I made individual brioche feuilletée cinnamon rolls

I've traded the croissant dough for brioche feuilletée this time. Also moving to individual bakes rather than baking them in a tray has helped the inner structure open up. And now I'm getting a completely caramelized crust around the outside to boot.

For the brioche feuilletée dough I mostly followed this video.

https://youtu.be/A7NfpL2cAeY

The ingredient list is:
250g All purpose flour
250g Bread flour (I'm using 14% protein flour)
200g Eggs (4)
80g Whole milk
30g Water
50g Sugar
50g Butter
11g Salt
12g Instant yeast
250g Butter (for folding)

And I used the KAF cinnamon bun filling:

https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe

I also made a simple syrup with cinnamon that I brushed on as they came out of the oven.