I sort of have a thing for cinnamon rolls. I find them to be the perfect breakfast indulgence and like to make them for special (and non-special) occasions — I can always find an occasion for cinnamon rolls. My family usually does a big Easter brunch, so this year I thought I’d sneak these hot cross bun twists into our Sunday morning. I’m pretty sure no one will complain.

(Note: I used a no-knead brioche dough from Artisan Bread in Five Minutes A Day. This dough is wonderful because it can be mixed together and then stored in the refrigerator for up to 5 days. The brioche master recipe will make about four pounds of dough, and this recipe only needs one and a half.)

For cinnamon rolls 

• 1 1/2 pounds Brioche dough (see note above)
• 3 tablespoons unsalted butter, melted
• ¾ cup (packed) brown sugar
• 1 tablespoons ground cinnamon
• A good pinch of salt

For cream cheese icing

• 6 tablespoons unsalted butter at room temperature
• 6 ounces cream cheese, at room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• A good pinch of salt

For cinnamon rolls 

1. On a lightly floured surface, fold the dough over 3-4 times and then form it into a ball. Let the dough rest for 15-20 minutes.

2. Roll the dough into 1/4-inch thick rectangle. Brush the entire surface with the melted butter. In a small bowl mix together the sugar, cinnamon, and salt. Spread the mixture evenly over the butter topped dough. Use your hands to make sure you have an even coat of the sugar.

3. Roll the dough up, starting at the short end. Using a sharp kitchen knife or a scissors, cut the log into 12 equal pieces. Set the buns on a parchment lined sheet pan, 1 1/2 to 2-inches apart. Loosely cover the buns and let them rest between 1 1/2 to 2 hours, until they have almost doubled in size. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.)

4. Preheat the oven to 350°F and place the rack in the middle of the oven.

5. Bake for about 25 to 30 minutes, just until the centers are set when poked with your finger (they should be caramel colored). Let them cool for about 10 minutes. Using a piping bag, pipe a cross on top of the cinnamon rolls with the cream cheese frosting (recipe follows). Serve the rolls with the extra frosting, if desired.

For cream cheese icing 

1. In the bowl of the standing mixer, mix the butter until creamy.

2. Add the cream cheese to the mixer, and beat on high until light and fluffy (3-5 minutes).

3. Add the powdered sugar, vanilla, and salt, and mix on low until combined. Increase the mixer to medium-high, and beat again until light and fluffy (3-5 minutes).

Decorate your cinnamon rolls with cream cheese crosses and enjoy :)