Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.

Mix the eggs and vanilla into the milk yeast mixture.

Combine flour, cardamom, and salt together in the bowl of a stand mixer fitted with a dough hook.

Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.

Add in one piece of butter at a time, allowing it to fully incorporate before adding the next.

Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 6-8 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.

Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

Start by browning enough butter for both the filling and the frosting. You'll need a total of 127g of brown butter for both the filling and the frosting, so start with about 180g (as the butter melts, water evaporates).

To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.

Transfer to a bowl and place in the fridge to solidify again.

Once the brown butter is solid, yet soft, stir to mix in all of the browned bits that have settled at the bottom. Then, weigh out 85g for the filling. 

Beat the solid, yet soft brown butter with the brown sugar, cinnamon, and cardamom with an electric mixer until fully combined. 

On a lightly floured surface, roll the brioche dough out into a rough rectangle about 12"x18" and ¼'' in thickness.

Spread the filling out evenly over the dough. 

Roll the dough up from the short end and seal the edge. Cut off about an inch on either end of the log.

Using a ruler (or you can eyeball it), measure out 6 2-inch rolls by barely cutting lines with a knife.

Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through. 

Place each roll in a 9'' cake pan, cover, and allow to rise at room temperature for 30 minutes. 

Towards the end of the proof time, preheat the oven to 350 degrees F.

Bake the cinnamon rolls for 20-22 minutes until barely golden.

While the cinnamon rolls bake, make the frosting. Beat the cream cheese and brown butter together.

Add the powdered sugar a little at a time, adding as much or as little as you would like.

Beat in the vanilla.

Add a tablespoon of heavy cream or milk until the frosting reaches the right consistency. 

Frost brown butter cardamom cinnamon rolls while warm and enjoy!