Browned Butter Cinnamon Rolls

Brown Butter

• Melt butter in a medium pot over medium-low heat. Cook, stirring often, as butter foams and then begins to brown and smell nutty, about 5 minutes.
• When golden brown, scrape into a bowl and chill until firm. Remove from refrigerator and let soften to room temperature, stirring occasionally, until spreadable. This will be split for the filling and glaze.

Cinnamon Rolls

• Combine flour, sugar, yeast and salt in the bowl of a stand mixer and whisk by hand to combine. Attach dough hook. Add milk, eggs and butter and mix on medium-low speed until a dough comes together. Increase to medium and knead until dough is smooth and dough cleans the bowl, about 15 minutes. Shape into a ball and place in a lightly greased bowl. Cover to rise for 1- 2 hours, or until doubled in size.
• Transfer dough to a lightly greased work surface and roll out to a 16-inch by 12-inch rectangle. Spread the surface evenly with half the softened brown butter, leaving 1/2-inch strip along one long edge. Sprinkle with brown sugar and cinnamon. Roll the dough into a log, starting with long edge opposite the bare 1/2-inch strip. Gently pinch the edge to seal. Cut off and discard the uneven ends of the log, then slice remainder into 12 equal sized pieces.
• Transfer rolls to a greased 9×13-inch baking dish (or two 9-inch round pans). Cover and let rise 45 minutes to 1 hour, or until puffy and doubled in size. Preheat oven to 350°F towards the end of the rise time. Bake rolls 20-25 minutes, or until golden brown.

Cream Cheese Glaze

• Meanwhile, make the glaze. Combine softened cream cheese and remaining brown butter in a bowl, mix until completely smooth. Add powdered sugar, vanilla and a pinch of salt and stir until it comes together to a smooth, spreadable glaze.
• Cinnamon rolls can be stored at room temperature, well wrapped, for several days or frozen for up to 1 month.