If you are someone who does not love to wake up to the smell of fresh sweet bread wrapped in cinnamon sugar and butter, then this post is not for you. Now, if you are someone who thoroughly enjoys that like me, then you are in for a real treat!

The Best Cinnamony Cinnamon Rolls

Makes 8-10 buns

Listening to: Clueless by The Marias

Drinking: Coconut La Croix & Mezcal

Dough

No Knead Brioche

Filling

1 cup packed brown sugar

¼ cup cinnamon

1 tsp kosher salt

½ cup melted butter

Cream Cheese Maple Frosting - No Powdered Sugar Required

8 oz cream cheese, softened

½ cup maple syrup

1 teaspoon vanilla extract

pinch salt

1 tbsp brewed coffee

½ tsp lemon juice

TO ASSEMBLE,

Turn dough out onto a floured work surface. If your surface is not floured, your dough will stick.
Form the dough into a rough ball, using flour as needed Allow to rest while you make the filling and icing.
Place the brown sugar, cinnamon and salt in a medium bowl. Pour the melted butter over top. Mix with a fork or spoon to combine and set aside.
Whisk the cream cheese with the maple syrup, vanilla, salt, brewed coffee, and lemon juice until mixed and smooth
Roll the dough out in a 14×8 inch rectangle on a floured surface.
Spread the cinnamon butter all over the dough.
Roll up the dough tightly. Cut into 8,10, or even 12 rolls, even rolls and arrange in a buttered pan or pie dish.
Tightly cover the rolls with foil or plastic wrap and allow to rise in a warm for 60-90 minutes.
After the rolls have doubled in size, preheat the oven to 375F
. Bake for 25-28 minutes until lightly browned.
Remove the rolls from the oven and allow the buns cool for ten minutes.
Spread or drizzle the frosting over the warm rolls.
Sharing a roll will only cause you harm, indulge & have your own!

The Drunk Baker Chronicles: Brioche Cinnamon Rolls