Instructions
- In the bowl of a stand mixer, combine the Milk, Yeast, Granulated Sugar, and Salt. Let stand for 5 minutes until foamy.
- Add the Egg, melted Butter, and 3 cups of Bread Flour to the yeast mixture. Mix with the dough hook attachment until combined.
- Gradually add the remaining Flour, mixing until a smooth, slightly sticky dough forms. Knead for 8-10 minutes until elastic.
- Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1.5 hours, or until doubled in size.
- While the dough rises, prepare the Brown Butter. Melt the Butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a separate bowl, combine the Brown Butter, Brown Sugar, Cinnamon, and Nutmeg. Mix well.
- Roll the dough out on a lightly floured surface into a 12x18 inch rectangle.
- Spread the Filling evenly over the dough.
- Roll the dough up tightly, starting from the long side. Cut into 12 equal slices.
- Place the rolls in a greased 9x13 inch baking dish. Cover and let rise for 45 minutes.
- Bake in a preheated oven at 375°F (190°C) for 22-27 minutes, or until golden brown.
- While the rolls are baking, prepare the Frosting. Beat the Cream Cheese and Butter together until smooth. Gradually add the Powdered Sugar and Vanilla Extract, beating until light and fluffy. Add the Heavy Cream and beat until combined.
- Frost the warm rolls and serve immediately.
