• Start with the brown butter process as outlined in the frosting section, since the browned butter needs to be fully cooled and close to room temperature before it can be used. For convenience, you can prepare the brown butter the night before—this is highly recommended for the best texture and flavor in the frosting.

Yeast Preparation

• In a small bowl, combine the active dry yeast, warm water (between 110°F and 115°F), and sugar. Stir to dissolve and let the mixture sit for about 15 minutes, or until the yeast is foamy and has doubled in size.

Cinnamon Roll Dough

• In the bowl of a stand mixer, add 2 cups of the all-purpose flour along with the sugar, freshly grated nutmeg, and kosher salt. Whisk the dry ingredients together until fully combined. Add the 5 tablespoons of melted butter, the prepared yeast mixture, the egg, egg yolk, and warm whole milk. Using the dough hook attachment, start the mixer on low speed and gradually add in the remaining 2 cups of flour. Allow the ingredients to come together into a soft dough, then pause the mixer and let the dough sit for about 5 minutes so the flour can hydrate properly. After resting, knead the dough using the mixer on speed 4 for approximately 7 minutes. The dough should be tacky but not sticky. If it's still too sticky, gradually add in the reserved ½ cup of flour, 1 tablespoon at a time, until the dough becomes smooth and pliable. Once it’s no longer sticky, shape the dough into a large, smooth ball. A properly kneaded dough will bounce back when gently pressed.

First Rise

• Lightly grease a mixing bowl with ½ teaspoon of butter. Place the dough into the bowl, cover tightly with plastic wrap, and set it in a warm location for 1½ to 2 hours, or until the dough has doubled in size. Since this is a rich dough, rising may take a bit longer than standard bread dough. If your oven has a proof setting, this is an ideal environment for rising.

Shaping the Rolls

• Once the dough has doubled, remove the plastic wrap and gently punch it down to release any air. Transfer the dough to a floured work surface and roll it out into a large square about ¼ inch thick. Spread the prepared cinnamon-sugar filling evenly across the surface, leaving a ¼ inch margin around the edges. Starting from the shorter edge, tightly roll the dough into a log and pinch the seam to seal. Trim off any uneven ends. Slice the log into 1½ inch-thick rolls using unflavored dental floss for clean cuts—you should have 12 rolls. Arrange them in a greased 13x9 inch baking dish, spacing them slightly apart.

Second Rise

• Cover the pan with plastic wrap or a clean towel and allow the rolls to rise in a warm space for 45 minutes to 1 hour, or until they have noticeably puffed and nearly doubled in size. About 15 minutes before baking, preheat the oven to 375°F. While the rolls are rising, begin preparing the brown butter frosting.

Baking

• Once risen, remove the covering and pour the room-temperature heavy cream evenly over the rolls. Bake in the preheated oven for 26 to 30 minutes, rotating the pan halfway through to ensure even browning. If the tops begin to brown too quickly, tent loosely with foil for the remainder of the baking time.
• After removing from the oven, immediately spread half of the brown butter frosting over the warm rolls so it melts into the crevices. Serve the cinnamon rolls warm, and top with the remaining frosting just before serving, if desired.

Cinnamon-Sugar Filling

• In a small bowl, mix together the room-temperature butter, packed brown sugar, and cinnamon using a fork until the mixture is fully combined and smooth. Set aside until ready to spread on the rolled-out dough.

Brown Butter Frosting

• Keep a small, heat-proof bowl nearby—you’ll need it to transfer the browned butter quickly. Place a saucepan over medium heat and add the salted butter. Stir or whisk occasionally as the butter melts and begins to foam. Keep swirling the pan and watch carefully as brown bits start to form and a nutty aroma develops. As soon as the butter turns golden brown, remove it from the heat and pour it into the heat-proof bowl. Allow the browned butter to cool completely and become slightly solid before using in the frosting.
• In the bowl of a stand mixer fitted with the whisk attachment, add the room-temperature cream cheese and whip on high until light and fluffy. Add the cooled brown butter, kosher salt, and vanilla extract, and whip again just until everything comes together. Slowly incorporate the sifted powdered sugar in batches, mixing thoroughly between each addition. Once all the sugar has been added and the frosting is smooth, pour in the whole milk and whip once more to combine. Set aside until ready to use.