In a saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and smells nutty. Be careful — it can go from brown to burnt quickly! Set aside to cool slightly.

In a large bowl, mix flour, sugar, vanilla sugar, salt, and yeast. Make a well in the center and pour in the warm milk, egg, and browned butter. Knead by hand or with a mixer for about 8–10 minutes until smooth and elastic. Cover and let rise for about 1 hour, or until doubled in size.

In a small bowl, mix softened butter with cinnamon, white and brown sugar until smooth.

Melt butter, then stir in sugars, vanilla, and salt. Pour the mixture evenly into a greased baking pan (20–23 cm).

Roll out the dough into a rectangle. Spread the cinnamon filling evenly on top, then roll it up tightly. Slice into 8–10 equal rolls and place them on top of the caramel bottom layer. Cover and let rest for another 30 minutes.

Preheat oven to 175 °C (350 °F). Bake for 30 minutes until golden brown. Turn off the oven and let the rolls rest inside (covered) for 5 minutes.

Beat cream cheese, softened butter, powdered sugar, vanilla, and a pinch of salt until creamy.

Spread the frosting over the warm rolls and dust lightly with cinnamon. Serve warm and enjoy that perfect melt-in-your-mouth texture.