Brioche Dough

1. Rehydrate the baker’s yeast in lukewarm milk and let it rest for 5 to 10 minutes.
2. Place the flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook and mix briefly.
3. Add the milk and yeast mixture, egg, and melted butter, then knead for 5 to 7 minutes until the dough is smooth, slightly sticky, and pulls away from the sides of the bowl.
4. Cover and let rise in a warm place for 1½ to 2 hours, until doubled in size.

Filling

1. Place the softened butter, brown sugar, cinnamon, and vanilla in a bowl.
2. Mix until smooth and spreadable.

Assembly and Baking

1. Transfer the dough to a lightly floured surface and gently deflate it.
2. Roll into a large rectangle about 5 mm thick.
3. Spread the cinnamon filling evenly over the dough.
4. Roll tightly into a long log.
5. Cut into 12 rolls, about 2–3 cm wide, using a knife or dental floss.
6. Place each roll into a greased muffin pan.
7. Cover and let rise for 30 to 45 minutes.
8. Preheat the oven to 356°F (180°C).
9. Bake for 20 to 25 minutes, until puffed and golden.

Cream Cheese Icing

1. Place the softened butter, cream cheese, powdered sugar, and vanilla in a bowl.
2. Beat until smooth and creamy.
3. Spread or brush the icing over the warm cinnamon roll muffins and serve.