Brioche Cinnamon Rolls

In a mixer bowl, combine the warm water and warm milk. Sprinkle the yeast over the liquid and stir to moisten evenly.

Let the yeast mixture stand until the yeast dissolved, stirring every once in a while. Approximately 8 minutes.

Fix the mixing bowl to the mixer along with the paddle attachment.

With the mixer on low, slowly add the flour and salt to the yeast mixture.

Blend until the dough forms into small pebble to shaggy consistency.

Scrap down the edge of the bowl.

With the mixer still running, add each egg one at a time. Allowing for each egg to combine into the dough mixture.

Add the granulated sugar and then place the mixer on a high until the dough comes together and is smooth. Approximately 3 minutes.

Reduce the speed of the mixer to a low speed.

Add the butter, 1 Tbsp. at a time. Allowing for each piece to become incorporated into the dough.

Lightly butter a large bowl. Scrape the dough into the bowl. Cover the bowl with plastic wrap. Allow the dough to rise, for 1 ½ hours in a room temperature area. Dough should almost double in size.

Gently deflate the dough, by lifting around the edges of the dough and then letting the dough fall back into the bowl. Picture trying to grab some slim and you are flinging it back into the bowl. Turn the bowl 45° and the repeat the fling process, 4 - 5 more times.

Cover the bowl with plastic wrap. Allow the dough to chill, for 2 hours, repeating the fling process every 30 minutes in-between.

In a mixing bowl combine the brown sugar and cinnamon until throughly combined.

Add the the melted butter to the bowl. Mix throughly. You should have the consistency of wet sand.

Add of the ingredients into a mixer bowl. With the paddle attachment mix the ingredients on low until thoroughly mixed.

Add either powdered sugar or milk, one teaspoon at a time to either thicken or thin your glaze, to the consistency you desire.

Butter or grease with non-stick spray, a 9" x 9"e; baking pan.

With a rolling pin, roll the dough out to a 15" x 1" rectangle.

Sprinkle the filling mixture all over the dough. I have tried spreading the filling out using the spatula but just sprinkling is easier and tends to create a more even filling.

Starting at the long end, jelly roll the dough to create a log.

If you dough is start to get warm, wrap it in plastic wrap and refrigerator for one hour.

Cut the log into ½" - 1" wide slices and place in your prepared baking pan.

Cover the pan with the plastic wrap and place in the refrigerator for at least 1 hour, overnight is best.

Preheat the oven to 375° F.

Remove the rolls from the refrigerator and remove the plastic wrap. Bake for 20 minutes or until golden.

Remove the rolls from the oven. Glaze the rolls while still hot to allow the glaze the melt into all the cracks and crevices.