Ingredients:

  • 1 cup whole milk, warmed to 105°F–115°F
  • 2 ¼ teaspoons active dry or instant yeast
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • 8 tablespoons unsalted butter, softened to room temperature (Filling)
  • 1 cup packed light or dark brown sugar (Filling)
  • 2 tablespoons ground cinnamon (Filling)
  • ½ cup unsalted butter (Frosting)
  • 4 ounces full-fat cream cheese, softened (Frosting)
  • 2 ½ cups sifted confectioners' sugar (Frosting)
  • 1 teaspoon pure vanilla extract (Frosting)
  • 1–3 tablespoons whole milk or heavy cream (for consistency)

Instructions:

  1. Warm the milk until lukewarm (105°F–115°F). Whisk in the yeast and a pinch of sugar. Let stand until foamy, about 5–10 minutes, confirming the yeast is active.
  2. In a stand mixer, combine the yeast mixture with the remaining sugar, eggs, melted butter, flour, and salt. Mix on low speed until a shaggy dough forms.
  3. Knead using the dough hook on medium speed for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. Place the dough in a lightly oiled bowl, cover, and allow to rise in a warm spot until doubled in size (approximately 1.5–2 hours).
  5. While the dough rises, prepare the filling by ensuring the 8 tablespoons of butter are soft. Separately, mix the brown sugar and cinnamon together.
  6. Gently punch down the risen dough. Turn it onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
  7. Spread the softened butter evenly over the dough surface. Sprinkle generously and evenly with the cinnamon-sugar mixture. Tightly roll the dough along the long edge to form a long log.
  8. Slice the log into 12 even pieces, about 1.5 inches thick. Arrange the rolls snugly in a greased 9x13-inch baking pan.
  9. Cover the pan loosely and let the rolls rest in a warm place until puffy and nearly touching (about 30–45 minutes) for the second proof.
  10. Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 22–25 minutes, or until the tops are golden brown.
  11. While the rolls bake, prepare the frosting: Melt the ½ cup of butter in a saucepan over medium heat until it browns and smells nutty. Remove from heat and let cool slightly.
  12. Beat the softened cream cheese until smooth. Beat in the slightly cooled brown butter and vanilla extract. Gradually beat in the sifted powdered sugar. Add 1–3 tablespoons of milk or cream until the frosting reaches a spreadable consistency.
  13. Remove the baked rolls from the oven. Let them cool for 10 minutes before generously spreading the brown butter cream cheese frosting over the warm tops.