At a glance
You're making soft, cloud-like cinnamon rolls from a luxurious brioche dough—think fluffy and tender, not dry and chewy. The key is working a buttery caramel-spiced filling into the dough and letting it rise twice, with the main challenge being the kneading and rolling steps; then you'll finish with a velvety cream cheese icing that melts over the warm rolls while they're still golden from the oven.
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Brioche dough base
In a bowl, combine the flour, sugar, yeast, vanilla sugar, cardamom, salt and honey. Pour in the warm milk mixed with cream, and add the L-sized egg. Using a wooden spoon or a stand mixer, briefly bring everything together into a rough, sticky dough (about 5 minutes).
For this step
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Kneading and adding the butter
Start adding the softened butter gradually, a cube at a time. Once it's all incorporated, knead for another 7–10 minutes, until the dough is perfectly smooth, glossy and elastic.
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First rise
Shape the dough into a ball, place it in a lightly greased bowl, and brush the surface lightly with oil. Cover the bowl and let the dough rise in a warm spot for about 1.5 hours, until it has doubled in size.
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