Start by making the dough. Brown your butter by simmering it slowly on the stove over medium low heat until the butter turns a light caramel brown color and you smell the nutty aroma. Be careful not to burn it. Once browned, place aside and let it cool to room temperature.
In a large bowl combine the flour, yeast, brown sugar and salt.
Warm up your milk on the stove to exactly 125 degrees F.
To your flour mixture add the milk, eggs, vanilla, and the brown butter.
Using your dough hook, mix until just combined. Don't over mix.
Cover the bowl of your dough with plastic wrap and let it sit at room temperature for at least an hour or until the dough doubles in size.
Now make the filling. Brown your butter by simmering it slowly on the stove over medium low heat until the butter turns a light caramel brown color and you smell the nutty aroma. Be careful not to burn it. Once browned, place aside and let it cool to room temperature, until it solidifies.
In a small bowl combine your brown sugar and cinnamon. Set aside.
Roll out your dough into a large rectangle, about 10 inch by 16 inch. Spread about ¾ of your softened browned butter on your dough, evenly throughout. Reserve about ¼ of your butter. Then sprinkle your brown sugar mixture evenly throughout, on top of your butter.
Roll up your dough with a tight roll, starting with the longest side closest to you.
Cut your log into 12 even sections. Place them into a baking sheet with parchment paper. Space them out evenly. Cover them with plastic wrap and let them rise again for another 30 minutes. Preheat your oven to 350 degrees.
Brush the top of your rolls with the remaining ¼ of your brown butter.
Bake your rolls for 25 minutes or until golden brown.
Now make your glaze. In a bowl combine your cream cheese, maple syrup and vanilla until smooth. Then add your powdered sugar.
Once your rolls come out of the oven drizzle your glaze on top of them.
Serve warm and enjoy!