Red Currant Bakery

Dough
0 In the bowl of a stand mixer whisk together the flour, sugar, and yeast.
2 Sprinkle in the salt. Then add in the warm milk, two eggs, and vanilla extract.
3 Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean.
4 Add half of the butter in and knead again until incorporated (about 5 minutes). Add in the second half of the butter and knead once more until smooth. The dough should pass the window pane test *see notes section for more info.
5 Place the dough on a plastic lined 1/4 baking sheet and cover with another sheet of plastic. Press into an approximate rectangle and place into the fridge overnight.
Fillings
7 The next day, add the butter into a medium pan. Place over medium low heat (medium if using electric and your stove isn't very hot).
8 Cook until bubbling, then use a rubber spatula to stir it gently until brown bits form. Keep scraping and stirring the pan until the butter is heavily speckled with brown bits but not burnt.
9 Turn the heat off and allow it to cool until it has reached a spreadable consistency. Scoop 150 grams of the brown butter into a small mixing bowl and add in 125 grams of sugar, 1.5 tablespoons of ground cinnamon, and a splash of vanilla. Stir to combine.
10 In a separate bowl, stir together the remaining 75 grams of sugar and 1.5 tablespoons of cinnamon.
Shape the Cinnamon Rolls
12 Preheat the oven to 350 F and place a rack in the center of the oven.
13 Grease a seasoned cast iron pan with softened butter (what's left on the butter wrapper is usually enough) or line with a sheet of parchment.
14 Roll the dough out on a lightly floured surface to 14" x 14". Try to keep the dough as rectangular as possible while rolling it out and use flour as needed to keep the dough from sticking.
15 Spread the brown butter filling over the entire surface of the dough.
16 Sprinkle the cinnamon sugar over the butter filling.
17 Roll the dough up, starting with the side closest to you. Be careful to keep the roll tight but don't squeeze out the butter.
18 Once fully rolled, place it seam side down and give the roll a few squeezes while also ever so slightly stretching it out. You want the roll to grow to be 15" long.
19 Use a sharp knife to mark 1.5" marks along the roll. Then slice where each mark is to cut the roll into 10.
20 Place the rolls into the pan so that there are 7 around the outside of the pan and three on the inside. Space the rolls evenly in the pan so that there is also space between the rolls and the edges of the pan.
21 Cover the pan with plastic and set aside for at least 30-45 minutes to proof while the oven preheats. They should grow to be fully touching and puffy!
Bake the Cinnamon Rolls
23 Once the oven is heated up and the buns have gotten nice and puffy, drizzle the top with heavy cream. This helps to make them nice and fluffy.
24 Then, place the pan onto the center rack in the oven. Set a timer for 25 minutes.
25 After 25 minutes have passed, rotate the pan and bake for another 20 minutes until golden brown. If any have started to have their centers pop out, just gently press them back in with a spatula.
26 Once baked, remove from the oven and place on a wire rack to cool slightly.
27 While they cool, make the frosting.
Brown Butter Frosting
29 In a medium bowl, whisk the remaining brown butter together with powdered sugar and a couple splashes of milk.
30 If it is too thin, add more powdered sugar, if too thick add more milk. It should be quite thick because the warmth of the cinnamon rolls will sort of melt it.
31 Spoon the frosting onto each cinnamon roll. Then use the back of the spoon to spread the frosting out in a circular motion on each cinnamon roll.