Ingredients

• 1 Buji Brown Butter Stick- melted
• 2 cups Whole Milk (warm to touch)
• ½ cup White Sugar
• 2 ¼ tsp Active dry yeast
• 5 cups A/P Flour
• 1 tsp baking powder
  
• 2 tsp kosher salt
• FILLING
• 1.5 Buji Brown Butter sticks- softened
• 3/4 cup Brown Sugar
• 2 Tbl. Ground Royal Cinnamon 
• FROSTING
• 4 oz. Cream Cheese- softened
• 2 Tbl. Buji Brown Butter- melted
• 2 Tbl. Whole Milk 
• 1 tsp Vanilla extract
• 1 Cup Powdered Sugar

Baking Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment.
2. In large bowl, whisk warm milk, melted Buji Brown Butter, and sugar. The mixture should be just warm, or 100-110 degrees
3. Sprinkle yeast evenly over warm mixture and let sit for 1 min
4. Add 4 cups of AP flour to the milk mixture and mix with wooden spoon until just combined. 
5. Cover bowl with towel and set in warm place to rise (until doubled) for 1 hour.
6. Remove towel and add additional 3/4 cup flour, baking powder, and salt. Stir well and turn only well-floured surface. 
7. Knead the dough lightly adding additional flour as needed and dough doesn't stick to the surface. 
8. Roll the dough out unto a large rectangle, about 1/2 inch thick, making sure corners are sharp and even.
9. Mix softened Buji, brown sugar, and cinnamon and then spread over the dough. 
10. Roll the dough, forming a log, pinch the seams closed, place seam side down. Trim the ends to make even.
11. Using a bench scraper, cut into even pieces (about 1.5 inches thick) 
12. Place cinnamon rolls into greased cake pan and cover with plastic wrap in a warm place for 30 minutes. 
13. Preheat oven to 350 degrees F
14. Make the Frosting- In medium bowl, whisk cream cheese, Buji butter, whole milk, vanilla, and powdered sugar until smooth. 
15. Remove plastic wrap and bake in pre-heated over for 25-30 minutes until golden brown. 
16. While still warm, drizzle evenly with Buji frosting and ENJOY!