HOMEMADE CINNAMON ROLLS w/ BROWNED BUTTER CREAM CHEESE FROSTING!!!

Updated at: Thu, 17 Aug 2023 14:15:52 GMT

Step 1

Pour warm milk (like a baby bottle- not too warm not too cold) into mixing bowl or bowl of stand mixer.

Step 2

Add sugar and yeast (yeast should be TEASPOONS probably) and let sit for 5 minutes (should look frothy)

Step 3

Add eggs and softened butter

Step 4

Then add all dry ingredients

Step 5

Stir it and fold until dough forms (use hands, spatula, or mixer etc). Once dough starts to form switch to dough hook if using mixer. If dough is a little dry add a tablespoon of water

Step 6

Turn dough out onto a floured surface and knead for about 5 minutes (until it looks and feels like playdoh)

Step 7

Form int o ball and then put into a greased large bowl and pout a little oil on it to make sure dough stays moist

Step 8

Cover for about an hour in warm area

Step 9

While dough rises brown the butter

Step 10

Put 2 sticks of butter in pot on medium high (keep an eye on it!) for about 2 minutes until brown and foamy (don't walk away)

Step 11

Put in a bowl and let it cool completely (cheat and put it in fridge)

Step 12

Put 2 sticks of softened butter into a bowl

Step 13

Add brown sugar and cinnamon

Step 14

Fold together until a paste forms

Step 15

Take dough out of bowl onto a floured surface

Step 16

Use rolling pin to roll dough into a rectange-ish shape (doesn't have to be perfect)

Step 17

Then spread filling on top of dough all the way to edges

Step 18

Make sure pulling from edges. Gather dough and pull very gently but just enough tug to make it tight---yank a little

Step 19

Pinch edges at the end to seal log together

Step 20

Then cut log into slices to form your rolls

Step 21

Put rolls into greased cast iron skillet or oven safe dish then put rag or plastic wrap over to rise for another 20 minutes

Step 22

Take chilled brown butter out of fridge and put into mixing bowl

Step 23

Add cream cheese and powdered sugar

Step 24

Add vanilla and a pinch of salt

Step 25

Mix with mixer until icing forms and set aside

Step 26

Place in oven for 20 minutes-35 minutes on 350

Step 27

Allow to cool for 5 minutes

Step 28

Pour brown butter icing on top

Step 29

Optional-- sprinkle with pecans on top (toast them in some butter!)

Step 30

To freeze before baking: the dough should be frozen after the first rise (once they are rolled up with the filling in and cut). Place into a pan and cover well, then place in freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake cinnamon rolls as directed.

Step 31

To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I prefer to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly!

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