BudRecipes

Pour the warm milk into the bowl of a stand mixer. Measure int he sugar and mix. Sprinkle the yeast into the bowl and allow the mixture to proof.

Next add the room temperature eggs, melted butter (make sure to allow the butter to cool so it does not cook the mixture), Next Level Infused Coconut Oil, salt, and sugar.

After attaching the beater blade, add 4 cups of flour to the bowl and mix on low until just combined. Set the bowl aside for 5 minutes allowing the flour to absorb the wet ingredients.

Remove the dough from the beater blade and replace the blade with the dough hook.

Turn the mixer to medium and knead the dough 5-7 minutes adding additional flour if needed to form a ball. The dough should be sticky, feel smooth, and have an elastic feel. If it is not sticky, add a teaspoon milk.

Oil a large bowl.

Remove the ball from the mixer bowl and place it into the large bowl using a spatula to maintain the ship of the dough ball with out piercing or tearing it.

Cover the bowl with a moist towel.

Allow the dough to rise in a warm place. You can put the dough on top of a warm oven or turn the oven on d few a few moments and then turn it off placing the bowl inside. Depending on the yeast, it can take 30 minutes to an hour to double on size.

Once the dough has almost doubled, begin making the filling. Add softened butter, brown sugar, Next Level Infused Brown Sugar, and cinnamon, to a small bowl. Mix with a fork or a small whisk until homogeneous.

Prepare an area to roll the dough by flouring generously.

Once doubled, Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.

Using a floured rolling pin, roll the dough into an approximate 24 x 15 rectangle. (As you can see from the picture below, the shape does not need to be perfect.)

Smoothly layer the cinnamon sugar mixture over the rolled dough.

As if re-rolling a fruit roll-up, roll cinnamon dough tightly, beginning from the long end.

Next, using a dough scraper or a sharp knife, cut the rolled dough into 12 2-inch pieces and place each, with spacing, in a 9×13 baking pan.

With the same damp towel, cover the pan allowing the rolls to rise for an additional 25 minutes.

Turn the over to 375 and while it preheats, worm the heavy cream in the micro wave. The goal is to take the chill of it and allow it to be just warm to the touch, not hot.

Pour the warm heavy cream over the nearly doubled size rolls and allow the cream to soak into each roll.

It takes about 20 to 23 minutes for these rolls to reach a light golden brown color and for the inside to finish baking. This can vary with the oven, altitude, and size of the rolls. If they are not completely done, leave them in keep a close eye on them as they brown quickly. Once done, remove from the oven and allow to cool.

Next, make the Browned Butter Cream Cheese Frosting by melting the butter in a light-colored saucepan over medium low heat. Swirl the pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to foam. The color will progress from yellow to golden-tan to a toasty-brown.

Once you smell that nutty aroma, and the butter is the color of graham cracker crumbs, take the pan off the heat and transfer the browned butter into a heatproof bowl.

In the bowl of an electric mixer, cream the cooled brown butter with softened cream cheese.

Once mixed, stop and add the vanilla.

Add in powdered sugar a cup at a time and mixing completely before adding more.

Place in the fridge for 30 minutes.

After the rolls have cooled completely, spread the brown butter frosting over the cinnamon rolls.

Store in an airtight container.

To warm, place in the microwave for 20-30 seconds and enjoy!