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Ingredients
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Dough
Filling
Egg wash (optional)
Brown Butter Cream Cheese Glaze
Method
Dough
- 1
Warm milk and bloom yeast
Warm the milk to 105–110°F (warm to the touch). Pour into a small bowl, stir in the granulated sugar, then sprinkle the active dry yeast over the surface. Let sit 5–7 minutes until foamy.
- 2
Mix dough
In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine 1 cup + 3.25 cups? Correction: combine the foamy yeast-milk, melted cooled butter, and the egg. Add 2 cups of the flour and the salt and mix on low until combined. Continue adding remaining flour, 1/2 cup at a time, until a soft, slightly tacky dough forms (about 3.25 cups total). If mixing by hand, stir to combine and knead on a lightly floured surface about 8–10 minutes.
- 3
Knead and first rise
Knead the dough in the stand mixer about 5–7 minutes on medium speed, until smooth and elastic and pulls away from the bowl. Form into a ball and place in a lightly oiled bowl, turn once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.
Filling
- 4
Prepare filling
While the dough is rising, beat the softened butter, light brown sugar, ground cinnamon, salt, and vanilla together in a bowl until smooth and spreadable. Set aside at room temperature.
Shaping and second rise
- 5
Roll out dough
When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll into a rectangle about 16 x 12 inches and roughly 1/4 inch thick.
- 6
Spread filling
Spread the cinnamon-brown sugar butter evenly over the dough, leaving a 1/2-inch border on the long edge farthest from you.
- 7
Roll and cut
Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unfloured dental floss, cut the log into 9–12 equal rolls (for 9 large rolls, cut into 9; for smaller, cut 12).
- 8
Arrange for second rise
Place the rolls cut-side up in a greased 9x13-inch baking pan (9 rolls in three rows) or in two 9-inch round pans (for 12 rolls), spacing them slightly apart. Cover loosely with plastic wrap or a kitchen towel and let rise in a warm place until puffy and nearly doubled, about 45–60 minutes.
Baking
- 9
- 10
Bake
Bake the rolls on the middle rack for 22–28 minutes, until golden brown on top and cooked through (internal temperature ~190°F). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
- 11
Brown Butter Cream Cheese Glaze
- 12
Brown the butter
While rolls bake or rest, brown 4 tablespoons unsalted butter: melt over medium heat in a light-colored saucepan, swirling occasionally. After the butter foams and the milk solids turn golden brown and smell nutty (about 4–6 minutes), immediately remove from heat and transfer to a small bowl to stop cooking. Let cool 3–5 minutes.
- 13
Prepare glaze
In a medium bowl, beat the room-temperature cream cheese until smooth. Add the browned butter (cooled slightly but still liquid), sifted powdered sugar, vanilla extract, salt, and 1 tablespoon milk. Beat until smooth and thick but pourable. If glaze is too thick, add additional milk 1/2 teaspoon at a time until desired consistency. Taste and adjust salt or vanilla as needed.
- 14
Glaze the rolls
Spoon or drizzle the brown butter cream cheese glaze over the warm rolls, spreading gently so it seeps into crevices. Serve warm. Leftovers can be covered and refrigerated up to 3 days; reheat gently before serving.