For the brioche dough:

• 152g milk
• 2 ¼ tsp dry active yeast
• 3 tbsp sugar
• ½ tsp salt
• 3 eggs
• 82g butter
• 412g flour

For the filling:

• 150g brown butter (spreadable consistency)
• ½ cup brown sugar
• ¼ cup cinnamon sugar

Dulcey Espresso Ganache:

• ½ cup heavy cream
• ½ cup dulcey or caramelized white chocolate
• ½ tsp instant espresso powder

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1. Begin by taking out your eggs so that they can come to room temperature. Preheat your oven to 375 degrees.
2. Heat the milk until it reaches 100-110 degrees and then add the yeast and 1 tbsp sugar and stir. Set it aside until it begins to foam up.
3. In a stand mixer with the whisk attachment add the flour, sugar, and salt and whisk until it comes together.
4. Change the attachment to paddle and then add the foamy yeast mixture, and eggs one at a time until the dough comes together. Beat at a medium speed for at least 6 minutes.
5. Add the butter one tbsp at a time and continue to beat the dough for 8 minutes. Once the dough is pliable, soft, and hydrated but not overly sticky, add a warm cloth over the bowl and let it rise.
6. In the meantime the butter is browned and then frozen for 10-15 minutes until its room temperature! You can mix it around or microwave it for 10-15 seconds to get it to a spreadable consistency.
7. Once the dough has risen, roll it out onto a floured surface, until it's ½ an inch thick. Spread the butter along with sprinkling the cinnamon and brown sugars evenly across the dough.
8. Fold over the dough once and roll it out to even out the thickness. Cut strips lengthwise and roll it up like a snail.
9. Bake at 375 degrees for 12-15 minutes depending on your oven.
10. To make the ganache, simply heat the cream until it simmers around the corners and immediately add in your chocolate and espresso powder. Whisk until smooth and refrigerate until your rolls are ready.
11. Let the swirls cool out of the oven slightly before pouring your ganache on top. Enjoy!

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