Brown Butter Cinnamon Rolls♡

Add the warm water, active dry yeast and 1 tablespoon of sugar to a bowl. Gently stir together, then leave to rest for around 10 minutes until bubbly and activated.

In a large mixing bowl, combine the plain flour, sugar and salt. Add the cooled browned butter, whisked egg and egg yolk, followed by the activated yeast mixture. Mix until a rough dough begins to form.

Turn the dough onto a lightly floured surface and knead until smooth and elastic. Place it back into the bowl, cover and leave somewhere warm for 1-2 hours, or until noticeably risen and roughly doubled in size.

Mix the brown sugar, ground cinnamon and browned butter together until you have a thick, spreadable cinnamon sugar filling.

Lightly grease your baking pan, then spread a little of the cinnamon sugar mixture and browned butter across the bottom of the pan.

Once risen, gently knock the air out of the dough and divide it into 2 equal pieces. Roll each piece separately into a large rectangle of roughly the same size and thickness.

Spread the cinnamon sugar filling evenly across both rectangles of dough, taking it almost all the way to the edges. Cut each filled rectangle lengthways into equal strips. Make sure you have the same number of strips from each rectangle.

Roll one strip tightly into a spiral. Take a matching strip from the second rectangle and continue wrapping it around the outside of the first spiral. Repeat with the remaining strips to create 4 extra-large, double-thickness cinnamon rolls.

Arrange the 4 cinnamon rolls in the prepared baking pan, leaving a little room between them. Cover and leave to rise again until soft and puffy.

Preheat the oven to 175°C. Once the rolls have risen, pour 1/2 cup of double cream evenly over and around the cinnamon rolls.

Bake at 175°C for 25-30 minutes, until golden brown on top and cooked through while still soft in the centre.

Add the cream cheese, browned butter, icing sugar, vanilla extract and double cream to a mixing bowl. Beat together until smooth, light and creamy.

Allow the cinnamon rolls to cool slightly, then spread the brown butter cream cheese frosting generously over the rolls while they are still warm. Serve warm.