Brown Butter Cinnamon Roll Pull-Apart Chunks

Ingredients

• 180 g Butter (Plus 2 Tbsp, to brown; divide 70 g for dough, 70 g for coating, and 40 g for topping.)
• 120 g Whole milk (Warm)
• 50 g Egg (Large)
• 40 g Granulated sugar (Plus 1 tsp)
• 1 tsp Vanilla (For dough)
• 7 g Instant yeast
• 300 g Flour (About 280 g (about 2⅓ cups) goes in initially; add the remaining 20 g (about 2 Tbsp) only if needed.)
• 5 g Salt (For dough)
• 140 g Brown sugar (Packed)
• 1.5 tbsp Ground cinnamon
• Salt (A pinch, for cinnamon sugar)
• 85 g Cream cheese (Plus 1 Tbsp)
• 60 g Powdered sugar
• 1 tsp Vanilla (For topping)
• 1 tbsp Milk (Add as needed for desired drizzle consistency; quantity given as a 1–2 Tbsp range.)

Steps

1. 1

   Brown 180 g butter in a saucepan over medium heat, stirring occasionally. When the milk solids turn golden brown and the butter smells nutty, immediately remove the pan from the heat and pour the butter into a heatproof bowl. Let it cool until warm but not hot.

2. 2

   Measure 70 g of the browned butter for the dough, 70 g for the coating, and 40 g for the cream cheese topping.

3. 3

   Whisk together the warm milk, egg, 70 g browned butter, granulated sugar, 1 tsp vanilla, and instant yeast.

4. 4

   Add 280 g flour and the 5 g salt to the wet mixture. Knead for 5–7 minutes.

5. 5

   Add the remaining 20 g flour only if needed. The dough should be soft and slightly tacky, not stiff.

6. 6

   Cover the dough and let it rise for 45–60 minutes, or until nearly doubled.

7. 7

   Mix the brown sugar, cinnamon, and a pinch of salt to make the cinnamon-sugar coating. If the reserved 70 g browned butter for coating has started to solidify, warm it until liquid again.

8. 8

   Cut the risen dough into approximately 1½-inch pieces.

9. 9

   Toss each dough piece in the 70 g browned butter for coating, then generously coat it in the cinnamon-sugar mixture.

10. 10

    Place the coated chunks in a greased 2.2-qt Pyrex baking dish. Cover and let them puff for 15–20 minutes.

11. 11

    Bake at 350°F (175°C) for 28–35 minutes, until golden brown and the center pieces are fully baked. If the top gets too dark before the center is done, loosely cover it with foil for the last few minutes.

12. 12

    Beat together the cream cheese, 40 g browned butter, powdered sugar, and 1 tsp vanilla.

13. 13

    Add 1–2 Tbsp milk as needed until the topping reaches your desired drizzle consistency.

14. 14

    Let the baked chunks cool for about 10 minutes, then drizzle the brown-butter cream cheese topping all over them while warm. Serve warm.

Notes

The ingredient list gives 300 g flour total; the comment instructions start with 280 g and reserve the remaining 20 g to add only if needed. The dough yield is not specified; servings are estimated. The source calls for greasing the baking dish but does not specify the grease ingredient.

Nutrition per serving

• dessert
• sweet
• baked
• pull-apart
• cinnamon
• brown butter
• cream cheese