Brown Your Butter: Start by browning 1 ½ cups of unsalted butter in a saucepan over medium-low heat. Stir constantly as the butter melts, foams, and then begins to sizzle. Once the milk solids at the bottom turn a golden amber color and it smells nutty and rich, remove from heat immediately. Pour it into a heat-safe bowl to cool for at least 10 minutes.

Activate the Yeast: Warm 1 cup of whole milk in the microwave in 20-second intervals until it reaches 100–110°F. Stir in 3 tsp active dry yeast and let it sit for 5–10 minutes.

Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the milk/yeast mixture, ⅓ cup light brown sugar, ⅓ cup of your cooled brown butter, 2 large eggs, and 1 tsp vanilla extract. Mix until well combined. Slowly add in 4 cups of all-purpose flour and 1 tsp salt, mixing on low speed. Knead for 8–10 minutes until smooth.

First Rise: Place the dough in a lightly greased bowl and cover it. Let it rise in a warm spot for 1 hour, or until doubled in size.

Roll it Out: Once your dough has risen, punch it down gently. Transfer it to a floured surface and roll it into a 12×18-inch rectangle.

Add the Filling: Spread ⅓ cup of your reserved brown butter evenly over the dough. Mix together 1 cup light brown sugar and 1 ½ tbsp cinnamon, then sprinkle over the buttered dough.

Slice + Roll: Slice the dough into 12 equal long strips. Roll each strip tightly to create a spiral. Arrange rolls in a greased 9×13-inch baking dish.

Second Rise: Cover the pan loosely and let the rolls rise again for 30 minutes. Preheat your oven to 350°F.

Bake: Bake rolls for 20–25 minutes, or until golden brown on top.

Make the Frosting: In a medium bowl, beat together ½ cup brown butter, 8 oz softened cream cheese, and 1 tsp vanilla extract until smooth. Add 2 tsp milk and slowly incorporate 2 cups powdered sugar.

Frost & Serve: Spread the frosting generously over the warm rolls straight from the oven.