Brown the butter

• Melt the butter in a saucepan over medium heat and cook until golden brown and nutty.
• Skim off the browned milk solids and set the brown butter aside to cool until soft but not solid.

Make the dough

• Warm the buttermilk and combine with the yeast and a little of the sugar to activate.
• Mix in the flour, remaining sugar, eggs, vanilla, salt and the brown butter until a soft dough forms.
• Knead until smooth and elastic.

Let the dough rise

• Cover the dough and let it rise in a warm environment until doubled in size.

Make the brown butter cinnamon filling

• Combine the soft brown butter with the brown sugar and cinnamon into a spreadable paste.

Roll and fill

• Roll the risen dough into a large rectangle on a floured surface.
• Spread the filling evenly over the dough, then roll it up tightly and cut into rolls.
• Arrange the rolls in a baking dish.

Second rise and bake

• Let the rolls rise again until puffy.
• Bake at 180 °C until golden and gooey in the center.

Make the brown butter cream cheese frosting

• Beat the softened cream cheese with the brown butter, powdered sugar and vanilla until smooth and creamy.

Frost and serve

• Spread the frosting over the warm rolls so it melts into the swirls.
• Serve warm.