For the brioche dough: Organise all the necessary ingredients.
Place the fresh baker's yeast in the stand mixer recipient.
Add the flour...
... castor sugar...
... and salt. The salt should not come into direct contact with the yeast. Place both on either side of the flour.
Add the eggs, beaten beforehand...
... and start mixing with the dough hook for about 4 minutes, until homogeneous.
Add the soft butter...
... and continue mixing until homogeneous.
Beat at high speed, until the dough comes away from the sides of the bowl. This should take between 8 and 10 minutes.
Scrape the sides of the bowl to gather the ingredients in the centre. Cover with a cloth and leave to rise for one hour at room temperature on your workbench.
One hour later, the brioche dough should have risen a little. Remove the cloth.
This is what the result should be like.
Using a dough scraper, transfer onto a baking sheet lined with greaseproof paper.
Shape the dough into a rectangle with your fingers...
... then spread to a thickness of 0.5cm using a rolling pin...
... making sure the shape stays rectangular.
Cover the surface of the dough with cling film and refrigerate for one hour until firm.
Take the dough out of the fridge...
... and remove the cling film.
Flip the dough and greaseproof paper over a floured surface...
... and remove the greaseproof paper. The dough is now ready.
From now on, you should work quickly otherwise the dough will cool down and become softer, therefore harder to handle. Spread the soft butter over the whole surface of the dough...
... and spread with a small cranked spatula to a regular, thin layer.
Blend the ground cinnamon and brown sugar in a bowl.
Sprinkle harmoniously over the dough.
Press with your hands so the powder sticks to the dough.
Roll the dough lengthwise...
... into a sausage shape.
Cut the roll into slices to a thickness of 3cm. This recipe makes between 10 and 12 brioche rolls.
Place the brioche rolls in round moulds Ø 10cm, greased with oil spray.
Place the moulds on a baking sheet, then store into a proofing chamber at 25°C for 2 hours. If you don't have a proofing chamber, preheat your oven then turn it off. Place the brioche buns in the oven, and a bowl of water to make sure the dough doesn't dry. Make sure the temperature inside the oven doesn't exceed 28°C, otherwise the butter will melt and the brioche rolls won't rise as expected.
2 hours later, the brioche rolls should have doubled in volume.
Bake in a fan-assisted oven preheated to 180°C (gas 4) between 15 and 20 minutes.
For the icing: Organise the necessary ingredients.
Combine the Philadelphia cream cheese with the icing sugar...
... add the water...
... and mix with a whisk until smooth and homogeneous.
Transfer the icing in a piping bag. The use of a nozzle is not necessary. Set aside.
When cooked, remove the brioche rolls from the oven...
... and arrange them on your kitchen worktop.
Cut the tip of the piping bag to create a small hole. Pipe the icing over the hot brioche buns in a zigzag pattern to create stripes.
Leave to cool, then place the cinnamon rolls on a serving plate. Enjoy!