Instructions:

For the Brown Butter:

1. Place two 4 ounce sticks of butter in a saucepan over medium-high heat and watch closely. The butter will melt, begin to foam and sizzle, and then it will get quiet. This is when it is almost ready. Swirl the pan or use a spoon to push the foam away.
2. Once you see it becoming light brown at the bottom and it smells like toasty caramel, remove from heat and pour into a heat safe measuring cup or bowl to cool. Add a tablespoon or two of butter to bring the amount to 1 cup (8 ounces). Stir it every so often as it cools to distribute the browned bits evenly. You can place in fridge to expedite the cooling process, but don't let it get hard.

For the Cinnamon Rolls

1. Prepare a 9x13 (or the closest pan you have to that size) baking dish by buttering generously or spraying with cooking spray, and lining with parchment if you want to be able to remove all of the rolls in one piece after baking (this is useful if you are gifting them and want to transfer to different container). Set aside.
2. Pour milk into bowl of stand mixer, along with brown sugar, yeast, egg, and vanilla. Whisk and let sit for about 5 minutes.
3. Next, add flour, 1/4 cup brown butter, and salt to mixer. Using your dough hook, mix dough on low to medium speed until it begins to come together. Increase speed to medium-high and mix until you have a soft, but not overly sticky dough. It will stick to the bottom of the bowl a bit but it should be smooth. See photos above for reference.
4. Remove dough hook. Cover mixing bowl with plastic wrap or a damp towel and allow to rise for an hour in a warm place.

Filling:

• In a small bowl, mix all filling ingredients with a spoon or silicon spatula until thoroughly combined.

Frosting:

• In a medium bowl, mix all frosting ingredients with a hand mixer until combined and fluffy. About 3-4 minutes on medium speed.

Assembly and baking:

1. After 1 hour or when dough has doubled in size, dump dough onto work surface and using your baking dish as a guide, press or roll dough into a roughly 9x13 inch rectangle. Don't go crazy here, it doesn't have to be exact.
2. Spread filling evenly over the entire surface of the dough, all the way to the edges.
3. Begin on the 12 inch side closest to you, roll dough very tightly away from you, keeping it taught all the way across as you roll. This will give you the most hypnotically swirled rolls with a great filling to dough ratio. Once you reach the end, pinch along seam to seal.
4. Cut roll in half, then each half into 6 equal pieces. You will have 12 pieces. You can trim the end pieces as they will be a little uneven, but they rise and bake just fine and I often just put the uneven side down when placing in the pan and press them down a bit.
5. Place pieces evenly in dish 3 across and 4 down. Cover with plastic wrap or damp towel and let rise in a warm spot until doubled in size. About an hour.
6. Preheat oven to 350 during last 20 minutes of rising time.
7. Once dough has risen, remove plastic wrap or towel and bake for 25-30 minutes in preheated oven until puffed and browned.
8. Remove from oven and let cool for about 5 minutes before you slather the frosting all over.

Overnight Instructions:

In step 5, allow rolls to rise for about 30-40 minutes before covering and placing in fridge overnight.

Let sit at room temp for 30 minutes before you bake the next morning.