Please read ALL instructions before proceeding

Brioche Dough Day 1

• In the bowl of a stand mixer, add flour, sugar, salt and yeast. Stir with a spatula, to combine
• In another bowl, whisk the eggs and water, then add to the flour mix
• Using the spatula, mix ingredients until combined
• Attach dough hook to stand mixer, place bowl on mixer, then mix at a medium speed
• While on medium speed, start adding the soft butter (add a tablespoon at a time and make sure it's incorporated before the next addition. This will take around 20 minutes)
• Transfer mixture to a well oiled bowl, cover tightly with plastic wrap and place in refrigerator overnight

Brioche Dough Day 2

• Grease a 23cm x 23cm baking pan, then line with baking paper
• Remove dough from fridge and gently press on the dough to deflate it
• Turn dough out onto a floured surface (you may need to sprinkle more flour as you roll)
• Using a floured rolling pin, roll dough out to a rectangle, measuring 40cm x 35cm (use an offset spatula or ruler to push edges back straight)
• While dough is still reasonably cool, spread with the cinnamon filling (make sure you've melted the butter for the filling beforehand) See cinnamon filling below.

Cinnamon Filling

• Melt butter in microwave, then allow to cool for at least 20 minutes
• In a small bowl, combine dark brown sugar and cinnamon
• Using a pastry brush, spread the butter onto the dough. Spread to all edges, leaving a small border (a couple of centimetres) along one of the longer sides
• Sprinkle the combined sugar and cinnamon over the butter, then press it into the butter
• From the long side that's covered with cinnamon filling, start rolling tightly to form a long log, finishing at the side with no filling on the border
• Using a large serrated knife, cut log into thirds, then each third into 3 again (giving you 9 rolls). Cut only towards you, rather than a sawing motion. The dough is soft and this will stop it from stretching
• Place the 9 rolls into the lined baking pan. Cover with a damp tea towel and place in the oven on defrost setting (or a warm, draught-free spot) for 1½ hours
• Preheat oven to 165 celsius fan-forced (if you've been using the oven to rise the dough, remove it before preheating!)
• Bake rolls for 25 minutes, until golden brown
• Once cooked, remove from oven and make the vanilla bean glaze

Vanilla Bean Glaze

• In a medium bowl, place the icing sugar, cream cheese, butter and vanilla
• Using a hand mixer, combine until smooth
• Slowly add the milk, while mixing, until it reaches your desired consistency
• Spread glaze over cinnamon rolls while they're still hot