Time: 2.5 hrs 

Yield: 12 cinnamon rolls 

350 g all purpose flour

3/4 cup whole milk, lukewarm (110-120 F) 

1 egg 

1/4 butter, melted 

1/2 tsp salt 

7 g yeast 

1/4 cup granulated sugar divided into 1 tbsp 

Cinnamon butter Filling 

3/4 cup brown sugar 

2/3 cup butter 

1.5 tbsp cinnamon 

Cream cheese frosting 

1/4 cup butter 

1/2 cup cream cheese 

2/3 cup confectioners sugar 

1 tsp vanilla extract 

Optional (2-3 tbsp whole milk, this will give it a thinner consistency) 

Combine the warm milk, 1 tbsp sugar and yeast in a stand mixer. Let the yeast proof until a foamed surface has formed (5-8 minutes).

While the yeast is proofing, combine the flour and salt in a separate bowl. 

Add the egg, melted butter and remaining sugar. 

Add the hook attachment to the stand mixer. Turn the mixer on low speed and start to slowly add the flour. 

Once the dough starts to form, increase the speed to medium and let it knead for 6-8 minutes until the dough is smooth and no longer sticking to the sides of the bowl. 

Lightly grease a separate bowl. Form a dough ball and place it into the greased bowl. Cover and let the dough rise for at least an hour or until it has doubled in size. 

Make the filling

Combine the cinnamon, sugar and butter until well combined. 

Make the browned butter cream cheese frosting 

Heat a pan over medium heat and add the butter. Cook until browned. You’ll see the milk solids start to brown and a foam surface start to form. 

Set aside and let it cool for 5 minutes. 

Combine the cream cheese, vanilla and confectioners sugar. Mix together and then add the cooled browned butter. 

Mix until the butter is incorporated. If you want a thinner consistency, add 2- 3 tbsp of whole milk. 

Shape the cinnamon buns 

Grease a 9×12” pan. 

Lightly flour a flat surface. Place the dough on the surface and roll out the dough into a 10x 13 “ rectangle. 

Spread the cinnamon butter on the dough and evenly coat. 

Roll the dough, cinnamon butter side up, into the shape of a log. 

Using dental floss or a dough scraper, cut the log into 1- 1.5 “ pieces. Place the cinnamon rolls into the pan. 

Cover and let them proof for 30-45 minutes. 

While the rolls are proofing, preheat the oven to 375F. 

Once the have proofed, bake 20-25 mins or until golden brown. 

Let them cool for 10 minutes. Top with the browned butter cream cheese frosting. 

Serve and enjoy!