• Add the ⅔ cup water, ¼ cup all-purpose flour, and vanilla bean to a small saucepan.

  Cook over medium-low heat, whisking constantly, until it becomes thick, smooth, and pudding-like.

  Remove from the heat and allow it to cool until just warm or room temperature.
• Place 4 sticks of unsalted butter in a saucepan over medium heat.

  Allow the butter to melt. Continue cooking as it begins to foam, stirring frequently.

  Watch it closely. Once the milk solids at the bottom turn golden brown and the butter develops a rich, nutty aroma, remove it from the heat.

  Stir in 1 teaspoon vanilla after removing it from the heat.

  Allow the brown butter to cool before measuring it.

  You'll need ½ cup for the dough, 1 cup for the filling, and 2 tablespoons for the frosting
• Gently warm the ⅓ cup buttermilk to about 105–111°F. It should be warm

  Take about 1 teaspoon of sugar from the measured ⅓ cup and stir it into the buttermilk.

  Sprinkle in  active dry yeast.

  Let it sit for 5–10 minutes, until the yeast becomes creamy and foamy.
• Add 3¾ cups all-purpose flour, the remaining granulated sugar, and salt to the bowl of a stand mixer.

  Add the activated yeast mixture, heavy cream, egg, vanilla, and all of the cooled vanilla bean tangzhong.

  Using the dough hook, mix on low until everything begins to come together.

  Gradually add ½ cup cooled vanilla brown butter.

  Continue kneading for approximately 8–10 minutes, until the dough becomes smooth, stretchy, soft, and slightly tacky.

  The dough should feel soft—not dry or stiff.
• Transfer the dough to a lightly greased bowl and cover.

  Place it somewhere warm and allow it to rise for approximately 1–1½ hours, or until doubled in size.

  This is a rich dough with butter, cream, buttermilk, and egg, so don't worry if it needs a little extra time.
• In a bowl, combine:

  ⅔ cup packed brown sugar 2 Tbsp cinnamon Vanilla bean or vanilla bean paste mix together.
• Spread 1 full cup of softened vanilla brown butter generously over the dough.

  Sprinkle the vanilla bean cinnamon-brown sugar mixture evenly over the top.

  Gently press the filling into the butter.
• Keep the filled dough laid flat.

  Instead of rolling the entire rectangle into one big log, use a pizza cutter to cut the dough into even strips.

  Take each strip and roll it up individually by hand to create your cinnamon rolls.

  Don't roll them too tightly. You want a little room between the layers so they can expand and become fluffy.

  Arrange the rolls in a greased 9 x 13-inch baking dish, leaving a little space between each one.
• Cover the cinnamon rolls and allow them to rise for approximately 30–60 minutes, or until they're noticeably puffy and beginning to touch.
• Bake at 350°F for approximately 25–30 minutes.

  Start checking around 22–25 minutes. The tops should be lightly golden and the centers baked through while still remaining soft.

🤎 Vanilla Brown Butter Cream Cheese Frosting

• Beat 8 oz softened cream cheese and 2 tablespoons cooled vanilla brown butter together until smooth and creamy.

  Gradually add 2½ cups powdered sugar.

  Add ½ teaspoon vanilla, then beat until smooth.

  Add the heavy cream 1 tablespoon at a time, only as needed, until the frosting reaches a thick, creamy, spreadable consistency.

  Spread the frosting generously over the cinnamon rolls while they're still warm so it melts slightly into all those buttery cinnamon swirls. 🤎