Cinnamon Roll Salt Bread

• Prepare 1 batch of salt bread dough, following your recipe through pre-shaping.
• In the meantime, make the cinnamon sugar butter (see below). 
• Roll each piece of dough out into a long teardrop. Place one piece of cinnamon sugar butter at the base of the dough. Sprinkle cinnamon sugar over the rest of the dough if using. Roll downwards, fully enclosing the butter, and place seam-side (tail-side) down on a lined baking tray.
• Proof at 30–32°C (86–90°F) for 55–60 minutes, or until puffy and doubled in size.
• Preheat the oven to 400°F (205°C).
• Once proofed, uncover the rolls. Brush with egg wash (following the direction of the spiral) or lightly spray with water. Sprinkle salt evenly over each roll.
• Place the tray in the oven, immediately reduce the temperature to 350°F (175°C), and bake for 12–14 minutes, until deeply golden brown on the top and bottom.
• Remove from the oven and immediately brush with extra butter.
• If adding cream cheese whip, allow the rolls to cool completely. Slice down the middle and pipe the cream cheese whip from one end to the other 2–3 passes, depending on how generous you want to be.
• Serve and enjoy!!

Cinnamon Sugar Butter

• In a bowl, beat the butter until smooth using a hand mixer or stand mixer. Add the brown sugar and cinnamon and beat until fully combined, scraping down the sides as needed.
• Transfer the butter mixture onto plastic wrap and shape into a rectangle about 9 × 6 cm. Wrap tightly and freeze until firm.
• Once firm, cut into 6 pieces (about 4.5 × 2 cm each). Keep chilled until ready to use.

Cinnamon Sugar

• Mix the sugar and cinnamon together in a small bowl. Set aside.

Cream Cheese Whip

• Using a balloon whisk attachment, beat the cream cheese on medium-high speed for 2–3 minutes until completely smooth.
• Add the heavy cream and mix on medium-low speed for 30 seconds, then increase to medium-high or high and whip for 2–3 minutes until soft peaks form.
• Add the powdered sugar and vanilla and continue whipping until stiff peaks.
• Transfer to a piping bag and refrigerate until needed.

Brown Butter Cream Cheese Glaze

• Smooth the room temperature cream cheese with a spatula. Add cooled, softened brown butter and mix until well combined.
• Mix in the powdered sugar and vanilla until smooth.
• Stir in whole milk, 1 tbsp at a time, until the glaze runs off the spatula but isn’t too loose. Glaze while still slightly warm and then place them on a wire rack to allow the excess to drip off.