Step 1: Make the Brown Butter

Brown the butter in a light-colored frying pan over medium heat, stirring constantly.

Once golden brown and nutty smelling, pour into a heatproof bowl and set aside to cool.

Step 2: Make the Dough

In a large bowl or stand mixer, combine flour, yeast, and salt.

In a separate bowl, mix milk, melted brown butter, and sugar. Warm in microwave 30–60 seconds (warm, not hot).

Slowly add warm milk mixture to flour mix and stir or mix with dough hook.

Add eggs one at a time, mix until dough forms.

Add flour 1 Tbsp at a time until dough is tacky but no longer sticky.

Cover with plastic wrap and rest 10–20 minutes.

Step 3: Prepare Filling

Mix brown butter, brown sugar, cinnamon, and salt until paste forms. Set aside.

Step 4: Roll, Fill, and Cut

Roll rested dough on floured surface into a 24″x18″ rectangle.

Spread 2/3 of filling across dough.

Mix heavy cream with remaining filling and spread in bottom of 9×13-inch lined pan.

Cut dough into 12 equal 2″ strips and roll each into cinnamon rolls.

Place rolls into pan.

Step 5: Proof and Bake

Overnight Method: Cover and refrigerate rolls. Next morning, warm in turned-off 200°F oven for 30 min before baking.

Same-Day Method: Warm in turned-off 200°F oven for 30 min.

Preheat oven to 350°F/175°C and bake for 24–28 min until golden.

Step 6: Make Icing & Finish

Beat brown butter, cream cheese, vanilla, and salt until smooth.

Add powdered sugar and heavy cream; mix until fluffy.

Cool rolls for 10 min, then spread icing on top.

Enjoy warm!