Brioche Cinnamon Rolls

Ingredients for cinnamon rolls:
1/3 cup warm milk
2 1/4 teaspoons active dry yeast
5 large eggs
4 1/2 cups unbleached flour
1/3 cup sugar
1 teaspoon kosher salt
6 ounces unsalted butter at room temperature

Ingredients for glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
warmed milk, just enough to make a thick paste

Fit the mixer with the paddle attachment and dump all of the above ingredients except the butter into the mixer bowl and work it on medium speed until it comes together and forms a nice ball of dough. Switch to the dough hook attachment. Mix for 10 minutes on medium. The dough should slap against the sides of the bowl and become smooth.

Mash the butter with a fork or a spatula until it is the same texture and smoothness as the dough. With the mixer on medium low add the butter to the dough in increments of tablespoons and allow the mixer to work in each increment until it is fully incorporated. The dough may fall apart as the butter is being added, but it will come back together.

Once all the butter has been added turn the mixer speed up to medium high for a minute or two and then lower it again to medium low. Let the mixer work the dough for 5 to 7 minutes; again it should be slapping the sides of the bowl.

Remove the dough from the mixing bowl and place it in buttered bowl. Cover with plastic wrap and refrigerate it overnight.

When ready to proceed, turn the dough out onto a floured counter and let it come to room temperature (about a hour). Cut the dough into two equal pieces and roll it out to about 1/3-inch thickness. Brush each piece with softened butter and sprinkle it with cinnamon sugar (2 tablespoons cinnamon and 1 cup sugar). Press the cinnamon sugar into the dough with a rolling pin. Roll the dough up and secure the roll by pinching the loose edge to the roll and then smooth the pinch out. Cut the rolls into 1-inch pieces and line them up on a Silpat lined baking sheet. Place them in a warm spot and let them rise for an hour or until they are doubled in bulk. Bake at 350 degrees F for about 10 to 12 minutes (or until they are golden brown and register 210 degrees F on an instant read thermometer).

While warm, drizzle with glaze.