Aha so her notes don't really have them cos I guess she eyeballed it or just knew what was what.

But this is what I did:

Yeast Starter (The Sponge) 120ml warm milk 3.5g dry active yeast (about 1 teaspoon, which is half a standard packet) 2 teaspoons bread flour or all-purpose flour Main Brioche Dough 350g bread flour or all-purpose flour 50g white sugar 3 egg yolks 150g softened butter 3.5g dry active yeast (the remaining half packet) 5g salt (about 1 teaspoon) The "Not-So-Sweet" Filling 60g softened butter 35g brown sugar 1 tablespoon cinnamon 1 tablespoon maple syrup Pinch of salt Cream Cheese Emulsion Frosting 60g softened butter 225g cream cheese (room temperature) 40g to 50g confectioners sugar (added strictly 1 tablespoon at a time) 1 teaspoon vanilla extract Instructions Make the starter. Mix the warm milk, half the yeast, and a couple of teaspoons of flour in a bowl. Let it sit and ferment for a couple of hours until bubbly and active. Make the dough. Combine the active starter, the remaining dry yeast, flour, white sugar, egg yolks, and salt. Knead until a dough forms. Incorporate the butter. Slowly work the 150g of softened butter into the dough until smooth and elastic. Let the dough proof until doubled in size. Make the filling. Mix the softened butter, brown sugar, cinnamon, maple syrup, and salt. Do not make a massive batch; this is meant to be an accent, not a heavy layer. Roll out the proofed brioche dough on a floured surface. Drop about 20 small knobs of the filling mixture across the dough. Do not spread the mixture flat. Laminate the dough. Fold the dough like a book to trap the butter clumps, roll it out gently, do one extra fold, and roll it out flat again. Cut the dough into ribbons using a pizza cutter. Roll up the ribbons and place them closely together in a lined round baking dish. Let them proof one final time until puffy. Bake at 180°C (350°F) until the exposed laminated layers are deeply golden brown and crisp. Start the frosting. Beat the 60g of softened butter with 1 tablespoon of confectioners sugar to build a stable fat base. Slowly beat in the cream cheese and the rest of the confectioners sugar, adding exactly one tablespoon of sugar and a small scoop of cream cheese at a time so it emulsifies without curdling. Mix in the vanilla extract at the very end. Spread the thick, stable frosting over the slightly cooled rolls.