Croissant-Shaped Brown Butter Cinnamon Rolls

Ingredients

• 100g butter, for browning
• 3/4 cup warm milk
• 1/4 cup granulated sugar
• 2 tsp instant dry yeast
• 1 egg
• 1 egg yolk
• 1/4 cup browned butter, cooled
• 3 cups all purpose flour + few extra tbsp if still sticky
• 1/2 tsp salt
• 1/3 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 tbsp cinnamon powder
• 1/2 cup cream cheese, room temp
• 2 tbsp remaining browned butter
• 3/4 cup powdered sugar
• 1 tsp vanilla
• 1-2 tbsp milk
• 1 egg + splash of milk, for egg wash

Method

1. Melt butter in a saucepan over medium heat and cook until golden brown and nutty smelling, about 80g total.
2. Transfer to a bowl, split into two portions (about 1/4 cup and 2 tbsp), and cool completely.
3. Whisk warm milk, sugar, and yeast together until dissolved; let sit until foamy if using active dry yeast.
4. Mix in the egg, egg yolk, and the larger portion of cooled browned butter.
5. Add flour and salt, then knead for 8-10 minutes until smooth and elastic.
6. Place dough in a greased bowl, cover, and let rise 45 minutes to 1 hour until puffy.
7. Combine softened butter, brown sugar, and cinnamon for the filling until smooth.
8. Roll the dough into a 20x12 inch rectangle.
9. Spread the cinnamon filling evenly over the dough.
10. Cut the dough into 4 strips, then cut each diagonally to form 8 triangles.
11. Slit the wide end of each triangle slightly, then roll up into a croissant shape.
12. Place rolls on a lined baking tray, cover, and let rise 30 minutes.
13. Brush rolls with egg wash.
14. Bake at 350°F for 16-18 minutes until golden brown.
15. Beat cream cheese, remaining browned butter, powdered sugar, and vanilla until smooth.
16. Add milk gradually until glaze reaches desired consistency.
17. Spread glaze over the warm rolls before serving.