CHAI LATTE CINNAMON ROLLS with Brown Butter Maple Icing

In a large mixing bowl, whisk together 3/4 cup of warm milk, 5 tbsp of browned butter, and 2 & 1/4 tsp of instant yeast (1 packet). Then, whisk in 1 egg. Mix in 2 & 1/2 cups of Bob’s Red Mill Organic All Purpose flour, 3 tbsp of cane sugar, and 1/4 tsp of salt until a shaggy dough forms. Transfer to a clean surface and knead until a smooth dough forms. It should be slightly tacky, but not sticky. Transfer back to the mixing bowl and let this rise somewhere warm for an hour, or until it doubles in size. While you wait, mix together the filling—2 tsp of chai spice, 1 tsp of cinnamon, 3 tbsp of browned butter, 2 tbsp of maple syrup, and 1/4 cup of brown sugar. Once the dough has risen, roll it out into a rectangular shape (about 12x8 inches) and spread the filling evenly on top. Roll it into a log and slice it into about 1 inch thick slices (highly recommend using floss!). You should have 8-10 rolls. Transfer to a buttered baking dish and let rise somewhere warm for 15 minutes. (The author suggests sitting the baking dish on top of the oven while it preheats.) Bake on 375F for 20-25 minutes, or until the tops are getting lightly browned. Top with a brown butter maple icing—made by combining 3 tbsp of brown butter, 1/4 cup of softened cream cheese, 1/2 tsp of vanilla extract, 2 tbsp of maple syrup, and 1/2 cup of powdered sugar.