Brown Butter Cinnamon Rolls

Instructions

1. 1

   Preheat the oven to 200°C (400ºfF). Line a baking sheet with parchment paper.

   Tip: Optional: for easy cleanup

2. 2

   In a large mixing bowl, whisk together flour, yeast, sugar, and salt.

   Tip: Use a digital scale for accurate measurements

3. 3

   Gradually add warm milk to the dry ingredients and mix until a shaggy dough forms.

   Tip: Don't overmix

4. 4

   Knead the dough for 10 minutes until smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for easier kneading

5. 5

   Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.

   Tip: Or until doubled in size

6. 6

   Prepare the brown butter by melting the unsalted butter in a saucepan over medium heat.

   Tip: Stir constantly until the butter turns golden brown and smells nutty

7. 7

   Once the butter has cooled slightly, whisk in the ground cinnamon.

   Tip: Set aside to cool completely

8. 8

   Roll out the risen dough to a thickness of 5mm.

   Tip: Use a rolling pin to achieve even thickness

9. 9

   Spread the cooled brown butter mixture evenly over the dough, leaving a 2cm border around the edges.

   Tip: Don't worry if it gets a bit messy

10. 10

    Roll the dough into a tight log and cut into 4 equal pieces.

    Tip: Use a sharp knife for clean cuts

11. 11

    Place the rolls on the prepared baking sheet, leaving about 1cm of space between each roll.

    Tip: Don't overcrowd the baking sheet

12. 12

    Bake the rolls for 20-25 minutes, or until golden brown.

    Tip: Check for doneness by gently tapping the bottom of a roll