These Peach Brown Butter Sweet Rolls with Cream Cheese Brown Butter Glaze are a sweet taste of summer. They’re a labor of love, but worth the effort!
Preheat oven to 350 degrees
In a stand mixer mix warm milk, sugar and yeast. Let sit until foamy, about 5-7 minutes. Add in eggs, salt and melted butter. Mix until combined. With the mixer on a low seed add four cups flour. Once combined dump dough out on to a floured surface. Dough should be tacky, but if it's too wet, add ¼ cup to ½ cup of flour.
Knead dough until smooth, about 5-6 minutes; add a little bit of flour if too sticky. Transfer to a greased bowl and place in a warm, draft free place. Let rise one hour. Punch dough down, flip around and let rise another 30 minutes. Roll dough out to a 13x15 rectangle.
In a small non-stick, heat 2 tablespoons butter over a medium-high heat. Swirl the pan until the butter begins to brown, once it's a dark brown color and smells nutty, transfer to a bowl to cool slightly. Brush on dough. Sprinkle dough with brown sugar followed by peaches.
Roll dough up, jelly roll-style. Cut into 1-inch rolls. Place in a greased 9x13 baking dish. Cover and let rise another 30 minutes.
Bake rolls until light brown and cooked, about 30 minutes. Let rest for a minute or two and then spread with glaze.
While the rolls are baking heat the butter in the same non-stick skillet over a medium-high heat. Swirl the pan until the butter begins to brown. Once the butter is dark brown and smells nutty, remove from heat and transfer to a small bowl. Place bowl in the freezer to solidify the butter, stir every five minutes. It should take about 15 minutes for the butter to return to a softened solid state.
In the bottom of a stand mixer fit with a paddle attachment, beat the butter and cream cheese until combined and fluffy. Add in vanilla, beat until combined. With the mixer on low, add in powdered sugar. Increase speed to medium and beat until smooth. At the last minute, add in a touch of flaked sea salt.