Use FULLY softened butter and fully cream the sugar into it. You want no sugar granules.
Brown the butter used in the bread.
You'll likely have to use more flour than it calls for, that's okay, because at the end, pour a 1/4 of heavy whipping cream over the dough and bake. They will be the fluffiest, moistest, most delicious rolls you'll ever have.

The frosting is..okay. it's standard cream cheese frosting. Nothing to write home about, so I still have to do some experiments with different frosting styles, but oh fuck the rolls....the rolls are perfect.

I may have to make these again this weekend....and then this later tomorrow night. Thanks for the idea.

[–] Mouselemming@sh.itjust.works 3 points 8 months ago (1 children)

Sounds so good. You said "pour a 1/4 of heavy whipping cream" and I just want to check if you meant ¼ cup or ¼ carton, because my cream comes in pints so that'd be ½ cup.

[–] Alteon@lemmy.world 3 points 8 months ago

1/4 cup. Sorry. I was super skeptical about it originally, but wow does it make a difference.