Brioche Cinnamon Rolls

Brioche Cinnamon Rolls are alot more rich and fattening then Classic Cinnamon Rolls. One is all that's needed, I made these on Christmas morning but I think these would be a hit at a Easter Brunch.
Brioche Cinnamon Rolls:
4 C flour
2 tsps. salt
3 Tbs. sugar
1 Tbs. active dry yeast
1/4 C luke warm water
6-8 eggs

12 oz butter softened
Filling:
1/4 c melted butter
1/2 cup cinnamon sugar mixture
Glaze:
1/2 c cream
1 to 1 1/2 c powdered sugar
1 tsp vanilla
Put yeast in water for a few minutes. Then add all ingredients including yeast mixture to a mixer except for the butter. Using a dough hook mix until the dough passes the windowpane test(take a chunk of dough and stretch until you can see through the dough.) Then add chunks of butter to the dough while the mixer is on until all dough is combined. Put in the fridge overnight or in your oven(turned off) for about an hour. Roll out dough until its 1/4 inch thick. Brush with butter then sprinkle with cinnamon sugar. Roll the dough up and cut with a knife or flavorless floss to the size of your liking. Put in a butter cake pan or pie pan close together. Put in the cold oven for another hour or in the fridge overnight. Then take ovens out and heat oven up to 350 degrees. Bake for about 40 minutes or until cake tester comes out clean. Stir cream, vanilla and sugar together until come to consistency you would like. Pour over cooled rolls and serve.