Making the dough

• Take out the butter and eggs to bring them to room temperature.
• Heat the milk in microwave until warm 105℉ - 110℉. [It's best to use a kitchen thermometer if you have one.] Add the warm milk, yeast and a little of the white sugar to the mixer bowl. Let sit for 5-10 minutes.
• Add the rest of the sugar, the softened butter and the eggs to the mixing bowl. Mix on low speed until the eggs are incorporated. The butter will not incorporate at this stage, which is normal.
• Add the flour and salt mixture to the mixing bowl in three different stages. Scrape down the sides of the mixing bowl after each addition and then mix on a low speed until the flour has been incorporated. Repeat until all flour has been added.
• After the flour has been incorporated, switch to the dough hook and knead on low speed for 5 minutes.
• Spray a large bowl (or reuse the mixing bowl) with cooking spray. The dough is sticky and that's normal. Let the dough rise in a covered bowl for a total of 60 minutes. After 30 minutes, knead the dough using the stretch and fold method. If you're familiar with this method, do it in the bowl. If this is your first time, take the dough out of the bowl and set on a floured surface. Take ahold of a large piece of dough at the 12 position, stretch it away from your body, and then fold it back toward the middle of the dough ball. Rotate the ball ⅛ to ¼ of a turn and repeat the stretch out and fold back over motions. Keep repeating until you have gone around 2 times and the dough becomes less stretchy. You DO NOT have to do the stretch and fold, but it does make the rolls more fluffy and soft. Put the dough back in the bowl to rise for another 30 minutes. So, the total rise time is 60 minutes with the optional stretch and fold after 30 minutes.

Making the filling

• Spray a ¼ sheet pan baking sheet (or a 9x13 pan) with cooking spray and set aside.
• After the dough has risen for the total of 60 minutes, put it on a floured surface and roll it out into a 12 x 18 inch rectangle. [If the dough is ever resistant, let it rest for 10 minutes. Don't overwork the dough trying to roll it out. It should roll out easily.]
• Brush 2 tablespoons of very soft butter on to the dough with a pastry or silicone brush. You want to use very soft but not melted butter. Think of the butter as the glue that will hold the brown sugar and cinnamon to the dough. You can also use your fingers or a knife to spread the butter.
• Mix the brown sugar and cinnamon together in a small bowl until the cinnamon is incorporated into the sugar.
• Sprinkle the brown sugar and cinnamon mixture evenly over the dough and lightly press it in.
• Because these are mini rolls, the easiest cutting method is using a pizza cutter. Using a pizza cutter, cut 12 vertical strips. Then cut those in half horizontally for a total of 24 pieces. Roll them up individually and add them to the baking pan.
• Cover the mini cinnamon rolls and allow them to rise for 30 minutes. Meanwhile, preheat the oven to 350 ℉.
• Bake uncovered for 22-25 minutes until the tops are lightly golden brown.

Making the frosting

• Put the softened cream cheese and softened butter in to a mixing bowl and mix until thoroughly combined and fluffy.
• Add the powdered sugar, heavy whipping cream, salt and vanilla and mix until light and fluffy. It takes less than two minutes. The vanilla is optional. It adds a nice touch of flavor but it also tints the frosting if using regular brown vanilla, so keep that in mind. The salt cuts some of the sweetness of the sugar.
• Allow the mini cinnamon rolls to cool for a minimum of 10 minutes before frosting so that the frosting does not immediately melt. You can also wait until the rolls have completely cooled to frost them. Spread the frosting on the rolls with an offset icing spatula or any small spatula or knife.

• Carefully cut the bread into cubes and leave out on baking sheets overnight to harden. It works best to use a serrated knife and cut each slice of bread into 16 pieces.
• Spray a 9x13 baking pan with cooking spray.
• Place half of the cubed bread in the baking pan.
• Top the bread with all of the goat cheese, half of the raspberries and half of the pecans.
• Layer on rest of the bread, raspberries and pecans.
• In a large bowl, beat the eggs with a whisk.
• Add the milk, brown sugar, vanilla and cinnamon to the eggs and whisk together.
• Pour the egg mixture evenly into the baking pan, making sure to coat all of the exposed bread cubes.
• Let it sit for 30 minutes for the bread to soak up the egg mixture.
• While the bread is soaking up the egg mixture, preheat the oven to 350℉.
• Before placing in the oven, turn over or push down some of the top pieces of bread to make sure they are coated well with the egg mixture.
• Cover the baking pan with aluminum foil and bake for 50-60 minutes. Remove the foil after 30 minutes. Bake until the middle is set and the exposed bread is browned.
• Optional: Once the French Toast casserole is out of the oven, melt 2 tablespoons of butter and brush it over the exposed bread pieces. Drizzle ¼ cup of maple syrup over the top. After serving, guests can add extra syrup or a sprinkle of powdered sugar to taste.