Brown the butter for the frosting:

1. In a small sauce pan, bring the butter for the frosting to a gentle boil over medium heat.
2. Stir continually until the butter is a light brown color. Pour the browned butter into a bowl and allow to set overnight.

Make the bourbon butterscotch:

1. In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat.
2. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced.
3. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.

Make the cinnamon roll dough:

1. Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
2. Place milk into the bowl of your standing mixer, then add 1 tbsp. sugar and 1 tbsp. yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
3. Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
4. Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to medium.
5. Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 tbsp. at a time until a smooth ball is formed.
6. Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
7. Grease a large bowl and place the dough inside.
8. Cover the bowl with a damp towel and put the bowl in a warm place to rise.
9. Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
10. Turn the dough out onto a lightly floured surface and roll into a 12″x16″ rectangle.
11. Spread the softened butter for the filling out over the dough.
12. In a small bowl, stir together the brown sugar and cinnamon for the filling. Sprinkle the filling over the buttered dough.
13. Roll the dough into a log along the long edge and use a sharp knife or string to cut the dough into 10-12 rolls.
14. Place the rolls in a greased 9"x13" dish with enough room between them to rise. Allow the rolls to rise for 30-40 more minutes or until they fill up the pan.
15. Bake your cinnamon rolls at 350F for 25-30 minutes or until golden brown.

Make the browned butter frosting:

1. In a bowl, beat together the browned butter and powdered sugar. Add the bourbon and mix until smooth.

Putting it all together:

1. Pour the bourbon butterscotch over the cooled cinnamon rolls.
2. Frost with the browned butter frosting.