1-Prepare Brown Butter: Melt butter over medium heat in a light-colored pan, stirring constantly. Butter will foam, then turn golden brown with toasted milk solids and a nutty aroma after about 3-6 minutes. Remove from heat, transfer to a bowl, and cool slightly. Chill in freezer until firm but spreadable.

2-Make the Dough: In a medium bowl, combine lukewarm milk, 1 tablespoon sugar, and yeast. Let sit for 10-15 minutes until foamy (use warm milk, about 37-43°C or 98-110°F). In a large mixing bowl or stand mixer bowl, whisk together flour, salt, and remaining sugar. Add yeast mixture, eggs, and vanilla. Mix on low speed for 2-3 minutes, then medium speed for about 5 minutes until dough starts to come together.

3-Gradually add room temperature butter in small pieces, mixing for 7-10 minutes until dough is smooth, soft, elastic, and slightly tacky but not sticky (add flour gradually if needed). Dough should pull away from bowl sides.

4-Cover dough and let rise in a warm place for 45-60 minutes until doubled, or refrigerate for an overnight rise (up to 12 hours).

5-Prepare Filling: Combine softened browned butter, brown sugar, cinnamon, flour (optional), salt, and vanilla. Mix until a thick, spreadable paste forms.

6-Shape Rolls: On a floured surface, roll dough into a large rectangle approximately 24” x 16” (60 x 40 cm). Spread filling evenly over dough, leaving a small border around edges. Roll dough tightly into a spiral from the longer side. For easier and neater slicing, divide log into two equal pieces. Chill logs in freezer for 15-20 minutes to firm up (helps when cutting). Using a sharp serrated knife or unflavored floss, slice each log into 6 equal pieces for a total of 12 rolls.

7-Final Rise and Baking: Line a 9”x13” (23×33 cm) pan with parchment paper. Arrange rolls with even spacing. Cover loosely with plastic wrap or a damp towel. Let rise at room temperature for 45-60 minutes until puffy and soft to the touch. Preheat oven to 350°F (175-180°C). Bake rolls for 25-40 minutes depending on roll size and oven until golden brown and cooked through (25-30 minutes may suffice for smaller rolls; 35-40 minutes for larger or denser rolls). Allow rolls to cool 10-15 minutes before frosting to prevent frosting from melting excessively.

8-Make Frosting: Beat chilled browned butter and cream cheese on medium speed until smooth and combined. Add sifted powdered sugar, salt, vanilla, and optional milk or cream gradually. Whip until light and fluffy. Spread frosting over warm rolls.