Edd Kimber’s Cinnamon Rolls with Brown Butter Cream Cheese Icing - Bake from Scratch

      Photography, recipe creation, and styling by Edd Kimber

       "These are the types of buns I prepare when I have family or friends visiting for the weekend and want to offer them something special for breakfast or brunch. The dough can be prepared the day before and assembled on the morning when you plan to serve it. While they are relatively classic in style, the buns are topped with a cream cheese glaze made with brown butter, providing a deeper flavor than regular cream cheese frosting.” —Edd Kimber

      Makes 6 buns

      Brioche Dough:

      - 2 cups (250 grams) all-purpose flour

      - 1 teaspoon (3 grams) kosher salt

      - 1 teaspoon (3 grams) instant yeast

      - 1 tablespoon (12 grams) granulated sugar

      - ½ cup plus 2 tablespoons (150 ml) whole milk, at room temperature

      - 1 large egg (50 grams), at room temperature

      - ¼ cup (57 grams) unsalted butter, cubed and softened

      Filling:

      - 3½ tablespoons (49 grams) unsalted butter, at room temperature

      - ⅓ cup (73 grams) firmly packed light brown sugar

      - 1 tablespoon (6 grams) ground cinnamon

      Glaze:

      - 3½ tablespoons (49 grams) unsalted butter

      - 3½ tablespoons (49 grams) cream cheese, at room temperature

      - ¾ cup (90 grams) confectioners’ sugar

      - ½ teaspoon (3 grams) vanilla bean paste

      - Pinch of kosher salt

      - Whole milk, as needed

      For the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, yeast, and granulated sugar briefly. Add the milk and egg, then mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. Incorporate the butter and continue kneading for another 10 minutes until the dough is smooth and elastic again. Shape the dough into a ball, place it in a lightly greased bowl, and cover it with plastic wrap. You can let it rise at room temperature for approximately 1 hour until it has doubled in size, or let it rise for 20 minutes before refrigerating overnight for use the next day.

      For the filling: Combine all the filling ingredients in a small bowl and mix until you form a smooth paste. Transfer the risen dough to a lightly floured surface and roll it out into a 16x10-inch (40x25cm) rectangle. Spread the filling evenly over the entire surface of the dough. Starting from one of the shorter sides, roll the dough into a log. Use a serrated knife to cut the log crosswise into 6 rolls, each about 1½ inches wide.

      Spray a 9x6-inch baking dish (an eighth sheet pan) with cooking spray. Position the rolls, cut side up, in the pan. Lightly cover with plastic wrap and let them rise until doubled in size, about 1 hour (or up to 2 hours if the dough was chilled).

      Preheat the oven to 375°F (190°C). Bake the buns until they are golden and an internal temperature of 190°F (88°C) is reached on an instant-read thermometer, approximately 10 to 15 minutes. Remove from the oven and set aside while you prepare the glaze.

      For the glaze: In a small saucepan over medium heat, melt the butter until it is browned and fragrant, about 2 to 3 minutes. Transfer it to a bowl and add the cream cheese, confectioners’ sugar, vanilla, and salt. Mix until a smooth glaze forms. It should be thick yet pourable; add a little milk if necessary to thin it.

      Pour the glaze over the buns and spread it to cover the entire surface. They are best served on the day they are made.

      Let us know how it turned out!