Brioche Cinnamon Buns with espresso cream cheese

Directions

• Place yeast, sugar and flour in the bowl of an electric mixer and mix with a a whisk or a wooden spoon.
• Let rest until the mixture bubbles.
• Add the eggs and mix on low speed to blend.
  
• Begin adding the flour, a tablespoon at a time, adding enough flour until it is blended with the eggs.
• Add the butter and continue mixing, stopping a few times to scrape the dough from the sides of the bowl towards the center. Only ad much flor as it needs, not too much.
• Knead for 5 minutes until dough holds together and gathers around the dough hook.
• Scrape the dough onto a lightly floured counter and gather into a ball.
  
• Place the dough in a buttered bowl, cover with plastic wrap and let rise until doubles in size.
• When the dough is ready roll it out into a rectangle about 10X16″ or so.
  
• Brush the rectangle with softened butter and cover with brown sugar. Sprinkle over the cinnamon.
• Roll the rectangle from the long end fairly tightly, stretching it a bit as you roll.
• Cut the roll into about 8-10 slices.
• Line a baking pan with parchment and butter the parchment. You can spray the pan a bit so the parchment sticks.
• Arrange the cinnamon rolls in the pan fairly close together.
• Cover with plastic and let rise until doubled.
• Bake in a preheated 375F oven until puffed and baked through, about 25 minutes.
• Remove and let cool.
• Espresso cream cheese frosting
• Place softened cream cheese and sugar in a bowl.
• Add warm espresso and mix with a whisk until fluffy.
• Spread, drizzle or pipe over the cinnamon rolls.