Giant Sour Cream Brioche Cinnamon Roll with Cream Cheese Frosting

Ingredients

• 1 tsp salt
• Pinch of salt
• 1 tsp cinnamon
• 1 tsp vanilla
• 2 ¼ tsp active dry yeast
• 100g (¼ cup plus 1 tbsp plus 1 tsp) whole milk, lukewarm
• 50g (¼ cup) Baker’s Corner Granulated Sugar
• 565g (3 ¾ cups) Baker’s Corner All-Purpose Flour
• 2 Simply Nature Organic Grade A Cage Free Brown Eggs, at room temperature, lightly beaten
• 90g (6 Tbsp) unsalted butter, melted and cooled slightly
• 200g (¾ cup plus 1 Tbsp) sour cream, at room temperature
• 115g (1 stick) unsalted butter, at room temperature
• 150g (¾ cup) light brown sugar
• 1 tsp Stonemill Pumpkin Pie Spice
• 225 (1 package) cream cheese, at room temperature
• 400g (3 ¼ cups) powdered sugar, sifted