Brown Butter Cinnamon Rolls

Ingredients

• 1 1/2 cups (340g) unsalted butter (for the brown butter)
• 1 cup (240g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/3 cup (76g) brown butter (for the dough)
• ~ 3 1/2-4 cups (420-480g) all purpose flour (start low, only add if needed) (for the dough)
• 1 tsp salt (for the dough)
• + 1/3 cup warm heavy cream to pour over rolls right before baking (for the dough)
• 1/2 cup (113g) brown butter, soft (for the filling)
• 3/4 cup (150g) brown sugar (for the filling)
• 1 1/2 tbsp cinnamon (for the filling)
• 6oz (170g) cream cheese, room temp (for the icing)
• 1/4 cup (57g) brown butter, soft (for the icing)
• 1 1/2 cup (180g) powdered sugar (for the icing)
• 3/4 tsp vanilla (for the icing)
• Pinch salt (for the icing)

Instructions

1. Brown 1 1/2 cups butter over medium heat. Stir constantly until it foams then turns a golden brown color. It should have a nutty aroma with little brown bits.
2. Transfer to a heat safe bowl.
3. Once cooled, give it a stir to evenly distribute the browned milk solids, then divide it for each step. (1/3 cup for the dough, 1/2 cup for the filling, 1/4 cup for the icing)
4. The one for the dough can stay at room temp. Place the other 2 portions in the fridge until soft/spreadable but not too firm.
5. Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
6. Add egg, egg yolk, and brown butter, mix.
7. Stir in salt and flour. Mix until a soft dough forms.
8. Knead the dough for 8-10 min.
9. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs/until doubled.
10. For the filling, mix the soft brown butter, brown sugar, and cinnamon until combined/spreadable.
11. Roll dough into a large rectangle on a lightly floured surface.
12. Spread the filling evenly all over.
13. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
14. (Or you can tightly roll the whole thing then slice)
15. Place in greased 9x13 pan.
16. Cover & let rise ~30-45 more min.
17. Pour warm heavy cream over the rolls right before baking.
18. Bake at 350°F for 22-28 min until golden.
19. To make the icing, beat cream cheese and brown butter together until smooth.
20. Then, beat in powdered sugar and vanilla until fully combined.
21. Spread over the warm rolls.