Seriously the Best Cinnamon Rolls I've Ever Eaten

I will admit to, at times, being prone to hyperbole. This is not one of those times. This morning I made the best cinnamon rolls I've ever eaten in my entire life.

It didn't take much (active) time either, which makes it even more awesome. The only problem were that I wanted more than one, but two was a bit too much. Such a problem to have, right? The fact that the entire family passed out in a sugar coma soon afterwards was also not too big of a problem. There's not much better than a family nap on a Saturday morning.

Finally, one last "problem": I used the Artisan Bread in Five Minutes a Day brioche recipe, which means that if you follow this exactly, you'll have 3/4 of the dough left to use in this or other recipes. But, you can 1/4 the dough recipe if you'd prefer. It's all up to you. It's all so delicious, though, that I would recommend the full recipe. (And it's MUCH easier than the brioche recipe I tried the last time with similarly delicious results.)

Now, without further ado - the recipe!

Mrs. Ca's Fabulous Cinnamon Rolls


1 1/2 pounds ABin5 Brioche Dough
1 stick of butter, softened (I used salted, but you could go either way)
1/2 c. sugar
2 tsp. cinnamon

Icing:
2 oz. cream cheese
1/4 c. milk
1 tsp. real vanilla extract
1 1/2 c. powdered sugar

On a lightly floured surface, roll out your dough to about 1/8 inch thick (mine made a rectangle about 10x13 inches). Spread 1/2 of the softened butter over the dough. Mix together the cinnamon and sugar and sprinkle generously over the dough (you will have extra). Roll up into a log from the long side. If your dough is fairly soft, refrigerate for 20 minutes before slicing.

In a cake pan (mine is 9 inches), spread the rest of the softened butter. Sprinkle with some of the remaining cinnamon/sugar mixture. Slice your dough roll into 8 equal pieces, and place cut side up in the pan. (I placed 7 around the sides and one in the middle.) Cover loosely with plastic wrap and let rise for 40 minutes. Preheat your oven to 350 degrees F. When done rising, bake for 40 minutes.

While rolls are baking, put cream cheese and milk in a small, microwavable bowl. Microwave for 15 seconds to soften the cream cheese. Remove from microwave and whisk to combine. Whisk in vanilla and powdered sugar. Set aside until ready to serve rolls.

Place desired amount of rolls on each plate and top with cream cheese glaze. Eat, then groan in pleasure. (And probably take a family walk instead of a family nap because these are definitely far (FAR) from light in fat and calories.)