Post by @daphnesipes

I figured while we all wait for my jellycat butter dish to be done, I could make some jellycat inspired cinnamon rolls!! 🤎🧈🥐 BRIOCHE DOUGH 1 cup (240g) whole milk, warmed to 105–110°F 2¼ tsp (7g) instant yeast ⅓ cup (65g) granulated sugar, divided 4 large eggs, room temperature 1 tsp vanilla extract 4¾ cups (570g) bread flour 1½ tsp fine sea salt 12 tbsp (170g) unsalted butter, softened + cubed CINNAMON FILLING ¾ cup (170g) very soft unsalted butter 1 cup (200g) packed brown sugar 2 tbsp ground cinnamon Pinch of salt VANILLA BEAN CREAM CHEESE FROSTING 8 oz (226g) full-fat cream cheese, softened ½ cup (113g) unsalted butter, softened 3½ cups (420g) powdered sugar, sifted 1 tsp vanilla bean paste 1 tsp vanilla extract Pinch of fine sea salt 1–2 tbsp heavy cream, if needed FOR THE JELLYCAT FEET A small portion of the brioche dough Cocoa powder, for coating Steps in comments!🫶🏼