For the make-up of this dough, see our pictorial called "Brioche Dough".

Once the dough has proofed, or risen, to double in size, turn it out onto a clean surface.

Press the dough slightly to deflate it slightly.

Lightly flour your surface.

Place the dough onto the floured surface and sprinkle with flour. Pat the dough into a disk shape.

Place the rolling pin in the center of the dough facing toward one corner.

Roll from the center to each corner to start forming your rectangle.

Roll the dough to a 1/2-inch thickness.

You can use a bench scraper to straighten the edges of the dough if desired.

You should also make sure that one of the longest edges is free from the surface before you add your filling.

Sprinkle the filling evenly over the surface of the dough.

Lift one edge and begin rolling a tight roll toward the opposite side.

Fold in the ends and pinch them closed.

Also pinch the outer seam together.

With a serrated knife, gently slice the cinnamon rolls about an inch in thickness.

Place each piece into a prepared pan.

You'll want to leave some space between each roll to allow some room for them to expand.

Cover the pan with a sheet of plastic wrap. Place in a warm, dry place and allow to rise until double in size (another hour). Bake according to recipe, allow to cool slightly and ice with cinnamon roll icing.