SERVINGS: 9
PREPARATION TIME: 15min
COOKING TIME: 15min
TOTAL TIME: 30min

Filling:
40 g softened butter
100 g brown sugar (dark muscovado type)
2 teaspoons ground cinnamon

Brioche dough:
236 ml semi-skimmed milk (lukewarm)
7 g baker's yeast (or 1 sachet of instant yeast)
450 g flour (+ approx. 2 tablespoons – half T45 + T55)

Cream cheese icing:
120 g cream cheese (Philadelphia or St Môret type)
55 g icing sugar (sifted)
45 g butter
1 teaspoon vanilla extract (liquid)
53 g caster sugar
1 pinch of salt
1 egg (large (approx. 60 g) at room temperature)
70 g melted and cooled or softened butter

Brioche dough
Mix the lukewarm milk and the dried baker's yeast together and leave to rest for 10 minutes. Place the dry ingredients — flour, caster sugar and a pinch of salt — in the bowl of a stand mixer fitted with the dough hook. Pour in the lukewarm milk with the dried yeast while running the mixer at medium speed. Add the egg and the melted and cooled butter (or softened butter) cut into pieces and knead for 8 to 10 minutes until you obtain a soft dough. Cover with a tea towel and leave to rise for 1h30 to 2 hours at room temperature (it should double in size).

Shaping the rolls
Roll out the dough with a rolling pin on a floured work surface or on a sheet of baking paper, forming a large rectangle. Spread a layer of butter over the entire surface of the dough. Pour the cinnamon sugar mixture on top and spread it with your hands. Roll the dough over itself to form a long log.
Cut into 9–10 pieces using a sharp knife. Place each piece in a square dish lined with baking paper, making sure not to press them too close to the edges or to each other. Leave to rise again for 45 minutes to 1 hour.

Baking
Preheat the oven to 180°C and bake the rolled brioches for approximately 20–25 minutes until golden but still nice and soft. Serve the cinnamon rolls while still slightly warm with the vanilla icing.

Icing
Place the ingredients in a bowl: the cream cheese, softened butter, icing sugar and liquid vanilla extract. Mix with an electric mixer for 2 minutes until you obtain a smooth and completely silky cream.