Brown Butter Cinnamon Rolls

Add the warm milk, sugar and yeast to the bowl of a stand mixer allow the yeast to activate and get foamy. Then, add the butter, remaining sugar and eggs.

Pour in almost all of the flour and mix with the dough hook on low speed to moisten into a sticky dough, then increase the speed.

Add the remaining flour to the dough and mix on medium-high for another minute.

Grease a medium bowl, transfer the dough into it and cover with plastic wrap to let the dough rise in a warm place until doubled in size.

Combine the browned, soft butter with the brown sugar, cinnamon, salt and vanilla extract and mix it into a paste.

Punch down the risen dough and transfer it to a lightly floured surface. Roll or gently push the dough into a rough 12x20" rectangle.

Spread the filling into an even layer over the entire surface of the dough using a rubber spatula or offset spatula.

Roll the dough evenly from the long end into a tight log, keeping it even the whole way across.

Cut into 12 equal pieces using dental floss or a serrated knife.

Cover the rolls, let rise until puff, then pour on heavy cream and bake until golden. Mix up the cream cheese glaze, then spread it on top of the warm brioche cinnamon rolls.

Mix up the cream cheese glaze, then spread it on top of the warm brioche cinnamon rolls.