Emily Laurae

Brioche Cinnamon Rolls
0 Mix together the warm water, sugar and yeast together in your stand mixer’s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.
1 Add your sourdough discard, flour, and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl and has passed the window pane test (shown in the video in this recipe card). This means that your dough has been well developed and we can stop mixing.
2 Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. You’re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. After this time has passed, degas/press on the dough before moving on with a clean hand or spatula. **You can either move on to the next step, or place your proofed brioche dough in the fridge for an overnight rest before continuing depending on how much time you have. 
3 To make the filling, in a mixing bowl, beat the softened butter until it's creamy and smooth. Slowly blend in the granulated sugar, ground cinnamon, nutmeg, and a pinch of salt. Mix until everything is well-combined, resulting in a deliciously spiced sugar butter.
4 Dust your counter with a touch of flour to prevent the brioche dough from sticking. Using a rolling pin, start at the center of the dough and gently roll the dough outward, aiming for an even thickness throughout. Aim for a rectangle of about 12 x 18 inches! Gently tug at the ends and edges of the dough to help square out the dough as you continue to roll!
5 Take your spiced sugar butter and spread an even layer over the entire surface of the rolled-out brioche dough. Leave a small border (about 1 inch) around the edges without any filling.
6 Starting at the long edge closest to you, carefully roll the dough into a tight log. Be gentle, yet firm, ensuring the roll is even. Once rolled, pinch the seam gently to seal it.
7 Using a sharp knife or even better, dental floss or string (to avoid squishing the dough), slice the log into pieces about 1 to 1.5 inches thick. You should have about 12 total pieces! 
8 Place the cut rolls, swirl side up, into a greased 9x13 baking dish, leaving a bit of space between each roll for expansion. Add the cream between each roll, so that the cream covers the base of the tray. **Again, you have a few options here! You can allow your cinnamon rolls to proof in a warm spot for 1 hour before baking OR cover and place your rolls in the fridge overnight for baking the next morning. Simply allow the cinnamon rolls to sit at room temperature as you preheat your oven and move onto the next step!
10 Preheat your oven to 350F. Once preheated, bake the rolls until they're ever so slightly golden brown on top and beautifully fluffy inside. This should take about 25 minutes and reach 190F as the internal temperature. I would advise taking the internal temperature of the cinnamon rolls to ensure they're not overbaked and remain fluffy and light! Around 20 minutes if you notice that the rolls are browning on top rather quickly, cover the top of the rolls with a layer of aluminum foil! 
Cream Cheese Frosting
13 Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.
14 Scrape down the sides, then add in the powdered sugar slowly, salt and vanilla paste/vanilla extract.
17 Spread the cream cheese frosting on top of your warm sourdough cinnamon rolls before enjoying!