Brioche Cinnamon Rolls

In the bowl of a stand mixer, combine the Eggland's Best Organic Eggs (Brown) (2), Granulated Sugar (1/4 cup), and Sea Salt (1 Tbsp). Place the Whole Milk (8 fl oz) in an extra-large measuring cup and microwave for 1 minute, or until lukewarm. Add the milk and Instant Dry Yeast (2 2/3 Tbsp) to the egg mixture.

Melt the Unsalted Butter (3/4 cup) in the microwave using the same measuring cup. Add to the bowl of the stand mixture and whisk to combine. Add half of the All-Purpose Flour (4 3/4 cups), and whisk again.

Place the dough-hook attachment on the mixer, and add the remaining flour to the bowl.

Mix on low speed until everything is combined, and then increase the speed to medium. Mix for 6 minutes.

Place in a large bowl and cover with plastic wrap. Refrigerate for at least 3 hours, or overnight.

Sprinkle a work surface with flour and turn the dough out. Let rest for 10 minutes.

Stir together the Brown Sugar (1 1/4 cups) and Simply Organic Cinnamon, Ground (2 Tbsp).

Roll the dough out into a 12 x 20 inch rectangle. Spread with the softened Unsalted Butter (1/3 cup) and then sprinkle with the cinnamon sugar mixture.

Spray a 13 x 9 baking dish with oil. Starting at the long side, roll the dough tightly into a log. Slice into 12 pieces and arrange the rolls in the pan.

Cover with plastic wrap and let rise for 1 hour. Preheat the oven to 350 degrees F (180 degrees C). Bake for 45 minutes, covering towards the end if they get too brown. Test the dough by cutting between two rolls with a knife. If the knife comes out doughy, allow them to cook a bit longer.

Allow to cool in the pan for 10 minutes, and then turn out into a wire cooling rack.

Whisk together the Cream Cheese (1/2 cup), Butter (2 Tbsp), Powdered Confectioners Sugar (1 1/2 cups), Simply Organic Vanilla Extract (1 tsp), and Salt (1/8 tsp).

Frost the cinnamon rolls and serve warm.