Brown Butter Cinnamon Rolls with Cream Cheese Glaze

Ingredients:

1. Brown Butter:
   • 113 g unsalted butter
2. Tangzhong:
   • 24 g all-purpose flour
   • 100 g whole milk
3. Dough:
   • 90 g whole milk
   • 1 tbsp. dark brown sugar
   • 1 ½ tsp. active dry yeast
   • 1 room temperature egg
   • 240 g all-purpose flour
   • 1 tsp. salt
   • 42 g brown butter
4. Filling:
   • 36 g brown butter
   • 100 g dark brown sugar
   • 2 tsp. ground cinnamon
5. Cream Cheese Glaze:
   • 110 g room temperature cream cheese
   • 12 g brown butter
   • 30 g powdered sugar
   • 2 tbsp. room temperature whole milk

Instructions:

1. Prepare the Brown Butter:
   • Melt butter in a saucepan over medium heat, stirring occasionally.
   • Once amber with brown specks, remove from heat. You’ll use portions of this in the dough, filling, and glaze.
2. Make the Tangzhong:
   • Combine flour and milk in a saucepan over medium heat. Stir constantly until thick. Alternatively, combine in a microwave-safe bowl, microwaving in 30-second intervals and stirring in between, until thick.
3. Dough:
   • Combine all ingredients, including tangzhong and 42g brown butter, in a stand mixer with the dough hook.
   • Knead on medium speed for about 15-20 minutes, until it’s not sticky and passes the windowpane test*.
   • Shape into a ball, place in the bowl, cover, and let rise in a warm spot until doubled (around 1 hour)**.
4. Filling:
   • Combine brown sugar and cinnamon in a small bowl.
   • Once dough has risen, deflate gently and roll out on a floured surface to a 12″ x 16″ rectangle.
   • Spread 3 tbsp. brown butter over dough (melt slightly if needed), then sprinkle with cinnamon sugar.
   • Cut the dough lengthwise into 6 strips and roll each up. Place on a buttered/lined 10×7” pan***. Cover with a towel and let rise until doubled (around 30 minutes).
5. Baking:
   • Preheat oven to 350°F / 175°C.
   • Optionally, for a golden finish, brush rolls with an egg wash (egg + 1 tbsp. milk).
   • Bake 15-20 minutes or until golden and reaches 180°F / 82°C internally.
6. Cream Cheese Glaze:
   • Beat cream cheese and brown butter in a small bowl until smooth.
   • Mix in powdered sugar, then milk.
   • Spread over warm rolls. Serve and enjoy!

Notes:

• *Windowpane test: Stretch a small dough piece thin. If you can see light through without it tearing, it’s ready.
• **The dough can be refrigerated overnight at this step.
• ***Alternative pans: 8” round or 8” square (cutting into 9 strips for the latter).