At a glance
You're making cloud-soft brioche cinnamon rolls with a buttery caramel-cinnamon filling and cream cheese frosting — the whole process takes about 3 hours from start to finish, mostly hands-off rising time. The key to success is kneading the brioche dough until perfectly smooth and elastic, then letting it prove twice before baking until golden and topping with silky frosting while warm.
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Making the brioche dough base
In a bowl, mix the flour, sugar, yeast, vanilla sugar, cardamom, salt and honey. Pour in the warm milk mixed with cream, and add the L-size eggs. Using a wooden spoon or stand mixer, bring it together into a rough, sticky dough (about 5 minutes).
For this step
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Kneading and adding the butter
Now start adding the softened butter, a cube at a time. Once it's all incorporated, knead for a further 7-10 minutes, until the dough is perfectly smooth, glossy and elastic.
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First proving of the dough
Shape the dough into a ball, place it in a lightly greased bowl and brush the surface with a little oil. Cover the bowl and let the dough prove in a warm spot for about 1.5 hours, until doubled in size.
