Cinnamon Rolls with Brown Butter Frosting

Ingredients

• 1 packet active dry yeast (equals 2 1/4 teaspoons)
• 1/4 cup warm water, ((110°-115°F))
• 1/2 teaspoon sugar
• 4 cups all-purpose flour, (divided, spooned and leveled)
• pinch fresh nutmeg, (grated)
• 1/2 cup sugar
• 1 3/4 teaspoon kosher salt, (I use Diamond Crystal brand)
• 5 tablespoons salted butter, (melted, 110°F)
• 1 large egg, (room temperature)
• 1 large egg yolk, (room temperature)
• 1 cup whole milk (warm (110°F))
• 3/4 cup heavy cream, (SAVED FOR POURING OVER RISEN ROLLS) (room temp)
• 1 stick salted butter, (room temperature)
• 3/4 cup light brown sugar, (packed)
• 1 1/2 tablespoons cinnamon
• 5 tablespoons salted butter
• 5 ounces cream cheese, full-fat, (room temp)
• 1 1/2 teaspoon pure vanilla extract,
• 1/4 teaspoon kosher salt, (I use Diamond Crystal brand)
• 2/3 cup plus 1 1/2 tablespoons powdered sugar, (sifted)
• 1 tablespoon whole milk

Instructions

1. 1

   See brown butter section and do this part first, as the browned butter will need to be close to room temperature when assembling frosting. You can also make the brown butter the night before (recommend!).

2. 2

   --- Yeast ---

3. 3

   Prepare yeast. In a small bowl, add yeast, warm water (110°-115°F), and sugar. Stir well. Will take roughly 15 minutes for yeast to double in size

4. 4

   --- Cinnamon Rolls ---

5. 5

   In a standing mixer bowl, add 2 cups of all-purpose flour, sugar, freshly ground nutmeg, and salt. Whisk until ingredients are well mixed.

6. 6

   Add 5 tbsps of melted butter, yeast mixture, 1 egg, 1 egg yolk, and warm milk. Using your knead hook, turn standing mixer on low and slowly add remaining 2 cups of flour. Once ingredients form into a dough, leave to sit for 5 minutes to allow flour to absorbs wet ingredients.

7. 7

   Knead for 7 minutes under speed 4 setting. Dough should have a tacky, not sticky texture. If dough is still sticky, refer to remaining ½ cup of flour and add in increments of 1 tablespoon at a time until dough is not longer sticky. Form dough into one large ball. You will know when you've kneaded enough when the dough is very smooth and spring back after poking it.

8. 8

   First rise: Grease mixing bowl with ½ teaspoon of butter. Add dough, cover bowl with plastic wrap and place in a warm place for 1½-2 hours, or until dough has doubled in size. Keep in mind that since dough is rich, it may take a little time to rise. If your oven has a proof setting, use that as a warm environment will encourage rising.

9. 9

   Once dough has doubled in size, remove plastic wrap and punch down the dough to remove air.

10. 10

    Place dough on a well-floured surface. Use a rolling pin to roll the dough out into a large square that is ¼ inch thick.

11. 11

    Spread cinnamon sugar mixture evenly over the dough, leaving a ¼ inch border clear of the mixture. Starting on the short end, carefully roll the dough into a log and pinch the seam to keep the log sealed. Trim the uneven pieces and discard.

12. 12

    Cut the log into 1½ inch thick pieces using unflavored dental floss. You should end up with a total of 12 pieces. Place rolls into a prepared 13x9 baking pan (leaving room between each roll).

13. 13

    Second rise: Cover with plastic wrap or a towel and keep in a warm place for 45 minutes to an hour, or until rolls have doubled in size. 15 minutes before baking, preheat oven to 375°F.While waiting, assemble brown butter frosting.

14. 14

    Remove plastic wrap or towel from pan. Pour heavy cream over rolls and bake for 26-30 minutes or until lightly brown, turning the pan at the halfway mark. If rolls begin to brown too quickly, lightly place a piece of foil wrap on top.

15. 15

    After removing from the oven, immediately slather the top with half of the brown butter frosting. Serve warm. Top with more frosting after serving, if desired.

16. 16

    --- Cinnamon-Sugar Filling ---

17. 17

    In a bowl, add room-temperature butter, brown sugar, and cinnamon. Use a fork to mix ingredients until well combined. Set aside.

18. 18

    --- Brown Butter Frosting ---

19. 19

    Keep a small heat-proof bowl next to you as you will need to pour the butter into a bowl.

20. 20

    Heat a saucepan over medium heat. Add butter to saucepan and whisk to encourage melting.

21. 21

    Once melted, butter will foam a little bit (that's normal). Carefully swirl the pan. Watch carefully as brown specks will start to form and you will begin to smell a nutty aroma.

22. 22

    Pour browned butter into the heat-proof bowl and set aside. Browned butter must be completely cooled and slightly solid before adding to frosting ingredients.

23. 23

    Add room-temp cream cheese to a standing mixer with the whisk attachment. Whisk on high until light and fluffy.

24. 24

    Add completely cooled and slightly solid brown butter, kosher salt, and vanilla. Whisk on high again just until ingredients come together.

25. 25

    Add sifted powdered sugar in small batches and whisk until ingredients come together. Repeat until all sugar is added.

26. 26

    Add milk and whisk again to combine. Set frosting aside.