Brown Butter Cinnamon Rolls With Cream Cheese Frosting

Brown butter Cinnamon Rolls with Cream Cheese Frosting

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Ingredients

For the dough:

• 1 cup warm Almond milk (110 degrees F) - you can also use whatever milk you prefer

• 4 cups bread flour (I used King Arthur Flour) put an extra 1/4 cup aside

• 2 ¼ teaspoons active dry yeast (1 package)

• 2 eggs at room temperature

• 1/2 cup unsalted butter, 1/2 melted and browned and the other half at room temperature.

• 1/2 tsp sea salt

• 1/2 cup sugar

• 2 tsp Vanilla extract

• 2 tbs honey

For the filling:

• 1/3 cup unsalted butter

• 1 1/2 tsp vanilla

• 1/2 tsp cardamom (optional)

• 1 cup brown sugar

• 2 tbsp espresso powder(optional)

• 3 tbsp ground cinnamon

For the icing:

• 6 tbsp unsalted butter, room temperature

• 4 ounces cream cheese, room temperature

• 1 tsp pure vanilla extract

• 1 tsp almond extract (optional)

• 1 cup confectioners’ sugar

Instructions

1. Add warm milk to the bowl of an electric mixer and sprinkle the yeast and 1 tsp sugar on top and mix it in. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot,too cold or your yeast is expired.

2. Once the yeast has activated,using the paddle, turn the mixer on to a low speed and add in honey, sugar, eggs, salt, vanilla, and half the butter and mix until its well combined then add 1/2 of the flour.

3. At this point, your dough should look sloppy. change to the dough hook and increase the speed to low-medium . Add in the rest of the flour and butter, 1/2 by 1/2 until you don’t have anymore(add in half of the leftover flour then half of the leftover butter, etc until you have no more). Once everything is incorporated, knead the dough for about 2 min on medium. The dough will be sticky but not so sticky that it will stick to your hand, so don’t over-flour— If you add too much flour and the dough stiffens and your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough. If you need to add more flour, then do so by adding 1 tbsp at a time.

4. You will need a spatula to scrape the dough into the a well oiled bowl. cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. You can also let it rise overnight in the fridge.

5. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a rectangle.

6. heat a small saucepan on medium-low and add the butter to it. let it melt until it turns brown, then remove and let cool. In a small bowl, combine the brown sugar,cinnamon, vanilla, espresso and cardamom(if using). spread the melted brown butter on top of the dough. Sprinkle the cinnamon mixture on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp nice to cut into 8-10 pieces, you can also cut it to 12 pieces if you want smaller rolls. measure your pan size and go from there.

7. Line a baking pan ( I used an 11X8) baking pan) with parchment paper and place the rolls on top. Cover and let rise for one hour.

8. Preheat oven to 350 degrees.Bake cinnamon rolls for 20 minutes or until just slightly golden brown,rotating the pan halfway through, until the rolls are golden brown. you want to under bake them a little so they stay soft in the middle, Allow them to cool for a 5 minutes before frosting.

9. While the cinnamon rolls are baking, make the frosting by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Add in the powdered sugar,Vanilla extract and almond extract. Ice the Cinnamon rolls with the glaze while they are still warm.

10. Enjoy!