Use the recipe for the brioche and follow all the steps up to and including step 5. If you let the dough rise overnight, you will need to let it warm on the counter for about 30 - 45 minutes.

Preheat the oven to 325 degrees F.

In a food processor, add the butter, marzipan, and cinnamon together. Process until it comes together in a thick paste.

Lightly flour your work space and roll our the dough until it is about 16 inches by 18 inches.

Dot the dough with the marzipan mixture and use a rubber spatula or knife to spread it out to the edges of the dough.

Roll the dough lengthwise so you have an 18 inch log. Cut out 18 rolls. (I highly recommend using the floss method for even pieces)

Place the rolls cut side down on a 9 x 13 baking baking and bake for about 20 - 25 minutes. Allow them to cool for about 5 - 10 minutes.

While the rolls are cooking, make the glaze by adding all the ingredients together and mixing well.

Pour the glaze over the finished rolls and serve. The rolls are best the same day, but you may keep unbaked rolls in the fridge for up to three days, or in the freezer for up to a month. Finished rolls can keep in an airtight container up to three days. I recommend reheating them before serving.