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

Topping :
40 g soft butter
100 g brown sugar (vergeoise type)
2 teaspoons ground cinnamon

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

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

Brioche dough
Mix together the warm milk and dry baker's yeast and leave to stand for 10 minutes. Place the dry ingredients, flour, caster sugar and pinch of salt in the bowl of a food processor fitted with the dough hook. Add the warm milk and dry yeast while the mixer is running at medium speed. Add the egg and the melted, cooled butter (or soft butter) cut into pieces and knead for 8 to 10 minutes until a soft dough forms. Cover with a kitchen towel and leave to rise for 1? to 2 hours at room temperature (it should double in volume).

Shape rolls
Roll out the dough into a large rectangle on a floured work surface or sheet of parchment paper. Spread a layer of butter over the entire surface of the dough. Pour the cinnamon-sugar mixture over the top and spread with your hands. Roll the dough on itself to form a long sausage.
Cut into 9-10 pieces using a sharp knife. Place each piece in a square baking dish lined with parchment paper, taking care not to stick them too tightly to each other or to the edges. Leave to rest for 45 min to 1 hour.

Cooking
Preheat the oven to 180°C and bake the rolls for around 20-25 minutes, until golden-brown but still soft. Serve the cinnamon rolls slightly warm with the vanilla glaze.

Glaze
Place the ingredients in a bowl: fromage frais, soft butter, powdered sugar and liquid vanilla extract. Mix with an electric mixer for 2 minutes until smooth and creamy.