thick.
3. Spread the cinnamon filling evenly over the entire surface of the dough using a spatula or a spoon.
4. Drizzle the caramel sauce evenly over the surface of the dough.
5. Roll the dough tightly along the width to form a long log.
6. Cut the log into 12 pieces, each about 3 cm wide, using a knife or dental floss (by placing the floss under the dough and crossing the ends to cut through).
7. Place the dough pieces in a large gratin dish greased with butter.
8. Allow the rolls to rise a second time, covered with a cloth, for about 45 minutes to 1 hour.

Baking and Glazing

1. Preheat the oven to 350°F/ 180°C and bake the cinnamon rolls for about 20-25 minutes, or until they are nicely golden.
2. In a bowl, use an electric mixer to combine the cream cheese with the softened butter, powdered sugar, vanilla, and salted caramel until you have a creamy and smooth glaze.
3. Brush the still-warm cinnamon rolls with the cream cheese glaze, drizzle some caramel on top, and enjoy them while they are still warm.