Tips

• If dough is too sticky, add ¼ cup flour until texture is perfect.
• You can roll the dough up before slicing, but I find that the rolls turn out more smooshed.
• I put the icing into a gallon ziploc, snip the edge, and frost the cinnamon rolls that way.
• Brown butter is made by melting butter in a sauce pan on med-low heat and allowing to cook until brown and aromatic (watch it carefully- it will turn from brown to burnt easily!)
• You can freeze them before the second rise for another time! Make sure you defrost fully, allow to rise 1-2 hr and bake per intructions below.

Ingredients

Rolls:

1 packet instant yeast

3 Tbsp cane sugar

¾ cup warmed milk

3 eggs

1 ½ sticks butter, softened

2 tsp vanilla

1 tsp salt

4 cups all purpose flour

Filling:

1 stick butter, softened

½ cup cane sugar

1-2 Tbsp cinnamon

Icing:

½ stick browned butter, melted +cooled

1 brick of cream cheese, softened

½ tsp vanilla

About 2 cups powdered sugar (depending on how thick you prefer it)

3 Tbsp heavy cream (if too thick)

Directions

Combine warmed milk, sugar, and yeast in mixer bowl and allow to sit for 5 minutes until yeast is activated. Add remaining roll ingredients and mix thoroughly with a dough hook attachment until dough is well-combined, stretchy, and pulling away from the sides of the bowl. Cover bowl with plastic wrap and a tea towel and allow to sit in a warm spot for 1-2 hr or until the dough has doubled in size.

After it has doubled, punch dough down and roll it out onto the counter. Flour the counter surfsce well before putting dough down. Use rolling pin to roll into a rectangle shape and about the size of a 9×13 pan and fairly thin.

Combine ingredients for filling into a paste and slather on the flattened dough all the way to the corners.

Cut 1 inch thick strips all along the dough and slowly roll each one up, and stick into a 9×13 pan. Once all of the rolls are in the pan, cover with a tea towel and allow to rise about an hour until they are puffy.

Preheat oven to 350 degrees. Bake for about 25 minutes, or golden brown.

Make icing by combining butter, cream cheese, and vanilla, and whisking in a stand mixer until fluffy. Slowly add powdered sugar and combine until desired consistency.

Allow rolls to cool for 5 minutes and frost them immediately following. Best enjoyed right away!