Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, active dry yeast, and 1 tablespoon of brown sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This proves your yeast is active and ready to go.

Make the Dough: To the yeast mixture, add the 6 tablespoons of softened butter, eggs, flour, salt, and vanilla bean powder. Using the dough hook attachment, mix on low speed until the ingredients come together. Then, increase the speed to medium and knead for 5-7 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. *Chef’s Tip: If you don’t have a stand mixer, you can knead the dough by hand on a floured surface for 8-10 minutes.*

First Rise: Shape the dough into a ball. Place it in a lightly greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.

Prepare the Filling and Pan: While the dough rises, mix the brown sugar, granulated sugar, and cinnamon for the filling in a small bowl. Generously grease a 9×13 inch baking dish with butter. Chef’s Tip: For extra gooey bottoms, you can line the pan with a layer of brown sugar and butter before placing the rolls in.

Shape the Rolls: Once doubled, punch the dough down to release air. Turn it out onto a lightly floured surface and roll it into a 16×12 inch rectangle.

Add the Filling: Spread the 6 tablespoons of softened butter evenly over the entire surface of the dough, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.

Roll and Cut: Starting with the long edge opposite the clean border, tightly roll the dough into a log, pinching the clean edge to seal. Using a sharp serrated knife or a length of unflavored dental floss, cut the log into 12 equal pieces. Chef’s Tip: To use dental floss, slide it under the roll, cross the ends over the top, and pull to make a clean cut.

Second Rise: Arrange the rolls cut-side up in the prepared baking dish. Cover loosely and let them rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 350°F (175°C).

Bake to Perfection: Bake the rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped. Chef’s Tip: To ensure even baking, rotate the pan halfway through the baking time.

Make the Icing: While the rolls bake, prepare the icing. In a small saucepan, melt the 4 tablespoons of butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown and smells nutty. Remove from heat and let it cool slightly. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the browned butter, caramel sauce, vanilla extract, and enough powdered sugar until you reach a thick but pourable consistency.

Ice and Serve: Let the cinnamon rolls cool in the pan for about 10 minutes before generously slathering them with the Brown Butter Caramel Cream Cheese Icing. Serve warm and enjoy the bliss!