Brioche dough

1. Start by mixing the instant dry yeast into the warm milk and let it rest for about 10 minutes.
2. Place the flour, granulated sugar, and salt in the bowl of a stand mixer fitted with the dough hook and mix at medium speed.
3. Pour in the warm milk and yeast mixture while the mixer is running.
4. Add the room-temperature egg, then add the very soft butter.
5. Knead at medium speed for 5–8 minutes, until the dough pulls away from the sides of the bowl but stays slightly sticky at the bottom. (If it feels very wet, add 1–2 tablespoons of flour and mix again.)
6. Cover the bowl with a clean tea towel and let rise at room temperature for 1 1/2 to 2 hours, until doubled. (Or refrigerate overnight for the first rise.)

Cinnamon filling

1. In a bowl, mix the softened butter, brown sugar, vanilla, and cinnamon until smooth.
2. After the first rise, transfer the dough to a floured surface and gently press it down to release the air.
3. Roll the dough into a rectangle about 1 cm thick, keeping the surface well floured so it doesn’t stick.
4. Spread the cinnamon filling evenly over the dough using the back of a spoon or an offset spatula.
5. Roll the dough into a long log.
6. Cut into 11–12 pieces, about 2.5–3 cm wide, using a sharp knife or unflavored dental floss.
7. Place the rolls in a square dish lined with parchment paper or greased with baking spray, leaving a little space between each roll.
8. Cover with a tea towel and let rise again for 45 minutes to 1 hour.

Baking

1. Preheat the oven to 350°F / 180°C and bake for 20–25 minutes, until puffed and lightly golden but still soft.

Cream cheese glaze

1. Place the cream cheese, softened butter, powdered sugar, and vanilla in a bowl and beat until smooth and creamy.
2. Spread over the warm rolls and serve while they’re still slightly warm.