1. Begin by making the Apple Butter if it's homemade.*

Apple Butter Filling

1. Place the apple butter with the butter and flour in a small pot and cook over low-medium heat until it's smooth and simmering.
   120 grams apple butter, 56 grams salted butter, 15 grams all-purpose flour spooned and leveled
2. Remove it from the heat, pour it in to a small bowl and allow it to cool for a few minutes and then refrigerate it until it's completely cooled.

Brioche Dough

1. In the bowl of a stand mixer, combine 3 1/2 cups of flour, instant yeast, sugar and salt until they're evenly dispersed. Using the hook attachment, turn the mixer up to medium-low speed and add in the egg, egg yolk, milk and vanilla. Mix until the dough starts to come together and then add in 1-2 Tbsp of the butter at a time, mixing until each piece is fully combined.
   420-450 grams cup all-purpose flour spooned and leveled, 7 grams instant yeast, 50 grams granulated sugar, 1/2 tsp salt, 1 large egg room temperature, 240 mL milk, 1 tsp vanilla extract
2. Let it knead for 5-10 minutes. The dough is ready when it's pulled itself away from the edge, forming a ball around the hook. You can also remove a piece of dough and stretch it between your fingers, if you can see light through it without it breaking then it is done.
3. If the dough is still sticky, add in the extra flour, 1-2 Tbsp at a time and knead until it's combined and the dough is soft but not super sticky.
4. Place the dough to rest on a floured surface for just 10 minutes.

Assemble

1. Grease a 9x13 inch pan and use a rolling pin to roll the dough into a 12x16 inch rectangle on a lightly floured surface. Evenly spread the apple butter filling onto the dough and then sprinkle the sugar and cinnamon on top.
   50 grams granulated sugar, 1 Tbsp cinnamon
2. Starting at the long edge of the dough, use your hands to tightly roll it into a log. Move the log to a cookie sheet/board and freeze for 20 - 30 minutes. This will help prevent the filling from spilling out when you are slicing.
3. Using a greased knife, unflavored dental floss or a thin piece of thread, evenly slice the log into 12 large rolls. Place the rolls in the prepared baking pan and cover them with plastic wrap. Place them to rise in a warm environment (about 75°F or 24°C), for about 45 minutes, until they've doubled in size.

Brown Butter

1. Meanwhile, brown the butter for the frosting. Melt the butter in a light colored pot over medium heat and whisk continuously until brown speckles of butter form on the bottom of the pan and it begins to smell nutty.
   113 grams salted butter softened
2. Remove the butter from the heat and pour it into a heat resistant bowl. Allow the butter to cool (or refrigerate) until it returns to a soft, room temperature consistency.
3. Preheat the oven to 350F/177C and bake the rolls for about 25 minutes, until they're golden brown. Meanwhile finish making the brown butter frosting.

Brown Butter Cream Cheese Frosting

1. In a medium or large bowl, use an electric mixer to cream together the brown butter, cream cheese and vanilla until they look pale and fluffy.
   56 grams brown butter softened, 113 grams cream cheese, 1 tsp vanilla
2. Lower the speed and slowly add in the powdered sugar and salt. Beat for a few minutes until all the sugar is dissolved and doesn't feel grainy.**
   360 grams powdered sugar spooned and leveled, 1/4 tsp fine sea salt
3. Spread the icing over the warm cinnamon rolls and serve fresh.