Brioche Rolls with Cream Cheese Icing

In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt over low speed with the paddle attachment in place. Add the eggs and milk, and mix just until a dough starts to form.

Remove the paddle attachment and swap for the hook attachment. Knead the dough on medium speed for 2 minutes. Gradually add the butter slices in, and knead until mixed in. Use a rubber spatula to help incorporate the butter into the dough.

Cover the bowl with the dough in it with a sheet of plastic wrap. Place this in a warm, draft-free area for the dough to rise until nearly doubled in size - about 2 hours.

Transfer the dough to the refrigerator to chill for 30 minutes. Remove the dough from the fridge and generously flour your work surface. Roll the dough out into a rectangle that's about 13 inches long and 10 inches wide.

Brush the melted butter onto the dough, leaving a thin border along the edges of the dough bare. Sprinkle the granulated sugar evenly across the dough. Do the same with the ground cinnamon, making sure to evenly and generously sprinkle the cinnamon all over the dough.

Using a typewriter-like motion, grab the long side of the dough that's furthest from you, and begin rolling it in towards you from left to right, then right to left. Use a bench scraper to help lift the dough off your counter/board as you roll the dough. You want to create a log shape with the dough, with the seam of the log facing down. Use a sharp knife to slice the dough log into 8 thick slices.

Place a piece of parchment paper in a pie pan, or grease the pan well. Place the brioche roll slices in the pan, then cover loosely with a sheet of plastic wrap. Let the rolls proof for 40 minutes. Preheat the oven to 375°F.

Bake the rolls for 25 minutes, until golden on top. Then, let the rolls slightly cool while you prepare the icing. To make the icing, simply whisk the powdered sugar, cream cheese, maple syrup, and milk together until smooth. Pour the icing over the rolls.