Brown Butter Cinnamon Rolls with Caramel

In a mixing bowl, combine milk, sugar, and yeast. Mix until the yeast dissolves. Add the eggs and mix until well combined.

Add flour and salt to the wet ingredients. Mix until no dry flour remains. Add softened butter and knead by hand until fully incorporated. The dough will look rough at this stage.

Cover with plastic wrap and refrigerate for 1 hour. This resting time helps develop gluten for a softer texture.

Remove from the fridge and knead for 1 minute until smooth and elastic. Let the dough rise at room temperature for 30 minutes, then refrigerate overnight.

In a light-colored saucepan over medium heat, melt the butter. Continue cooking for 5–6 minutes, stirring occasionally. The butter will foam and crackle before brown specks form at the bottom and a nutty aroma develops.

Immediately transfer to a heatproof bowl to stop cooking.

Chill for 15–20 minutes until it reaches a soft, spreadable consistency. If it hardens too much, let it sit at room temperature until softened.

Mix the brown butter with brown sugar, cinnamon powder and egg yolk until smooth.

In a tall pot over medium heat, add sugar in three additions. Allow each addition to melt completely and turn amber before adding the next. Stir occasionally.

Once fully caramelized, turn off the heat. Carefully add cream in three additions, stirring quickly after each addition.

Add salt, transfer to a bowl, and let cool to room temperature before using.

The next day, roll the dough into a 20 × 60 cm rectangle.

Spread the brown butter cinnamon filling evenly across the surface. Roll into a log. Cut into 6–8 even rolls and place into a 9 or 10 inch baking pan.

Cover and let rise in a warm place for 60 minutes, or until doubled in size.

While the rolls are still warm, spread or drizzle homemade caramel sauce over the top. The warmth helps the caramel melt beautifully into the rolls.

Serve warm and enjoy!