The moment the air turns crisp and the holiday lights start to twinkle, there's one thing I always crave; the comforting, intoxicating smell of fresh-baked cinnamon rolls. But these aren't just any rolls, we're talking about Fluffy Cinnamon Rolls with a Brown Butter Caramel Cream Cheese Icing from the Half Baked Harvest recipe book! She's taken a classic holiday treat and topped it with a velvety, rich frosting infused with nutty brown butter, and deep sweet caramel. These are the showstoppers you need for a cozy Christmas morning, a festive holiday brunch, or a Saturday when you feel like indulging (which, let's be honest, is most Saturdays in December). Trust me, these rolls are worth every minute of proofing and every sprinkle of cinnamon. Let's get our holiday baking on!

INGREDIENTS

For the Cinnamon Rolls:

1 cup warm milk

2 1/4 tsp active dry yeast

1 tbsp brown sugar

6 tbsp salted butter, at room temp

3 large eggs

4 cups all-purpose flour

1/2 tsp kosher salt

1/2 tsp ground vanilla bean powder

For the Filling:

1/2 cup brown sugar

1/2 cup granulated sugar

1 tsp cinnamon

6 tbsp salted butter, at room temp

Brown Butter Caramel Cream Cheese Icing:

4 tbsp salted butter, at room temp

4 oz cream cheese, at room temp

1/4-1/3 cup caramel sauce

2-3 cups powdered sugar

2 tsp vanilla extract

Flaky sea salt

INSTRUCTIONS

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let it sit for 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 - 4 cups flour, vanilla, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes, If the dough is still sticky, add an additional 1/4 cup flour, adding more as needed until the dough is smooth to touch.

2. Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour or until doubled in size. 

3. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9x13 inch baking dish. 

4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12x18 inches. Spread the butter evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let it rise 15-20 minutes.

5. Preheat the oven to 350°F. Bake the rolls for 25-30 minutes, or until golden brown. 

6. Meanwhile, make the icing. Add the butter to a put set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, beat the cream cheese until fluffy. Add the brown butter, beating to combine. Then, add the powdered sugar, caramel, vanilla and a pinch of salt. Beat until creamy. Spread the icing over the warm rolls. Serve and enjoy!