brioche dough

1. Start by rehydrating the active dry yeast (or instant yeast) in the warm milk and let it rest for about 10 minutes.
2. Place the dry ingredients, all-purpose flour, granulated sugar and salt in the bowl of your stand mixer fitted with the dough hook and mix at medium speed.
3. Add the warm milk containing the yeast while leaving the mixer running at medium speed.
4. Then add the room temperature egg and the softened butter.
5. And let the mixer run at medium speed for about 5-8 minutes. (The dough should come away from the sides of the bowl but remain sticky in the bottom of the bowl. If you find it too sticky to the finger add 2 tablespoons of additional flour and let the mixer run again.)
6. Cover the bowl with a clean tea towel and let it rise at room temperature for 1 1/2 to 2 hours, it will double in volume. (You can also let the dough grow overnight in the fridge).

Cinnamon filling

1. In a bowl, mix together all the ingredients, softened butter, brown sugar, vanilla and cinnamon until smooth.
2. After the first rise, transfer the dough to a floured work surface and degas it with your hands by pressing lightly on it.
3. Roll out the dough into a rectangle about 1 cm thick, making sure the top of the work surface is well-floured so that it comes off easily.
4. Then apply a layer of cinnamon filling to the entire surface, using the back of a tablespoon or an angled spatula.
5. Roll the dough into a long log.
6. Cut the roll into 9-10 pieces 2.5 - 3 cm wide with a knife or a dental floss.
7. Place the rolls in a square dish covered with parchment paper or greased with baking spray, taking care not to stick them together too much as they will still puff up.
8. Cover again with a tea towel and let them rise a second time for 45 min to 1 hour.

Baking 

1. Preheat the oven to 350°F / 180°C and bake the rolled buns for about 20-25 minutes. They are ready when they have puffed up and have a nice golden color but are still soft.

Cream cheese glaze

1. Place all ingredients, cream cheese, softened butter, powdered sugar and vanilla in a bowl and beat with an electric whisk until creamy and smooth.
2. Cover your warm buns with the glaze and serve while they are still a little warm.