Brown all the butter needed in the recipe before starting the process of making the cinnamon rolls.

Pour the warm buttermilk into a small bowl or glass measuring cup. Add 1 tbsp of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.

In a large bowl, whisk together the flour and salt. Set aside.

Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.

Mix on low speed for 1 minute, then allow to rest for 5 minutes.

Mix on medium speed for 5-7 minutes, until the dough is elastic and smooth.

Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes.

Prepare the cinnamon filling by mixing together the room temperature brown butter, brown sugar, cinnamon, and vanilla until well combined.

Grease a 9x13” baking pan with butter.

Once the dough is done rising, turn it out onto a lightly floured work surface.

Roll the dough out to a rectangle and spread the cinnamon filling evenly over the surface.

Cut the dough into strips and roll them up tightly into coiled rolls.

Place the rolls into the prepared baking pan. Cover and allow to proof for another 25-30 minutes.

Preheat the oven to 350F.

Pour warm heavy cream over the rolls before baking.

Bake at 350F for the first 22-24 minutes, then increase to 375F and bake for another 5-7 minutes.

Prepare the brown butter cream cheese frosting by beating the cream cheese and brown butter until smooth, then adding powdered sugar and vanilla.

Remove the rolls from the oven and allow to rest for 10-15 minutes before frosting.

Spread the brown butter cream cheese frosting over the rolls and serve.